Banana bread without added sugar and yet sweet? Key to success is using well-ripened bananas that are covered with brown speckles. Banana bread is a favorable for carbohydrate loading and refueling. 

Bananas covered with brown speckles taste very sweet because they are rich in simple sugars. Simple sugars are quick source of energy for human body. On the contrary, green and green-yellow bananas contain a polysaccharide called starch, which gradually breaks down into simpler sugars. Starches are complex carbohydrates that take an extended period of time to break down a energy from starch is released more slowly.


  • 2 large well – ripened bananas
  • 2 tablespoons sunflower oil 
  • 80 ml buttermilk / milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon of cinnamon
  • 160 g flour (80 g of whole-meal flour, 80 g of white smooth flour)
  • 2 eggs whites


Preheat the oven to 180°C.

Mash bananas with a fork. Add buttermilk, oil, baking soda, baking powder and cinnamon. Beat well. Blend the flour into the banana mixture and add the whipped eggs. Pour into the pan that has been lightly oiled, treated with flour, or lined with wax paper. You can add cranberries or nuts to the bread or decorate its by them.

Bake for 45 minutes in 180°C, or until a toothpick inserted near the middle comes out clean.

Banana bread


Nutrition facts coming soon.


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