Fat Free Banana Bread
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. You can use your favourite milk, I always have soya milk at home so I use that in my baking but almond works well also as it has a high protein content.
For the syrup I always use maple syrup but you can use agave. I have also made a version of this recipe where I replaced half of the syrup with very finely chopped dates.
I also used plain wholemeal flour. It actually tastes really good with wholemeal flour but you can swap it out for plain white flour if you would prefer.
This recipe is measured in cups because it is easier than getting the weighing scales out. It works well in cups because this recipe is quite forgiving and doesn’t have to be exact.
You can make this the traditional way with a bowl and wooden spoon but it is super quick if you use a hand or stand mixer. I tend to put the bananas in my stand mixer to mash them and then add the other ingredients in.
If you like this easy fat free banana bread recipe why not take a loot at my other recipes here.
Fat Free Banana Bread
Difficulty: Easy10
servings10
minutes45
minutes55
minutesIngredients
2 Cups Wholemeal Flour
1 tsp Bicarbonate of Soda
1/2 tsp Ground Cinnamon
3/4 tsp Baking Powder
Pinch of Salt
1/3 Cup Soya Milk (you can use almond)
1 tsp Vanilla Extract
1/3 Cup Maple Syrup (you can use agave)
2 Very Ripe Bananas Mashed
Directions
- 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.
