top of page

Banana Bread


1. It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

2. Metal pans brown and crisp more than glass pans.

3. Glass pans take longer to come to temperature.

4. Ovens vary, so bake times may need to be adjusted.



1/2 C S'WEEET! Sweetener Blend (70g)) *see below for substitutions

3 t Baking Powder

4 Very ripe Bananas, mashed (about 300g)

4 Eggs - (200g)

2 t Vanilla

1 C Chopped Walnuts or Pecans


1. Pre-heat your oven to 350°F and line or generously butter/oil your loaf pan.

2. Whisk together the dry mix, sweetener and baking powder.

3. In another bowl, combine banana, eggs and vanilla.

4. Combine the dry ingredients with the wet stirring until well combined.

5. Let the batter rest a few minutes, then stir in the chopped nuts.

6. Pour batter into pan and bake until the toothpick test comes out clean, about an hour.

SWEETENERS VARY tremendously and will affect the outcome of all baked goods, especially cookies.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Swerve, Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

To print this recipe look for 'printer' button in the social bar below.


Commenting has been turned off.
bottom of page