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if you know me, you know i am obsessed with sweet treats, pastries, cafes and exploring new spots for boba. there is nothing quite like treating yourself to something sweet. but when i want to satisfy that craving at home while keeping things balanced, i love baking my own goods. (fun fact: this love for making things at home started when i picked up making milk tea at home to save on hitting up boba shops every single week!)



baking at home is such an easy way to enjoy your favorite pastries on your own terms. for this banana bread, i adapted a classic recipe. what makes this version so good is that i cut the sugar down from the traditional three-quarters cup to just one-half cup. because ripe bananas bring so much natural sweetness on their own, you honestly don't even miss the extra sugar, and it leaves you feeling energized instead of weighed down.

the recipe: reduced-sugar banana bread


ingredients:

  • 2 to 3 ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar (reduced from the standard 3/4 cup!)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract (sometimes I use cinnamon if i don't have vanilla extract)
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 1/2 cups all-purpose flour

instructions:

  1. prep & mash: preheat your oven to 350°F (175°C) and grease your loaf pan. in a bowl, mash your ripe bananas with a fork until smooth.
  2. mix the wet ingredients: stir the melted butter into the mashed bananas. mix in the brown sugar, beaten egg, and vanilla extract. 
  3. add dry ingredients: sprinkle the baking soda and salt over the mixture, then gently fold in the flour just until combined (don't overmix, otherwise your loaf won’t be as fluffy!).
  4. bake: pour the batter into your prepared loaf pan and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. let it cool before slicing and enjoying with a cozy cup of tea!

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