Sugarfree Banana Bread

If you’re unlike me, you probably love bananas. Yes, I dislike banana’s, their texture, flavour and aroma don’t entice me. But banana’s are so rich in nutrition and fibre, that I definitely have to find a way to like them. And what better way to eat them than eating them warm in the form of a sugarfree banana bread!

I know you’re thinking, is this recipe really sugar free? Does this not contain some sweetening agent – something fancy like agave , something natural like jaggery or stevia? None of that, no sugar, and no fancy ingredients either. This recipe uses wholewheat flour too. Didn’t I say I love you guys and want you to eat healthy?!

How is this banana bread sweet?

Most of the recipes I have come across use artificial sweeteners, stevia or agave nectar. Mine uses the goodness of raisins. Yes, they are my sweetening agent. The naturally sweet banana against the sweet sharpness of the raisins makes this banana bread deliciously balanced. Its not one of those recipes that give you a headache because they are so sweet, this one is more on the less sweet side, but is perfect to go with your coffee or tea. I prefer having a warm toasted slice of banana bread along with a generous slathering of salted butter for breakfast. Its everything a breakfast should have and more.

Make it your own!

While I’ve modified this BBC recipe by using wholewheat flour, you can use plain flour, oat flour, spelt flour, rags or millet flour or even gluten free flour. I make this banana bread as a loaf, but you could very well turn them into muffins or use a cake tin to make a banana bread cake. I also tend to throw in some flaked almonds for additional crunch and to just add the earthiness from almonds. You can tell I’ve certainly played around with this humble sugarfree banana bread recipe. Go ahead and make it your own!

Print Recipe

Sugarfree Banana Bread

This banana bread is sugar free and is loaded with flaked almonds and the goodness of raisins spiked with a bit of cinnamon.

Course

Breakfast, Dessert

Cuisine

American

Keyword

banana, bread

Prep Time

10 mins

Cook Time

45 mins

Servings

slices

Ingredients

• 125 gm wholewheat flour or atta
• 75 gm raisins
• 1/2 tsp baking powder
• 1 tsp cinnamon powder
• 50 gm butter I used salted
• 2 tbsp milk
• 1 egg
• 3 ripe bananas peeled and mashed
• 2 tsp vanilla extract
• 2 tbsp flaked almonds

Course Breakfast, Dessert Cuisine American Keyword banana, bread Prep Time 10 mins Cook Time 45 mins Servings slices Ingredients 125 gm wholewheat flour or atta 75 gm raisins 1/2 tsp baking powder 1 tsp cinnamon powder 50 gm butter I used salted 2 tbsp milk 1 egg 3 ripe bananas peeled and mashed 2 tsp vanilla extract 2 tbsp flaked almonds

Recipe Notes

1. Preheat an oven to 180C. Grease and line a medium loaf tin. 
2. In a large bowl, the the flour, baking powder, cinnamon and raisins. Mix everything. 
3. In another bowl, add the butter, mashed bananas, vanilla extract, egg and milk and whisk everything together to combine.
4. Add this wet banana mixture to the flour mix, add 1 tbsp of almond flakes, stir to combine.
5. Pour the mix into the loaf tin, tap once gently so the cake mix settles. Top with the remaining 1 tbsp of almond flakes.
6. Bake for about 35-40 mins, or until a toothpick inserted in the middle of the loaf tin comes out clean.
7. Remove from the oven, cool for about 10-15 mins and serve warm or tasted with generous slathering of butter and a cup of tea or coffee.

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