In our household, we like to (pretend to) be healthy. But we also have a major sweet tooth. I came up with this recipe during one of our “no-sweets diets”. It’s great to satiate your cravings while also fulfilling your healthy choice dessert option. And believe it or not, this banana bread is, in fact, SUGAR-FREE! Another great thing about this recipe is that it’s quick and easy to put together. I literally make this banana bread about once a week due to its simplicity.
A great tip to share with you is that it’s smart to freeze your bananas as soon as they ripen so that you can pull them out whenever you’re ready to get started. If you do go with this route, make sure to peel the skin off the bananas before thawing them in the microwave. Word of advice: Use oven mitts to hold the bananas as you peel them. I can tell you from experience it is not fun holding a frozen banana with your bare hands. You live, you learn. I usually thaw in the microwave for about one to two minutes and then mash with a fork. Make sure to drain any excess water to prevent sogginess in the finished product.
To keep with the healthy theme, I like to use whole wheat flour and unsweetened almond milk. It makes for great texture and flavor. Now, for those of you who need a little chocolate in your life, it’s completely acceptable to alter this recipe slightly and add some chocolate chips to the batter before baking. In fact, you will see from my photos that’s exactly what I did. One of the reasons I named this banana bread "Mostly Healthy" is because I ALWAYS make it with chocolate chips. It's really a matter of perception because some people think chocolate is healthy while others do not. I'll let you guys decide. I added raisins as well.
For me personally, I’ll add about 2/3 cups raisins and 2/3 cups chocolate chips (give or take). However, keep in mind that this bread is still plenty flavorful without these extra additions. Almonds, walnuts, and anything else you can think of would be a great addition as well. Feel free to get creative with this part.
I believe this is one of the few recipes I’ve perfected so please give it a try and let me know how it turns out!
BAKE TIME: 60 minutes
MAKES: One 9 x 5 loaf pan
PRODUCTS USED TO MAKE THIS RECIPE HAPPEN:
* Hamilton Beach Mixer
* Baker's Secret Loaf Pan
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.