Naturally Sweet & Nourishing

This wholesome banana bread is a delicious fusion of flavour and nutrition, made entirely without added oils or refined sugars. Ripe bananas bring natural sweetness and moisture, while finely chopped dates add chewy bursts of fruit and a healthy dose of fibre, potassium, and antioxidants.

Instead of traditional sweeteners or fat, this recipe uses preserved juice from canned peaches or pears (packed in natural juice, not syrup) to enhance the flavour and keep the loaf moist. Unsweetened soy milk offers plant-based protein and calcium, making it a dairy-free option perfect for those following a vegan lifestyle.

Using unbleached all-purpose flour ensures a softer crumb, while baking powder and baking soda contribute to a light, fluffy texture. A sprinkle of cinnamon adds warmth and anti-inflammatory properties, and optional cocoa nibs provide a boost of antioxidants along with a rich, earthy chocolate note. For those watching their sodium intake, iodised salt is optional—giving you control over the flavour balance.

This bread is:

• Oil-free – Reducing calories from fat and making it heart-friendly.
• Rich in fibre – From dates and bananas, aiding digestion.
• Full of essential minerals – including potassium, magnesium, and iron.
• Naturally sweetened – Minimising blood sugar spikes compared to refined sugar.
• Plant-based & dairy-free – Ideal for vegan, lactose-intolerant, or cholesterol-conscious diets.

Whether enjoyed at breakfast, as a snack, or as a guilt-free dessert, every slice offers a satisfying way to nourish your body while treating your taste buds.

No-Oil Banana Bread

Rachel Lamarche

Moist, naturally sweet banana bread made without oil, featuring ripe bananas, dates, and a hint of cinnamon, enriched with peach or pear juice for extra flavor. Perfectly wholesome with a soft crumb, and customizable with cocoa nibs for a chocolate twist.

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Course cakes, Dessert

Servings 12 servings

Ingredients

  

1x2x3x

• 1¾ cup unbleached all-purpose flour
• ⅓ cup finely chopped dates
• 2 tsp baking powder
• ½ tsp baking soda
• ⅓ cup preserved juice from a can of peaches or pears not in syrup
• 1 tsp vanilla extract
• 3 large ripe bananas
• ¼ cup unsweetened soy milk
• 1 tsp cinnamon
• ⅓ cup cocoas nibs if wanting a chocolate flavour
• sprinkle of salt optional

Instructions

 

• Use a silicone or non-stick bread tine for this and preheat your oven at 180°C (350°F)
• In a medium bowl mash the banana with the preserved juice and vanilla extract.
• In a separate bowl, mix all dry ingredients.
• Combine with banana mixture.
• Use soy milk to change the thickness. The batter should not be too liquid.
• If adding cocoa nibs, combine with the final mixture.
• Transfer the batter to the bread tin.
• Pop in the oven until it is golden brown and a knife or toothpick comes out clean.

Keyword banana bread, banana loaf, plant-based, vegan, wfpb

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