Banana Bread is a great thing to whip up when you have extra old bananas lying around.  However, I find it's often really sweet - making it more of a dessert.  I'm always on the lookout for ways to lower the sugar in my recipes, which retaining a delicious flavor.  This recipe does still have sugar, but it has half the sugar of my original banana bread recipe, which I think is a step in the right direction. :)  Enjoy! 

Fresh from the oven - GF lower sugar banana bread! Just letting it cool a bit before removing from pans and parchment paper. 

Banana Bread - lower sugar version

Makes 5 mini loaves

Preheat oven to 350 F.  Line 5 mini bread pans with parchment paper.  

In a large bowl, whisk together the dry ingredients: (It's important to do this in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

1 cup sugar

2 tsp xanthan gum

2 tsp baking soda

1 tsp salt

1 tsp cinnamon (optional)

In a bowl or mixer, mix together: 

5 mashed overripe bananas

4 eggs

1/2 cup oil 

1/2 cup milk

2 tsp vanilla bean paste OR vanilla extract

Add in, and mix just until well combined (i.e. you don't need to beat this batter): 

dry ingredients, from above

1/2 cup mini or dark chocolate chips

Divide between mini bread pans.  I like to use a large cookie scoop to pop it neatly into pans, then flatten a bit with a spatula.  Bake at 350 F for 30-35 minutes.  Remove from oven and let rest in pans 5-10 minutes, before removing from pan and parchment paper onto cooling racks.  Great warm or cooled.  Fully cooled banana bread can be sliced and stored in a tupperware on the counter for a couple days, or sliced and frozen to enjoy later.   Enjoy!

Just out of the oven!

We can never wait until things cool - especially for banana bread.  Yum!

Banana Bread - Lower Sugar Version Recipe by Successfully Gluten Free!