Moist, tender banana bread made with melted butter and overripe bananas, sweetened entirely with Jaca rare sugar (allulose) instead of white sugar. One bowl, no mixer needed — just pure banana flavor with zero sugar spike.
Prep Time: 10 minutes | Cook Time: 60 minutes | Servings: 8
Ingredients:
- 3 medium very ripe bananas, mashed
- ⅓ cup butter, melted
- ½ teaspoon baking soda
- 1 pinch salt
- 1½ cups Jaca rare sugar (replaces ¾ cup white sugar at 2x)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
Instructions:
— Preheat your oven to 350°F (175°C). Butter an 8x4-inch loaf pan.
— In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
— Mix in the baking soda and salt. Stir in the Jaca rare sugar, beaten egg, and vanilla extract until well combined.
— Fold in the flour gently — stir just until the dry ingredients are incorporated. Do not overmix.
— Pour the batter into the prepared loaf pan and smooth the top.
— Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, tent loosely with foil.
— Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
This is a Jaca-adjusted healthier version — all the sweetness of classic banana bread with none of the sugar spike.
