Does your family love banana bread as much as mine does? It’s such a great snack to have handy, and my girls love it in their lunches. I’ve been baking it for years, and just the other day I realized I’ve never shared my tried and true recipe with you all. It’s my no-fail, always-works, so-yummy banana bread recipe with lots of delicious, natural ingredients. You can bake it with traditional brown sugar, or try it with my new favourite sweetener: Lantic-Rogers Organic Coconut Sugar.
Coconut sugar is a 100% natural sweetener, it doesn’t contain any artificial flavours or preservatives and it’s not chemically altered in any way.
With its rich and delicious caramel note, it tastes absolutely wonderful in a thick slice of my favourite banana bread. Coconut sugar is also free of artificial flavours or preservatives, so I feel good serving it to my kiddos! Banana bread is one of my favourite things to throw in their school lunches to eat with slices of cheese, meat, fruit and veggies.
I’ve been loving using coconut sugar as a brown sugar substitute in baking; especially in this banana bread recipe. It has a very similar taste to brown sugar, but perhaps slightly richer. The only other difference I notice is that it turns my banana bread a deeper caramel colour than usual, which I think makes it look extra delicious!
The perfect partner to a fresh slice of banana bread? A DIY latte sweetened with Smart Sweetener Blend Sugar + Stevia. I love that I can sweeten my coffee with this all natural product, but cut the calories by up to 50%.
You can also use Smart Sweetener Blend Sugar + Stevia as a substitute in baking – for every cup of sugar in recipes, simply replace with ½ cup of Sugar + Stevia Blend.
Here’s how to make our family’s favourite, simple banana bread (you can find the printable recipe at the end of this post):
First, cream together 2 large mashed bananas, 1/4 cup melted butter, 1 cup Lantic-Rogers Organic Coconut Sugar, 1 large egg and 1 tsp vanilla extract.
Mix in 1 3/4 cups all purpose flour, 1 tsp baking soda, and 1/4 tsp salt. (I’m a very lazy baker and don’t usually pre-mix my dry ingredients in advance.)
Finally, fold in 3/4 cups of milk.
Pour the batter into a 9 x 5″ bread pan and bake in the oven at 350 degrees F for about 45 minutes (or until a toothpick can be inserted and comes out clean). Serve warm with butter and enjoy!
Here’s the recipe:
- 2 large mashed bananas
- ¼ cup melted butter
- 1 cup Rogers Lantic Coconut Sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- Cream together the mashed bananas, butter, coconut sugar, egg and vanilla.
- Mix in the flour, baking soda and salt.
- Fold in the milk.
- Pour into a 9 x 5" bread pan and bake at 350 degrees F for about 45 minutes or until an inserted toothpick comes out clean.
Disclaimer: This post is sponsored by Lantic-Rogers. As always, all of the opinions here are my own.