WHOLE WHEAT COCO-BANANA BREAD WITHOUT SUGAR
A valid and tasty solution to recover overripe bananas.
Whole wheat coco-banana bread without sugar is one of my recipes that will be right for you in all those situations that you have bananas at home that are – more there, then here – and you don’t want to throw them away.
Dave is a banana lover, he would eat them at all hours. Even if I adopt all the techniques to avoid that they ripe too quickly, it happens that sometimes, between commitments and unforeseen circumstances, they remain there and consequently that they become black and soft ?. As you know I don’t like to throw food away, so between inventiveness and revisiting some classics I like to recover and reuse everything I can.
I learned the original Banana Bread recipe when I lived in the US. It’s a typical dessert of those lands whose origin dates back to the 1930s.
Banana Bread has the soft consistency of a plumcake and its scent is delightful.
It’s called – Bread- (“pane” in italian) even if it’s completely different from the bread we Italians think about. A perfect cake that can be served for breakfast or it can be brought with you for an energetic snack. Wandering around the various American cafes or patisseries, it’s possible to find it in a thousand different combinations and versions, variegated with chocolate, with dried fruit, with raisins, with cinnamon ect. but today I want to share with you one of my versions: the one without butter and with the use of coconut and wholemeal flour.
Ready to save the overripes bananas at home?!
Let’s start from the procedure step by step and at the bottom, as usual, you will find the summary sheet with all the doses, ingredients, utensils etc that you can always keep with you.
METHOD
Let’s turn on the oven at 175°C (347°F) then take the bananas, peel them, lay them in a bowl or on a flat plate and with the help of a fork we mash them.
In a bowl beat the fructose with peanut oil with the help of a whisk, then add the eggs one at a time.
The more ripe the bananas, the more our banana bread will be good!
Add the banana puree, the fresh cream to the mixture and mix.
Continuing to mix, slowly add to the mixture the whole weat flour and baking powder.
Let’s mix everything with the whisk till we obtain a homogeneus mixture.
We pour all the dough into a plumcake mold previously lined with baking paper and bake it for about an hour.
If you see that after 30 minutes the dough is darkening too much, you can cover the mold with aluminum foil and finish cooking. Then use a toothpick to check that the dough is cooked.
Remove the banana bread from the oven and leave to cool on a wire rack before serving in slices.
Perfect like this or served with a tasty homemade sugar-free hazelnut and chocolate cream or with the sugar-free vanilla ice cream that you can find the recipe here
ATTENTION PLEASE
Do not change fructose with any other sweetener because it will not have the same result. Each sweetener has a different glycemic index and a different sweetening power.
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