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My sugar-free honey banana bread requires a bit of backstory.
I grew up in a place called Sem. It’s about 20 minutes outside of Oslo in Norway and, nostalgia aside (if that’s possible), I think it’s one of the most beautiful places on Earth. Picture deep green forests with ferns and fir trees; light green fields covered in wild flowers and grazing cows that sometimes chase each other around, causing their bells to ring.
My next door neighbour in this paradise was Aasne, and she was a beekeeper. I have many, many memories from my childhood of running up to her house to grab a spoonful (or ten) of fresh, delicious honey. Naturally, I’m slightly predisposed to have a soft spot for this nature’s gold. In this sugar-free honey banana bread I combine it with bananas. The end result is truly delicious.
Ingredients (for 14 thick slices of honey banana bread)
140 grams or 5 oz. of butter (softened to room temperature)
100 grams or 3.5 oz. of Tagatesse + 100 grams or 3.5 oz. of Sukrin Gold
150 grams or 5.3 oz. of Tagatesse
100 ml or 3.4 fl. oz. of milk + 2 teaspoons of vinegar
100 ml or 3.4 fl. oz. of buttermilk/kefir
5 ripe bananas (about 500 grams or 1.1 lb.)
100 grams or 3.5 oz. of honey
280 grams or 9.9 oz. of wheat flour
70 grams or 2.5 oz. of FiberFin (can be replaced with flour)
1 topped teaspoon of baking soda
½ teaspoon of salt
hazelnuts for topping (optional)
In the oven:
180° Celsius/350° Fahrenheit/Gas mark 4
150° Celsius/300° Fahrenheit/Gas mark 2
Grease a large, non-stick bread tin thoroughly with butter.
Mash the bananas and mix them with the honey. Set aside.
Mix the wheat flour, FiberFin, baking soda and salt in a separate bowl using a whisk. Set aside.
≈ Preheat your oven to 180° Celsius/350° Fahrenheit/Gas mark 4 now ≈
Beat the butter with the Tagatesse/Sukrin Gold. Scrape down the sides and add in the eggs and buttermilk. Mix again, until everything’s combined – this mixture will be lumpy, though, but the dry ingredients will sort that out.
Add the dry ingredients to the egg and butter mixture and mix until you’ve got a smooth, even batter. I let my Kenwood run for about 5 minutes at medium speed.
Finally, add the banana and honey mixture and mix the honey banana bread batter for another 5 minutes.
Pour the batter into the bread tin, decorate with hazelnuts and place the honey banana bread in the oven. I baked my bread in the following order:
180° Celsius/350° Fahrenheit/Gas mark 4: 1 hour
150° Celsius/300° Fahrenheit/Gas mark 2: 20 minutes
180° Celsius/350° Fahrenheit/Gas mark 4: 15 minutes
Remove the honey banana bread from the oven and allow it to cool completely in its tin before turning it out and slicing. This bread is delicious with pretty much any topping, but I, of course, am a sucker for honey and nuts 🙂
PS! This is a very, very sweet honey banana bread. You could cut the honey for a lower glycaemic load, or the sugar substitutes for a less sweet bread.