Super moist no-sugar banana bread; super easy to do, and the perfect way to use over-ripe bananas!
The perfect recipe for over-ripe bananas
This is the first thing that comes to mind when I see ripe and spotty bananas sitting on my counter and realise that I had forgotten all about them!
This banana bread is super moist and really easy to prepare. It takes approximately 1 hour to bake with a beautiful banana and cinnamon aroma that does not fail to impress!
Tips for Super Moist No-Sugar Banana Bread
Why use over-ripe bananas?
It’s really important to stress this out; the blacker the banana, the better it is for this recipe! Black and over-ripe bananas provide the sweetness and moisture that is needed for this bread. And it is for this reason that sugar is not required here!
Do not over-mix the batter!
As if I don’t stress this enough in other posts, its really important not to over-mix the batter here, unless you want to end up with rubbery bread..
Add some crunch..
Adding some chopped nuts gives the bread that extra crunch.. I love using pecan nuts, walnuts, or almonds, depending on what’s available. Alternatively, add some chocolate chips (or nuts and chocolate chips) for that extra chocolatey taste :).
Not a fan of that “burnt” look?
Since this bread requires approximately 1 hour of baking time, there’s a high chance that the bread may end up looking “over-brown”. A quick tip if you want to avoid this is to cover the baking tin with aluminium foil. Personally, I like the brownish appearance, so I usually cover the tin 40 minutes into baking. Be careful though, the tin would be extremely hot at this point!
If you’ve tried this Super Moist No-Sugar Banana Bread, let me know your thoughts in the comments below and don’t forget to rate the recipe! Also, don’t forget to follow me on Pinterest, and Instagram to stay updated with any new recipes!Print
Super moist banana bread with no sugar, super easy to do, and the perfect way to use over-ripe bananas!
- 4 bananas (over-ripe)
- 2 eggs (slightly beaten)
- 115 g butter (softened (½ cup))
- 4 tbsp agave syrup ((or any sweetner of your choice))
- ½ tsp vanilla extract
- 250 g all-purpose flour (sifted (2 cups))
- 1 tsp baking powder
- ½ tsp cinnamon
- 50 g pecan nuts (roughly chopped)
- Pre-heat the oven to 165°C (fan-assisted oven [or 175°C conventional oven, or 350F]). Lightly grease a loaf tin and set aside.
- In a large bowl and using a fork, lightly mash the bananas (do not over-mash).
- Add softened butter, eggs, agave syrup, and vanilla extract to banana mixture and beat until combined.
- In another large bowl, mix flour, baking powder, cinnamon, and pecan nuts.
- Add banana mixture to dry ingredients and mix until just combined (do not over-mix!)
- Pour mixture into loaf tin and bake in pre-heated oven for 45-60 minutes until a toothpick inserted in the centre comes out clean. You may cover the loaf tin to prevent the surface from over-browning.
- Remove from oven and allow to cool, then transfer to wire rack to cool completely.
Banana bread can be covered and stored at room temperature for 2-3 days. It may be stored in a refrigerator for up to 1 week or frozen for up to 3 months.
- Category: Dessert
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