This recipe is an absolute favourite of mine and I wanted to share its delcious-ness. I can’t make claim for the recipe, it belongs to a lovely friend Natalie De Campo who makes all things taste amazing.
I also got onto the Victorinox Knife bandwagon lately. For years my Mum and Grandparents have only ever used Victorinox and it wasn’t until now that I actually knew why! These knives are fabulous, SUPER sharp (so be careful) and very versatile in the kitchen. Here I used them as a bread knife which is why they’re so adaptable. An awesome knife that’s been around for years – get onto them!
This is a no-guilt, no-sugar, all-good Banana Bread.
Sugar Free Banana Bread
3 Medium or 2 Large Bananas (mashed)
1/4 cup Agave Nectare
1 cup Self-Raising Flour
- Preheat Oven to 180 degrees celcius & grease the loaf tin
- Mash banana, add maple syrup, egg, then salt
- Sift in flour
- Mix until combined
- Pour into loaf tin & sprinkle with cinnamon
- Bake for 30-40 minutes