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!