Not Too Sweet Banana Bread

I adapted the recipe Banana Bread V http://allrecipes.com/recipe/banana-bread-v/ and made it more IBS friendly. I omitted the refined sugar and nuts ( I just don't like nuts in banana bread) and added vanilla.

This version does not use much sugar. If you want a more true tasting banana bread I suggest adding 1/2 cup brown sugar. Sometimes I make a cinnamon maple butter ( vegan margarine, maple syrup and cinnamon) to go along with the bread when i want a piece a little sweeter. The bread is also great for making french toast!

3                   Ripe Frozen Bananas Defrosted 

5 Tbsp          Almond Milk

1 Tsp            Vanilla

1                   Eggs

1/3  Cup       Both Honey and Pure Maple Syrup

3 Squeezes    Liquid Stevia

 1/2 Tsp        Baking Soda

1 Tsp            Baking Powder

2 Cups          Bob's All Purpose Baking Flour

1/2 Tsp          Xanthan Gum

1/2 Tsp          Salt

1/2 Cup         Vegan Margarine Substitute

                      Parchment Paper

1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine.
3. Add egg and milk into the wet mixture.
4.  Add wet ingredients into dry and mix until combined.
5.  Spread batter into a loaf pan that has been lined with parchment paper.
6. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Bob's All Purpose Flour, Almond Milk and Xanthan gum