Sugar Free Banana Bread (Gluten free, Paleo)
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A sugar-free banana and carrot banana bread! It may be healthy but it's also amazingly tasty, I'm not just saying that. This cake is gluten free, sugar free and full of fibrous carbohydrates and nutrients!
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Sugar Free Banana Bread (Gluten free, Paleo)
Print Recipe
A sugar-free banana and carrot banana bread! It may be healthy but it's also amazingly tasty, I'm not just saying that. This cake is gluten free, sugar free and full of fibrous carbohydrates and nutrients!
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
1 loaf 20 Minutes
Cook Time
40 Minutes
Ingredients
Servings: loaf
Instructions
  1. Pre-Heat your oven to 180 degrees. (GM5) Wash, peel and grate your carrots. Place them in a microwavable container with 100ml of water and a lid. Cook for 3 minutes and drain the water off, leave to stand for 2 minutes. It should allow the carrot to cool enough for you to place into a cheesecloth or other fabric. Wrap your carrot up in the fabric and squeeze any remaining water out. This part is crucial, the more water you remove the 'breadier' your bake will become, opposed to a dense 'malt loaf' type texture. Whilst your carrot is cooling you can mash your banana and add in your wet ingredients,excl the egg .E.G (coconut oil,honey,apple puree,Any dried fruit you may want & ess) Hopefully, once you've measured all these out, your carrot will be around room temperature, you can add this into your mixture, seperating it as you mix it in. No lumps please! Now you can slowly add in your flour, half at a time, as you add your eggs. Your mix should be similar to a cake mix, if not a bit runnier. Place it into a lined bread tin and smooth the surface. Bake on the middle shelf for 30-35 minutes. Leave to cool and remove from the loaf tin.
  2. Wash, peel and grate your carrots. Place them in a microwavable container with 100ml of water and a lid.
  3. Cook for 3 minutes and drain the water off, leave to stand for 2 minutes. It should allow the carrot to cool enough for you to place into a cheesecloth or other fabric. Wrap your carrot up in the fabric and squeeze any remaining water out. This part is crucial, the more water you remove the 'breadier' your bake will become, opposed to a dense 'malt loaf' type texture.
  4. Whilst your carrot is cooling you can mash your banana and add in your wet ingredients,excl the egg .E.G (coconut oil,honey,apple puree,Any dried fruit you may want & ess) Hopefully, once you've measured all these out, your carrot will be around room temperature, you can add this into your mixture, seperating it as you mix it in. No lumps please! Now you can slowly add in your flour, half at a time, as you add your eggs. Your mix should be similar to a cake mix, if not a bit runnier. Place it into a lined bread tin and smooth the surface. Bake on the middle shelf for 30-35 minutes. Leave to cool and remove from the loaf tin.
  5. Whilst your carrot is cooling you can mash your banana and add in your wet ingredients,excl the egg .E.G (coconut oil,honey,apple puree,Any dried fruit you may want & ess) Hopefully, once you've measured all these out, your carrot will be around room temperature, you can add this into your mixture, seperating it as you mix it in. No lumps please!
  6. Now you can slowly add in your flour, half at a time, as you add your 'eggs'. Your mix should be similar to a cake mix, if not a bit runnier.
  7. Place it into a lined bread tin and smooth the surface. Bake on the middle shelf for 30-35 minutes.
  8. Leave to cool and remove from the loaf tin.
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Amy-May Hunt

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