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Naturally Sugar-Free, Whole Grain Banana Bread

Alisa.Fleming's picture
Ingredients
  Unsweetened milk alternatives 1⁄2 Cup (8 tbs) (Of Choice)
  Ground flaxseed 2 Tablespoon
  Whole grain spelt flour/Whole wheat flour 2 Cup (32 tbs)
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Grapeseed oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Very ripe bananas 4 Medium, mashed (About 1-1/2 To 2 Cups Mashed)
  Nuts/Dried fruit / other add-ins 1⁄2 Cup (8 tbs)
Directions

1. Preheat your oven to 350ºF (175ºC) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing
bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being
careful not to over-mix; a few lumps are okay.
3. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf
pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch.
4. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool
completely.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup
less will allow the bread to rise a bit more.

For more great recipes like this you can purchase the book Go Dairy Free at www.godairyfree.org.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Gourmet
Cook Time: 
30 Minutes
Story
Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture.

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