Refined Sugar Free Banana Bread

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!

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REFINED SUGAR-FREE BANANA BREAD

Servings 12 | Prep Time 10 minutes | Total Time 55 minutes

Ingredients

  • 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

    Method

  1. 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.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate bowl, whisk together eggs, oil, apple cider vinegar, and milk.
  4. Mash the bananas (Don’t mash into purée though) and then add into the wet mixture with a fork.
  5. Add the wet mixture into the dry and fold through until just combined.
  6. Pour the mixture into the prepared loaf tin.
  7. 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.
  8. Once cooked through, allow the loaf to cool slightly before removing from the tin and slicing into approximately 12 slices.

Notes:

* 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!)

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