Gluten-free | Sugar-free | Dairy-free | Grain-free | Wheat free | Vegan friendly
Makes: 1 loaf or 8 - 10 slices
Cuisine: Bridget’s Healthy Treats
Course: Snack | Treat
Prep time: 10 minutes
Cook time: 35 to 45 minutes
To celebrate our first overseas trip in two years, I’m sharing a treat that I baked this morning with you. It travels well, is super satisfying, and like everything we do here at BHK, it’s amazingly good for us!
This loaf is simple and delicious, nostalgic yet new, robust yet decadent, and can be popped in your lunchbox or handbag for an on-the-go treat.
Hints, Tips & Tricks
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol as an optional topping. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 4 large ultra-ripe bananas, the riper, the better!
- 200g (7 oz) rolled oats (gluten-free variety if you are coeliac)
- 200g (7 oz) nut or seed butter (I used a combination of almond, chia and flaxseed butter)
- 120 g (4.2 oz) dark sugar-free, gluten-free and dairy-free chocolate pieces
- A sprinkle of coconut or Zero as Sugar Pure Erythritol before baking
- 40 g (1.4 oz) of pumpkin seeds, sunflower seeds or nuts of your choice
- Replace one of the bananas with ½ cup of stewed rhubarb, stewed green apple or stewed peaches
- Preheat your oven to 190C (390F) and line a 22cm (9 inches) loaf tin with non-stick baking paper.
- In a large mixing bowl, mash the bananas, add the remaining ingredients, and mix well to combine. You could also use a food processor, but I find it works just as well with a wooden spoon and a bit of elbow grease.
- Spoon the mixture into the loaf tin and bake for 35-45 minutes or until the loaf is golden on top and firm to the touch. Test for doneness by poking a skewer into the loaf. The skewer should come out clean.
- Allow the loaf to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.
- Slice and toast or serve as is. This loaf can also be sliced into portions and frozen for up to 3 months.