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1 Monk Fruit Banana Bread Recipe: A Delicious and Healthy Twist on a Classic

1.1 Ingredients:

1.2 Instructions:

1.3 Nutritional Information:

1.4 Cooking Time:

1.5 Equipment:

1.6 Serving Suggestions:

1.12 Frequently Asked Questions:

1.12.1 Can I freeze the banana bread?

1.12.2 Can I use frozen bananas?

1.12.3 Can I use regular sugar instead of monk fruit sweetener?

1.13 Monk Fruit Banana Bread

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Monk Fruit Banana Bread Recipe: A Delicious and Healthy Twist on a Classic

Are you looking for a healthier way to enjoy your favorite banana bread? Look no further than this delicious Monk Fruit Banana Bread recipe! Made with all-natural sweeteners and nutritious ingredients, this bread is perfect for those who want to indulge in a sweet treat without sacrificing their health goals.

Ingredients:

2 cups of almond flour
1/2 cup of monk fruit sweetener
1 teaspoon of baking soda
1/4 teaspoon of salt
3 ripe bananas, mashed
3 eggs, beaten
1/4 cup of coconut oil, melted
1 teaspoon of vanilla extract

Instructions:

Preheat your oven to 350°F and prepare a loaf pan with non-stick spray or parchment paper.
In a large bowl, mix together the almond flour, monk fruit sweetener, baking soda, and salt.
In a separate bowl, mix together the mashed bananas, beaten eggs, melted coconut oil, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients, stirring until well combined.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool for 10 minutes before slicing and serving.

Nutritional Information:

Servings: 10 slices

Calories: 205
Total Fat: 16.6g
Saturated Fat: 6.3g
Cholesterol: 61mg
Sodium: 220mg
Total Carbohydrates: 12.4g
Dietary Fiber: 3.5g
Total Sugars: 5.1g
Protein: 5.9g

Cooking Time:

45-50 minutes

Equipment:

Loaf pan
Mixing bowls
Spatula

Serving Suggestions:

This banana bread is delicious on its own or served with a dollop of whipped cream or a drizzle of melted chocolate. It’s also great paired with a cup of coffee or tea.

Variations:

Swap out the almond flour for your favorite gluten-free flour blend or regular all-purpose flour.
Add in your favorite mix-ins, such as chopped nuts or chocolate chips.
Try using different sweeteners, such as honey or maple syrup, instead of monk fruit sweetener.

Substitutions:

If you don’t have monk fruit sweetener, you can substitute with an equal amount of granulated sugar, coconut sugar, or honey.
If you don’t have almond flour, you can use all-purpose flour or any other flour of your choice. Note that using a different type of flour may affect the texture and taste of the bread.
If you don’t have almond milk, you can use any other type of milk or milk substitute, such as soy milk, oat milk, or coconut milk.
If you don’t have coconut oil, you can use any other type of oil or melted butter.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and store it in the fridge for up to 1 week.

Tips:

Make sure to use ripe bananas for the best flavor and texture.
You can substitute the monk fruit sweetener with other sweeteners like honey or maple syrup, but adjust the amount according to taste.
For a nutty flavor, add chopped walnuts or pecans to the batter.

Notes:

Monk fruit sweetener is a natural sweetener that is low in calories and carbs. It is a great alternative to sugar for those who are watching their sugar intake.

Frequently Asked Questions:

Can I freeze the banana bread?

Yes, you can freeze the banana bread for up to 3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.

Can I use frozen bananas?

Yes, you can use frozen bananas in this recipe. Thaw them before using and drain any excess liquid.

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can use regular sugar instead of monk fruit sweetener, but the nutritional information will be different.

Monk Fruit Banana Bread

If you’re like me you love sweets but hate all the sugar. In this video I make 2 versions of my banana bread recipe using both brown sugar and Lakanto’s “Golden” raw sugar replacement to see if I can tell the difference.

Recipe is:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
1 teaspoon of vanilla extract
2 eggs, beaten
2 ⅓ cups mashed overripe bananas