{"id":241188,"date":"2025-05-14T09:32:35","date_gmt":"2025-05-14T09:32:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/buttermilk-banana-bread-cookie-madness\/"},"modified":"2025-05-14T09:32:35","modified_gmt":"2025-05-14T09:32:35","slug":"buttermilk-banana-bread-cookie-madness","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=241188","title":{"rendered":"Buttermilk Banana Bread – Cookie Madness"},"content":{"rendered":"


\n<\/p>\n

\n

This is just a basic buttermilk banana bread recipe, but I was feeling experimental so I sweetened it with 100% allulose. I’ve had excellent results baking with allulose. And while sugar is still the gold standard, it’s nice to have found an alternative sweetener that actually tastes good.<\/p>\n

\"Buttermilk<\/figure>\n

Allulose Texture and Flavor<\/h2>\n

Allulose has some limitations, though. The big one is it keeps things soft, but for banana bread that’s more of a pro than a con. Texturally, the loaf has a little more chewiness to it. Some people find allulose to have a bitter aftertaste. I detect a little bitterness, but it’s much more pleasant than the blast of cool-mouth-feel you get from erythritol. So you can try the buttermilk banana bread with allulose or make it the traditional way with sugar.<\/p>\n

\"Mini<\/figure>\n

Buttermilk Banana Bread Notes<\/h2>\n

This is a typical American style basic banana bread, but it calls for butter instead of oil and requires creaming the butter and sugar together with an electric mixer. The dry ingredients are mixed together as usual and added alternately with the buttermilk, and the mashed bananas go in last. If you add the bananas too early, they may release moisture into the batter which can overhydrate the gluten. Adding them last helps keep the crumb light.<\/p>\n

Tips For Baking Banana Bread With Allulose<\/h2>\n

If you decide to try this with allulose (I use Durelife<\/a> brand), here are a few tips for baking with it.<\/p>\n

\n
\n