No Sugar Added, Gluten Free, and Lowfat Banana Bread

It’s fair to say banana bread is one of the finer things in life. I could easily take down an entire loaf in one sitting. Unfortunately, traditional banana bread comes in at upward of 300-400 calories per slice. This recipe is a quarter that and just as delicious. Once you’ve tucked into this, you won’t miss the old bread.

I used stevia (liquid) and cinnamon stevia drops to sweeten this. Since I didn’t have any applesauce on hand, I made my own. All you need to do is boil apples (I left the peel on) until they become mushy, then smash them up. Leaving the peels on adds a little fiber too. I added fresh cranberries and some rolled oats to mine. Nuts and chocolate chips are another safe go-to addition. You really can’t mess this up! I don’t measure out my ingredients precisely, and it was still delicious. This recipe can certainly be made in a cast-iron skillet or loaf pan in your camper stove. If you do not have a camper stove available to you, you could cook this stove-top in a dutch oven. I imagine a cast-iron skillet with a heavy lid could produce OK results as well if you kept the batter depth thin. Check out the Boat Galley for more on cooking loaves of bread in dutch ovens.

Recipe - Stevia Sweetened Banana Bread:

2 Eggs

2-3 Large, Over-Ripe Bananas

1/3 C. Almond Milk

2/3 C. Applesauce (Or use pumpkin puree)

1 Tsp. Vanilla

2 1/4 C. Oat Flour (I used Bob’s Red Mill… Oat flour will make your bread denser than wheat flour.)

Dash of Salt

1 Tsp. of Baking Soda

1 Tsp. Stevia (I used liquid stevia)

2 Tbsp. Cinnamon

Mix your wet ingredients first and fold these into your dry ingredients. Bake at approximately 350 for 40-50 minutes. It’s as easy as that!