SUGAR-FREE BANANA BREAD

SUGAR-FREE BANANA BREAD

• Nutritional Breakdown: whole recipe
  

  (g)

• Makes 1 loaf

INGREDIENTS

• 50g butter, very soft room temperature
• 1 ½ tbsp (approx. 26g) Nuvia Sweetener
• 1 tsp pure vanilla extract
• 50ml vegetable oil
• 2 large very ripe bananas, roughly smashed
• 3 large eggs, at room temperature
• 2 cups (300g) self - raising flour
• 1 cup (100g) almond or cashew meal
• ¼ cup sour cream or natural yoghurt mixed with 2 tsp white vinegar
• 1 banana, sliced lengthwise for decoration
• 20g slithered almonds
• ½ teaspoon Nuvia Sweetener, extra
• ½ tsp ground cinnamon, for dusting

METHOD

• 1. Preheat the oven to 180°C (electric) or 160°C (fan). Line the base and sides of a large deep loaf pan with baking paper.
• 2. Cream the butter, Nuvia Sweetener and vanilla in the bowl of an electric mixer for 5 minutes or until light and creamy, wiping down the sides of the bowl as needed.
• 3. Pour in the oil slowly and beat a further 2 minutes.
• 4. Add in the banana and beat for 1- 2 minutes or until the mixture is looking smooth and fluffy.
• 5. Drop in the eggs one at a time beating well in between each addition. The mixture should look light and fluffy.
• 6. Gently fold in the flour, almond meal and sour cream then increase the speed of the mixer and beat for 30 seconds.
• 7. Spoon the mixture into the prepared pan and lightly press the banana slices into the batter. Scatter over the almonds and cinnamon.
• 8. Bake for 50 minutes or until golden and cooked through. If not cooked through, cover with foil and cook a further 10 minutes (this steams the loaf through to the centre).
• 9. Stand for 5 minutes before inverting from pan. Sprinkle with the extra Nuvia Sweetener and cinnamon.