Sugar Free Banana Bread

Found this sugar free banana bread recipe from Jammie Oliver’s site and I love the idea of using fruit juice instead of sugar. With some of my own personal changes, this Banana Bread turned out super yummy!

SERVING SIZE: 1 Banana Bread
Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hrCategory,

Ingredients

 Olive Oil
 250 g Self-raising flour, some extra for dusting the tin
 2 Ripe bananas (the riper the better)
 2 tbsp Fresh apple juice (add some minced flesh from the blender to add some more texture and sweetness)
 125 g unsalted butter
 2 Large free-range eggs
 ½ tsp Ground cinnamon
 2 tbsp Honey

Directions

1

Preheat the oven to 180ºC.

2

Lightly grease the bottom and sides of a loaf tin with olive oil.

3

Dust the sides of the tin lightly with flour, then tap to get rid of any excess.

4

Peel and add the bananas to a mixing bowl. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside.

5

Add the apple juice and stir to combine, also mix in some of the flesh.

6

In a separate bowl, beat the butter with until creamy.

7

Crack in the eggs one at a time, beating each one in well before adding the next.

8

Fold in the flour, cinnamon, honey and banana mixture, be gentle so not to over mix.

9

Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.

10

To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.

11

Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.

12

Transfer to a cool plate, cut into slices, then serve.

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