Reduced Sugar Banana Bread

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I love baking! I especially love adapting recipes to make them healthier. When it works, its great - like in this delicious banana bread recipe. 

I'm not a fan of sugar-free everything. It can be unrealistic and, quite frankly, a bit dull. A little here and there won't hurt, but why use more than needed if a recipe can take it with less?

My kids are very used to my reduced sugar recipes. And their faces speak a million words when one of my adaptations doesn't quite work! But this banana bread, with only 50g sugar in the whole loaf, is always a winner. 

I've cut the sugar in the original recipe and added an extra banana (make sure they're very ripe or overripe) and raisins for natural sweetness. I've also substituted some of the pain flour for wholemeal flour for extra nutrients and fibre. 

Here's the recipe:

75g plain flour
40g wholewheat flour
80g butter or margarine
50g sugar
1 egg
50g raisins
Pinch of salt
1g bicarbonate of soda
2g baking bowder
3-4 ripe bananas, peeled and mashed

1. In a large bowl, cream together the margarine and sugar, then add the egg and mix until light and fluffy.
2. Add the mashed bananas and raisins to the mixture.
3. In a separate bowl, sift together the flours, salt, baking powder & bicarbonate of soda. Add to the wet ingredients and mix thoroughly.
4. Spoon the mixture into a loaf tin and bake at 190*C for 25 minutes until well rise and brown.

Give it a go, its so yummy (I hope your family agrees)! 

Julia Wolman