Recipe by Peppersmith and the Sugar Free Siblings
It’s pretty obvious from various food blogs, recipe books and social media channels that banana bread is probably the most popular baked good of the decade. Well, perhaps aside from a sticky cinnamon swirl. And although banana bread may sound healthy, it’s essentially still a cake full of sugar and all sorts of other yummy stuff which we feel guilty about eating. So, for National Smile Month, we’ve developed a super low sugar banana bread recipe so you can enjoy the most popular millennial treat without feeling too naughty.
We sent our recipe off to Scottish siblings Di and Charlotte, who love everything sugar free. They took up the challenge of switching out sugar for xylitol in the recipe and the feedback was good. Extremely good.
For more from the Sugar Free Siblings head to their website, but first…. get in the kitchen and bake this recipe.
- 3 ripe bananas
- 1 cup granulated xylitol (Total sweet)
- 1/2 cup of coconut oil
- 2 cups self-raising flour
- 3 free range eggs
- 1tsp baking powder
- 1 tsp vanilla extract
- 100g bar of 100% dark chocolate (chopped into little chunks)
Mash up the ripe bananas together with the vanilla extract. Next, beat together the coconut oil and the xylitol into a smooth paste and add to the mashed bananas.
Whisk up the eggs for a few minutes until light and bubbly, then add to the banana and xylitol mix. Add the flour and baking powder and beat until everything is mixed together into a smooth cake batter.
Chop up the dark chocolate into small chunks and fold into the mix. Pour into a lined loaf tin and bake at 180 degrees for about 30 minutes or until a golden brown colour on top. Be sure to check that the cake is cooked through. Serve up with a dollop of whatever you fancy – the Sugar Free Siblings chose coconut cream and almond butter of course. Yum.