Sugar and Oil Free Banana Bread
During our stay in New Orleans, we fell in love with banana bread. Not because it is an original NOLA recipe, but because we had spent the years before in Austria, where banana bread is not well known at all. I wonder why though…it is such a simple and delicious food that can be served as breakfast, snack or even dessert (with a scoop of homemade ice cream and fresh fruits).
Banana bread also freezes really well. I tend to freeze half of the loaf right away, often times already cut in slices, that I can pack into the kids’ lunch bags. By the time they have recess, the slice will be thawed.
Probably the biggest advantage for me is the fact that you can swap traditional ingredients like sugar and eggs for healthy ingredients and make it completely plant- based.
Here are the basic steps on how to make it:
- Combine the wet ingredients in one bowl
- Combine the dry ingredients in another bowl. You can even sift the dry ingredients directly on top of the wet ingredients which saves you from cleaning two bowls 🙂
- Fold the dry ingredients into the wet mixture. Fill the dough into a rectangular baking tray and bake until a toothpick inserted in the center comes out clean. Easy, fast and nutritious!
- 3 very ripe bananas, mashed
- 1/3 cup unsweetened apple sauce
- 1 cup date paste
- 1 tbsp ground flaxseed, mixed with 1 tablespoon of water
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- 1/8 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3/4 cup whole wheat flour
- 3/4 cup whole spelt flour
- Preheat oven to 370F (170C).
- Combine bananas, apple sauce, vanilla and date paste in one bowl.
- Stir in baking powder, cinnamon, nutmeg and salt.
- Sift in flour.
- Fill the batter in a silicon baking tray or use a regular tray and slightly oil it.
- Bake for 45 minutes until a toothpick inserted in the center comes out clean.