While we still have a few weeks left of summer holidays, and I’m really looking forward to getting back to work full time again, I’m enjoying the break…a lot. It’s given me a chance to work on our farmhouse, and some new designs.
One thing I love doing when I have down time, is baking. So, this sugar free/dairy free banana bread was something I really wanted to make. I originally found the recipe on Homelife.com.au, but had to tweak it to suit our needs as we don’t eat much dairy, if any.
I wanted to share this with you, as it’s such an easy bread, and would be great for school/work lunches. And, seeing that traditionally banana bread is full of sugar, this makes a nice alternative…and it still tastes good. Winner!
SUGAR FREE, DAIRY FREE BANANA BREAD
*4 very ripe bananas, mashed
*2 free range eggs
*1/2 cup of olive oil
*1/4 cup non dairy milk (I used almond milk, but any other would be fine)
*1 teaspoon vanilla paste
*1 teaspoon ground cinnamon
*1 cup spelt flour
*1cup of SR flour (or use 2 cups of alternative flours if gluten free with 1teaspoon bicarbonate soda)
Then all you do is…
-preheat oven to 180C
-mix wet ingredients in with mashed banana. Add flours, baking powder, and gently combine. Do not over mix.
-line a loaf tin with baking paper, and add mixed ingredients. Bake for approximately 30-40 minutes until a knife inserted into centre comes out clean.
-transfer to a wire rack to cool.
If you want to keep it sugar free, you can get sugar free icing sugar from Natvia. We use this and it’s great. You could also add some sultanas to the mix or walnuts, if you weren’t using it for school lunches.
I’m just having mine with a cup of coffee with almond milk, as is. But our youngest, Mason, tells me it’s awesome in the sandwich press too with jam.
If you give it a go, I’d love to hear what you think.
~ Ness xx