I am constantly getting requests to post recipes for sugar-free cakes! And I totally understand – making a delicious cake without using any sugar at all isn’t so straightforward. Cake without sugar is more like bread! ;-) (More info on this topic, which we call Clean Baking – that is, baking without refined flour or sugar – can be found here.)

Today’s my birthday, so to celebrate, I baked this banana bread yesterday and had it for my birthday breakfast this morning. My banana bread is sweetened only with bananas and is a variation of the Banana Bread with Walnuts from my book Clean Eating Basics. Slice it up and spread on some of my Strawberry Chia Jam (made with white chia seeds*) – so good! 

Banana Bread with Hazelnuts

Ingredients for a 28-cm baking pan

3 ripe bananas
50 ml oil (hazelnut oil,* coconut oil,* or sunflower oil*)
300 g spelt flour
1 packet baking powder
1/2 tsp cinnamon
1 generous pinch ground vanilla
1 pinch of salt
100 g hazelnuts

Directions:

  1. Preheat oven to 175 °C (top and bottom heat).
  2. Peel and chop the bananas, then purée or mix with oil.
  3. Combine spelt flour, baking powder, cinnamon, vanilla, and salt. Coarsely chop hazelnuts. Stir into banana mixture.
  4. Grease a baking pan (28 cm) or line baking paper. Pour in batter and smooth down using a knife. Bake in preheated oven for 40 minutes, making sure to cover the banana bread with aluminum foil or a plate to keep the top from overbrowning.

Enjoy! :-)

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