I realised its actually been a little while since my last post and banana recipe….. 😳 Double shocker! What’s that all about? I am always making banana bread and muffins at home. The next time I was making one I made sure I had the camera nearby so I wouldn’t forget to take a few pictures for you guys before I ate the whole thing. This time around my banana recipe is an Easy Sugar Free Banana Bread.
Yep, you read that right, banana bread by its very nature is a sweet treat especially if you use lovely ripe speckled brown bananas. Because there is no sugar in this loaf you need to make sure your bananas are ripe. If they are too green they will not impart any sweetness to the loaf.
I also tried to make sure all the other ingredients leant on the healthy side. I used wholemeal/whole-wheat flour for extra fibre. Vegetable oil was used for the fat in this loaf and sultanas were added for goodness, taste and texture.
All these wholesome ingredients make this easy sugar free banana bread a soft, sweet moist (sorry 😉) loaf that is packed full of sweet banana flavour.
This is an easy to put together loaf. It’s a simple case of mixing the dry ingredients together and then mixing the wet ingredients together then simply combining them with a gentle hand. Then baking this easy sugar free banana bread, cooling it, slicing it and eating it 😍
Easy Sugar Free Banana Bread
- 125 grams wholemeal/whole wheat flour (1 cup + 1 teaspoon)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 85 grams sultanas (1/2 cup)
- 60 millilitres vegetable oil (1/4 cup)
- 2 teaspoons vanilla extract
- 1 large egg
- 3 ripe bananas - mashed
- Preheat your oven to 180C/350F/Gas mark 4 and either lightly grease or line a 2-pound loaf tin and place it to one side.
- In a small mixing bowl combine the flour, baking powder, cinnamon and sultanas.
- In a medium-sized mixing bowl add in the vegetable oil, vanilla extract, egg and the mashed banana. Mix until everything is well combined.
- Add in the dry ingredients to the bowl of wet ingredients and with a gentle hand mix it all together.
- Pour the batter into your prepared tin and pop it into your oven and bake.
- Check on your loaf after 40 minutes if a skewer does not come out clean then give it a few more minutes. I have a slow oven and I found 45 minutes hit the sweet spot.
- Take the loaf out of the oven and leave it in the tin for 10 minutes before transferring it to a wire rack to fully cool down.
- Kept in an airtight tin this loaf is good for 5 days or it can be frozen for up to 2 months.