Lately I have been on the hunt for something Lior can eat as a snack for morning tea. Bread use to be his go-to snack of choice, but now he’s decided he would rather throw it around, so I have to find something more exciting for him!
This banana bread is completely dairy free, and apart from the mashed bananas, is fructose free also, which is a great relief when feeding it to a baby! I’m always surprised at how much sugar people both accidentally, and purposefully feed their kids! If you can choose sugar-free (specifically fructose-free) then do!
Previously I have shared with you my gluten-free banana cake/muffin recipe that can be turned into banana bread, but as I mention in the other recipe, it’s really dense, and so I have been on the lookout for a new recipe that has a bit more of a ‘bread’ feel too it.
I have modified this recipe from Soy and Pepper!
Ingredients:
- 2 cups wholemeal SR flour
- 3/4 cups dextrose
- 1/2 tsp Bi-carb soda
- Pinch of salt
- 1/2 tsp ground cinnamon
- 2 large eggs, lightly beaten
- 115g/ 1/2 cup unsalted butter, melted and cooled
- 3 – 4 large very ripe bananas, mashed {the riper they are, the sweeter the mix will be!}
- 1 tsp vanilla extract
Method:
- Preheat oven to 180*C. Grease and line loaf tin.
- In a medium bowl combine the dry ingredients {flour, dextrose, bi-carb, salt, cinnamon}.
- In a large bowl melt your butter, then add mashed banana, eggs, & vanilla.
- Slowly, slowly add the flour mix to the wet mix. DO NOT OVERMIX. Treat this like a muffin batter – you still want chunks and to be able to see bit of flour occasionally!
- Put batter into loaf tin and bake for 1 hour, or until it’s golden on top and a skewer comes out clean.
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