Sugar-Free, Flourless, and Eggless Banana Bread: A Healthy Recipe 0 9

Banana bread originated in the United States during the Great Depression when saving was essential, and all available ingredients were used, including overripe bananas. This inexpensive ingredient was perfect for creating a special bread that could satisfy hunger and allowed for the addition of any components, as it was nearly impossible to ruin.

Interest in banana bread significantly increased during the quarantine in 2020. The reason for this is not only the accessibility of the recipe. Bananas contain a unique substance — harman, which contributes to a feeling of euphoria, as well as B vitamins that are involved in the synthesis of serotonin — the happiness hormone. Thus, this simple and inexpensive treat can not only satisfy but also lift your spirits.

Today, there are many recipes for banana bread. You can find gourmet banana muffins with expensive ingredients, versions with whole grain flour and brown sugar, as well as recipes with chocolate. However, no additives can spoil its appetizing crust, soft slightly moist crumb, and delightful aroma. We offer you a recipe for not just any banana bread, but a low-calorie version! The original recipe, despite its deliciousness and health benefits, is quite high in calories, while our version contains no sugar, flour, or eggs.

This is the perfect dessert for those who adhere to healthy eating principles and prefer moist baked goods.

Ingredients:

2 bananas;
100 ml milk;
1/2 tsp ground cinnamon;
1 tsp baking powder;
1 pinch of salt;
100 g walnuts;
80 g seedless raisins;
2 cups rolled oats.

Preparation:

1. Grind the rolled oats in a blender. Mix them with the baking powder, salt, and cinnamon.

2. Take ripe bananas, peel them, and mash them thoroughly with a fork.

3. Combine the bananas with the dry ingredients and gradually pour in the milk.

4. Chop the nuts, but not too finely. Rinse and dry the raisins. Add the nuts and raisins to the banana mixture and stir.

5. Preheat the oven to 180 °C. Line a 22 cm mold with parchment paper and grease it with vegetable oil. Pour the batter into the mold and level it out. Bake for about 45 minutes.

6. Let the finished bread cool and serve.