Updated: Feb 4, 2019
Banana bread without refined sugar???
Yes. This banana loaf is sweetened using browned bananas, date syrup giving it its caramel like flavour and vanilla. It's even better the next day as the bananas will make the bread sweeter and moister. This is a great recipe to make at the beginning of the week so you have something to take for lunch or have toasted at breakfast time with a dollop of butter. It can also be served with peanut butter, homemade jam, honey, maple syrup or whipped cream.
I used ground oats so the loaf is gluten free friendly. You may substitute for any GF flour or
2 free range eggs
⅓ cup butter, melted
⅓ cup date syrup or maple syrup
2 mashed bananas (the browner the better as they mash easily and taste sweeter)
1 extra banana if you want to have one on top to decorate
1/3 cup walnuts/almonds/seeds, roughly chopped
¼ cup natural yogurt
1 teaspoon baking soda
1 tablespoon vanilla essence
Pinch of salt
1 ½ cups ground oats or gluten free flour
Pre heat the oven to 180 degrees celsius fan bake – line a loaf pan with baking paper.
In a bowl, beat the eggs, then add the butter and maple syrup. Mix well.
Add the mashed bananas, nuts or seeds, Greek yogurt, baking soda, vanilla and salt, mix well. Add the oat or gluten free flour and mix well.
Pour the batter into the loaf pan and bake in the oven for 50 minutes. To make sure it is cooked through place a knife or toothpick into the cake before removing from oven. If the knife or toothpick comes out clean, it is ready!
Let the bread cool on a wire rack before serving. Is best served warm and crispy from the toaster with butter.