No Sugar Banana Bread

So far, my banana bread is my number-one requested food in real life. My people really like this, so I keep baking and baking the same thing; because I love validations. I think we all need them sometimes.

My banana bread is probably tasty beacsue;

• One, no added sugar — If you use 4 ripe bananas, you really don’t need to add sugar. It’s already very sweet.
• And two, lots of flavors — Adding some extra cinnamon and brandy do the trick
• And three, less butter — Just for health reasons. It’s a bit less than usual recipes.

I tried a bunch of recipes to make the best banana bread, and I finally settled down with this current recipe I have today.

1: Mash the bananas.
Preheat the oven to 350°F/ 175°C, then start mashing the bananas. Make sure you pick the ripe ones.
2: Melt butter.
3: Prepare the spices 
Making the best banana bread requires nutmeg and cinnamon for me.
4: Mix all the ingredients except for the flour.
Mix them until all the mixture is well-combined.
Keep mixing until the color turns to delicious gold.
5: Add the flour last.
6: Chop the chocolate.
This one is optional. I just really like chocolate and bananas together.
7: Butter your loaf pan and start pouring the mixture in.
Your loaf pan should be around 4×8 inches (10×20 cm). I put the baking sheet on the bottom of the loaf pan so it’s easier to take the bread out. 8: Prepare the banana slices and pecans.
Cut a banana into slices and start putting them on top of the banana bread. I like doing it because it looks pretty.

9: Bake for 60 to 70 minutes.
10: Poke a stick to check.
If the stick comes back too wet, your bread is not ready! Toss it back in an oven and bake for another 10 minutes.
Once finished baking, remove from the pan. You are all done. Bananas + lots of cinnamon + lots of brandy = So good.

No sugar, less fat, but it’s pretty delicious. I really hope you like it.

 

 

Thanks for reading.
-Yuki