Hello peeps ♡
here is the recipe for my sugar-free banana bread, sweetened with bananas only is.
The more bananas you use, the sweeter the cake will be. However, at the same time the consistency will also be quite soft. I prefer my banana bread kind of firm to the bite. That's why I only use 4 bananas for my recipe. For a sweeter taste I garnish my banana bread with banana coins and nut butter ♡

Got a ripe banana or two sitting around? Don't throw them away! Overripe bananas are perfect for baking a banana bread, because they keep things moist while adding flavor and a natural sweetness. So please make sure to use very ripe bananas for this recipe.
Here you can find the individual steps ↓

First combine the flour, baking powder, cinnamon, cardamom, salt, ground clove and grated walnuts in a bowl. Mash the bananas with a fork. In a separate bowl whisk together the mashed bananas, egg, oil, vanilla and yogurt until creamy. Then combine the liquid and dry ingredients. Stir well.

Chop the pecans and walnuts and toast them in a pan without oil. Set aside and let cool. In the meantime, toast the almond slivers in the same way until golden brown. Set aside.

Fold the cooled pecans and walnuts into the batter using a spoon. Pour the dough into the prepared baking tin (see recipe below ↓) and garnish with the roasted almond slivers. Then dust with cinnamon and bake for approx. 1 hour and 15 minutes in the preheated oven on the middle rack. After about 40 minutes, add some aluminum foil on top of the banana bread to prevent it from burning.

Garnish the finished banana bread with banana coins and nut butter. I often sprinkle my cake with hemp seeds and chopped nuts. Bon Appetit!

Here is the recipe:
Banana Bread
Equipment
- A loaf pan measuring 12 x 26 cm (4,7 x 10 inches)
Ingredients
Banana Bread
- 4 medium-sized bananas (approx. 450 g; approx. 16 oz) very ripe!
- 150 g (5.3 oz) all-purpose flour
- 70 g (2.5 oz) grated walnuts
- 1 medium-sized egg
- 50 g (2.1 oz) Greek yogurt 10% fat content
- 45 g (1.6 oz) olive oil alternative: coconut oil
- ¼ tsp cinnamon ground
- ¼ tsp vanilla ground
- 1 pinch of ground gloves
- 1 pinch of cardamom
- 1 pinch of Salt
- 1 TL baking powder
- 30 g (1.1 oz) pecans chopped
- 30 g (1.1 oz) walnuts chopped
Toppings
- 1 handful almonds
- 1 pinch of cinnamon
- banana coins
- nut butter e.g. peanut butter
- hemp seeds
- chopped nuts e.g. pecan nuts
Instructions
- Preheat the oven to 175 ° C (350 °F) at top and bottom heat. Line a 12 x 26 cm (4,7 x 10 inch) loaf pan with parchment paper and set aside.
- First combine the flour, baking powder, cinnamon, cardamom, salt, ground clove and grated walnuts in a bowl.
- Mash the bananas with a fork and stir together with the egg, oil, vanilla and yogurt in a separate bowl until creamy.
- Then combine the liquid and dry ingredients. Stir well.
- Chop the pecans and walnuts and toast them in a pan without oil. Set aside and let cool.
- In the meantime, toast the almond slivers in the same way until golden brown. Set aside.
- Fold the cooled pecans and walnuts into the batter with a spoon. Pour the batter into the prepared form and garnish with the toasted almond slivers. Then dust with cinnamon and bake for approx. 1 hour and 15 minutes in the preheated oven on the middle rack. After about 40 minutes, add some aluminum foil on top of the banana bread to prevent it from burning.
- Do the toothpick test: While your banana bread is still in the oven, insert a toothpick into the center. If it comes out clean (or with just a crumb or two sticking to the toothpick) your banana bread is ready. If the toothpick has any raw batter sticking to it, it is not ready yet. Put the bread back in the oven for about 40minutes, and check again on it.
- Take the finished banana bread out of the oven and let it cool completely before removing it from the mold and cutting it. Then garnish with banana coins, nut butter, hemp seeds and chopped nuts. Bon Appetit!
