Recipe Review: Stevia-Sweetened Banana Bread

Feb 2010 (Winter 2010 Semester) 007

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

  • 2 very ripe, medium to large bananas
  • 1/4 tsp powdered stevia extract
  • 1/2 tsp stevia concentrate  (or more of the powdered stuff)
  • 1 tbsp lemon juice
  • 2 cups whole wheat flour (or GF blend)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup oil
  • 1 large egg
  • 1/2 cup plain nonfat yogurt or buttermilk (or dairy-free yogurt or milk)
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  •  

    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).

    Feb 2010 (Winter 2010 Semester) 018

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    10 Comments

    1. I’ve run into the too ‘stevia-y’ problem a lot. I want so desperately for it to work perfectly in place of any other sweet things I used before, but it’s definitely a lot of work…

      I find that stevia needs to be balanced out with another strong flavor, so a lot of times I’ll adjust the base ingredients (like adding nutty flavors, fruits, or chocolate). You already added the chocolate, so what about adding another very ripe fruit like pear? That might also help it to be less dry. The flip side of that is that it might not rise the same or it might be too dense… OR, sometimes I find that many recipes call for more stevia than I would have chosen to use if I taste tested as I went. Maybe a lighter sweetness is the answer? (Seems counterproductive to use less of something you’re highlighting a recipe for though… not sure how stevia.com would feel about that :))

      Wow, I’m really NOT helpful am I? I guess I’m just chatty but was also excited that you tried a bread with only stevia! It’s something I’m always apprehensive about trying.

      ~Aubree Cherie

      • Aubree—aww thanks! Your suggestions were helpful, I’ll have to remember them in the future! 🙂 Thanks for commenting anyways! 🙂 -Ari

    2. Ari,
      Thank you so much for your kind comment on my blog! What a great way to start the day 🙂

      Re: stevia, after a fairly long history with it, I have to agree with Aubree. I almost never use stevia alone (I will balance with yacon syrup, a little agave, or fruit). If I DO use it alone, I’ll be sure that whatever I’m making is a little less sweet than the conventional version–so for muffins, for instance, I just make them less sweet than regular muffins. I find it doesn’t take long to get used to. With chocolate (like brownies, say), it’s almost impossible to use stevia only as the sweetener–it just tastes too bitter. The stevia and chocolate seem to react with each other somehow, bringing out the bitterness in both!

      • Ricki! No problem!!!! Thanks for the help and suggestions with stevia! I really appreciate it!

    3. I have had best results baking with stevia by using half sugar(or honey) and half stevia equivalent, otherwise you get that undesirable taste. This seems to be the only way to make it work and taste great.

      Stevia is wonderful, but it tastes great on it’s own in only a few things (like fruit shakes, yogurt, and tea).

      This is the best advice I can dish out. Best of luck on your next baking adventure!

      • Chelsey! Thanks for the help! I really appreciate it! 🙂 🙂

    4. I still haven’t tried stevia, but I do want to try making something using your sweet milk idea. I think that could work great in my quest for sugar free recipes.

      • Let me know how the sweet milk goes…..:)

    5. I totally agree that stevia is soooo tricky to use. Even worse, that stevia-flavor can vary from brand to brand!

      I agree that using it in combination with other kinds of sweetener is the answer, but it’s really trial and error to find the balance.

      I’d love to try yacon syrup for this purpose, but haven’t been able to shell out the cash for it yet (so expensive!).

      My boyfriend refuses to touch anything containing stevia because he claims he can taste it, even if I only use a couple of drops. Grrr.

      • I know! It is very tricky! I love to try yacon syrup too but I haven’t been able to find it plus, I agree, it’s very expensive. Don’t tell your boyfriend when you put stevia in something… Just tell him you made a treat for him. 🙂

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