Every food recipe website or blog seems to have a Banana bread recipe…. It is probably because everyone has those times when there are a few very brown bananas in the fruit bowl. So just like most people, I make Banana bread or cake which we would then eat for breakfast or snacks, without a thought about the sugar content. Until I found out that traditional Banana bread can contain more refined sugar than a can of Coke! (see article here) Not the greatest option for the first meal of the day (did someone say sugar high?). So as always I started to experiment. First I used honey (before FODMAP’s of course), maple or golden syrup to replace the sweetness however it seemed tooooo sweet. The next time I just omitted the syrups and added another banana and, perfection. With now 3 bananas in the recipe it was sweet enough. Plus with no refined sugar, it is a much better option for breakfast, morning tea, and lunchboxes (if you make it nut free). Enjoy!
REFINED SUGAR-FREE BANANA BREAD
Servings 12 | Prep Time 10 minutes | Total Time 55 minutes
- 1/2 cup buckwheat flour
- 1/2 cup almond meal*
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup melted coconut/macadamia/olive oil*
- 1/4 cup full-fat milk (or full-fat nut or coconut milk)
- 1 teaspoon apple cider vinegar
- 3 medium very ripe bananas
- Preheat oven to 180C and line a loaf tin with baking paper leaving enough paper over the sides of the tin so you can easily pull the loaf out after.
- In a large mixing bowl, combine all the dry ingredients.
- In a separate bowl, whisk together eggs, oil, apple cider vinegar, and milk.
- Mash the bananas (Don’t mash into purée though) and then add into the wet mixture with a fork.
- Add the wet mixture into the dry and fold through until just combined.
- Pour the mixture into the prepared loaf tin.
- Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find the bread is browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.
- Once cooked through, allow the loaf to cool slightly before removing from the tin and slicing into approximately 12 slices.
* For a Nut Free and School Lunchbox friendly option, use finely ground Sunflower seeds instead of the Almond Meal and then use Coconut or Olive oil instead of Macadamia oil.
** This also tastes good toasted with some butter or Nut butter on top (Breakfast!)
Like a printer friendly version? Click here!