Sugar-free honey banana bread - The Sugar-Free Baker
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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

or

150 grams or 5.3 oz. of Tagatesse

 

2 eggs

100 ml or 3.4 fl. oz. of milk + 2 teaspoons of vinegar

or

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

 

 

Method

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.

 

Sugar-free honey banana bread - The Sugar-Free Baker

 

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

 

Sugar-free honey banana bread - The Sugar-Free Baker

 

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 🙂

 

Sugar-free honey banana bread - The Sugar-Free Baker

 

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.

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