Sugar-free banana bread

Use the natural sweetness of ripe bananas to sweeten this delicious banana bread. It's perfect for those who are avoiding refined sugar.

Equipment

• 11.5cm x 22cm loaf pan

Ingredients

• 4 very ripe bananas
• 2 eggs
• 1/2 cup olive oil
• 1/4 cup milk
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 1 cup wholemeal flour
• 1 cup plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• Pinch salt

Energy 1097kJ	Fat saturated 2.00g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 29.00g	Dietary Fibre 3.00g
Protein 5.00g	Cholesterol mg
Sodium 189.00mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 160C or 140C fan-force. Grease and line an 11.5cm x 22cm (base measurements) loaf pan with baking paper.

2. Step 2

   Mash bananas in a large bowl with a fork until smooth. Add eggs, oil, milk and vanilla and stir until combined. Sift flours, cinnamon, baking powder, bicarbonate and salt over banana mixture (tip in the flour kernels). Stir until combined. Spoon into prepared pan and level top with a spatula. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.

The bananas need to be very ripe to add sweetness. Store the cooled bread, wrapped in foil or plastic wrap, in the fridge for up to 5 days or freeze for up to 1 month.