If you're like me you love sweets but hate all the sugar. In this video I make 2 versions of my banana bread recipe using both brown sugar and Lakanto's "Golden" raw sugar replacement to see if I can tell the difference.

Recipe is:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
1 teaspoon of vanilla extract
2 eggs, beaten
2 ⅓ cups mashed overripe bananas

Bake at 350 for 60 minutes in a regular "loaf" baking pan. Reduce temp to 325 and reduce time by 25% for mini-loaves. Mine took about 45 minutes to fully brown the tops and get totally done and I am at an altitude of just over 4,400 feet.