Have your cake and eat it with our low sugar banana bread recipe, using Truvia For Baking. This no sugar, low calorie sweetener is a great alternative to using sugar. The proof is in the pudding and you won’t be disappointed with the twist on this all time classic.
What’s different about this banana bread?
This banana bread recipe is made Truvia For Baking Brown, a calorie-free sweetener with a hint of molasses to provide a warm brown sugar-like taste.
This banana bread is naturally sweetened with honey, which offers some trace nutrients that sugar does not.
If you enjoyed this low sugar banana bread recipe, and you're looking for more low-sugar recipes, shimmy over to our reduced sugar shortbread.
9 ingredients6 steps
Low Sugar
Vegetarian
Ingredients
MetricImperial
3Overripe Bananas (+1 small extra less ripe for decoration if desired)
2 tbspApple juice (unsweetened)
125gUnsalted butter (softened)
85gTruvia for Baking - Brown
2Large eggs
250gAllinson's self-raising flour
1/2 tspGround cinnamon
1 tbspHoney
50gWalnuts (chopped, plus extra for topping)
Utensils
2lb loaf tin
Mixing bowl
Fork
Nutritional information per 86g serving
Energy 233cal
Fat 12g
of which Saturates 5.9g
Carbohydrates 33g
of which Sugars 11g
Protein 4.3g
Salt 0.23g
Method
Step 1
Preheat the oven to 180ºC fan (200°C conventional/gas mark 6). Lightly grease and line a 2lb loaf tin with non-stick baking paper.
Step 2
Peel and add the bananas to a mixing bowl. Using a fork, mash them before adding the apple juice and stir to combine before setting aside.
Step 3
In a separate bowl, beat the softened butter and Truvia Brown together until light and fluffy. Crack in the eggs one at a time, mixing each one in well before adding the next, add a little of the flour if the mixture looks like it is starting to curdle.
Step 4
Combine the flour and cinnamon before sieving into the butter mix gently folding in with the honey and banana mixture. Finally add the walnuts, again folding gently until just combined.
Step 5
Spoon into the prepared tin. Cut the additional banana lengthways and lay gently on top of the mixture, just pressing in slightly. Sprinkle a few of the additional walnuts on top of the mixture and again lightly press so they ‘stick’. Glaze the top banana with 1 tbsp of honey to prevent browning and bake in the oven for around 50 minutes or until golden and just cooked through. Check the loaf is cooked by inserting a skewer into the centre and checking it comes out clean.
Step 6
Check after 30 minutes if the loaf is colouring too much and if so, cover loosely with foil. Once baked allow to cool slightly, and then carefully turn out on to a wire rack to cool a little. Lovely served either cold or slightly warmed.
