Hello everyone, it’s been a while! The last month has been crazy busy with finishing my undergrad and travelling to Hawaii with a friend for a couple of weeks! I’m back now and have a couple of months before I move out of my childhood home and start my new job in the West Coast. In the mean time, there is so much I want to get done especially with my YouTube channel and food blog so today I’m back with a recipe post and video. Lately I’ve been trying to get into some healthier eating habits like cutting down on my refined sugar intake. A no sugar added diet can lower your blood pressure and chances of diabetes, can increase your energy levels, and so much more. There are so many great ways to cut refined sugar out of your diet when baking and so I wanted to show you how to make this moist and delicious banana bread that uses natural sweeteners!
In this recipe I use the natural sugars from ripe bananas and dates to keep this banana bread tasting as close as the real thing as possible. With the addition of dates it makes the banana bread extremely moist making it almost the consistency of cake, and who doesn’t like cake?! One thing I did forget to add into the mixture when making this video are spices like cinnamon and nutmeg, so don’t be a fool like me and forget that! I encourage you to add whatever you like into your banana bread for extra texture and flavour. Cocoa nibs would be excellent, but I just stuck with walnuts for crunch.The banana bread is best once it’s fully cooled and I love to eat it when it’s topped with hazelnut spread. If you do decide to recreate this recipe, be sure to tag me on my social media (listed in the side bar). Let’s get cooking!
No Sugar Added Banana BreadPrint Recipe
- 1 cup of pitted dates
- 3/4 cup of hot water
- 1 tbsp of ground flax seed
- 3 tbsp of water
- 11/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp of salt
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 3 ripe bananas
- 1/4 cup of plant milk
- 1/4 cup of vegan butter
- 1/2 a ripe avocado
- Optional: Walnuts
Begin by preheating your oven to 350°F.
In a small bowl combine ground flax seeds and water to make a flax egg. Set this mixture aside for at least 10 minutes.
In the meantime, make your date puree (this will replace the white sugar in the recipe). In a blender, combine one cup of pitted dates with 3/4 a cup of hot water. Blend this until the mixture is smooth and like a paste. Set this aside.
In a large bowl, combine the dry ingredients. Set this aside.
In a small bowl, mash your 3 ripe bananas and then add your plant milk of choice. Set aside.
In a another small bowl, use an electrical mixer to beat vegan butter and avocado together. Blend on medium speed until the avocado and butter are whipped together. To this, add in your date puree and flax egg. Take the electrical mixer and blend everything until well combined.
In your large bowl with the dry ingredients, pour in your banana and butter date mixtures. Pour in any additional ingredients at this time, I went for chopped walnuts. With a large spoon, mix everything together until combined (don't over mix).
In a greased loaf pan, pour in your banana bread mixture and place in the oven. Bake this for 45-50 minutes. You'll know it's cooked all the way through when you poke the bread with a toothpick and it comes out clean. Let the bread cool for at least an hour before slicing.