I have probably made this sugar-free banana bread recipe more than anything else. My kids love it and think the raisins and vanilla essence make it sweet enough. It takes just 12 minutes to prepare (plus 50 mins baking time), lasts a few days in a tin and can be frozen in portions. We eat it on it’s own or lightly toasted with butter. It’s brill!
Sugar-free banana bread
5 ripe bananas, mashed
50g chopped nuts (could be any – I normally use walnuts or pecans)
1 egg, lightly beaten
100g raisins (or other dried fruit such as dates, dried apricots, cranberries – whatever!)
75g porridge oats
150g plain flour
1 tsp vanilla essence
Pinch of salt
Preheat the oven to 190 degrees/gas mark 5. Mix all the ingredients together in a mixing bowl. The consistency should be moist. Spoon in to a greased loaf or cake tin and bake in the oven for 45-55 mins or until a skewer inserted into the centre comes out clean. Cool for 10 mins. Delicious on it’s own or with butter!
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