There’s something about Halloween that gets parents thinking about the amount of sugar their kids consume. Or at least this parent. I “set aside” most of my 4 year old’s candy, and I was still finding chocolate bar wrappers all over the house. Hmmm. It turns out, she can reach the top shelf of the pantry.

So, to curb her sweet tooth a little bit, I decided to make her a naturally sweetened banana bread. This recipe is very similar to my basic banana bread except it’s sweetened with half a cup of maple syrup instead of a whole cup of sugar. You could even cut it down to 1/3 cup if you want it more “bread” and less “cake”. You can use either brown or white rice flour, but I recommend Bob’s Red Mill brand for best results. {not a sponsored post, I really do get the best results with Bob’s}.

I added a few mini chocolate chips, but you could add raisins, or just leave it plain.

This would be great to make ahead for Black Friday Breakfast. So much easier than pancakes!

• 3 bananas
• 4 eggs
• 1/4 c oil
• 1/2 c maple syrup
• 2 cups white rice flour
• 2 tsp cinnamon
• 1T baking powder
• 1/2 cup – 1 cup mini chocolate chips or raisins (optional)

1. Mix rice flour, cinnamon and baking powder together in a large bowl.
2. In a blender, combine the bananas, eggs, oil and maple syrup until a smooth liquid.
3. Pour banana mixture into rice flour and whisk until all lumps are removed.
4. Fold in chocolate chips or raisins, if adding.
5. Pour into a parchment lined 9×13 baking dish.
6. Bake at 400F for 15-20 minutes or until the top springs back when lightly touched.