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
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