I’m a huge fan of banana bread, it’s easy to make and a great way to use up old bananas. You mostly see almond or peanut butter with banana bread but I thought cashews would work really nicely and give the bread a creamy and moist texture.
I made this recipe in collaboration with Katie’s Nuttery who kindly gifted me their entire range of gorgeous nut butters to bake with. They’re a small business here in Brighton who make incredible nut butters. In this recipe, I use their creamy Cashew Butter *gifted.
Butter range: Almond Butter, Bazil & Sunflower Butter, Cashew Butter, Hazelnut Butter, Peanut Butter, Pecan Butter (my favourite), Cocoa Hazelnut Butter & Hot Peanut Butter.
Katie’s Nuttery is a family business inspired by my lifelong obsession with nut butters, love of nut milks and belief in plant-based eating. My products are wholesome, totally delicious and are all made from organic ingredients.
I’m really into using different sugars and thought banana bread wouldn’t be the same without brown sugar, totally not true. Stevia works really nicely and you don’t need to use as much.
Stevia, also called Stevia rebaudiana, is a plant that is a member of the chrysanthemum family, a subgroup of the Asteraceae family (ragweed family).
Stevia is a nonnutritive sweetener (this means it has almost no calories). If you have diabetes, stevia may help keep your blood sugar levels in check.
Stevia may be used instead of sugar in your favourite foods and drinks. A pinch of stevia powder is equal to about one teaspoon of table sugar. So in recipes only use half as much sugar at calls for when using stevia.
The toppings of seeds and banana chips are totally optional but I think they work so well and give it something extra. Banana chips look nicer than adding raw banana on top (which I usually do) because raw banana goes really brown in the oven.
Also, feel free to spread your slices or the top of your creation with more nut butter, it totally works and is so good.
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A moist banana bread with no refined sugar.
- Preheat your oven to 170c/350f.
- Grease your loaf pan.
- Mix all the dry ingredients in a bowl.
- In another bowl mash the bananas, then add remaining wet ingredients and mix well.
- Add the wet mixture into the dry mix and combine.
- Pour batter into loaf pan and top with banana chips and seeds (if using).
- Bake in the centre of the oven for around 60 minutes (or until a toothpick comes out clean).
- Place pan on a wire rack to cool completely before slicing.
Keywords: banana bread, sugar free, stevia, nut butter