Sugar is a basic ingredient in most traditional sweet pastries, but it is not always necessary.
While classics like Victoria’s sponge cake and chocolate brownies rely on it to punch up the flavor, it’s easy to sweeten banana bread without it.
Like carrot cake, the fruit is responsible for most of the flavor and texture of banana bread, as Yummy Little Belly author and nutritionist Romina Bertinazz revealed in her cookbook.
She shared about the healthy recipe: “These banana bread muffins are sweetened only with bananas… For best results and natural sweet taste, choose fully ripe bananas for this recipe.”
The recipe includes optional dark chocolate as an extra layer of flavor, but banana bread muffins made without it are even healthier.
Banana bread recipe
Ingredients (12 muffins)
400 g of overripe bananas
200 g oat flour
30 g smooth peanut butter
Four teaspoons of baking powder
60 ml of milk
60 g dark chocolate, chopped (optional)
Method
It only takes 10 minutes to prepare the muffins, as the ingredients can be mixed in one large bowl.
However, before making the dough, it is best to preheat the oven to 180C/160C fan/350F/Gas 4. Next, line a 12-hole muffin tin with the liners.
Now peel and mash the bananas in a bowl and mash with a fork. Add the rest of the ingredients one by one and mix well.
When the mixture is smooth enough to resemble cake batter, carefully spoon it into the muffin tins with a dessert spoon.
Bake the muffins in the oven for 18-20 minutes, until they are beautifully golden brown and a skewer inserted into the center comes out clean.
Take the cakes out of the oven and let them cool before serving.
