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This naturally sweetened banana bread is perfect for potlucks and holidays!
By using honey instead of adding sugar, this bread is enjoyable without being too sweet. That’s right, no added granulated sugar!
Freezing Naturally Sweetened Banana Bread
At our house we keep the freezer stocked with this stuff! Since it’s just my husband and I, we don’t finish the loaf in a day or two. No big deal, because it freezes and reheats as good as new.
To freeze, store slices in a freezer safe Ziploc bag. You can wrap them in cling wrap to keep them apart, but I usually just put them in the bag loose once cooled.
When I don’t want to whip up a complicated desert or just need something sweet after dinner, I put a few pieces in the microwave with a damp paper towel and 45 seconds later they’re as good as the day I made them!
Tips For Making Naturally Sweetened Banana Bread
My biggest tip when it come to baking this banana bread is to NOT use a traditional loaf pan!
This bread is packed with moisture, so if cooking in a loaf pan, the outside will be far too done by the time the middle has firmed up.
Instead, I recommend using an 8×8 or similar sized pan. I usually use this small Pyrex casserole dish. Using a pan like this makes the banana bread cook much more evenly, in less time. You’ll never go back to the loaf pan!
Even better, my favorite way to make this recipe is as banana bread mini muffins!
“So whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
Did you make this recipe? I’d love to see how it turned out. Snap a photo and share to instagram; make sure to tag us at @recipesdunnright!
