Banana bread (low sugar version)

This is the second time I’ve posted a banana bread recipe on this blog. The first was way back in 2013, and I still like to make that version. But this week, I made an experimental version that tasted so good, I had to share it. The oatmeal gives it a really nice chewy texture and this version is also low in refined sugar, which makes it a winner in my books.



Banana bread

  • Servings: cuts into 10 thick slices
  • Difficulty: easy
  • Print


  • 2-3 ripe bananas
  • 100g unsalted butter, softened
  • 85g light muscovado sugar
  • 85g honey
  • 2 large eggs, at room temperature
  • 50g sultanas
  • 25g sunflower seeds
  • 75g oatmeal
  • 150g plain flour
  • 1.5 tsp baking powder


  1. Butter and line a 900g loaf tin. Preheat the oven to 180C.
  2. Cream together the butter, sugar, and honey in a large bowl until light and fluffy. Using an electric hand whisk is easiest.
  3. In a separate bowl, beat the eggs, then add bit by bit to the butter mixture, beating well after each addition.
  4. Peel and coarsely mash the bananas. Add to the bowl with the sultanas and sunflower seeds. Stir in gently with a metal spoon.
  5. Add the flour, oatmeal and baking powder. Fold together until evenly mixed.
  6. Spoon the mixture into the tin and spread out evenly. Bake in the oven for 50-60 minutes until a skewer inserted into the middle comes out clean.
  7. Cool in the tin for 5-10 minutes, then on a rack until completely cool.
  8. You could top it with some yoghurt, mascarpone, or just leave it plain. Cut into thick slices to serve. Best enjoyed with a nice cup of tea!


One thought on “Banana bread (low sugar version)

  1. sandroscakery says:

    Such a nice blog + read! Looks so delicious 😍 but if you can get a chance, check out my blog. I bake and sell cakes & share all my endeavours on here. Would love for you to read and maybe leave a comment on one of my blogs. Thank you 🙂


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