When we say sugar free what we mean is refined sugar free, this contains agave syrup which has a much lower GI than your standard white granulated so has a slower release. The banana obviously contains sugar but rather natural fruit sugars.
I suppose you could think of this recipe as a step in the right direction towards eating healthier and cleaner but not necessarily giving up on everything that you love to eat.
And when we say bread we don’t mean you should necessarily use this as a substitute for your average Hovis loaf i.e. put a slice of ham and some cucumber in-between two slices. Although of course you can, if you want.
You can also make this recipe gluten free by using a gluten-free flour and dairy free by exchanging the yoghurt with a soya based alternative.
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- 125g plain flour
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 150g wholemeal flour
- 350g (approx. 4) mashed bananas
- 3 eggs
- 100ml agave syrup
- 75ml sunflower or extra virgin olive oil
- 50ml natural yoghurt
- Finely grated zest of 1 lemon
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- Preheat oven to 180°C/fan160°C/gas 4 and line the base and sides of a 900g loaf tin with baking parchment. If the paper comes above the sides it will make it easier to remove the loaf.
- Sit the plain flour with the bicarbonate of soda and salt in a large bowl, then add in the wholemeal flour.
- In a separate bowl mix together the remaining ingredients.
- Add this to the dry ingredients, folding to combine.
- Tip in to the loaf tin and bake for 55-65 minutes or until golden brown. A skewer inserted in the centre should come out clean.
- Remove from the oven and leave to cool for 10 minutes before tipping out of the tin.