Sugar Free Banana Bread Recipe
The humble banana probably originated in Southeast Asia, in the jungles of Malaysia, Indonesia or Philippines,and may have been domesticated in Papua New Guinea. Today, banana are widely cultivated throughout the tropics in at least 107 countries. It was not until the 1880's, that recipes including bananas first appeared in American cookbooks. These recipes were for in fruit salad with bananas, fried bananas, banana puddings and baked bananas. The first banana bread recipes appeared in the 1920s and 1930s associated with the use of baking powder to make cakes and bread without using yeast. Banana bread became very popular in the 1960s and has remained a favourite ever since.
Most recipes involved adding a lot of sugar and oils. However it is possible to make a delicious banana bread without adding sugar and there are many low-fat recipes as well. The ripe bananas are sweet enough for most people. Decreasing the amount of sugar you use in the recipes and lowering the amount of fat makes a very healthy snack food or dessert, that are loved by the whole family.
Banana bread is a fruit style soda bread made with mashed bananas, herbs and nuts. It is a moist, cake-like quick bread with a crumbly texture like a cake. You can also make a delicious conventional yeast bread using bananas. It is very fast and simple to make, tastes wonderful especially when warm. It is a great way to use all those over-ripe bananas. Several recipes are provided below with different options.
Recipe using Artificial Sweetener (Splenda)
1/2 cup of sucralose (Splenda for baking) (optional)
1/4 cup of unsweetened applesauce,
1/4 cup of skim milk
1/2 cup of oat bran
2 teaspoon of baking powder
1 cup of mashed very ripe bananas
3/4 cup each of whole wheat flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of nutmeg
1/2 tsp of cinnamon
- In a bowl, beat all ingredients together.
- Bake in a greased loaf pan at about 350 degrees F (180 degrees C) for about 50-60 minutes.
- Test by inserting with a knife or toothpick and its cooked when it comes out clean comes out clean.
Banana Bread using Honey
4 overripe bananas, mashed to a pulp
1/2 teaspoon almond extract
1/4 cup honey
1 teaspoon vanilla
1/4 cup vegetable oil
4 tablespoons heavy cream
3/4 cup milk
2 cups all-purpose flour (white or wholemeal)
1 cup spelt flour
2 eggs, beaten
2 teaspoon baking soda
1 1/2 teaspoon baking powder
3 teaspoon cinnamon
3/4 teaspoon salt
1 cup coarsely chopped walnuts (optional)
- Grease a large loaf pan. Preheat the oven to 350 degrees F (180 degrees C)
- Mix the bananas, almond extract, milk, canola oil, honey, vanilla and egg in a large bowl, combine well.
- In a medium bowl combine cinnamon, baking soda, baking powder, flour, spelt flour and salt. Add these dry ingredients to the wet ingredients, mixing minimally to folded together. Add the nuts and the applesauce. Add another mashed banana if mixture is too thick.
- Pour mixture into the greased baking pan, filling only to about 3/4 full.
- Bake for 1 hour, or until top is well browned and a knife or skewer comes out clean.
- Turn loaf out onto its side, or upside down on a rack and cook for about 30 minutes before slicing.
Sugar-free, no Splenda banana bread recipe with whole wheat flour
2 tablespoons rolled oats
6-7 dates, pitted and finely chopped
1 3/4 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 cup coconut oil
4-6 fully ripe bananas, mashed
1/4 cup pecans or walnuts
Crumb topping recipe
1 tablespoon rolled oats
1/4 teaspoon cinnamon
2 teaspoons coconut oil
- Preheat oven to 350 degrees F (180 degrees C).
- Grease a loaf pan
- Mix together the crumb topping ingredients and set aside.
- In a large bowl, mix all the dry ingredients together
- In a blender or food processor, add bananas, eggs, dates and coconut oil and mix until smooth.
- Combine the wet ingredients and the dry until smooth; then add the pecans.
- Transfer the wet mixture into the greased loaf pan and add the crumb topping mixture on the top.
- Bake in the oven for about an hour. Cool before serving.
Low-fat, Sugar free Banana Bread
1 cup whole wheat four
1 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 large egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup low-fat buttermilk
4-5 medium-sized ripe bananas, mashed
- Preheat oven to about 350 degrees F (180 degrees C).
- Grease a loaf pan or spray with nonstick cooking spray.
- Mix the flour, salt and baking soda in a large bowl.
- In a medium bowl combine the egg, buttermilk, canola oil and vanilla extract.
- Add this wet mixture to the dry ingredients.
- Stir in the thoroughly mashed bananas.
- Pour batter into the loaf pan and bake in the oven for about an hour ( test with a knife or skewer).
© 2012 Dr. John Anderson
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