I’ve been bound and determined to revamp recipes removing sugar lately. The more I study the effects of sugar, I am really focused on removing it as much as possible in my recipes especially where fruit can be used as a natural sweetener. This sugar free banana bread turned out great and my family didn’t even miss the sugary sweetness. The key, when using bananas, is to use them when they are very ripe state so that the natural sugars take over and sweeten your recipe. This banana bread is fairly easy to make. I did add the sliced bananas on the top but next time I will opt for slicing them. Some reserved liquids came out post baking that can add a mushy texture to the bread – just my observation. I’ve made this bread in traditional bread pan, mini loaf pans and muffin tins. You just need to adjust your baking time and keep a watchful eye out.
This sugar free banana bread is great to freeze and pull out when you need it. I always have about 30 bananas on my counter and invariably some are very VERY ripe. I made several loaves to freeze while I’m on bed rest post meniscus repair surgery last week. It makes life a bit easier for my family not to worry about one more dish to make or bake. I love having healthy baked goods ready for snacks after school or swim practice. Plus breakfasts on the go are a bit easier too.
As for me, I’m on day 7 of bed rest. I’ve gotten through the rough patch post surgery crazy pain. I have to admit, I did opt for a nerve block in my leg post op and it didn’t help. Wednesday evening was really hard – REALLY and I handle pain well. I didn’t sleep and cried a bunch. I did rebound and had my first PT on Friday. I was able to bend my knee/leg to 90 degrees – which is expected around 2-3 weeks post op. I’ve been doing 500 quad lifts per day. Today is my 3rd PT visit and I look forward to weighted leg lifts and regaining mobility again. And to be honest… I’m excited to get out of the house. Okay enough of an update… let’s get on to the recipe.
2.5 cups of gluten free rolled oats (I love Bob’s Redmill)
3 large, very ripe bananas
1/2 cup of nut butter (I used Eat Nutzo 7 nut and seed butter)
1/4 cup of cashew milk (I used Silk unsweetened)
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
Pinch of nutmeg
Pinch of salt
Optional: 1/3 cup of chopped walnuts
Sliced banana to top the loaf.
Preheat your oven to 350 degrees and spray your chosen pan with coconut oil and set aside. Into your food processor, add your oats and pulse until you achieve a flour. Then add the remaining ingredients through salt. Blend until creamy, batter texture is achieved. If the blend is too thick add a tablespoon of extra nut milk to thin it out. If your adding walnuts, blend by hand to avoid breaking them up too much. Then spoon your batter out into your prepared pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the bread/muffins cool completely before freezing or serving. Store in an airtight container for immediate consumption. I’ve had the best success freezing wrapped in plastic wrap then in a freezer ziploc baggie. Freeze up to 3 months.
Enjoy my friends!
— Knead to Cook