Banana Bread - No Refined Sugar

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Ingredients

  • 1 cup flour 
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • A pinch of nutmeg powder
  • 1 and 1/2 tsp baking powder
  • 3/4 cup almond meal
  • 1/4 cup desiccated coconut
  • 4 large ripe bananas
  • 3 eggs (room temperature)
  • 2 tbsp honey
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract

Method

  • Preheat oven to 180-degree Celsius.
  • Lightly spray a 10 x 20 cm loaf tin with oil. Line the base and sides with baking paper

Prepare dry ingredients 

  • Sift the flour, ginger, cinnamon, nutmeg and baking powder into a large bowl.
  • Stir in the almond meal and coconut.

Prepare wet ingredients 

  • Mash 3 of the bananas in a medium bowl.
  • To the mashed bananas, add the eggs, honey, melted coconut oil and vanilla.
  • whisk well until well combined.

Combine dry and wet ingredients

  • Pour the banana mixture into the dry flour mixture and mix until just combined. (dont overmix).
  • Pour the batter into the prepared loaf tin.
  • Cut the remaining banana lengthwise into 2 equal portions and gently press it in on top of the bread mix.
  • Bake for 45 minutes or until a skewer comes out clean. 
  • Cool down completely before slicing.
Combined dry and wet ingredients


Ready to go into the oven


My freshly baked banana bread ready for breakfast tomorrow



This banana bread recipe, sourced from Chrissy Freer’s ‘The Anti-Inflammatory Cookbook’, exceeded my expectations. The bread was soft yet firm, making it ideal for toasting and serving with butter for breakfast. I paired this toasted bread with scrambled eggs for my family’s meal. The original recipe required coconut flour, but I used plain flour as a substitute due to its unavailability. Despite the substitution, the bread turned out wonderfully. I highly recommend trying this recipe if you’re looking for a guilt-free, refined sugar-free banana bread. 

It’s truly a delight!













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