Recipe Review: Stevia-Sweetened Banana Bread
Here’s another recipe that I just changed up very slightly and am quoting almost from here. Though I didn’t find it to be the best recipe out there, I found the addition of chocolate chips made it ok. And, I wanted to review it so that you would know how I liked it too. I found that it was a bit too much “stevia-tasting” to my liking and also dry. Any tips for me about using stevia and that “stevia taste”? I use NuNaturals stevia- which I have heard is has less of an after-taste but I still find that when I make things like this, I definitely taste way too much stevia! Next time, I will experiment with using my sweet milk! (I made this before I found out about sweet milk!)
(Excerpted from Stevia: naturally sweet recipes for desserts, drinks and more!,Book Publishing Company )
1 loaf – 12 servings
Preheat the over to 350 degrees F. Oil a medium-sized loaf pan (7 1/2 "x 3 1/2 " x 2 1/2").
Mash the bananas in a small bowl. Mix the stevia extract, stevia concentrate, and lemon juice into the mashed bananas. Set aside.
Sift the flour, leavenings, and salt together in a bowl.
Beat the oil and egg together in a mixing bowl until creamy. Beat in the yogurt or buttermilk and the vanilla. Stir the mashed bananas into the liquid mixture.
Fold the dry ingredients into the wet ingredients, stirring as little as possible. Mix in the walnuts just before the flour is completely blended.
Place into the loaf pan. Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle comes out clean. Turn out the loaf and cool on a rack.
Note: For maximum flavor, use very ripe bananas (brown spotted).