Yesterday, I saw a very enticing banana bread recipe from Dominique Ansel, master baker and genius behind the Cronut© and and decide to give it a shot. After a more attentive inspection of the recipe, I decided that I can’t really do a recipe using 2 cups of refined white sugar and 7/8 cup of melted butter. I’m all for indulgence but this is a bit much for me: I don’t want a banana bread to become a special treat. So I searched the internet for worthy substitutes I had readily available in my pantry (who want’s to go out and get special ingredients just for a banana bread?) and decided to trade the sugar for 1 cup of dates processed in the food processor with hot water. I don’t really like my baked goods too sweet so felt the reduced quantity would still work. I replaced the melted butter with 1/2 cup plain Greek yogurt and the rest in unsweetened applesauce. See the “not really a sweet tooth” trend?!
The batter had a good consistency, just a tad soft but nothing I have not seen before. Baking was according to the recipe; I could have removed the loaf a few minutes earlier to avoid the very dark crust but the interior was perfectly moist and a few minutes less might have meant an undercooked bread. Then came the taste testing! Humm, I could not really taste the bananas, and there were 4 in that loaf. Was it more date-tasting? No, not really. Nothing stood out. it was just a loaf, to enjoy with an afternoon tea or coffee. Maybe I’ll try again with other substitutes. But it makes a perfect treat for my diabetic father since it’s sweetened naturally with bananas and dates. Let me know what you think if you give the recipe a try.