Sugar Free Banana Bread (low GI)

This low GI, no added sugar banana bread recipe passed the Veronica test! I enjoyed it too and we at our slices for a snack after dinner without butter as it was certainly moist enough.

• 1 3/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup softened butter
• 3 eggs
• 1 teaspoon vanilla extract
• 3 smashed over-ripe bananas
• equivalent of 1/2 cup sugar (I use Suzanne Somers SomerSweet – in this case, 8 of the tiny scoops was perfect for this recipe)

I’m not one for cooking and baking by perfect directions, the use of 5 bowls or precise measurements. I actually used a little less than 1/4 cup of butter in my last test as I’m also trying to lose weight (less fat, less sugar recipes).

I can tell you this though – if your banana bread is always coming out of the oven 1/2 baked inside and too dark outside, get a wider loaf pan and make a loaf that shorter in height. When you remove any banana bread from the oven let it sit for 5 minutes in the pan as it will continue baking inside (remember that the interior of the bread is still 350 degrees even after it is removed from the oven.

Finally, if it isn’t cooked right through, remove it from the pan after cooling and pop it into a low powered microwave on high, or a high powered microwave on medium for 60 seconds. That should finish cooking it through consistently.

Standard size banana bread loaf pan is 8″ x 4″. Bake at 350F for 55-60 minutes.