Wednesday, April 14, 2010

Sugar-Free (and Deliciously Sweet) Banana Cake

Using fruits to sweeten recipes is a very healthy alternative! It also helps kids get their taste buds used to less sugary foods. 
Next time you have overripe bananas, consider making this delicious banana bread. Bananas are not only very tasty and sweet, but also very rich in potassium and fibers

Tip: You can freeze bananas to stop the ripening process. The skins will turn black, but once you’re ready to use them simply defrost them with their peels on and once they’re thawed peel them and they’re ready to be cooked.

Sugar-free Banana Bread
Servings: One Loaf

- 3 mashed bananas
- 1/3 cup vegetable oil or melted butter (you can substitute the oil or butter with applesauce)
- 2 eggs
- 2 cup flour (can be white, whole wheat, spelt, you can experiment here)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup chopped nuts
- Pinch of salt
    Mash bananas in a bowl. Add oil (or butter) and eggs and mix until creamy. Mix in the flour, baking soda, baking powder, vanilla, cinnamon, and salt.
    Stir in the nuts.
    Oil a 9x5 inch loaf pan. Pour mixture into pan. Bake at 325°F for 45 minutes to an hour. To check if it’s done, insert a knife or toothpick in center and if it comes out clean, it’s cooked. Cool on a rack.
    Remove from pan and slice. 
      Source: Yahoo Green and EcoMii

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      1 comment:

      1. This looks similar to my (non-sugarless) banana bread recipe; I'll have to try it out next time I get a hankering!