Do you have ripe bananas lying around at home again and don’t know where to put them? Just use them for a delicious, juicy, and healthy banana bread without sugar.
You can leave out the sugar in this banana bread, because you use beautiful ripe bananas that are pleasantly sweet. We know that the more ripe the bananas are, the sweeter they taste. So you won’t miss the sugar.
With spreads such as butter, honey, maple syrup or jam, the banana bread will be a tad sweeter on top of that and at the latest then you will no longer notice that the sugar is missing. But the bread tastes very good even without spreads.
Good to know for families, mums and dads too. Due to the lack of refined sugar, banana bread is particularly suitable for babies and toddlers.
Ingredients for the banana bread
I posted a recipe for banana bread on my blog a long time ago. For this one I just used this recipe and just left out the sugar and salt. The only reason I left out the salt was because I baked it when my little one was still a baby.
I simply exchanged the vanilla sugar that is normally added to the batter with 1 teaspoon of vanilla extract. However, at this point I have to admit that I don’t always do it this way and that I also use vanilla sugar when I have nothing else in the house. The amount is so small here that I can look away from it.
I really enjoy baking something with just a few ingredients and hardly any preparation time. In 10-15 minutes you will have everything prepared for the wonderfully fragrant banana bread and you can put everything in a box shape in the oven. You can play with the ingredients and vary them to your heart’s content. For example, you could add raisins, nuts or chocolate flakes to the dough or, for the fruity variant, some apple pieces or raspberries.
Useful helpers for this recipe:
- Loaf pan *
- Hand mixer *
- Pastry brush * for greasing
- 3 ripe bananas (the ripe the sweeter)
- 300 grams of flour
- 1 pc egg
- 1 teaspoon vanilla extract (opt. 1 packet vanilla sugar;)
- 1 pack of tartar baking powder
- 4 tbsp oil
- 1/2 teaspoon salt (if bread is for babies, leave it out)
- some butter to grease
- optional breadcrumbs for greasing with
- optional additional ingredients, raisins, almonds, fruits
- Preheat the oven to 180 degrees, top and bottom heat
- Mash the bananas nicely with a fork so that it looks like porridge. I am also happy to use the hand mixer to help.
- Put the mashed bananas in a large bowl and mix well with the vanilla extract, oil, egg and salt.
- First put the flour in an extra bowl and mix with the baking powder. Then gradually add the flour to the other ingredients and mix well with a hand mixer.
- At this point you can now add raisins, almonds, etc.
- Brush the loaf pan with butter. So that nothing sticks to me at all, I put some breadcrumbs on the butter and spread the crumbs on all sides and corners. Simply tilt the box shape, from left to right, etc. Just knock off the rest.
- Pour the banana bread dough into a loaf pan and bake at 180 degrees for about 45 minutes.