Recipe: Low Sugar Banana Bread
- Feeding the Family
- Published on Sunday, 11 September 2022 08:39
- Last Updated on 19 September 2022
- Monica Costa
- 0 Comments
Have your cake with peace of mind and eat it with our low sugar banana bread recipe. The trick is in the no sugar, low calorie sweetener as an alternative to using sugar. The proof is in the pudding and you won’t be disappointed with the twist on this all time classic.
How to make banana bread
This banana bread is naturally sweetened with honey, which offers some trace nutrients that sugar does not.
- 3 Overripe Bananas (+1 small extra less ripe for decoration if desired)
- 2 tbsp Apple juice (unsweetened)
- 125g Unsalted butter (softened)
- 85g Truvia For Baking – Brown, a calorie-free sweetener with a hint of molasses to provide a warm brown sugar-like taste.
- 2 Large eggs
- 250g Allinson’s self-raising flour
- 1/2 tsp Ground cinnamon
- 1 tbsp Honey
- 50g Walnuts (chopped, plus extra for topping)
- Step 1:
Preheat the oven to 180ºC fan (200°C conventional/gas mark 6). Lightly grease and line a 2lb loaf tin with non-stick baking paper.
- Step 2:
Peel and add the bananas to a mixing bowl. Using a fork, mash them before adding the apple juice and stir to combine before setting aside.
- Step 3:
In a separate bowl, beat the softened butter and Truvia Brown together until light and fluffy. Crack in the eggs one at a time, mixing each one in well before adding the next, add a little of the flour if the mixture looks like it is starting to curdle.
- Step 4:
Combine the flour and cinnamon before sieving into the butter mix gently folding in with the honey and banana mixture. Finally add the walnuts, again folding gently until just combined.
- Step 5:
Spoon into the prepared tin. Cut the additional banana lengthways and lay gently on top of the mixture, just pressing in slightly. Sprinkle a few of the additional walnuts on top of the mixture and again lightly press so they ‘stick’. Glaze the top banana with 1 tbsp of honey to prevent browning and bake in the oven for around 50 minutes or until golden and just cooked through. Check the loaf is cooked by inserting a skewer into the centre and checking it comes out clean.
- Step 6:
Check after 30 minutes if the loaf is colouring too much and if so, cover loosely with foil. Once baked allow to cool slightly, and then carefully turn out on to a wire rack to cool a little. Lovely served either cold or slightly warmed.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums