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Sugar-Free Banana Bread

⅓ cup melted coconut oil or extra-virgin olive oil⠀
½ cup maple syrup (optional)⠀
2 eggs⠀
1 cup mashed ripe bananas (about 2 large bananas)⠀
¼ cup milk of choice or water⠀
1 teaspoon baking soda⠀
1 teaspoon vanilla extract⠀
½ teaspoon ground cinnamon⠀
½ teaspoon ground nutmeg ⠀
1 ¾ cups wholemeal flour⠀

Optional add-ins: ½ cup chopped walnuts or pecans, raisins, chopped dried fruit, fresh banana slices.⠀

1. Preheat oven to 165 degrees C and grease a loaf pan.⠀

2. In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.⠀

3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.⠀

4. Pour the batter into your greased loaf pan.⠀

5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. ⠀

6. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.⠀

 

- 10 minutes prep - bake 60 minutes⠀
- Suitable from 8 months (with no mix-ins)⠀
- Store in an airtight container in the fridge for 4 days or in the freezer for 3 months.
- Makes 1 loaf


Enjoy x

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