Sugar-Free Banana Bread

I’m in love with this bread. Not to compliment myself but I think it’s the best banana bread I have ever tasted (and made!) I’m playng with ideas such as adding cinnamon-fried apple chunks or fresh/frozen blueberries. The nuts are optional and you can use any nuts you’ll like; walnuts would be great too.


15g wheat bran

80g rye flour

55g whole wheat flour

80g oats

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1/4 tsp cardamon

1/4 tsp ground ginger

4 egg whites (120g)

3 large bananas, ripe

3/4 tbsp SØD liquid sweetener (or any sweetener)

1 tbsp coconut oil (or any other oil)

1.5 tsp vanilla extract

optional: 80g cashew nuts, roughly chopped

Preheat oven to 175 degress C. Grease a loaf pan, or line with baking sheet, and set aside.
In a large bowl, stir together dry ingredients.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and beaten egg whites + sweetener and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
Makes 12 slices, at 106 kcal each (without nuts).