SUGAR FREE Banana Nut Bread Recipe | Happy New Year 2024

Sugar Free Banana Nut Bread… how can that possibly be good?!?!?

I usually question these kinds of things, sugar free… can it really taste good? Since I was introduced to it by an only a little taste test, I had to give it a try for myself!

If you decide to try them, don’t forget to comment and let me know what you think!

• 2 cups of flour
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1 cup of truvia
• 1 stick of butter (room temp)
• 2 eggs (beaten)
• 1 tsp vanilla extract
• bananas (3-4) smashed (ripe)
• 1/2 cup of chopped walnuts

325 degrees for 60-75 minutes
***** FOR MY MUFFINS I DID 350 for 25 mins)****

Combine flour, baking soda and baking powder in a bowl and whisk together then set aside. In another bowl add Truvia, softened butter and vanilla extract. Then add mixed eggs into this mixture and combine. Next add half of the flour to the wet mixture and mix once it’s combined then add the other half of the fowler and mix well. Then add in mashed bananas and mix. Next you can add the nuts and mix.
Then pour into loaf pan (or muffin cups) and bake for appropriate time.


Original vlog/website Recipe:

thesugarfreedova.com

https://youtu.be/G8UcyPXtykM (https://youtu.be/G8UcyPXtykM)

Hey you guys so it is super late at night and I am in the mood for banana nut bread thanks to my amazing son-in-law um as a lot of you know that follow our flipping the farm blog Mike and I have been on a sugar-free diet for

About 11 weeks now and I’m really proud I’m not trying to be like boastful here but I do not have a lot of willpower um when it comes to food chocolate sweets things like that some somebody has to be on board with me and Mike vowed to be on

Board with me during this little journey and so we are going on 11 weeks probably 12 weeks by the time you see this and we did give in just a little bit at Christmas with his stinking jam tarts that he makes um he did not make them

Sugar-free but that’s okay we only ate a few okay maybe like a dozen but we jumped right back on our sugar-free train and we’re still going strong and so now then I’m going to attempt this sugar-free banana nut bread like I mentioned earlier my son-in-law Braden

Found a recipe that he made from scratch and it was so amazing now my friend Rhonda recently did a sugar-free banana bread also but hers was using a box mix and then some other things and it was really really good very moist amazing Mike and I like had to refrain from

Eating it all at one time it was so good but Braden brought over a sample to us just a couple of nights ago and wowers it was the best I’ve ever had and you kind of don’t think that sugarfree can be good well it is actually I’m excited

To try this I am not a baker I expressed that to you guys before so I’m just going to give it a whirl and see what happens I started by preheating my oven to 350 and because I don’t own a loaf pan I decided I would just make meth Instead and now then I’m just going to mix my dry ingredients in a large mixing bowl it calls for 2 cups of allpurpose flour 1 teaspoon of baking powder and one teaspoon of baking soda now I’m just going to whis these dry ingredients together and set them

Aside I’m going to be using 1 cup of Truvia now the original recipe says that you can use regular sugar but obviously we want this to be sugarfree and you need to use something that has a 1: one ratio for a sugar substitute and Truvia is just that so again one cup of

Truvia next I needed one stick of softened butter mine was not quite softened so I did put it in the microwave for like 15 seconds and I’m going to be using my beater to mix this all together okay a little side note for you that cake beater is 30 years old that

Was a wedding gift to Mike and I 30 years ago and it’s still going strong but I can’t even tell you when the last time I used it was because again I’m not really into baking now that my Truvia and my butter are nice and mixed I’m using two eggs

I’m going to beat those two eggs in a separate bowl and then I’ll be adding the eggs to this mixture I’ll also be adding a teaspoon of vanilla extract at this point I’m going to use my cake beers again to get this all nice and mixed

Up now I’m just going to put about half of my dry mix into the wet mixture and use the beers again to mix this up guys this was becoming so dry that I texted my son-in-law to make sure everything was going okay as you can see it’s kind of bogging down my Beers okay so you just saw me really struggling mixing that all up um it’s still not fully mixed I had to transfer it from this bowl to this bigger bowl because my mixer was getting like bogged up because this is really dry a texted

He said that’s how it was for him too so I’m going to give it another Try Okay better I guess that’s how it’s supposed to look I’m not sure baking is not my forte you guys I’m learning though okay time to mash at my bananas and I’m going to cheat and use my mixer for that Okay I know that you’re supposed to use over ripened bananas for banana nut bread well you know what I just grabbed what I found the store did not have any super ripe ones and I was not patient enough to wait a few days for these to

