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 |  Carbmaster protein drink |  thick batter |  glaze before baking |  Glazed after baking |
Another version of my grandmother's old banana bread recipe ~ from her recipe book circa 1930's, with the handwritten notes in the edges. I've updated this version by substituting some of the sugar with honey ~ and substituting a honey yogurt instead of the sour cream or buttermilk used in the original.
Because my husband is diabetic (but can have a little sugar), I'll also sometimes use regular white Splenda instead of the white sugar in the recipe (always use regular Splenda ~ never baking blend because that's concentrated). But, you'll never have a totally sugar-free version because the Carbmaster yogurt drink (which I get at Kroger) does have some sugar (although sour cream is sugar-free). Honey is somewhat an acceptable sugar substitute for diabetics, and there's only 2 TB in the entire loaf here.
I brush my glaze on the banana bread as soon as I take it out of the oven ~ making sure that I get it into all the cracks on top and down the sides. This will keep it nice and moist (although the yogurt does that too). Notice that my banana bread never has that dark thick crust on the sides! The secret is to slightly "underbake", rather than overbake.
Glazed HONEY BANANA BREAD
2 ripe bananas, peeled & sliced............................4 TB butter, room temperature
1/4 cup white sugar ~OR~ 1/4 cup plain white Splenda
2 cups flour …………………………………..........2 TB honey
2 tsp baking powder............................................1/2 tsp. salt
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 cup yogurt or protein drink WITH HONEY (I used Carbmaster Honey Banana, and Greek Gods has a good Honey Vanilla yogurt) ~or~ sour cream
1/2 tsp cinnamon................................................2 eggs
GLAZE:
about 1/4 cup of whatever HONEY yogurt/protein drink you're using ~or~ just melt 1 TB butter .....
about 1 TB honey (or a little more, if you want)
WHISK all together in small bowl
***
Preheat oven to 350. Spray an 8" loaf pan with non-stick baking spray (containing flour) and set aside.
Cream butter, honey and sugar/Splenda in your electric mixer bowl; add eggs and mix well. Scrape down the sides of the bowl. Then gradually add the cinnamon, baking powder, salt, baking soda and bananas. Beat for about 30 seconds until well blended.
Gradually beat in 1 cup of flour ~ next gradually beat in the honey yogurt/protein drink. Scrape down sides of bowl and gradually beat in last cup of flour. Scrape down sides of bowl and beat well for about 30 seconds.
Spread evenly in prepared loaf pan. Brush with some of the glaze. Give the pan one good smack down on the counter, to break any air bubbles inside. Bake for about 35-45 minutes (time depends on your oven and the color of your pan ~ dark pans bake faster than light pans.) Check with a toothpick or cake tester, which should come out clean when it's done. DON'T OVERBAKE or you'll have those dark brown edges on the sides! GLAZE as soon as it comes out of the oven.
Because my husband is diabetic (but can have a little sugar), I'll also sometimes use regular white Splenda instead of the white sugar in the recipe (always use regular Splenda ~ never baking blend because that's concentrated). But, you'll never have a totally sugar-free version because the Carbmaster yogurt drink (which I get at Kroger) does have some sugar (although sour cream is sugar-free). Honey is somewhat an acceptable sugar substitute for diabetics, and there's only 2 TB in the entire loaf here.
I brush my glaze on the banana bread as soon as I take it out of the oven ~ making sure that I get it into all the cracks on top and down the sides. This will keep it nice and moist (although the yogurt does that too). Notice that my banana bread never has that dark thick crust on the sides! The secret is to slightly "underbake", rather than overbake.
Glazed HONEY BANANA BREAD
2 ripe bananas, peeled & sliced............................4 TB butter, room temperature
1/4 cup white sugar ~OR~ 1/4 cup plain white Splenda
2 cups flour …………………………………..........2 TB honey
2 tsp baking powder............................................1/2 tsp. salt
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 cup yogurt or protein drink WITH HONEY (I used Carbmaster Honey Banana, and Greek Gods has a good Honey Vanilla yogurt) ~or~ sour cream
1/2 tsp cinnamon................................................2 eggs
GLAZE:
about 1/4 cup of whatever HONEY yogurt/protein drink you're using ~or~ just melt 1 TB butter .....
about 1 TB honey (or a little more, if you want)
WHISK all together in small bowl
***
Preheat oven to 350. Spray an 8" loaf pan with non-stick baking spray (containing flour) and set aside.
Cream butter, honey and sugar/Splenda in your electric mixer bowl; add eggs and mix well. Scrape down the sides of the bowl. Then gradually add the cinnamon, baking powder, salt, baking soda and bananas. Beat for about 30 seconds until well blended.
Gradually beat in 1 cup of flour ~ next gradually beat in the honey yogurt/protein drink. Scrape down sides of bowl and gradually beat in last cup of flour. Scrape down sides of bowl and beat well for about 30 seconds.
Spread evenly in prepared loaf pan. Brush with some of the glaze. Give the pan one good smack down on the counter, to break any air bubbles inside. Bake for about 35-45 minutes (time depends on your oven and the color of your pan ~ dark pans bake faster than light pans.) Check with a toothpick or cake tester, which should come out clean when it's done. DON'T OVERBAKE or you'll have those dark brown edges on the sides! GLAZE as soon as it comes out of the oven.
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