Looking for an easy and delicious low sugar banana bread recipe? This is a piece of cake to make 😉 and uses our 98% Sugar Free Vanilla Cupcake Mix so all you need to do is decide how you want to eat it. Yum!
You will need
Standard loaf tin
Electric mixer (you could do it by hand it will just take a little longer!)
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix (Frosting mix not required)
For the bread
1 sachet Noshu 98% Sugar Free Vanilla Cupcake Mix
1 cup plain flour
1 1/2 tsp cinnamon
1/2 tsp bicarb soda
50 g softened butter
2 large eggs
4 medium over-ripe bananas, mashed
Pinch of salt
Or, for a non-dairy bread option replace butter with:
60 g Nuttelex
Preheat oven to 170°C (160°C fan forced). Grease and line your loaf tin with baking paper.
In a medium mixing bowl stir together your Vanilla Cupcake Mix, plain flour, cinnamon, bicarb soda and salt. Set aside.
In a large mixing bowl beat together your butter for 3 minutes until fluffy. And 1 egg and half of your dry mix, then beat for a further 2 minutes. Add the second egg and beat for 1 more minute.
Add in the mashed bananas and mix for 1 minute. It’s okay if the batter looks split at this point as it will come back together. Scrape down the sides of the bowl then add in the rest of the dry mix, and mix for 1 more minute until fully combined and fluffy. Pour batter into your prepared loaf tin.
Place in preheated oven and bake for about 55 minutes before testing the banana bread with a skewer to see if it’s cooked through.
If your bread is not fully cooked through (with the skewer coming out clean), bake for another 5–10 minutes. You’ll know your bread is baked when it has risen, is golden brown and a skewer inserted comes out clean.
Allow banana bread to cool on a wire rack before serving.
Best served fresh at room temperature or toasted with a generous amount of butter.
Store at room temperature in an airtight container for up to 3 days, or keep frozen for up to 3 months.