Ingredients:

  • 1 ½ cups (360g) Very Ripe Bananas, mashed
  • ½ cup (113g) Unsalted Butter, melted (or coconut oil)
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • ½ cup (100g) Granulated Sugar Substitute (e.g., Monk Fruit or Erythritol)
  • 1 ¾ cups (210g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • ½ cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it lengthwise with parchment paper.
  2. In a medium bowl, thoroughly mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
  3. To the mashed bananas, whisk in the melted butter, eggs, vanilla extract, and the granulated sugar substitute until well combined.
  4. In a separate large bowl, whisk together the flour, baking soda, cinnamon, and salt, ensuring the leavening agent is evenly distributed.
  5. Pour the wet mixture into the dry mixture. Use a spatula to gently fold them together just until no streaks of dry flour remain. Do not overmix; a few lumps are fine.
  6. Gently fold in any optional nuts or inclusions now.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 55–65 minutes. The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it.
  9. Let the loaf cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.