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.
“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! ❤
Avignon Monastic Banana and Raisin Bread
Makes: 1 loaf
- 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
- Preheat the oven to 350 degrees (F)/ 177 (C)/ Gas Mark 4.
- Mix together the eggs, honey and vanilla.
- Add the bananas and mix well.
- 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.
- Lastly, add in the butter and mix until just incorporated. Do not over-mix.
- 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! 🙂