Banana bread. I’m not always the fan of bananas in the raw, but if you serve them to me baked in a sugary loaf of goodness I’m all over ’em. Walnuts, topped with raw sugar, slathered with butter kind of love. Y’all know what I mean? It’s a good, GOOD thing.
But in an attempt to keep our family eating healthier I’ve stopped buying sugar. I don’t think sugar is the devil and I still enjoy eating it, but I figure keeping it out of our cupboards, especially in a season laden with fresh sun-sweetened fruit, can’t be a bad thing.
So then what happens when I, yet again, buy like 80 overripe bananas at the store? Banana bread is a great stand-by, but my favorite recipe calls for lots of butter and sugar and a walnut glaze. It’s SO GOOD, and I love it – but it’s not worth waking a toddler up mid-nap and heading to the store to buy a pound of the stuff.
Come to think of it I don’t know if anything is that good. Those naps, y’all, momma needs ’em too.
This banana bread is the result of too many bananas hanging around the house and not enough sugar to make the traditional bread, so I went the way of cutting sugar out altogether and counted on roasting the bananas to really develop the extra sweetness. The flavor is just sweet enough with lots of banana goodness, and since the ingredient list is fairly short I think most people would feel great serving this to their families. I know I feel great about giving my dude banana bread that is sweet and fabulous without the extra sugar!
NO SUGAR ADDED BANANA BREAD
- 6 (yes, six) over-ripe bananas, peeled and sliced thickly
- 1/4 cup canola or vegetable oil
- 2 whole eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 400. Combine the bananas on a baking sheet lined with parchment paper and roast for 15-20 minutes at 400 until they just start to caramelize. Let them cool completely and then mash before proceeding. Reduce heat to 325. Grease an 8-x 4-inch loaf pan and set aside. In a bowl whisk together the oil, roasted bananas AND THEIR JUICES (literally everything from the pan you roasted the bananas in), eggs and vanilla. Sift in the flour, baking soda and salt and stir to combine. Pour the batter into the prepared pan and bake at 325 for 1 hour, or until a toothpick inserted comes out clean. Let cool completely before slicing.