Sugar-Free Banana Bread
When snack time rolls around, kids will love this fragrant and satisfying banana bread made with oats and naturally sweetened, with no flour at all. It’s also perfect for breakfast.
When snack time rolls around, kids will love this fragrant and satisfying banana bread made with oats and naturally sweetened, with no flour at all. It’s also perfect for breakfast.
Info
Prep Time:
10mCook Time:
50mDifficulty Level:
Ingredients
- 3 medium, very ripe bananas
- 2 large eggs
- 200 g low-fat yogurt
- 2 tbsp honey, grape molasses or carob syrup
- 200 g rolled oats
- 4 level tbsp cocoa powder
- 2 tsp baking powder
- ⅓ tsp baking soda
- 120 g sugar-free chocolate, finely chopped
Directions
Blend the oats in a food processor or blender until finely ground, then transfer them to a bowl.
Add the cocoa powder, baking powder and baking soda and mix well. Set aside.
Peel two of the bananas and mash them with a fork in a bowl.
Add the eggs, yogurt and honey (or grape molasses or carob syrup), and whisk by hand until combined.
Add the oat mixture and gently stir until incorporated.
Fold in the chopped chocolate.
Line a small loaf tin with parchment paper and pour in the batter.
Peel the remaining banana and cut it in half lengthwise. Place the two pieces side by side on top of the batter, cut-side up.
Bake the banana bread in a well-preheated fan oven at 160°C (320°F) on the middle rack for 50–60 minutes, until risen, pulling away slightly from the sides of the tin and, most importantly, set in the center.
Leave the banana bread to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool and dry.
Once completely cool, keep it covered to retain its moist and soft texture.
Recipe Tips
To check whether the banana bread is ready, insert the blade of a knife into the center. If it comes out without any wet batter clinging to it, the banana bread is done. For clean slices, allow it to cool completely before cutting.
