Ingredients
Units
Scale
- 2 1/2 c Cake Flour
- 1 1/2 cups ripe bananas
- 1 cup Swerve Sweetener
- 1/2 cup real butter
- 1/4 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3/4 teaspoon Fleur de Sel salt
- 1/2 teaspoon baking soda
Instructions
- Cream together sugar and butter until it is light and fluffy.
- Add in the eggs one at a time. Be sure to crack them open into a separate bowl - one at a time - before adding them especially if you are using farm fresh eggs.
- Add in the baking powder, salt, baking soda and mix well.
- Add in 1 1 /2 cups flour, a little at a time mixing until the flour is combined with the butter sugar mixture.
- Add in the bananas and continue mixing.
- Add the milk and vanilla extract. Continue mixing to make sure everything is combined.
- Add the remaining flour mixture and again mix well.
- Grease a 9" by 5" loaf pan or a mini cake pan, depending on what you want the banana bread to look like when it is done.
- Pour the banana bread batter into the pan filling it half full.
- Shake the pan lightly to smooth the top out and remove any air bubbles.
- Bake at 350 degrees Fahrenheit for an hour and ten minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes on a wire cake cooling rack, then remove the banana bread from the pan, place it on a place, sprinkle with confectioners and serve.
- Any remaining banana bread can be stored in a bread bag or wrapped in foil and stored at room temperature.
