I really like banana bread. Like seriously, once I start I can most probably finish the whole loaf. But most banana loaf recipes (including my dear mom’s traditional recipe) have LOTS of sugar in. I have seen so many recipes that advertise as “sugar-free” only to include honey or coconut sugar, never mind the fact that it includes bananas which also have sugar of course. So this is NOT a sugar-free recipe as bananas have a relatively high sugar content, but there is no added sugar.
I try to avoid any added sugars where I can, including when drinking tea and coffee. As a food scientist, I know about all the hidden sugars that are in products we use every day. And although I am no hater of processed foods (there are many products that make our lives easier), I try to reduce sugar and salt where it is under my control.
I was thinking of creating my own recipe, but then I stumbled upon this amazing recipe by Heather Disarro. It is one of those things where you feel like “man, why didn’t I think of that!”.
Her secret is the roasting of the bananas to increase the natural sweetness and get some caramelization going.
MAKES 12 MUFFINS
Preheat oven to 200°C. Slice 6 medium bananas in half and place them on a baking sheet lined with wax paper. Roast for 15-10 min until they start to caramelize (you will see the sugar syrup starts to ooze out of the bananas). Once they are cooled, mash them (together with the sugary syrup) and proceed.
Reduce oven heat to 165°C. Grease a 12-hole muffin pan and set aside.
In a bowl, whisk together 60 mL vegetable oil, mashed banana mixture, 2 eggs, ¾ t vanilla essence. Sift in 2 cups cake wheat flour, ¾ t baking soda (NOT baking powder), ½ t salt. Stir to combine.
Pour batter into muffin pan, bake at 165°C for about 40 min or until a cake skewer comes out clean.
These muffins seem to improve with time. They are amazing the day after they are baked!
For variety, you can add choc chips, nuts or even a pinch of cinnamon.
Let me know if you make this recipe and what you think!