Refined Sugar Free Banana Bread

Refined Sugar Free Banana Bread: I won’t lie, this week has not been easy. My lower back injury required days of stretching and foam rolling before I could move without excruciating pain.

I’m still not quite firm! The worst discomfort is in the back. one’s why I had to can the recipe I was going to try today and get out a backup one I made a long time ago. You will undoubtedly love it regardless of the weather because it is a crowd-pleaser.

It’s an easy-to-make, delicious, perfectly sweet version of banana bread that’s also simpler and healthier. It’s made easily with lots of ripe bananas, a slug of almond butter (which is a nutritious, wholefood fat source) for nuttiness, and a little maple syrup for sweetness.

It can be prepared with spelt flour, regular flour, or a high-quality gluten-free flour blend. It just requires four essential ingredients, plus a few pantry staples, and comes together quickly in a single mixing bowl.

INGREDIENTS

WET INGREDIENTS

400 g / 14 oz (about 1¾ cups mashed up) peeled ripe bananas* + extra to decorate
120 ml / ½ cup maple syrup or other liquid sweetener

120 g / ½ cup drippy almond butter*
5 ml / 1 tsp lemon / lime juice, optional

DRY INGREDIENTS

200 g / 7 oz (scant 1¾ cups) all purpose wheat flour, spelt flour or GF flour mix (I use this one)
1½ tsp baking powder

¾ tsp baking soda
½ tsp sea salt
1½ tsp cinnamon, optional

METHOD

Set the oven to normal, no fan, 170° C / 340° F, and line a 900 g / 2 lb bread tin* with baking paper. Reduce the oven rack’s position from the middle by one notch.
In a large bowl, combine mashed bananas, nut butter, and maple syrup. Blend thoroughly.
Put a sieve over the bowl of liquid ingredients and, working in two to three batches, sift in the flour, both baking powders, salt, and cinnamon.
To prevent a lumpy batter, gradually fold in more and more of the dry ingredients after folding each batch of dry components into the wet ones carefully and softly. Make little circles in the middle of the batter.

Pour the cake mixture into the baking pan that has been ready. It ought to pour fairly easily. Garnish with a second, halved banana.
A toothpick inserted into the center of the cake should come out moderately moist after baking for about 45 minutes.
Take the cake out of the oven and let it cool completely (a warm cake will appear underbaked). Then, take the cake out of the tin and slice. If you have a serrated knife, use it to cut; I think the slices come out looking nicer.

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INFORMATION ON NUTRITION

Calories: 118
6% of sugars
8 grams, or 8%, of fat

4 grams per percent satisfies 0 g 2%
proteins 3 grams of 5%
carbohydrates: 19 g 7%

NOTES

BANANAS: Four medium-sized bananas (400 g / 14 oz) make up the amount of peeled bananas, plus you could like to buy one extra for decoration. Kindly weigh your peeled bananas instead of estimating their weight; baking is a science 😉.

ALMOND BUTTER: You can also use peanut butter, but keep in mind that the flavor of the almond butter will be more noticeable. Tahini or sunflower seed butter are suitable substitutes if nuts cause allergic reactions in you.

BAKING TIN SIZE: I used a 2 lb./900 g cake tin, which is 18.5 cm x 8 cm x 6 cm and can hold 8 cups / 2 L of liquid (to the brim). However, the batter should only fill the tin halfway, not more than 2/3 to 3/4 of the way, or the cake might not rise.