I often end up with overripe bananas at the end of the week, so instead of throwing them away I usually put them in the fridge and then use them to make banana bread. Over the years I’ve tried lots of different banana bread recipes and I find it is one of the easiest to adapt to a sugar-free version.
Not only is banana bread so easy to make, but also a great way to indulge in cake without being too unhealthy!
This is my go-to recipe for sugar free banana bread:
275g plain flour
1 tbs baking powder
110g butter (at room temperature)
2 large eggs
2 tbs good quality honey
3 ripe bananas (mashed)
1 tsp cinnamon
You will also need one loaf tin measuring 25x15cm.
Pre-heat oven to 180C
Grease the loaf tin
Whisk together the eggs, butter and honey
Add the bananas and mix
Fold in the flour, baking powder and cinnamon until all the ingredients are fully combined
Add the banana bread mix to the loaf tin
Bake in the oven for about 40-45 mins, until the outside is risen and golden brown. Check that the inside of the banana bread is fully cooked by using a sharp knife and skewer the centre of the cake – if the knife comes out clean then the inside is cooked
Once it’s ready, turn out and leave to cool