Ripen so I am using what you see here and hoping that this works And by the way I have never made just plain old regular banana nut bread ever in my life banana bread whatever I’ve never made it so this is a har for me in general these are probably too ripe to even do this to it said to use a fork but I just thought

This would be Better okay a fork it is hopefully maybe if this doesn’t work next I’ll move to my potato masher yeah that’s going to take forever so let me get my let me get my potato Masher and we’re just going to get in here and smash these bananas trying this again Perfecto now I’m just going to add the bananas to the dry mix and I still have to chop up my pecans so I need to do that really quickly Too I’m going to set that aside and chop up pecans real quick obviously I use pecans but you could definitely use walnuts if you prefer in fact I think bradden used walnuts in his it calls for a half a cup but I think I probably like pecans a lot a lot

A lot so I’m going for more like M 2/3 it’s what it’s looking like okay I’m just going to add those in and mix this up this is way thicker than what I expected again I’ve never made anything like this so it’s all new to me

Okay now it’s time to scoop all of this into my muffin Cups y’all I do not even want to pretend like I know what I doing here I probably have these too full that one for sure is um I like like I said this is not my thing I’ve never done this kind of thing before um I assume because they’re so

Dense that they’re not going to puff up very high that’s just my assumption and I I’ve made a dozen and I still have enough batter left over to make a couple more so I think I’m going to p pull out my other 10 muffin 10 and just do the

Rest of them in that one I really like my Pampered Chef stone uh muffin pan but I don’t have another one sorry I’m struggling here because I’m trying to charge my phone while I’m doing this I think I probably have enough to do three more and and the time intemp for an

Actual loaf is 350 for 65 to 70 minutes I don’t know how long it should be since I’m doing muffins oh that’s a lot that’s too much so I’m sure some of you are screaming at me right now but I don’t know better you guys I tried to lick a few things up

On um the internet but there are so many popups when looking for recipes that it’s really frustrating to try to search a recipe okay so I had enough to do four more so let’s just um put this in the oven and see how they turn Out all right you guys so I set a 30 minute timer I have 16 minutes left on my timer and here’s how they’re looking I might open it for a second so um let’s just hope they take taste good okay guys there’s 6 minutes left on

My 30 minute timer and I hope I didn’t ruin these the ones in this pan are really Brown sorry so I need to put toothpick in them and try them out this one not so much hoping I didn’t blow this Um still looks a little doughy inside those actually are coming out really clean those are great those are good it’s just like that one right there eh the middle row maybe so H here’s what I’m going to do I think I am going to try to get these

Outside ones or the ones that are at least done out and put them over into this pan set it aside no no no no I need to take these out completely so they don’t just keep Cooking I’m just going to allow these last two to cook the last few minutes Alexa how much time is my timer two more minutes maybe okay so I just pulled these out the oven I’ve got a couple more still in there for a few more minutes I’m about

To try these and you’ll see what I think okay I’m going to go for one that was like in the um Stone wear pan they smell really good I I hope they’re really good oh sorry they’re still pretty hot I probably should have let them cool off a bit they’re really

Stuck to the paper but that is okay oh it’s really really hot I may have to grab a fork and eat it with a Fork let’s look at the inside they’re very done on the inside like not dried out Done let’s put it to the Test M that’s really good you know I I really thought whenever Bren told me he made them with Truvia that I was going to be like G disappointed these are really good you guys Mike’s going to be surprised when he comes in in a little bit and smells

Them my timer’s going off so I’m just going to go ahead and pull those others out Alexa Tim her off all right there’s the last two okay so very impressive sugar-free muffins I will link the website um I believe it was a Blog where Braden found these I mean he he probably

Searched like sugar-free muffins and this recipe came up and I will link it for you because he’s not the original creator of it so we definitely want to give credits to the original Creator but anyo but anywh who um I definitely approve these sugar-free banana nut Methods here’s another look at the ingredients um I will also have it posted down in the description below the ingredients and the recipe and a link to the original posters blog also I want to mention that the muffins that I made in the Pamper chft Stone turned out much

Better than the ones I did in the metal baking tin they turned out a little hard and dry but the Pampered Chef stone ones were Perfection I’ll definitely be making this recipe again but next time I’m going to use ripe bananas and get myself a loaf pan thanks so much for watching

If you decide to give these a try please drop me a comment below and let me know what you think also a big shout out to my son-in-law Braden for discovering this great recipe