Sugarless Banana Bread

This Sugarless Banana Bread is one of my favorites of all the breads of all time. You think your life is miserable without sugar? Well, after baking this, think again! Hell yeah, it’s sweet! It’s sweet, and fragrant, and very banana, and contains more fiber, more complex carbohydrate, and lower cholesterol… Okay, I’ll stop talking like a health-freak, and you stop throwing things on me!

One word: you must try this at home.

Ow yea, I sell this for one hundred fifty thousand rupiahs a loaf. Expensive? Think again.

Happy World Bread Day, everybody. What can we do without breads really? May Allah bless the inventor.

 

Sugarless Banana Bread

Originally from Santap Magazine Cooking Show, modified by Riana

80 g raisins, soak in hot water for 2 hours, drain and set aside the soaking water (and the raisin!)
80 g cashew nuts, toasted, roughly chopped

60 ml canola/sunflower oil
50 gr butter (do not substitute)
60 ml raisin water from the soaking above
450 gr very ripe bananas (peeled)
1 egg (yes, you need only one!)
10 seedless dates (I used Tunisian dates)

150 gr Oatsy Quick Cook Oatmeal, finely ground
50 gr all purpose flour
4 Tbsp non fat powdered milk
1/2 tsp salt
1 tsp baking soda

How to:

  1. Preheat the oven at 180 degree centrigrade. Lightly brush a medium loaf pan with vegetable oil, or line it all over with aluminum foil.
  2. In a blender, throw in together oil, butter, raisin water, bananas, egg and dates. Process altogether until smooth.
  3. In a bowl, mix together wholewheat flour or oats, all purpose flour, powdered milk, salt and baking soda. Add raisins and chopped cashew nuts. Mix well.
  4. Pour banana batter into flour-raisin mix, stir gently until well blended.
  5. Pour all batter into loaf pan, bake for 45 to 60 minutes. Take it out of the oven, let coon on rack.


Bahasa Indonesia

Banana Bread Tanpa Gula

Majalah Santap Cooking Show, modified by Riana

80 g kismis, rendam air panas selama 2 jam, sisihkan air rendamannya
80 g kacang mete, sangrai/panggang, cincang kasar

60 ml minyak canola/bunga matahari
50 gr mentega
60 ml air rendaman kismis
450 gr pisang barangan atau pisang ambon, pilih yang tua
1 butir telur ayam
10 butir kurma tanpa biji

150 g tepung Atta (wholewheat) atau rolled oat yang diblender halus
50 g tepung terigu
4 sdm susu bubuk non fat
1/2 sdt garam
1 sdt soda kue

How-to:

  1. Panaskan oven 180 derajat celcius, olesi loyang loaf ukuran sedang dengan minyak goreng tipis saja, atau lapisi seluruh permukaannya dengan aluminum foil.
  2. Blender minyak, mentega, air rendaman kismis, pisang, telur dan kurma sampai halus.
  3. Campur tepung wholewheat atau oat halus, terigu, susu bubuk, garam dan soda kue. Masukkan bahan kismis dan kacang mete ke dalam campuran tepung.
  4. Tuang blenderan pisang ke dalam campuran tepung dan kismis, aduk rata.
  5. Tuang seluruh adonan ke dalam loyang. Panggang 45 – 60 menit. Angkat, diamkan di luar oven 10 menit.
Spread the grain!
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