Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Banana Bread with Jaca
Moist, tender banana bread made with melted butter and overripe bananas, sweetened entirely with Jaca rare sugar instead of white sugar. One bowl, no mixer needed — just pure banana flavor with zero sugar spike.
Ingredients
- 3 medium very ripe bananas, mashed
- ⅓ cup butter, melted
- ½ teaspoon baking soda
- 1 pinch salt
- 1½ cups Jaca rare sugar (replaces ¾ cup white sugar at 2x)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
Sweetener Used
1½ cups Jaca rare sugar Allulose
Replaces: ¾ cup white sugar
Instructions
- 1
Preheat your oven to 350°F (175°C). Butter an 8x4-inch loaf pan.
- 2
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
- 3
Mix in the baking soda and salt. Stir in the Jaca rare sugar, beaten egg, and vanilla extract until well combined.
- 4
Fold in the flour gently — stir just until the dry ingredients are incorporated. Do not overmix.
- 5
Pour the batter into the prepared loaf pan and smooth the top.
- 6
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, tent loosely with foil.
- 7
Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
- 8
This is a Jaca-adjusted healthier version — all the sweetness of classic banana bread with none of the sugar spike.
Pro Tips
- The riper your bananas, the better — look for peels that are mostly brown with squishy fruit inside.
- Allulose browns and caramelizes just like sugar, so your banana bread will get that beautiful golden crust.
- Add a cup of chopped walnuts or chocolate chips for extra texture.
- Wrap tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 3 months.