I grew up eating and loving my Mom’s banana bread, which was so delicious and sweet, it should have (maybe) been dessert 😉 I healthified banana bread by making it with fiber-rich whole wheat pastry flour and oat flour (which you can make at home by blending rolled oats in a blender) and cut the sugar tremendously by using monk fruit sweetener. The Cinnamon Swirl in the middle and top of the banana bread is unreal and a MUST for the recipe! The center is gooey, like the center of a cinnamon roll, while the top becomes crunchy, almost like crème brûlée.
