Healthy Banana Bread (Low Sugar)
Healthy Banana Bread (Low Sugar)Bread is simple and delicious. Baked up with einkorn flour, dark chocolate chips and tahini.
Ingredients
- 4 very ripe bananas mashed
- ⅓ cup applesauce conveniently one individual applesauce "cup"
- 1 large egg slightly beaten
- ¼ cup raw sugar Only if you want. I personally don't.
- 1 teaspoon baking soda
- 2.5 tablespoons raw tahini
- 1/2 teaspoon vanilla extract
- 1 cup einkorn flour or white whole wheat flour see notes
- ½ cup einkorn flour or all purpose flour see notes
- ⅓ heaping cup dark chocolate chips roughly chopped, chocolate dust and all
- 2 teaspoons Raw sugar to sprinkle (see notes)
For the Einkorn-Sesame Version
Instructions
- Preheat the oven to 350 degrees
- Grease an 8x4.5 loaf pan and place it on a cookie sheet
- In a large bowl, mash the bananas
- Add applesauce, egg, sugar, and vanilla. Mix well to combine.
- Sprinkle the baking soda over the mixture and wait about 8 seconds until the baking soda becomes activated and appears soft and melted.
- Add the tahini, stir well to combine.
- Add the flour and gently stir until all flour is combined and no flour streaks remain.
- Gently stir in chocolate chips.
- Pour batter into the prepared pan.
- Insert a knife about 1/2 into the raw batter and, in one fluid motion, draw a line down the middle (from top to bottom) of the batter. This will create a lovely pop when baking.
- Generously sprinkle with raw sugar over the top.
- Place the banana bread pan onto a cookie sheet in the oven and bake between 45-55 minutes, or until a toothpick comes out clean. If you are making mini muffins, the cook time is roughly 18-20 minutes.
- Let the cake cool in the pan for five minutes then remove from pan and cool on a rack.
- Eat immediately or cover with foil. This cake can be stored at room temperature for two days.
Notes
Make this recipe into muffins! Follow the recipe as instructed and scoop batter into muffin tins. Bake until a tester/toothpick can be inserted into the center of the muffin and come out clean. Roughly 18 -20 minutes depending on the size of your muffin. (This time is based on smaller/mini muffins)
Raw sugar: I use raw sugar for this recipe but you can use regular white sugar.
Flour: This recipe calls for part einkorn or white whole wheat flour and part all purpose flour. You can make this entirely with white whole wheat flour, whole wheat pastry flour, or even just all purpose flour. My personal favorite is using only Einkorn flour. The power if yours.