Low Sugar Banana Bread

Okay… I know the title doesn’t bode well, but this bread is actually really good. I’m not really into “healthy baking” and I absolutely believe that if your’re going to have cake, it should be really good, tasty cake. But if you’re trying to keep sugar to a minimum, this is definitely a winner! It’s also gluten free, as an added bonus!


  • 2 eggs
  • 2 bananas (the riper the better) mashed.
  • zest and juice of 1/2 a lemon
  • 2 tablespoons of honey
  • 1 tsp bread soda
  • 300g ground almonds
  • 100g dark chocolate, chopped into chunks.
  • a pinch of salt


  1. Line a loaf tin with parchment paper and preheat the oven to 160’C (180’C for conventional).
  2. Beat the eggs really well, with an electric whisk or in a stand alone mixture. It will take about 4-5 minutes.
  3. Add the mashed banana and mix again.
  4. Whisk in the honey, the lemon juice and the lemon zest.
  5. Add the the ground almonds, bread soda (sifted) and salt and fold into the mix.
  6. Fold in the chocolate chunks.
  7. Press the mixture into the tin and bake for 30-35 minutes. To check if it’s cooked through, insert a skewer into the middle of the cake. If it comes out clean, remove from the oven. If there’s mixture on the skewer, bake for a further five minutes and check again.
  8. Cool in the tin for 5 minutes, before transferring to a wire rack to cool fully.
  9. Enjoy!



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