By Leigh Siergiewicz, ND
After a few of my own adaptations, I’ve made healthy sugar-free banana bread every week for long periods. I often plan ahead to have extra bananas just for this. It’s so sweet, you’d think it’s loaded with sugar, but applesauce is the sweetener!
I’ve made this bread with all kinds of flour, gluten-free, all-purpose works fine if needed. My most commonly used flour at home is spelt, which is a close relative to conventional wheat that often doesn’t bother people with non-celiac gluten sensitivity; you can’t tell the difference at all.
Cinnamon adds flavor, but it is also a natural blood sugar stabilizer.
Ingredients
3 very ripe bananas, mashed
2 cups all-purpose flour
1 cup unsweetened applesauce
1 stick butter, melted
2 eggs, beaten
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Mix all ingredients together well and bake in a loaf pan at 350° for 1 hour, or 12 standard muffins at 400° for 20 minutes, or until an inserted utensil comes out clean.
