Sugar Free Almond Butter Banana Bread
Looking for a nourishing loaf that's low in sugar, high in nutrition and also on the yum factor?
Look no further.
I love banana bread and it's kinda my go-to when I'm at a real food cafe, as I love to sample and critique loaves.
My personal favorites are the ones with plenty of texture and moisture, lots of natural banana flavor but less on the overly sweet side. They also get points for being refined sugar-free and using a combination of gluten free or grain free flours to boost nutrient content. Anyone wanna make me a loaf to sample? haha I'm guessing that's a firm no!
Anyway, because I'm such a fussy banana bread critic, you can be sure that this recipe ticks all my usual boxes. It contains buckwheat flour (a common theme in many of my recipes of late! I'm loving it!) and almond butter for the perfect nutty flavor. The bananas (as long as their brown) are sweet enough for the whole loaf in my opinion, however there is the option to add more sweetener if you want to. It's perfect fresh out the oven or toasted with another generous smear of almond butter or chia jam.
I cut mine into slices and then freeze it, then all I need to do when the craving hits, or when I need a fast breakfast, is pop the frozen slice in the toaster and bam! Delicious soft and crispy banana bread on the go.
Let me know if you give this one a go and what you think!
This vegan and sugar free loaf is so jam-packed full of goodness. Save those bananas now to make this stat!
Ingredients:
1 cup buckwheat flour
1/2 cup oat flour
1 tsp baking powder
4 large Tbsp almond butter
4 large brown bananas (3 for loaf and 1 for decoration)
1 Tbsp apple cider vinegar
3 Tbsp plant based milk (oat, rice or coconut)
optional
2 Tbsp rice malt syrup or maple syrup
Directions:
Preheat oven to 180 degrees and line a small loaf pan with baking paper
In a large bowl combine flours, baking powder and a teaspoon of cinnamon
In a food processor or using a stick mixer, whizz three bananas (reserve fourth for decoration), almond butter, vinegar, milk and sweetener if using.
Pour wet ingredients into dry and combine well. Add more milk if your mixture is too dry.
Pour mixture into loaf tin and flatten with the back of a spoon.Slice your remaining banana lengthwise with a knife and place on the top of your loaf. Sprinkle with oats (as seen in images) or crushed walnuts and another sprinkle of cinnamon.
Place in the oven for 50 minutes, testing with a skewer, to ensure it comes out cleanly and is cooked through.
Because this loaf has no sugar and preservatives, it is best eaten fresh or the next day.
If you want to make it last longer, slice and freeze for easy reheating. You can even put it frozen in lunch boxes as it will have thawed by lunchtime ready for eating.
