This day is Bananas. B-A-N-A-N-A-S.
Posted by Natalie Simone
As we all know from social media, there is a national “day” for every type of food and beverage one can think of. Yesterday was National Margarita Day and today, February 23, is National Banana Bread Day. So, let’s celebrate!
Banana bread seems to be somewhat underrated. As in, people talk about banana bread, but I don’t think people actually make banana bread at home that often. Do you? Maybe around the holidays but certainly not on a regular basis and that is a shame. Banana bread is a perfect loaf to keep in the kitchen for a quick breakfast or a fast snack. It is the ideal vessel to hide healthful ingredients that children often don’t want to eat and that you can indulge in without feeling guilty.
We all know of baking tricks to slash calories or kick up the nutritional punch. Certain low and no calorie sweeteners are perfect for baking and keeping the sugar count low, which in turn cuts calories. Specifically, sucralose and stevia are perfect baking substitutes for sugar.
New to baking with sweeteners? Take your favorite banana bread recipe, let’s say it calls for 1 cup of sugar – use ½ cup of sugar and an equivalent amount of your baking sweetener. This is a great way to ease into baking with sweeteners and I recommend starting here. It is also VERY IMPORTANT to read the bag of your chosen sweetener before putting your ingredients together. Make sure you clearly understand what the measuring exchange is. For example: A bag of Truvia® Baking Blend (stevia) says ½ cup of its blend is equal to 1 cup of sugar but a bag of Splenda® Granulated (sucralose) says that it measures cup for cup when used in baking.
You can find tons of banana bread recipes on the internet that use a sweetener instead of sugar. Here are a few:
- Donna’s Banana Bread from Bob’s Red Mill
- Nana Nut Bread from Sucralose.org
- Stevia Banana Bread from Wholesome