Sugarless banana bread
Sugarless banana bread. Well, except for the sugar that’s naturally occurring in the bananas, of course. Requiring little more than your own two hands and a mixing bowl, this bread is especially delicious when toasted with plenty of butter.
And because I’m getting extra thrifty in the kitchen (thanks to a project I’m working on) I did the math, and this recipe only costs about $5 to make. That’s 50c per serve of homemade goodness. Amazing! Go make it now!
Ps: if you do want to add sugar, I’m not stopping you. About half a cup should do it. Maple or honey is another wholesome option.
Ingredients:
3 extra-ripe bananas (the browner, the sweeter)
2 free-range eggs
1/2 cup melted butter or coconut oil
1 1/2 cups wholemeal spelt flour*
1 tsp baking soda
2 tsp pure vanilla extract
2 tsp ground cinnamon
A pinch of sea salt
*Most kinds of flour would work here!
Method
Preheat your oven to 180 C, and line a loaf tin with baking paper.
Add the banana, eggs and melted butter or coconut oil to a large mixing bowl. Mash until you have a chunky paste, then fold in the remaining ingredients. You could also chuck all the ingredients in the food processor if you are feeling particularly lazy.
Tip the mixture into your prepared loaf tin and smooth out evenly.
Bake for 35-40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.
Will keep for up to 3 days or so in an airtight container. xo
