I can’t remember the last time I had a cafe-style slice of banana bread. Whilst I love sugar-filled baked treats, banana bread is the one thing I find that tastes better pared back on the sugar front. I prefer my healthier version any day. This loaf is completely refined sugar-free, with just a little rice malt / brown rice syrup added to the batter. This low sugar banana bread is the very best way to use up those overripe bananas sitting on the bench at the end of the week. It’s a great size for sharing if you have company coming over and it freezes beautifully, which means you can portion slices out for lunchboxes. I love a slice lightly toasted under the grill with lashings of butter spread on top. I’ve also been known to have a slice with some strawberry jam, which my husband tells me is most odd. I wonder if there’s anyone else out there who has tried this? How do you like to enjoy your banana bread? Let me know in the comments below!
INGREDIENTS
Here’s what you need to make this Healthy Banana Bread…
Very Ripe Bananas: The darker and uglier, the better.Olive Oil: Choose a very mild flavoured olive oil here or you can use coconut oil instead.Rice Malt Syrup / Brown Rice Syrup: Or you can use honey or maple syrup instead.Rolled Oats: Standard traditional rolled oats work best. Steel cut or quick oats are not suitable for this recipe.Milk: Choose whichever milk you prefer. I’ve made this with cows milk, almond milk and soy milk and all worked well.Wholemeal Flour: Can sub for white all purpose flour.EggsBaking Powder, Cinnamon, Vanilla Extract and Salt.
Optional Topping - If you have an extra banana lying around, slice it in halve and push into the mixture prior to baking. It caramelises in the oven and adds lovely flavour to the bread.
What can you add to banana bread?
Banana bread is great on its own, but it also lends itself well to additions. Try adding ½ a cup of one of the following into the batter before baking for a different variation!
Chopped WalnutsChocolate ChipsShredded CoconutNutellaNut Butter
INSTRUCTIONS
First, pre-heat oven to 160C and line loaf pan with baking paper. In a bowl combine rice malt syrup and olive oil and stir to combine (photo 1). Add in milk, eggs and bananas and combine (photo 2). Add remaining ingredients (except for 1 teaspoon of cinnamon) and mix until just combined (photo 3). Pour mixture into a loaf pan and dust reserved teaspoon of cinnamon on top (photo 4). Place in oven for 60 minutes or until cooked through. I start checking if it’s done around the 50-minute mark. You want the loaf to be lightly browned and a skewer to come out clean. Cool in tin for 5 minutes then remove and cool on a rack for another 10-15 minutes. Slice, serve and enjoy.
WHY IS MY BANANA BREAD DENSE?
A common problem people experience when making banana bread in general is that it turns out too dense. Be sure to heed to the “mix until just combined” step in the instructions once you add the flour and you shouldn’t have this problem. An over-mixed batter will result in dense, rubbery banana bread, so go easy and stir until just combined.
STORING YOUR BANANA BREAD
Once cooled, store any leftover banana bread in an airtight container on the counter for a few days OR individually wrap slices in cling film and pop in an airtight container or freezer bag in the freezer for up to 3 months. The banana bread freezes really well and the individual slices are perfect for popping into lunchboxes or for when you need a late night sweet fix.
MORE SCRUMPTIOUS SNACK RECIPES:
Healthy Pumpkin SconesSpinach and Ricotta RollsHealthy Date LoafBanana Coconut MuffinsSpinach and Feta PinwheelsStrawberry Banana PopsiclesOR see all Snack Recipes
If you’ve tried this Low Sugar Banana Bread I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
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