This sugar-free banana bread recipe was hard-won.
After five attempts to make this classic childhood without sugar, I finally struck upon a version that tastes just like the banana bread recipe that my mom used to make – without the generous amount of sneaky sugar that most banana bread recipes contain.
It’s funny – I’ve had several friends say to me that the one recipe that they will never give-up or attempt to make sugar-free is their banana bread recipe. Maybe it’s a comfort food thing, but people are not willing to compromise on the taste of their banana bread – and I guarantee you, this recipe is not a compromise.
Unlike some sugar-free recipes, where you do have to accept a bit of a flavour change (or flavour loss), this sugar-free banana bread recipe tastes just like recipes made with sugar, thanks to the sweetness of the overripe bananas, cinnamon, and (small amount of) honey.
The secret ingredient that made everything come together was flax seed meal. It is the most expensive ingredient in this recipe, but it is essential in getting a light, fluffy texture rather than a tough, dense bread. (However, it is really affordable through the Amazon link provided – my local grocery store is two times that price!)
Flax seed meal is often used as an egg replacement in vegan recipes and it is a great source of protein. I find just two slices of this sugar-free banana bread recipe is really filling and satisfying (especially if served warm with a generous spread of butter on top).
And finally, this recipe is super easy and still works wonderfully if you have the children help (with all of the inevitable spills and tastes). We usually double the recipe because the first loaf always seems to disappear within a couple hours of baking.
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Sugar-fee Banana Bread
Ingredients
3 bananas, overripe and mashed
1.5 cups flour
1 teaspoon baking powder
1/2 cup flax meal
1 egg
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons vanilla
1/3 cup honey
1 cup milk
2 Tablespoons cinnamon, optional or to taste
Instructions
Preheat your oven to 350F.
Peel and mash your bananas until all fibers appear to be broken down.
Stir in your egg, vanilla, honey, and milk, and set aside.
In a separate bowl, mix all of the dry ingredients together.
Slowly add the dry ingredients, 1 cup at a time, to the wet ingredients, being careful to fully incorporate so that you don't get chunks of uncooked banana mixture in your final banana bread.
Grease and flour a loaf pan and fill it 2/3 of the way full with your banana bread batter.
Bake 22-30 minutes until loaf has a dark brown crust and an inserted toothpick comes out clean. Due to the nature of the ingredients we're using, the cooking time can vary based on the humidity at the time that you're making the recipe. Trust your eye more than the timer.
Remove from oven, let rest for two minutes in the loaf pan before turning out to cool on a baking rack. Serve warm with your favourite toppings.
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