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Banana bread is the perfect weekend morning treat. There’s just something about the sweet smell of the warm bananas filling your home that feels almost nostalgic.
As much as I love this buttery treat, I’m not a big fan of starting my day with loads of refined sugar. I didn’t like feeling as though I was feeding my family dessert for breakfast, so I made this no added sugar banana bread!
It’s perfectly spiced, thanks to the cinnamon, and has just the right amount of sweetness to add a boost your morning. (Secret: I actually love this recipe so. much. that I rarely make “traditional” banana bread)
Ingredients
Bananas: The more ripe the bananas, the better! Bananas become sweeter each day, and this ripeness gives fruit-sweetened banana bread that well-known & well-loved flavor.
Tip: If your bananas are not quite ripe enough, place them on a baking sheet in the oven at 350° for about 7 minutes.
Cinnamon
Pure vanilla extract
Whole milk
Coconut oil
Flour
Egg
Be careful not to over-mix the batter! If necessary, you can mix the wet ingredients in a large bowl, and the dry ingredients in a separate, medium bowl, then combine.
I’m sure that you’ll love this recipe. However, if you find that you’re really missing the sweetness, you can top each slice with a drizzle of raw honey or pure maple syrup.
Fruit Sweetened Banana Bread
Equipment
Ingredients
3 overripe bananas
1 large egg
240g all-purpose flour (2 cups)
1/4 cup chopped walnuts (optional)
1/2 t baking powder
1 t baking soda
1/4 cup whole milk
1/4 cup melted organic coconut oil
2 t pure vanilla extract
1/2 t cinnamon
1/2 t salt (I like Redmond!)
Instructions
1. Heat oven. Preheat the oven to 350°.
2. Mash bananas. In a large bowl, mash the bananas with a fork.
3. Combine wet ingredients. Add the egg, milk, coconut oil, & vanilla extract, and whisk until homogeneous.
4. Dry ingredients. Gently stir in the flour, baking powder, baking soda, cinnamon, & salt. If you’re adding chopped walnuts, stir them in here.
*To measure the flour—Lightly spoon the flour into the measuring cup and pile until the flour sits above the rim. Scrape a knife across the top of the measuring cup to level.
5. Prepare the pan. Coat the inside of a 9×5-inch loaf pan with butter and line it with parchment paper. Pour the batter. Be sure that there is some excess paper at the top to act as handles, making removing the loaf easier!
6. Bake. Bake at 350°F for about 45 minutes, or until cooked through (a toothpick should come out clean).
7. Serve warm. Banana bread is best served warm. Let the loaf cool in the pan for 15 minutes, then remove and let cool for a further *minimum* 5 minutes before slicing.
For choice freshness, store in an airtight container at room temperature for up to four days.
Hands of Belle 
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