4 Banana Bread Using Bread Flour and Splenda

This banana bread using bread flour swaps in this heavier flour for a sturdier, slightly chewier crumb and uses Splenda instead of sugar for a lower carb loaf that’s still moist, tender, and full of flavor. It’s a straightforward one bowl mix and one bowl bake, no mixer required just a spatula and good old fashioned hand stirring.

Why Bread Flour and Splenda?

Bread flour has a higher protein content than all purpose flour, which means more gluten development. That gives this loaf a bit more structure and chew, and it holds together well for slicing and toasting without turning gummy.

Splenda (sucralose) measures cup-for-cup like sugar, so there’s no need to recalculate ratios. It won’t caramelize quite like sugar does, so expect a slightly paler crust, but the sweetness comes through clean.

Ingredients

• 4 ripe bananas (460 g), mashed to exactly 2 cups. Bananas vary in size, and using volume rather than count keeps moisture consistent.
• ½ cup olive oil (115 ml)
• 2 large eggs
• 1 cup Splenda Zero Calorie Granulated Sweetener, packed (215 g)
• 2 cups Kirkland Organic Bread Flour (240 g)
• 1 teaspoon vanilla extract (5 ml)
• 1 teaspoon baking soda (5 g)
• 1 teaspoon baking powder (4 g)
• ½ teaspoon salt (3 g)
• Optional: 1 teaspoon ground cinnamon (3 g)
• Optional: 1 cup chopped walnuts or pecans (115 g)

Instructions

1. Preheat the oven to 325°F (175°C). Grease a 9×5-inch loaf pan.
2. Mash the bananas in a large bowl until smooth, then measure to confirm you have exactly 2 cups.
3. Whisk in the olive oil, eggs, and vanilla extract until fully combined.
4. Stir in the Splenda, mixing until evenly incorporated into the wet mixture.

With everything combined it should look like this, a nice smooth mixture free of large lumps and all the ingredients mixed well.

• Add to the bowl all the dry ingredients, including the bread flour, baking soda, baking powder, salt, and cinnamon if using.
• Fold the dry ingredients into the wet mixture gently, just until no dry streaks remain. Over mixing develops too much gluten and toughens the loaf. Do not use a hand mixer.
• Fold in walnuts or pecans, if using. You don’t need nuts these are totally optional, or you can use another nut of your choice, chocolate chips, streaks of peanut butter, or any other ingredients you might like.

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 60 – 75minutes, until a toothpick inserted in the center comes out clean. Bread flour loaves can take a few minutes longer than all purpose flour versions. I would check the loaf at the 55 minute mark.
3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Use bananas that are heavily speckled or fully black for the best sweetness and flavor.
• Measuring the mashed bananas (rather than just counting them) keeps the batter’s moisture consistent from batch to batch.
• If the top browns too fast before the center sets, tent it loosely with foil for the last 15 minutes.
• Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

A pantry friendly loaf with a lower-sugar profile that still delivers that classic banana bread taste and texture. Top with butter, dark chocolate, or some sugar free jam to elevate the taste of your bread. This taste delicious and can be your night time treat.

💡 What to Read Next: Have 10 minutes? Skip the complicated recipes and check out my ultra-simple 5 Ingredient Banana Bread for a foolproof, delicious bake. Just bananas, olive oil, eggs, almond flour, and baking soda. Delicious and easy to make.