A deliciously moist and dense banana bread that is free of added sugars.
Course: Dessert, Snack
Keyword: sugar-free, banana, snacks, gluten-free
Author: Tansy Boggon
Ingredients
Dry Ingredients
½cupflour such as wholemeal, spelt, or buckwheat for a gluten-free option
½cupalmond meal, blanched or unblanched
2teaspoonscinnamon
1 ½teaspoonbaking powder
1teaspoonfresh grated ginger or ginger powder
½teaspoonbaking soda
½teaspoonnutmeg
½teaspoonsalt
Wet Ingredients
2large eggs
¼cupolive oil
¼cupmilk, choice of dairy or any alternative milk
3medium ripe bananas
8dates, finely chopped or puréed
1teaspoonvanilla extract
1teaspoonlemon juice or apple cider vinegar
Instructions
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. 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!
Notes
The banana bread keeps in the fridge, in an airtight container, for up to 1 week.Alternative Flavours & Additions
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 increasing the protein content by adding 2 tablespoons of protein powder of your choice.