Serving up great food is the fix for most things – and when you’re trying cutting something as every-present as sugar, ready access to sugarfree treats is a must. My go-to favourite of the moment is this Sugarfree Banana Bread – or more accurately these three variations on Sugarfree Banana Bread: plain, with walnut or with chocolate. All are fab – as tried and tested by my kids – and me!
A few thoughts on the ingredients
The real sweetness in these recipes comes from over-ripe bananas which I routinely pop into the freezer (in their skins straight in a ziplock bag – or if they’ve been sampled by a toddler chop the nibbled end off and put them straight into the bag – with or without the skin) and use as I need them. When they defrost they are really smooshy and unbelievably sweet. They are mashed with a fork and flung into the cake mix just before pouring.
The coconut oil is a really essential replacement for the sunflower oil used in most of the standard Banana Bread recipes and it’s sweet taste really compensates for the absence of sugar. I’ve given a liquid and weight measure below because I soften the oil in its jar in the microwave, spoon it into a bowl to weigh and then melt to pour into the mix, so that’s a more useful measure for me.
On the use of rice syrup or agave, as I mentioned on the jam recipe I’m not puritanical about these things. While I find that the very ripe bananas and coconut oil do the trick, but if you’re aiming to win over some very sweet palates, then neither are any harm and can be added – and maybe reduced over time.
…and on the baking
The texture of the loaf is much better if you just mix it until all the ingredients are combined – taking care not to over mix. For that reason I mostly mix this by hand – which I promise is not as hard as it sounds.
A final note – I make these in 2lb bread tins and find they remain moist and tasty stored in an airtight tub over the week. You could equally make muffin / bun size portions and use them in lunch boxes as a tasty treat. I’d estimate a 15 to 20 minute cooking time for those smaller portions – best guessed around the 14 or 15 minute mark by inserting a skewer in the middle of a bun sitting in the middle of the baking tray and seeing if it comes out clean – allowing a few extra minutes if it doesn’t.