This is a fabulous recipe for low-sugar banana bread. Most recipes have absolutely stonking amounts of sugar in them, which is not to my taste.
The amount below makes sufficient banana bread for one smallish loaf – it’s good for a few portions for a couple of people. This means you can scoff it quickly rather than have it go stale. The low-sugar, artificial sweetener and psyllium husks mean that it should give you less of an insulin spike.
Ingredients:
100g Wholemeal flour
50-100g White Flour
2 tsp brown sugar
1 tsp Erythritol or Stevia or other artificial sweetener
2 tsp baking soda
1 tsp potassium baking powder
Cinnamon or Vanilla Extract for added flavour
1 banana that’s going brown
1 tbsp butter or coconut/olive/rapeseed oil
1 egg
200-300 ml water
Optional:
A prebiotic like inulin or tapioca fibre
Xanthum gum to bind
A couple of teaspoons of psylium husks or flax seed meal
Vitamin C powder (or ground up tablets) to slow it going stale slightly
Flaked almonds or other nuts for a topping
Mix all the dry ingredients together, then add the water, oil, and egg and swish up a nice, not too liquidy batter. Chop up the banana and mix in. Pour the batter into a lined cake tin. I use an oiled baking sheet to ensure the bottom does not stick.
You can add nuts and brush some oil over the surface to make it brown nicely on top.
Heat the oven to Gas Mark 4 or 350° F 180°C 160°C fan oven.
Bake the banana bread in the centre of the oven for about 20-25 minutes. Check by using a toothpick or cocktail stick to see if it is setting in the centre.
Once it has mainly set turn up the oven a bit or move it to the top to brown the exterior for 5-10 minutes more until it is nicely brown.
Leave it to cool on a rack. You can eat it alone or spread butter and jam or honey on it when you have it as a teatime treat.