New Recipe: Banana Bread

Banana bread reminds me of home.

As a kid I would watch  my mom cut a thick slice, warm it up and spread butter across it for my Dad. I preferred it chilled.

This recipe is good either way.

Needless to say, banana bread was the first baked good that came to mind for our lonely Easter celebrations. Plus, I had frozen bananas that were taking over the freezer! I am being very intentional about using what we have before heading to the grocery store.

This recipe is naturally free of gluten, sugar & dairy because I wanted to enjoy it alongside my husband. But, don’t think that means it’s bland! This loaf is full of fiber, whole grains, plant-based heart-healthy fats and delicious flavor! I believe the real rock star in this recipe is the olive oil, which gives it a rich flavor paired with the only sugar sweetener I’ve tried that doesn’t’ produce a baked aftertaste.  Both Swerve and Switch(Thrive Market’s version) are erythritol based and don’t seem to increase in bitterness upon baking like most Splenda and Stevia alternatives. My favorite low-glycemic sweetener to bake with is Monk Fruit. I didn’t have any on hand but you can use a 1:1 replacement of Lakanto’s in this recipe.

Now, do you like your banana bread dense like bundt cake or gooey like a brownie? I’ve provided a way to customize the ingredients for both groups. Everyone wins! But, for the record, I’m all about the bundt cake texture.