Low-Sugar Banana Bran Bread

So I love banana bread, which is interesting because I am not the biggest fan of just eating raw bananas, it is a texture thing. But the one problem with my banana bread recipe is it has a lot of sugar so it isn’t something I have felt comfortable sharing with my daughter. I had tried to reduce the sugar in the recipe but I could never get it to turn out right. My mother-in-law introduced me to this Bran recipe it was one that her mother use to make. I tried to substitute the sugar for apple sauce but I couldn’t get the balance with the wet and dry ingredients, someone with better baking skills them myself might be able to achieve this. It isn’t a lot of sugar and I don’t let my daughter have too large of a piece at a time. I like to make a double batch and freeze one of the loaves so I always have an easy quick breakfast idea that isn’t too messy.

If anyone happens to find a way to reduce the sugar even more I would love to hear your secret.

Banana Bran Bread

78g (1 c.) All-bran
250mL (1 c.) milk
4 overripe banana
110 grams (1/2 c.) packed soft brown sugar
125g (1 c.) self rising flour
42g (1/2 c.) chopped almonds
1 egg

Soak cereal in milk for half an hour.

Add all remaining ingredients, stir quickly to combine.

Place in a loaf tin.

Bake at 160 C (325 F) for 45 minutes.

Letting Morgan have a slice of this bread with some fruit for breakfast is a heck of a lot cleaner then a bowl of cereal that seems to get everywhere. Starting the day off needing a bath is never a good thing.

2 thoughts on “Low-Sugar Banana Bran Bread

  1. Try a stevia baking formula, theyre not super sharp tasting and you dont need much especially with bananas. You can also roast the bananas to capitalize on the sweetness

  2. This sounds deicilous! I’m making it tomorrow night.Just wanted to say THANK YOU Susan for all of the hard work you’ve put in to this site and to your ETL yahoo group. I don’t know what I’d do without you! <3

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