Low Sugar Banana Bread or Muffins

The original family recipe included a whole lot of butter and sugar. It was modified to create a low sugar banana bread batter that is versatile and still every bit delicious! I have just as big a sweet tooth as the next person, and I am always happy to find recipes that work using lower amounts of sugar while remaining decadent in flavor.

Low Sugar Banana Bread or Muffins

Ingredients

1 ½ cups flour

1 teaspoon baking soda

¼ teaspoon sea salt

¼ cup butter, softened

¼ cup of coconut oil, softened

½ cup sugar

1 egg

3 bananas, mashed

¼ cup buttermilk

Directions

1. Preheat oven to 350˚ F. Grease a loaf pan or muffin tin (or use paper cup liners).
2. Mix together the flour, baking soda, and salt in a small bowl.
3. In a large bowl, cream the butter, coconut oil, and sugar together.
4. In a third bowl, mash the bananas. Add the buttermilk and the egg. Mix well.
5. Alternate adding dry ingredients and the banana mixture to the butter and sugar. Mix until just combined.
6. Spread the batter into the loaf pan or spoon into the muffin cups, filled about ⅔ full.
7. Bake the bread for 50 minutes and the muffins for 15 to 18 minutes.
8. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack. Allow to cool completely before slicing. Allow the muffins to cool on a baking rack.

Looking for more low sugar baked goods recipes? Check out this one for Low Sugar Dark Chocolate Muffins!