Sugarfree Banana Bread
Banana bread is a special treat. Usually filled with brown sugar, I went to lengths to change that. Adding more banana to my usual recipe, adding a delightful crunchy texture with walnuts and then doing a ol' bait and switch - taking out sugar, it needs to be replaced with another naughty. Hello there, extra butter. The result? A delicately sweet bread with a smooth banana flavour, crusty on the outside, moist on the inside. Let's dig in.
2 cups white flour
2 teaspoons baking soda
1/4 teaspoon salt
150g softened, unsalted butter, cubed
6 large overripe bananas, mashed into a paste
Preheat oven to 180 C (I used fan-forced)
Put your banana mash into a mixer along with the butter and salt. Cream on high for five minutes until the butter has mostly dispersed through the mixture. Crack in the eggs, beat them in too.
If the butter has a few lumps here and there, I usually leave it- it makes for little pockets of buttery flavour in the bread.
Once well creamed, sift in the flour, salt and baking soda. Fold in the flour until the mixture is completely wet.
Pour into a well greased loaf pan (like a bread loaf one) and put into the middle of the oven for fifty to fifty-five minutes. It should rise and develop a nice dark crust. Insert a wooden skewer to the bottom. If it comes out clean, pull it out of the oven.
Tip out the loaf onto a wire rack and cover with a clean tea towel for 15-20 minutes before slicing.
Serve hot with nuggets of butter, or cold, with nuggets of butter. Didn't get to try it, but would probably rock with a nut butter!