Nutty, moist and satisfying, this banana bread is made with wholesome ingredients and sweetened only with bananas and dates!
This blog article is going to be an ode to BANANAS. Although I have not always been a banana lover, when I started incorporating in my diet more regularly, I simply fell in love.
They are such a versatile fruit! Not only can you eat them as is, but you can also enjoy bananas:
As an egg replacer, a sweetener or a flavor booster in baking
On a toast along with peanut butter or almond butter
Wrapped in a whole wheat tortilla along with nut butter and granola
As a smoothie bowl topper
As an oatmeal topper
Caramelized and as a garnish on pancakes, French toasts or waffles
What is really awesome about bananas is the fact that the longer you let them sit on your counter, the browner they get and the sweeter they become. That means that whenever you want to use bananas in desserts, always remember: the browner the better!
Because of my intense love for bananas, anytime they are on sale: I STOCK UP! There is a small grocery store near my place that liquidates all those lone bananas that have been detached from their pack and sells 10 of them for $1.49. When I am lucky and are able to get my hands on one of those packs, it’s like Christmas!
Unfortunately, those bananas on sale tend to be on the greener side so I just let them brown on the counter for a couple of days until they are nice, spotty and soft. I then unpeel them, break them up into chunks and freeze them.
Once frozen, they can be used as is in smoothies or soft serve ice creams, but they can also be unthawed and used in baked goods like in this banana bread.
When I first made this banana bread, I totally improvised it. I had no intention of turning my creation into a recipe. However, I have learned to write down ingredients and measurements of some of the baked goods I create out of habit, just in case the end result would be something worth sharing on my blog or Instagram.
Thank goodness I wrote this one down! Moist, rich and finger licking good, this banana bread has definitely become my go to banana bread recipe. I had made it for the first time in November last year and ever since, have been making it every month or so and I even made a loaf for my dad who recently turned vegan and who is trying to avoid sugar. He absolutely loved it & he is quite a picky eater! That is why I know you will love this recipe too!
If you try this recipe, let me know your thoughts in the comments below! Also, feel free to share your variations of this banana bread on Instagram and be sure to tag me in your post/story (@muriellebanackissa).
The Ultimate Sugar Free Banana Bread
Prep time : 5 minutes
Cooking time : 45 minutes
Total time : 50 minutes
Yield : 10 slices
1 1/2 cups spelt flour*
1/2 cup almond flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 baking soda
1 tbsp ground chia or flax seeds
1/8 tsp salt
1/2 cup unsweetened plant based milk (I use almond)
1/2 cup packed pitted dates (I used soft mazafati dates)
2 ripe bananas
2 tbsp nut butter of choice
1 tsp apple cider vinegar
1/4 cup aquafaba (liquid from a can of chickpeas)
1/3 cup dried fruit of choice, optional **
1/3 cup chopped nuts and whole seeds of choice, optional ***
Preheat oven to 350ºF and lightly grease a loaf pan with a neutral oil.
Add spelt flour, almond flour, cinnamon, baking soda, ground chia or flax seeds and salt to a large bowl. Mix to combine.
Add milk, dates, bananas, nut butter and apple cider vinegar to a high speed blender and blend until smooth.
Transfer wet ingredients to the bowl with the dry ingredients. Mix to combine.
In a separate bowl, add aquafaba and beat using an electric mixer until soft peaks form.
Fold mousse into the banana bread batter.
Fold in dried fruits if using.
Transfer the batter into the prepared loaf pan. Smooth out using a spatula.
Top batter with nuts and seeds, if using. Gently press them into the batter.
Bake for 45 minutes or until a toothpick comes out clean when inserted.
* You can swap out the spelt flour with a mixture of 50% all purpose and 50% whole wheat flour. If gluten free, you can also swap it out with your favorite gluten free flour blend.
** I have made this recipe with dried apricots, dried prunes and dried golden berries and all the variations turned out great!
*** My toppings of choice for this banana bread have been sesame seeds, pumpkin seeds and sunflower seeds, but any variation would be tasty, I am sure.