Sugar-Free Banana Bread

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x5 inch (23x13 cm) loaf pan.

   Kokkens tips: Ensure your bananas are very ripe with plenty of brown spots for the best natural sweetness.

2. 2

   In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps if desired.

   Omtrent 2 min

3. 3

   Add the beaten eggs, plain yogurt, vegetable oil, and vanilla extract to the mashed bananas. Stir well to combine all the wet ingredients.

   Omtrent 2 min

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

   Omtrent 1 min

   Kokkens tips: Whisking dry ingredients ensures they are evenly distributed throughout the batter.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

   Omtrent 2 min

   Kokkens tips: Overmixing can lead to a tough banana bread.

6. 6

   Fold in the chopped walnuts, if using.

   Omtrent 1 min

7. 7

   Pour the batter into the prepared loaf pan and spread it evenly.

   Omtrent 1 min

8. 8

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.

   Omtrent 50 min

   Kokkens tips: If the top starts to brown too quickly, you can tent it loosely with aluminum foil.

9. 9

   Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   Omtrent 10 min