Avignon-Monastic Banana and Raisin Bread [No Sugar Recipe!]

Good Morning Everyone!

Happy Friday!! It’s the start of another great weekend. I can feel it in my soul that this weekend is going to be wonderful. And just as wonderful is today’s recipe. Are you ready? I present to you a banana bread recipe… with no sugar! Also in this recipe is whole-wheat flour instead of all-purpose flour.

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“This banana bread is the best that I’ve ever tasted…” Mr. Noob Chef said through a mouthful. I admit that I was skeptical. I thought I had over-baked it, but when I popped a piece into my mouth, I too swooned. It was so moist! The outside was a sticky, deep, golden perfection while the inside was moist and dotted with golden sultanas. It was divine. Unlike regular banana bread that rises into a tall quick bread, this loaf is shorter and not quite as dense or heavy feeling. In other words, if you happen to be like me with a gastric bypass pouch, OR if you hate feeling heavy/bloated after a meal… this quick bread is for you. This is my new go-to recipe for banana bread.

I hope you have a beautiful weekend everyone! Enjoy the recipe and as always, keep on cooking! ❤

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Avignon Monastic Banana and Raisin Bread 

Courtesy of: Brother Victor-Antoine d’Avila-Latourrette, “The Pure Joy of Monastery Cooking: Essential Meatless Recipes for the Home Cook”

Makes: 1 loaf

Ingredients:

  • 2 eggs
  • 6 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 4 medium bananas, well mashed
  • 1 1/4 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 (1 1/2 ounce) package raisins
  • 5 tablespoons butter, melted

Instructions: 

  1. Preheat the oven to 350 degrees (F)/ 177 (C)/ Gas Mark 4.
  2. Mix together the eggs, honey and vanilla.
  3. Add the bananas and mix well.
  4. In a separate bowl, mix the flour and baking powder. Then little by little add into the banana mixture and mix together. Finally, add in the raisins and stir to incorporate.
  5. Lastly, add in the butter and mix until just incorporated. Do not over-mix.
  6. Generously butter a 9 x 5 x 3 loaf pan and pour in the batter. Bake for 45-50 minutes. (Mine took 55 minutes **). Insert a thin knife in the center. If it comes out clean, you’re good to go! Turn out to rest on a cooling rack then slice and serve. Enjoy! 🙂

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