The big holiday of eating has come and gone, and I certainly enjoyed myself and indulged in some delicious holiday treats including my kick-butt stuffing recipe that I added on here for you guys to enjoy! That one wasn’t sugar-free, but it was so worth it.
I started my day picking up a few more ornaments for my Christmas tree at Home Goods- we got a gorgeous 9 ft tree from a local place that also donates a tree with every purchase to a family in need of one this holiday season. Of course, when you go to Home Goods, it’s impossible to not browse through the isles to see what treasures are there. I found these stunning copper and wood measuring cups and spoons — I just had to have them. My kitchen has lots of copper accents, and for a couple of bucks, it was a steal!
Anyway, with my Christmas tree all decorated and lit up and vanilla candle burning, it was time to put my new measuring cups to good use and get to baking! My Sugar-Free Dessert Cookbook has a recipe for chocolate protein banana brownies, and today I wanted to give banana bread a shot (sugar-free, of course!)
Banana bread is one of those concepts that sounds like it should be healthy, but if you’ve ever made the traditional kind or seen a recipe, it calls for a ton of sugar in addition to the super-ripe bananas.
Since bananas are so naturally sweet, you genuinely don’t need the added sugar to make this taste delicious. (I didn’t even use totally brown bananas either, going for a lower sugar-content in the bananas, too. They were yellow and just had a couple of brown spots on them.)
What makes this still sweet without the sugar? The trick is in the cashew butter!
P.S. This dish is also dairy-free and gluten-free (I LOVE almond flour!), as all of my sugar-free recipes are!
- 4 ripe bananas
- 4 large eggs
- 1/2 cup cashew butter
- 1/4 cup coconut oil softened
- 1/2 cup almond flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/2 cup walnuts
- Preheat oven to 350 degrees F. In a food processor, add the bananas, eggs, cashew butter, and coconut oil, and blend until smooth.
- Next, add the almond flour and remaining ingredients, except for the walnuts, and blend for a few more seconds.
- Line a loaf pan with parchment paper and pour the mixture into the loaf pan. Since we're using almond flour, using parchment paper is so important! Pour the walnuts on top of the loaf and put in the oven for 45-50 minutes, until when testing with a toothpick in the center of the loaf, it runs clean.