A deliciously moist and dense banana bread that is free of added sugar as it is naturally sweetened by dates.
Sugar-Free Banana Bread
- ½ cup flour such as wholemeal, spelt, or buckwheat for a gluten-free option
- ½ cup almond meal, blanched or unblanched
- 2 teaspoons cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon fresh grated ginger or ginger powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¼ cup olive oil
- ¼ cup milk, choice of dairy or any alternative milk
- 3 medium ripe bananas
- 8 dates, finely chopped or puréed
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- Preheat oven to 180oC and line a loaf or slice tin with baking paper.
- In a large mixing bowl, combine all dry ingredients.
- In a separate bowl, whisk together eggs, oil and milk. Add bananas and mash into the wet mixture with a fork, leaving a few chunky banana pieces. Combine dates.
- Then add wet mixture into dry mixture and fold through until just combined. Pour the mixture into prepared tin. Place tin on the bottom shelf of oven.
- Cook for 45 minutes or until a skewer inserted comes out clean. It may be necessary to cover with foil if over-browning on top.
- Once cooked through, allow the loaf to cool slightly before removing from the tin.
- Cut into thick slices. Serve warm with a little butter or cold as is or with a little ricotta and honey – yummo!
- Alternatively, you could spread slices with a nut or seed butter of your choice, such as peanut or almond butter.
- Try decorating it with sliced banana, shredded coconut, or chopped walnuts or pecans.
- Chocolate Banana Bread, anyone? Try adding ½ cup chopped walnuts, pecans, raisins or chocolate chips to change up the flavour and texture.
- Try adding 2 teaspoons of lemon or orange zest for a varied flavour.
- Try coconut apple bread by switching the almond meal with ¼ cup coconut flour and the ripe bananas with three cups of stewed apples. Sprinkle with shredded coconut.
- Try increasing the protein content by adding 2 tablespoons of protein powder of your choice.
- Try converting it to mini muffins, by cooking for 15-20 minutes or until a toothpick comes out clean.