Over the last six months or so, I have really tried to reduce the amount of sugar I consume. Which is not easy when EVERYTHING seems to have sugar in it! There have been a few recipes that I have been able to alter, make with alternative sweeteners and ingredients, but there are just some things that aren’t meant to be altered… like my Mom’s banana bread recipe.
I tried to alter it and it didn’t turn out well… at all. I’m sure I could experiment with it some more and find just the right combinations of flour alternatives (like almond and/or coconut flour) and different sweeteners but her banana bread recipe truly is just perfect the way it is. By far the best banana bread recipe I have ever had! And the secret? The more ripe your bananas are, the better! My mom would let them get pretty brown and then stick them in the freezer. A week later, moist and just the right sweetness cake-like bread!
Pop it in the microwave for 20 seconds, top with some creamy butter and enjoy!