An addictively moist, dairy free, banana bread, and a great way to use overripe bananas. I find that the addition of wholemeal flour and nuts gives a more interesting texture and the raisins help to make the loaf sweeter which compensates for the omission of added sugar. You definitely won’t feel like you are missing out when you try this.
100g Erythritol stevia sugar replacement
330g overripe bananas (roughly 3 large)
125g sunflower oil
4 medium free range eggs
100g wholemeal bread flour
100g plain flour
3 tsp baking powder
90g roughly chopped pecans or walnuts
Pinch of salt
Line a 2lb loaf tin with baking parchment.
Preheat the oven to 190°C / 170°C Fan / Gas Mark 5.
Put the erythritol and peeled bananas in a bowl and mash until almost smooth.
Beat in the oil and then eggs one at a time.
Sift in the flour and baking powder (some of the wholemeal flour will not sift through but this can be added after and it’s important to remove any lumps).
Stir in the salt, nuts and raisins, then pour into the tin. Bake for around 50-60 minutes, and test the cake is ready by inserting a skewer in the centre; it should come out clean. Leave to cool on a cooling rack before slicing and enjoying.