I'm a little bit obsessed with banana bread, and particularly sugar-free banana bread. I like the idea of sweetening yummy treats with natural foods instead of refined sugars, but I have learnt the hard way that you can't simply take sugar out of a recipe and expect it to work. After so-many-I-simply-cannot-count-them attempts to make sugar-free banana bread, I think I've finally cracked it. But it does come with some warnings:
Warning 1: If you're not used to eating sugar-free or low-sugar cakes, you may not like this recipe. I find the banana is enough to give it sweetness, but from experience it takes a little while for your taste buds to get used to less-sweet treats.
Warning 2: It is drier than a normal banana bread as it has no butter. There is milk and yogurt in there, as well as the banana, to give moisture, but don't expect cafe-style banana bread when you make this recipe.
And some extra notes: I really like the addition of lime to give a zesty flavour, but if you don't like lime you can omit it. I find full fat yogurt works better than low fat yogurt in this recipe, but both work fine. If you wanted just a little more sweetness, you could add 1/4 cups of brown rice syrup. Or add 1/2 cup of sugar if you want to.
So with all that out of the way, here is the recipe:
Lime Banana Bread
- 1 large ripe banana, mashed (or two small bananas)
- 2 eggs
- 1/2 cup milk
- 1/2 cup natural yogurt
- 1 tablespoon vanilla extract
- Zest from one lime
- Juice from 1 lime
- 2 cups self-raising flour
- Preheat oven to 180 degrees Celsius
- Mix ingredients 1 through 7 in a bowl
- Add in flour and barely mix until just combined (lumps are absolutely okay)
- Line a bread tin with baking paper (super important so it doesn't stick)
- Add batter to tin and bake in the oven for 50 - 60 minutes.
- If you don't have self-raising flour, you can use 2 cups of plain flour with 4 teaspoons of baking powder mixed through
- You may like to cook the banana bread for 30 mins uncovered and then cover with foil for the remaining cooking time to prevent the bread getting too brown on top
- Since ovens differ greatly, the cooking time could be more or less than 60 minutes. After 45 minutes check the bread every 5 minutes to ensure it is cooked right through but not overcooked.
Hope you enjoy!