Gluten Free

Sugar Free

Perfect Sweet® Banana Bread

This is my favourite Banana Bread recipe from Teresa Cutter, the healthy chef. It not only has the added benefit of being gluten free but I think it actually tastes better than the normal Banana Bread which is high in refined white flour, sugar and butter. As I am hypoglycemic we took the honey out of Teresa’s recipe and replaced it with sugar free Perfect Sweet. This also lowers the GI of the bread. Keep in the fridge, covered for up to a week. I freeze in slices in glad bags and bring it out when I need a treat.

Ingredients:
300g mashed ripe bananas
3 large free range eggs (58 - 60g)
40g Perfect Sweet xylitol
2 teaspoons vanilla extract
60g macadamia nut oil
½ tsp ground cinnamon
½ tsp baking soda (bi-carb soda) + 1 tablespoon lemon juice (combined)
200g (2 cups) almond meal
25g (¼ cup) ground flaxseed (linseed)

Method:
Preheat the oven to 160C.

Grease and line a loaf tin with baking paper to stop the cake from sticking.

Combine mashed banana, Perfect Sweet xylitol, oil, cinnamon, vanilla and eggs. Add the combined bicarb soda and lemon mix. (the lemon activates the bi-carb so do this step separately)

Add the almond meal and flaxseed and mix well.

Spoon the batter into the lined loaf tin and bake in the oven for 45 minutes to 1 hour. (a skewer inserted into the centre should come out dry.)

Cover the top with foil if over-browning.

Remove from the oven and allow to cool before turning out the loaf.

Makes 1 loaf serves 12. Keeps in the fridge, covered for up to 1 week.



Option: Bake as individual cakes in a mini muffin tray and freeze in small quantities separate freezer bags to have on hand for lunches or unexpected guests.


Note:

Teresa Cutter sometimes decorates the top of the banana bread before baking with a handful of chopped walnuts and a light sprinkle of cinnamon. This forms a delicious and crunchy streusel topping after it’s baked. I love pecans or macadamia nuts.