Enjoy this Chocolate Pecan Banana Bread that is plant-based, dairy-free, egg-free, oil-free and has no refined sugar. If you love banana bread, this one will surprise you because it's full of flavour while delivering health benefits that the traditional version cannot.
This version of Cinnamon Cherry Spiced Sourdough Bread has no oil, no dairy and no eggs. Sourdough made from whole wheat flour and no oil or sugar retains all the flavour and increases the health profile, making it a great addition to breakfast or maybe anytime.
This Banana Bread is a recipe that my mother typed for me and I have used so much. I wanted to try an eggless version, so the secret ingredient is silken tofu instead of eggs. You can make it added sugar free, dropping many calories but still enjoying a sweet treat. The overripe bananas give it sweetness and the vinegar, milk and yoghurt are a substitute for buttermilk . I have since made many updates to it and improved the calories, carb count and saturated fat profile, but it remains true to its original heritage.
Low-Sugar Cranberry Orange Date Bread – (modification to my mother’s recipe) is updated to reduce the sugar and add some punch with the finely diced dates as the sweetener. The fresh cranberries add real flavour along with the fresh squeezed orange juice. I threw some extra cranberries and nuts on top to add some extra looks.. Chop some cranberries in half and throw them down for the photo. Enjoy.
You must have a mature Sourdough starter for this recipe. This will take 7+ days depending on your temperature and humidity. Why Sourdough? It is naturally leavened, in other words, no added yeast. This type of bread has ancient roots. Today people like it because it tends to be more digestible and often uses more ancient grains not genetically modified. This leads to a tasty more healthy bread. But it is challenging so be patient. It takes time to get the starter ready and the leavening times are longer than regular yeast breads.
For this Banana Nut Bread, I have reduced the calories by removing the sugar and this bread gets its sweetness from the ripe bananas. It's my mom's recipe that I have modified, but hope you enjoy it as much as I do!