- 12m +
- Nut free
- Can be frozen
The Monster (like most tiny humans) love narnas (or bananas as they are normally known) so we always have them in the house. Every now and then we have a few that go ripe a bit too quickly and those are the weeks I make my sugar-free banana bread.
You won’t know it is sugar-free, even my husband likes this cake and I have never admitted it has no sugar, shhhhh!
It’s super easy to make and is deliciously moist. Just to add the the awesomeness of this cake it freezes really well, is nut free and healthy making it great for lunchboxes or snacks. It is also really easy to adapt, if you need it diary free you can use coconut oil in place of the butter, if you need it gluten free replace the regular flour with gluten free flour.
Every now and then I will also add a 1/4 cup of dark chocolate chips, so tasty!
- 2 eggs
- 4 ripe bananas mashed
- 1/2 cup melted butter
- 1/4 cup milk
- 1 tablespoon of honey or natural maple syrup
- 1 teaspoon vanilla extract
- 1 cup plain flour
- 1 cup of wholemeal flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon or baking soda
- 1/2 teaspoon baking powder
Pre-heat the oven to 160 degrees.
In a bowl, combine all the wet ingredients (this includes the mashed Banana’s) until thoroughly mixed. In a separate bowl combine the dry ingredients. Pour the wet mix into the dry and stir until it creates a thick batter like consistency.
Line a loaf tin with baking paper. Pour the batter into the tin and place in the oven. Bake for 50-60 minutes until a skewer comes out clean.
Remove from the tin and allow to cool. Slice and serve.