The Big Banana Bread Cookbook: Delicious and Easy to Follow Banana Bread Recipes by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2018-11-16T18:30:00+00:00

Low Sugar Banana Bread

If you are looking to cut carbs, this low sugar banana bread recipe will help do just that! While there is still natural sugars from the bananas, using a low carb sweetener instead of sugar will cut back on a lot of those unwanted carb calories.

Yield: One 9 x 5 loaf

Active Time: 10 minutes

Ingredients: • ½ cup butter, softened

• ½ cup powdered stevia

• 2 eggs, whisked

• 1 tsp vanilla extract

• 1/8 tsp kosher salt

• 2 cups flour

• 1 ¼ tsp baking soda

• 3 large ripe bananas

• 1 1/2 cups chocolate chips

Directions: 1. In a stand mixer fitted with its paddle attachment, blend the butter and powdered stevia together until fluffy and light. Scrape down the sides of the bowl several times to ensure all the sugar and butter are well mixed in.

2. Add the ripe bananas to the bowl and mix as well. The mixer will mash the bananas nicely with the powdered stevia so there is no need to mash them beforehand! If you are making the banana bread by hand and do not have a stand mixer, then be sure to mash the bananas well and incorporate them fully into the sugar mix- there should be no lumps! 3. Add the eggs and vanilla extract to the bowl and blend well. The batter may look a little separated but that is okayit will come together soon!

4. Add all the dry ingredients to the bowl and mix. Scrape down the sides of the bowl to ensure everything is incorporated well. The batter will be thick and smooth.

5. Mix in the chocolate chips by hand to evenly distribute. 6. Pour the batter into a greased loaf pan and bake in a 350 degree Fahrenheit oven for about one hour. When done, the banana bread will pull away from the sides of the pan slightly and a knife inserted into the center of the bread will come out cleanly.

7. Allow the bread to sit in the pan for about 15 minutes and then flip out onto a wire cooling rack. Store at room temperature for a week or for two weeks wrapped in the fridge.

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