Husband loves bananas. He eats at least one per day. He always requests bananas when I go to the store (which is usually every day), so we end up with seriously overripe bananas, which end up smooshing in the veggie drawer of the fridge (husband says he’s going to use them for smoothies but he never actually makes them because he needs frozen cherries to make them and apparently frozen cherries no longer exist anywhere in the universe).

I had to do something with the damn bananas.

Husband doesn’t eat sugar. Hmmm. Pause to contemplate and watch my son check himself out in the mirror.

I threw this together yesterday and it ended up tasting awesome. There’s no pictures because we ate the loaf in about two hours. So here’s a picture of my dad’s banana bread with chocolate chips. This bread would taste just as good if you added chocolate chips to it. And it would still be low sugar and practically fat-free. Seriously.

3/4 cup all-purpose flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 tsp vanilla
3 VERY overripe bananas
2 egg whites
2 droperfuls liquid vanilla stevia (I use Whole Foods 365 brand. Stevia can have a bitter aftertaste when used for baking, so try different brands or use another sweetener if you don’t enjoy stevia).

Sift flour, baking soda, salt, and pumpkin pie spice in a bowl.  Add everything else and mix together, but do not over mix.  I like my bread chunky so I don’t mush the bananas very much.

Bake at 350 for 30 minutes, or until a toothpick comes out clean from the center.