The banana bread craze began in the United States after a combination of 20th century innovations -- refrigeration, baking soda, and baking powder -- created incentive for quick bread recipes. In 1933 Pillsbury published a Balanced Recipes Cookbook featuring a bread recipe made with wheat bran and ripe bananas.
Breadline during the Great Depression.
Banana bread was particularly appealing during the depression era as wheat bran was an inexpensive filler and the recipe’s use of ripe bananas prevented families from wasting precious money on perishable fruits. After the depression the recipe changed. By the 1960s, the rough banana loaf of the thirties had become more soft and flavorful, with ingredients like nutmeg, vanilla, and almond being incorporated into the recipe.
Today, banana bread is the most searched for bread recipe on the internet, surpassing white bread, sourdough, and other loaves in popularity. Banana bread recipes range from “cinnamon swirl,” to “toasted coconut,” and now at Rip Van we’ve created a recipe for low sugar banana bred, combining two of our favorite foods: stroopwafels and banana bread.
While irresistible, we’ve created this recipe specifically with your health in mind, using only low-sugar, quality ingredients.
Yield: 12 muffins or 1 loaf (use a 9" x 5" tray)
- 3 Dutch Caramel & Vanilla Rip Van Wafels (or 9 mini wafels)
- 1 1/2 cups Flour
- 1/4 cup flaxseed meal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup mashed ripe banana
- 1/2 cup chopped walnuts
- 3/4 cup Lakanto Monkfruit Sweetener
- 1/2 cup low sugar plant-based yogurt
- 1/4 cup canola oil
- Cooking spray
- Preheat oven to 325 degrees.
- Add flour, flaxseed meal, baking powder, salt and baking soda in a bowl. Stir with a whisk.
- Combine banana, walnuts, sweetener, yogurt and canola oil to mixture and stir until mixed together and moist.
- If you’re using regular size Rip Van Wafels, cut up wafels and put aside in a separate bowl. If you’re using Minis Wafels, you don’t need to cut anything up.
- Coat tray with cooking spray.
- Spoon batter halfway into cupcake tray holes. Add cut up wafel pieces or 1 mini wafel per tray.
- Go back and fill the cupcake holes with batter until even with the tray top. Then top each cupcake with cut up wafel pieces or 1 mini wafel.
- Bake at 325 degrees for 1 hour an 15 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool for 10 minutes.
- Dig in!
We hope you enjoy this recipe. Please get in touch to let us know how it turned out or if you made any creative tweaks!