Are you someone who loves the taste of banana bread but always feels guilty after indulging in a slice? Well, we have some great news for you! In this post, we are going to share with you a delicious and healthy recipe for sugar-free banana bread.
Banana bread is one of those classic comfort foods that never goes out of style. The combination of moist and fluffy bread with the sweet flavor of bananas is truly irresistible. Unfortunately, many traditional recipes for banana bread come loaded with sugar. This means that enjoying this treat can often leave us feeling sluggish and tired from the sugar crash.
That’s where this sugar-free banana bread recipe comes in. It offers all the same great flavors and textures as traditional banana bread, without any of the added sugars! We promise that you won’t even notice the lack of sugar, as the natural sweetness of ripe bananas will provide plenty of flavor to satisfy your cravings.
The Benefits Of Choosing Sugar-Free Banana Bread
Many people are now turning towards healthier alternatives to traditional baked goods. With this recipe, not only will you be able to indulge your sweet tooth without worrying about added sugars, but there are also additional benefits from using alternative ingredients.
For starters, opting for a recipe with no added sugars means that you’ll avoid experiencing a sugar crash later on. When eating high-sugar foods, our body produces large amounts of insulin to regulate blood sugar levels which leads to an energy dip afterwards and often hunger pangs too.
Secondly, this healthy version uses whole wheat flour instead of refined flour. Whole wheat flour retains its bran and germ layer unlike refined flours which removes them (also along with fiber and nutrients found in them). Choosing whole wheat flour adds extra fiber to your diet while making sure that your blood sugar level won’t spike suddenly as it does with refined flours.
We’ve all been guilty at times when it comes to overindulging on desserts. However, by choosing to make this sugar-free banana bread, you can enjoy your guilty pleasure while still being conscious of your health and well-being.
This recipe for sugar-free banana bread is not only delicious but is also an excellent alternative to traditional recipes as it contains no added sugars and refined flours. We hope that you enjoy making this recipe and would love to hear what you think of it once you’ve tried it out! Don’t forget to share the recipe with your loved ones too so they can indulge in a quick sweet and healthy treat that is sure to satisfy any craving
Sugar Free Banana Bread FAQs
How ripe should the bananas be for banana bread?
The bananas should be very ripe, almost black in color. This will ensure that they are sweet enough to replace the sugar and will also add a nice banana flavor to the bread.
Can I add nuts or chocolate chips to the banana bread?
Yes, you can. Chopped walnuts, pecans, or chocolate chips can be added to the batter for added texture and flavor.
How long can I store the banana bread?
The banana bread can be stored in an airtight container at room temperature for up to 3 days. If you want to extend the shelf life, you can store it in the refrigerator for up to a week or in the freezer for up to 3 months.
Can I use frozen bananas to make banana bread?
Yes, you can. Thaw the bananas before using them and make sure to drain any excess liquid before adding them to the batter.
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
Instructions
- Preheat the oven to 180ºC.
- Lightly grease the bottom and sides of a loaf tin with olive oil.
- Dust the sides of the tin lightly with flour, then tap to get rid of any excess.
- 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.
- Add the apple juice and stir to combine, also mix in some of the flesh.
- In a separate bowl, beat the butter with until creamy.
- Crack in the eggs one at a time, beating each one in well before adding the next.
- Fold in the flour, cinnamon, honey and banana mixture, be gentle so not to over mix.
- Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.
- 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.
- Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
- Transfer to a cool plate, cut into slices, then serve.
