Banana Breakwithout sugaryou can easily do it yourself. The popular, sweet bread can be eaten for breakfast or offered to guests for dessert. There are numerous variations of this healthy dessert. Below we will tell you two of the best recipes that you are welcome to try.
The best vegan banana bread without sugar that is tender on the outside and moist, fluffy and soft on the inside! This easy, vegan banana bread is also gluten-free! You always need to have the recipe for banana bread on hand. It's perfect and so easy to make when you don't have eggs. All you need are simple ingredients, all of which you probably have in your pantry right now. It can also be prepared with sugar. The taste is buttery and full of banana flavor, with a hint of cinnamon.
Ingredients:
80 ml plant-based milk + 1 tbsp apple cider vinegar
2 tbsp ground flax seeds
120 ml pure maple syrup
3-4 pureed ripe bananas
2 heaping tablespoons creamy toasted almond butter (or other nut/seed butter)
1 tsp pure vanilla extract
125g quinoa flour
60 g Hafermehl
2 tsp ground cinnamon
1 TL Backsoda
1/2 tsp sea salt
1/2 tsp baking powder
Preparation of banana bread without sugar
Preheat the oven to 175 degrees and line the loaf pan (22 x 12 cm) with baking paper. For even baking, we definitely recommend a wider loaf pan so that the center is baked through and not rubbery. This is especially important if you don't use the suggested flour mixture but only use oat flour.
In a small bowl, mix the non-dairy milk with the apple cider vinegar and let the mixture stand until it thickens slightly, about 2 minutes. This creates a kind of “buttermilk” effect.
Whisk together the wet ingredients (maple syrup,mashed bananas, nut butter, vanilla and almond milk) with the ground flaxseeds in a large bowl. Add the remaining dry ingredients and mix until a smooth dough is formed.
As already mentioned, we recommend that you line your loaf pan with baking paper or grease it so that the sugar-free banana bread does not stick to the pan. You can place a small piece of parchment paper across your pan so you can use it to gently lift the loaf out of the pan once it's ready.
Put the dough in the baking pan lined with baking paper and put it in the oven for 35-45 minutes (if the dough is not completely baked, you can leave it in the oven for another 5-10 minutes). Start with 35 minutes, do the wooden stick test and, if necessary, the banana bread without sugar can be baked longer. The baking time depends on the size of the loaf pan you use.
Once baked and when the top is lightly golden brown, allow the banana bread to cool for 30 minutes before slicing and enjoying.
Another variation of banana bread you can try
Sprinkled with a little cinnamon, this grain-free banana bread is a filling treat that only requires a whisk and a bowl. It could be prepared with or without sugar. Brush the slices with salty vegetable butter and a drizzle of honey and enjoy with a cup of tea as an afternoon snack.
Ingredients:
65 g + additional 2 tbsp walnuts
3 tablespoons melted coconut oil, plus a little for the pan
130 g room temperature cashew butter (or other nut butter)
3 tablespoons maple syrup
1 tbsp coconut blossom sugar, or another tbsp maple syrup
1 very large, ripe and pureed banana (or 2 smaller bananas)
3 tbsp plant milk
¾ TL Vanilleextrakt
80g all-purpose flour or gluten-free flour
70 g natural almond flour or hazelnut flour
30 g Pfeilwurzelmehl
¾ tsp baking powder
¼ TL Backsoda
½ tsp fine sea salt
½ cup pitted and chopped dates
Cinnamon sugar for the topping (1 teaspoon maple or coconut sugar + 1/8 teaspoon cinnamon)
How to make sugar-free banana bread with walnuts
Place a rack in the center of the oven and preheat the oven to 180 degrees. Line a 21 x 11 or 22 x 12 cm loaf pan with baking paper and rub lightly with coconut oil.
Distribute the walnutson a small baking sheetand toast them until golden and fragrant, 5-10 minutes. Allow the walnuts to cool and then chop them roughly.
In a large bowl, stir together nut butter, maple syrup, coconut sugar or coconut oil, non-dairy milk and vanilla until smooth. Stir in the banana. Sift in all-purpose flour (or gluten-free flour), almond flour, arrowroot flour, baking powder, baking soda, and salt, and add back whatever is left in the sifter. Stir in 1/2 cup of the walnuts and all the dates.
Pour the dough into the prepared loaf pan. Sprinkle with the remaining walnuts and cinnamon sugar. Of course you can also just sprinkle walnuts and cinnamon.
Bake for 40-50 minutes and then do the wooden stick test to see if the dough is cooked through. Rotate the banana bread halfway through the baking time so that it bakes evenly. Allow it to cool to warm or room temperature, remove it from the loaf pan and peel off the baking paper. Cut it into slices and spread it with vegetable butter, salt and honey (honey is not vegan!). Enjoy the banana bread by combining it with a cup of coffee or tea.
You can store the sugar-free banana bread at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for longer storage.
