BANANA BREAD

Learn how to make a humid and soft banana bread. This delicious banana bread has the perfect sweetness to satisfy your craving.

If you love the full-on very tasty but lots of sugar banana bread, then you better try this one! This sugar-free banana bread is so good that you wouldn’t believe it to be healthy.

With many ingredients found in your pantry, I bet you could go to your kitchen right now and bake this. It has such a moist yet fluffy texture that makes it the perfect healthy banana bread. Honestly, I would not be mad if this was my birthday cake.

TIPS FOR MAKING BANANA BREAD

• Ripe bananas are the best type to use for this recipe. So if you have spotty bananas, do not throw them away! Use them for this recipe and I promise you won’t regret it. The ripe bananas help bring out the flavor and create more sweetness; however, you can choose bananas that are not as ripe if you prefer.

• If you do not have monk fruit, you can also replace it with stevia, truvia or any similar healthy sugar of your choice. Do not use liquid sweetener as the texture would not be the same.

• Pay close attention to the cake while it is in the oven, as the high temperature might over brown the top of the cake. However, take in mind that almond flour takes more time than regular flour to cook. So it should take around 45-60 minutes to cook depending on your oven but make sure to not overcook it because when the banana bread cools the overcooked almond flour will make the cake hard.

• The healthy frosting is optional. But if you love greek yogurt, then the combination of the banana bread and the vanilla-flavored greek yogurt is amazing. I recommend to make it while the banana bread is baking. That way you can put it in the fridge while waiting for the banana bread to be ready. The cold temperature of the fridge will help the yogurt become denser and easier to spread.

• Lastly, let the banana bread to completely cool before digging in and trying a piece. The texture is very soft and it needs time to cool down to become a little bit more compact.

GREEK YOGURT FROSTING

• I recommend starting with 1/4 cup of non-fat greek yogurt. In a bowl, add the yogurt and a bit of vanilla extract to taste. Mix it and taste it. If you believe it needs more vanilla, then add a bit more. If you want to make more, add more yogurt and vanilla to taste.

• I recommend adding the yogurt to the piece of banana bread you are eating and not to the entire cake. Save the remainder yogurt in a tight-air container and store it in the fridge.

INGREDIENTS

• 2 bananas

• 1 1/2 cup of Almond Flour

• 1/3 cup of Monk Fruit

• 1/4 cup of Ghee Butter

• 1/2 cup of Non-fat Greek Yogurt

• 2 eggs

• 1/2 tsp of baking soda

• 1 tsp of baking powder

• 3/4 tsp of cinnamon

• 1tsp of vanilla extract

DIRECTIONS

1. Preheat your oven to 350 F.

2. In a medium sized bowl mix the ghee butter and monk fruit (or your choice of sweetener) with an electric mixer until it is creamy and has a frosting-like texture.

3. Mix in the vanilla extract and eggs one at a time.

4. In another bowl combine all the dry ingredients (almond flour, baking soda, baking powder, cinnamon) . Mix with a spoon to incorporate all of the ingredients.

5. Mash the 2 bananas and mix into to the butter and monk fruit mixture.

6. Add the yogurt and half of the dry ingredients and mix with the electric mixer. After well mixed, add the rest of the dry ingredients.

7. Pour in a greased baking pan of your choosing. I recommend a smaller pan so the banana bread turns out taller. Bake for 40 minutes - at this point you will see that the top of the bread will be very brown. Lower the oven temperature to 325 F and bake for 15 more minutes or until a knife inserted in the middle comes out clean.

Did you make this recipe?

I would love to see it! Tag me @diffmodes on Instagram.