Sugar Free Banana Bread

Hi ladies I hope you’ve all had a great week and are all set for the Easter Weekend. What have you got planned?

I’ve been busy baking hot cross buns this week ready for our Easter lunch with friends and I’m thinking of doing something different this year and making a bread and butter pudding with the left over buns; so watch this space.

I also managed some baking with my daughter which we love, although much to her disappointment she didn’t get to lick the spoon with this recipe.

We made banana bread because  I never learn and always buy a ton of bananas each week and before I know it they’re brown and over ripe and unless I turn them into a smoothie or banana bread my family won’t go near them.  We’re also trying our best at the moment not to waste food in our house, so banana bread is the perfect solution to using up over ripe bananas.

Bananas are a natural antacid and offer relief from acid reflux and heartburn; which lets face it is always going to be a massive benefit when pregnant.  The high fibre can normalise bowel motility and stabilise blood sugar levels which can reduce morning sickness and nausea.  Bonus!!

One medium-sized banana (118 grams) also contains:

  • Potassium: 9% of the RDI.
  • Vitamin B6: 33% of the RDI.
  • Vitamin C: 11% of the RDI.
  • Magnesium: 8% of the RDI.
  • Copper: 10% of the RDI.
  • Manganese: 14% of the RDI.
  • Net carbs: 24 grams.
  • Fiber: 3.1 grams.
  • Protein: 1.3 grams.
  • Fat: 0.4 grams.

Each banana contains roughly 105 calories and is almost exclusively water and carbohydrates.  They contain little protein and almost zero fat.  As bananas ripen, the starch turns into sugar which is why over ripe bananas are so good in smoothies and banana bread; you get that amazing sweet taste without the need for added sugar.

The following is the best recipe I have found for a sugar-free banana bread; its faultless, moist and tastes so good, it’ll be eaten up in no time.

https://www.bbcgoodfood.com/recipes/2451651/sugarfree-banana-cake

Ingredients:

  • 125g self-raising wholemeal flour
  • 1/2tsp baking powder
  • 2 tsp ground cinnamon
  • 75g sultanas
  • 50g butter melted
  • 2 tsp vanilla
  • 3 ripe bananas
  • 1 tbsp milk
  • 1 egg
  1. Preheat the oven to 180°C /  160°C fan assisted or gas mark 4.  Grease and line a 1lb loaf tin with baking parchment.
  2. Weigh the flour, baking powder, cinnamon and sultanas into a bowl and mix thoroughly with a wooden spoon.
  3. In a separate bowl add the butter, vanilla essence, egg, milk and mashed bananas and whisk or mix with a fork and pour the wet banana mixture into the dry flour mixture combining thoroughly with a wooden spoon.
  4. Pour the mixture into the prepared loaf tin and bake in the oven for 30-40 or until  a skewer inserted in the middle comes out clean.
  5. Remove from the oven and allow to cool in the tin for ten minutes before turning out.
  6. Enjoy with a cup of tea and your feet up

 

The following is a gluten-free and refined sugar-free version and is just as delicious and really moist.  Although not as sweet.  My husband’s family are coeliac so I often spend time trying to find gluten-free versions of the foods we love.img_9189-2

  • 5 over ripe large bananas
  • 1/2 cup of coconut flour
  • 3 tbsp of honey
  • 2tsp of cinnamon
  • 4 eggs beaten
  • 1tsp of baking powder
  1. Preheat oven to 180°C / 160°C and grease and line a standard sized  loaf tin
  2. In a large bowl mash the bananas together and add the honey and beaten eggs and combine thoroughly.
  3. In a separate bowl mix the coconut flour; cinnamon and baking powder together.  This recipe only requires half a cup of flour which may seem like a small amount but trust me; speaking from experience you do not need much coconut flour as it absorbs the moisture and too much can lead to a really dry finished bread.
  4. Add the wet mixture into the dry mixture and combine; leaving to rest for five minutes
  5. Pour the mixture into your prepared loaf tin and bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.
  6. Leave to cool for about 30 minutes before attempting to remove from the tin and then leave to cool on a cooling rack.
  7. As above; enjoy with a cup of tea and your feet up.

Have a wonderful Easter Holiday ladies and enjoy yourselves.

lots of Love

The Pregnancy Pantry x

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