- 1 ½ cup whole spelt flour
- ½ cup almond flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp ground flax or chia seeds
- Pinch of sea salt
- ½ cup unsweetened plant based milk
- ½ cup packed pitted dates (I used soft mazafati dates)
- 2 ripe bananas
- 2 tbsp nut butter of choice
- 1 tsp apple cider vinegar
- ¼ cup aquafaba (liquid from a can of chickpeas)
- ⅓ cup dried fruits of choice , optional
- ⅓ cup chopped nuts and whole seeds of choice , optional
The Ultimate Sugar Free Banana Bread
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:
- In smoothies
- 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).