Fat Free Banana Bread
No added fat or sugar in this banana bread
2 cups Wholemeal FlourSubstitute for spelt, white or gluten free
1 tsp Bicarbonate of Soda
1/2 tsp Ground Cinnamon
3/4 tsp Baking Powder
3/4 tsp Salt
1/3 cup Soya Milk
1 1/2 tsp Vanilla Extract
1/3 cup SweetenerUse maple/agave syrup, honey or chopped dates
2 Mashed Bananas
I came across this fat free banana bread recipe while searching for something to do with a few bananas that had over ripened really quick in the heatwave last week. The recipe uses no added fat and you can also make it sugar free. Use different types of sweetener (agave, maple syrup) or dates or just leave the sugar out all together. Whatever you’ve got in your cupboards you’ll be ready whenever those bananas get over ripe. It can also easily be made vegan by using plant milk.
I’ve made this recipe twice. The first time I used maple syrup as the sweetener. It turned out really sweet and although it was delicious I couldn’t help feeling that it wasn’t really as healthy as I was letting myself think. So the next time I used only one tablespoon of maple syrup and added some finely chopped dates. It’s just sweet enough to taste good but not so sugary you feel like you’re having pudding for breakfast. It’s REALLY great for breakfast by the way!
I also used plain wholemeal flour. It actually tastes really good with wholemeal flour. So good that you can’t really tell it’s wholemeal.
I measured the ingredients in cups because I find it quicker than weighing but if you don’t have cup measures
go and buy some use a teacup. Remember to use the same teacup throughout the recipe to keep the ratios the same.
I used my new KitchenAid to make this fat free banana bread and it took literally 5 minutes to put together (I just wanted to sneak in there the fact that I got a KitchenAid for my birthday and it’s my favourite thing ever.)
Preheat the oven to 180ºC. Mix all the dry ingredients together. Add the wet ingredients and pour into a prepared loaf tin.
Bake for 35 – 50 minutes depending on how gooey you want it and the ingredients you used. Just keep checking it.
Remove from the oven and allow to cool for 10 minutes. Best eaten warm from the oven, after a day it’s best in the fridge. You can also freeze it – I sliced it and wrapped the slices in pairs in cling film.