Sugar-free, gluten-free banana bread

Makes 1 large loaf

I have been searching for a gluten and sugar free banana bread recipe for some time, however, have found a lot of recipes dry or strange tasting.

I must admit that this recipe is adapted from some banana bread I tried at my organic butcher, after one bite, I knew this was the start of something good!

One of their customers had made it as a gift and I begged to know what was in it.

So after the ingredients were sent through, I played around with it, for one, because I didn’t have everything, but also I wanted to add my own flair.

What we ended up with is a beautiful thing, lovely and moist, great as it is or toasted. Even better, it can be frozen in ready to go slices, for perfect, guilt free mummy or baby snacking, Boom!

Ingredients

  • 6 very ripe (even black) bananas, mashed
  • 400g almond meal
  • 100g walnuts semi fine chopped
  • 100g cashews semi fine chopped
  • 2 eggs
  • 2 tablespoons date syrup or maple syrup
  • ½ teaspoon vanilla bean paste
  • Option: 1 tablespoon chia seeds

Method

  • Preheat oven to 180 deg, line a loaf tin with baking paper
  • Mix together dry ingredients (almond meal, cashews and walnuts)
  • Combine wet ingredients (mashed banana, date syrup, eggs and vanilla)
  • Stir together the wet and dry ingredients until combined
  • Pour into prepared tin and bake for 20mins at 180deg.
  • Reduce the oven temperature to 150deg and bake for a further 30-40 mins until cooked through. You can test by inserting a skewer in the middle and checking that it comes out clean)
  • When cooled, slice and enjoy!

Note:
You can make this recipe into 12 muffins by reducing the cooking time to 10 min at 180deg, then 15 mins at 150 deg, using the skewer test to check doneness!

Optional muffin icing:
1 pack full fat cream cheese (250g), ¼ cup greek yoghurt, 2 tablespoons date or maple syrup or  add extra until desired sweetness is reached. Beat with electric beaters for a few minutes until smooth. Pipe onto muffins. Yummo!

Good bits!

Walnuts and cashews are both classed as tree nuts. The great thing about nuts is that they all have a slightly different nutritional profile but all have excellent health benefits. Walnuts are extremely high in plant-based omega 3 fats, in fact, just ¼ cup provides 100% of the daily recommended value. They are also extremely high in antioxidants with research out there claiming cancer fighting properties and the ability to improve heart health.

Raw Cashews are Iron rich and contain Manganese which helps metabolism

Date Syrup is a wonderful alternative to sugar and that is exactly what it is, pureed dates! – Dates aid in digestion, boost energy, contain calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium and there is information to suggest they can be beneficial in times of recovery from illness or injury.

Bananas are high in Potassium, which has been shown to help lower blood pressure and lower the risk of heart disease

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Michelle Sursok

Michelle is a proud mum, foodie and owner of Forage Sydney which specialises in organic dining experiences including secret dinners and private dining/catering. Having a baby inspired her to create Forage’s offshoot, Fussy Fingers to develop delicious meals for kids. Inspired by a family of chefs, Michelle’s a secret weapon in the kitchen, and when she’s not there, you’ll find her patrolling the beach or devouring a good cook book!

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