My kids LOVE banana bread and I always seem to have extra brown bananas lying around.  My favorite recipe had 2 cups of sugar and virtually no fiber, but after tinkering around I finally came up with a healthier version.  It is seriously so yummy my kids go nuts when I make it.  With stevia “sugar” available now, I am happy to say this recipe reduces the sugar by 12 grams per serving.  Using whole-wheat pastry flour and adding additional fiber adds 2 grams of fiber per serving.  Tip:  put your brown bananas, skins and all, in the freezer until you are ready to make bread. They thaw in 30 min!

2 cups whole-wheat pastry flour

1 cup More Fiber Baking Blend

1 teaspoon salt

1 teaspoon baking soda

3 teaspoon cinnamon

½ teaspoon baking powder

3 eggs

1/2 – 1 cup Stevia sugar (depending on sweetness of fruit)

1/3 cup sugar

1 cup oil

2 cups A-Z (i.e. grated apple, apples sauce, grated zucchini, banana, pumpkin, or combination.  I personally like half banana and half apple)

3 teaspoons vanilla extract

*  Approximately 6 grams sugar, 2 grams protein, 2 grams fiber, 10 grams fat per serving

** Can’t find the More Fiber?  Increase the whole wheat flour by 3/4 cup and the Stevia sugar by 3/4 cup

Mix or sift dry ingredients (Flour, Fiber, Salt, Baking Soda, Baking Powder, Cinnamon)

Beat eggs.  Add sugar and oil and mix thoroughly.

Add A-Z and vanilla.  Mix in dry ingredients until combined.  Pour into greased pan and bake in 325º oven for approximately 1 hour.  Enjoy!