Nutty banana bread with fruit sweeteners and no-refined sugar

Pastry and pizza 233 Last Update: Jun 19, 2020 Created: Jun 16, 2020
Nutty banana bread with fruit sweeteners and no-refined sugar Nutty banana bread with fruit sweeteners and no-refined sugar Nutty banana bread with fruit sweeteners and no-refined sugar
  • Serves: 5 People
  • Prepare Time: 30 min
  • Cooking Time: 40 mins
  • Calories: 297
  • Difficulty: Medium
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I tried as much to find a substitute for refined sugar or any sugar at all for making this banana bread. Luckily using fruit sweeteners works wonders for this banana bread recipe. Also using a very ripe banana ensures the sugar is enough. If you do not have any ripe bananas, Wash and dry bananas, put them in a baking tray over a sheet, oven for an hour at 300F. This is introducing the ripening process where the starch is converted to sugar in the banana. Now you will not be able to miss out on a good banana bread day.

Ingredients

Kitchen Wares

Directions

  1. This is an old pot and sufuria oven recipe. Take the large sufuria, place it over the source of heat, add about 3 stones that will hold our pot, the tray you will be cooking your bread in, should not be direct to the lower surface. The baking tin should first be oiled and dusted (smear butter all-round, add flour and shake up the excess, just enough to dust), add parchment paper if any. Place it in and it should perfectly fit to leave enough space below, the sides and above. This is how to create an oven by regulating enough heat to bake. Add about 3 tbsp of salt below, beside the stones then, cover with a tight lid. Regulate gas to medium-low heat. Now we are pre-heating.
  2. Now to make the bread batter, we mix the dry ingredients aside then the wet ingredients. Whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, macadamia nuts, until well combined.
  3. In a blender, blend the mashed bananas, softened raisins, vanilla extract, yogurt / sour milk, eggs, oil, and lemon juice. Blend them till smooth, but not too much to avoid gluten forming from too much mixing.
  4. Now this step, I would prefer adding the dry ingredients to the wet ingredients as I whisk just so I can get an even smoother batter. Plus it's good at measuring the ingredients. Mix well, the lumps from the banana are totally alright for this bread. Remove your prepared tin, pour the thick bread paste and garnish with 1 sliced banana and some nuts on top.
  5. Bring it back to our self-made oven. Cover tightly and cook for 40mins. Keep checking with a wooden toothpick, if you stick it in and come out clean or with some crumbs, it ready.
  6. Set aside to cool for 20mins while still covered then transfer to an oven rack for 10 mins. Then take it while it is cool. This can last up to 3 days in a dry airtight container.

Nutty banana bread with fruit sweeteners and no-refined sugar



  • Serves: 5 People
  • Prepare Time: 30 min
  • Cooking Time: 40 mins
  • Calories: 297
  • Difficulty: Medium

I tried as much to find a substitute for refined sugar or any sugar at all for making this banana bread. Luckily using fruit sweeteners works wonders for this banana bread recipe. Also using a very ripe banana ensures the sugar is enough. If you do not have any ripe bananas, Wash and dry bananas, put them in a baking tray over a sheet, oven for an hour at 300F. This is introducing the ripening process where the starch is converted to sugar in the banana. Now you will not be able to miss out on a good banana bread day.

Ingredients

Directions

  1. This is an old pot and sufuria oven recipe. Take the large sufuria, place it over the source of heat, add about 3 stones that will hold our pot, the tray you will be cooking your bread in, should not be direct to the lower surface. The baking tin should first be oiled and dusted (smear butter all-round, add flour and shake up the excess, just enough to dust), add parchment paper if any. Place it in and it should perfectly fit to leave enough space below, the sides and above. This is how to create an oven by regulating enough heat to bake. Add about 3 tbsp of salt below, beside the stones then, cover with a tight lid. Regulate gas to medium-low heat. Now we are pre-heating.
  2. Now to make the bread batter, we mix the dry ingredients aside then the wet ingredients. Whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, macadamia nuts, until well combined.
  3. In a blender, blend the mashed bananas, softened raisins, vanilla extract, yogurt / sour milk, eggs, oil, and lemon juice. Blend them till smooth, but not too much to avoid gluten forming from too much mixing.
  4. Now this step, I would prefer adding the dry ingredients to the wet ingredients as I whisk just so I can get an even smoother batter. Plus it's good at measuring the ingredients. Mix well, the lumps from the banana are totally alright for this bread. Remove your prepared tin, pour the thick bread paste and garnish with 1 sliced banana and some nuts on top.
  5. Bring it back to our self-made oven. Cover tightly and cook for 40mins. Keep checking with a wooden toothpick, if you stick it in and come out clean or with some crumbs, it ready.
  6. Set aside to cool for 20mins while still covered then transfer to an oven rack for 10 mins. Then take it while it is cool. This can last up to 3 days in a dry airtight container.

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