This Banana Bread is completely sugar free, no refined sugars or even unrefined sugars added. No complicated sugar substitutes. Nada. Just a good ol’ bunch of very brown bananas and you’re good to go. This truly sugar free banana bread is perfect for breakfast, a midday snack, or even as dessert with a little drizzle of maple syrup.
2 cups oat flour, regular flour, or spelt flour
2 teaspoons baking soda
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
2 1/2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1/4 cup olive oil
1/4 cup cashew butter, or another nut butter of choice
Preheat oven to 160°C.
To make the oat flour, blend the oats in a blender or food processor until it forms a fine meal. Add the baking soda, baking powder, cinnamon, and salt.
In a big bowl, mash the banana using a hand mixer.
Add the vinegar, vanilla extract, olive oil, and nut butter to the bananas.
Pour the dry flour into the wet ingredients and mix with the hand mixer until there are no more lumps (be careful not to over-mix).
Grease a loaf tin and pour in the banana bread batter. Bake in the oven for 45 minutes.
The oat flour can be substituted with 2 cups of regular flour.
Make sure your bananas are very ripe to ensure you’re getting enough natural sweetness in your loaf. if you desire a sweeter loaf you can always add up to 3 tablespoons of sugar to the wet ingredients.
The nut butter can be replaced with vegan or regular butter.
Make sure not to place any extra whole bananas on top of the loaf (I did that and it went terribly wrong) as it’ll prevent the bread from rising while baking.