Sugar-free banana bread

Name: Sugar-free banana bread recipe
Yield: 1 loaf
Ingredients: Oil spray, for greasing; 5 overripe bananas, peeled; 2 eggs; 60ml milk; 120ml olive oil; Sea salt; 1 tsp ground cinnamon; 1 tsp baking powder; 1 tsp bicarbonate of soda (baking soda); 50g (1.7 oz) rolled oats, plus extra for sprinkling; 120g plain (all-purpose) flour; 110g wholemeal flour butter, to serve

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1 loaf

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by Andy Cooks

CHEF, COOKBOOK AUTHOR

Jul 25, 2023

"I love sugar as much as the next person, but there’s a time and a place – and this recipe is not it. The sweetness here comes from the bananas, and the result is a banger of a breakfast, especially when slathered with a generous layer of butter." Recipe from Andy Cooks: The Cookbook (Oriana Press).

Oil spray, for greasing
5 overripe bananas, peeled
2 eggs
60ml milk
120ml olive oil
Sea salt
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
50g (1.7 oz) rolled oats, plus extra for sprinkling
120g plain (all-purpose) flour
110g wholemeal flour butter, to serve

Method

1.

Preheat the oven to 140°C. Grease a 24 x 13 x 6.5 cm loaf tin with oil spray. Line with baking paper.
2.

Using a fork, mash 4 of the bananas in a large bowl. Next, add the eggs, milk and olive oil, then whisk to combine well. Chuck in a pinch of salt, the cinnamon, baking powder and bicarb, as well as the rolled oats and both the flours. Give everything a good whisk until incorporated, then pour the batter into the greased and lined tin.
3.

Place the last, whole peeled banana on top of the batter, pressing it in slightly, then sprinkle over some extra oats. Transfer the tin to the oven and bake for 1 hour 15 minutes, or until a skewer comes out clean.
4.

Turn the banana bread out onto a wire rack and let it cool. Serve it in slices either as is, or buttered – it’s pretty deluxe either way. This banana bread keeps really well in the fridge for up to 5 days; just store it in an airtight container.