Sugar Free Banana Bread (and review of a no calorie sweetener)
Most people have their typical banana bread recipe that they always go to when they want banana bread. I got this one from my mom. It’s the banana bread I had growing up. I was surprised to see that it required 2 cups of sugar to make 2 loaves of the delicious treat. “I’m never going to be able to have this banana bread!” my mind complained. I went to the store to get the rest of my groceries and spotted some no calorie sweetener for baking. Since I was really craving banana bread, I decided to try it out. It’s just the off brand Kroger kind, so it was cheaper.
So, in addition to the recipe and how to make the bread, I’m going to review the no calorie sweetener I used. The recipe and nutrition facts are still here and just them is the review. I won’t lie to you, even with the zero calorie sweetener, this bread should still be thought of as a desert type bread. It has a lot of oil in it. It’s super delicious, but not especially healthy.
As a side note, the mini loafs would make a great holiday present for coworkers or other acquaintances. The mini loafs are very quick to make and come out amazingly delicious. Minimal effort for maximal reward is the best way to go.
1 cup canola oil
4 large eggs
6 very ripe (almost all brown) bananas, mashed up.
2 tsp baking soda
1-1/4 cup whole wheat flour (can use regular white flour if you want)
1-1/4 cup white flour
2 tsp salt
2 cups baking sweetener (kroger brand)
Servings: Makes 2 large loafs or 6 mini 3X6″ loafs
Prep Time: 10 Minutes
Baking time: 50 for the large loafs, 25-30 for the small loafs.
Preheat oven to 350°F. Mix the banana mash with the eggs and canola oil and mix well. I mixed by hand, but using an electric mixer will help ensure that all the bread has no banana chunks in it. In a separate bowl, combine both types of flour, sweetener, salt, and baking soda. Add the dry ingredients to the wet ones and mix again. Grease two 9″ x 5″ or 6 mini 3″ x 6″ bread pans with left over oil. Pour about half of the mixture into each of the pans. Put in the oven for about 50 minutes for the large loafs or 25 minutes for the mini loafs. Check with a knife or toothpick to ensure that they are done. Baking times will vary especially you have very large bananas or one pan didn’t get as much batter as the other, so be sure to watch them carefully after 45 minutes or 20 minutes. Once the knife comes out clean, let them cool for a little bit. Enjoy.
This bread was super yummy. Even my kitty wants to have a bite (I gave him a little bit to see if he liked it and he wouldn’t leave me alone afterwards!).
Servings Per Recipe: 16 (2 loaves of bread with 8 slices)
Amount Per Serving:
Calories – 245.9
Total Fat – 15.4 g
Saturated fat – 1.5g
Cholesterol – 46.3 mg
Sodium – 466.1 mg
Total Carbs – 25.1 g
Dietary Fiber – 2.5 g
Sugar – 5.5 g
Protein – 4.2 g
The bread was AMAZING! Complaints I’ve heard about using an artificial sweetener instead of sugar is that baked goods don’t brown as well. As you can see from the pictures, the bread browned beautifully. The baking time was a little longer than I expected, but I’m not sure if this was due to the sweetener or being at a different altitude than normal. Either way, the bread was sweetened perfectly and the texture was fine. I would use this sweetener all the time if I had to. One draw back is that it was fairly expensive, especially when compared to regular sugar. It was about $5 for this small bag which has a little bit more than 4 cups in it.
Posted on October 16, 2011, in Appetizer/Side, Bread/Baking, Recipe and tagged baking, bread, dessert, food, food photography, makes left overs, photography, pictures, recipe, side, vegetarian. Bookmark the permalink. 2 Comments.