Banana Bread (Sugar Free!)

Yesterday was my daughters last day of her freshman year a Saginaw Valley State University.  We went and loaded all her belongings into our van and she is home!  It feels so good to have our whole family all under one roof again.  After such a busy week of hardly being home, it felt so good yesterday evening to just bake some bread!  I have figured out that I am the happiest when I am running or baking.  Last night I baked, and I am happy:).

I found this recipe in the May issue of Family Circle and adapted it for may family.  I have some family members and friends who are diabetic and I like to try out sugar free recipes, especially ones that do not use artificial sweeteners.  This one turned out wonderful.  The bread itself I would not change one bit unless it would be to substitute some wheat flour for the white flour.  But the crumb topping, if not baking for a diabetic, I would add sugar to (or maybe more honey) - it was a tad bit plain.

Here is what you need for the topping:

3/4 cup all-purpose flour
1/4 cup butter (1/2 stick)
1/4 cup finely chopped walnuts
1 tablespoon honey
pinch of salt

Here is what you need for the banana loaf:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
2 large eggs
2/3 cup honey
2/3 cup canola oil
2 large over-ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup walnuts, chopped to your liking

Heat oven to 350.  Coat a 9 X 5 X 3-inch loaf pan with nonstick cooking spray.

To make the topping:
In medium-size bowl, blend together flour and butter with a pastry blender or fingertips.  Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs.  Set aside.

To make the banana loaf:
In large bowl whisk together flour, baking powder, salt, baking soda.  Make a well in the center of the dry ingredients.  In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla.  Pour into well in flour mixture and stir until just combined.  Stir in nuts and transfer batter to prepared pan.  Sprinkle with topping.

Bake loaf at 350 for 55 minutes.  Cool in pan on wire rack for 20 minutes then remove from pan directly to cool completely.

Serve with some milk or tea and enjoy this sugar free treat!