Low-sugar bake: nutty banana, almond and pear loaf recipe
Looking for a low-sugar bake? Our nutty, banana, almond and pear loaf could be just what you need. It’s both dairy and gluten-free, making it a great crowd-pleaser for sharing with loved ones over a steaming mug of tea.
Ripe fruit and runny honey help to bring natural sweetness to this recipe. When it comes to baking, a general rule of thumb is to leave fruits until they’re overripe to make the most out of their natural sweetness. This reduces the need to reach for calorie-laden refined sugar.
Honey is also another option for replacing sugar in your baking. Honey – specifically raw honey – is thought to have antioxidant properties. These help to mop up any damaging free radicals that are generated in our cells during metabolism.
This low-sugar bake is served with a blackberry compote, which adds to its earthy appeal. Blackberries are wellbeing wonders. These juicy berries are bursting with vitamins and antioxidants to help you glow from the inside out. These nutrients are one of the most powerful weapons we have in combatting disease, helping our bodies fight a range of illnesses, from heart disease to cancer. We also recommend offering a coconut yoghurt alongside, for additional sweetness.
Almonds are a fantastic source of vitamin E – we recommend buying whole almonds online in bulk as they are much cheaper.
Love a baked loaf? Try these recipes
- Spiced pumpkin and carrot loaf recipe
- Sticky pear, nut and ginger loaf
- Banana loaf with toasted coconut
Bananas are an excellent source of fibre and potassium. Leaving them until very ripe exaggerates their natural sweetness, reducing the need for additional sugars.
- 5 very ripe bananas, peeled, 4 mashed, 1 sliced
- 2 small pears, core removed and finely diced
- 60g coconut flour
- 150g ground almonds
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 50g almonds, roughly chopped
- 100ml vegetable oil
- 3 large organic eggs
- 45g agave nectar or runny honey
- 150ml coconut yogurt
- 2 tsp brown Demerara sugar
For the compote
- 200g blackberries
- 1 tsp runny honey
- Yoghurt (coconut works well)
- Preheat the oven to 190°C/375°F/gas mark 5. Line a 2lb loaf tin with greaseproof paper. In a large mixing bowl, add the mashed banana, pears, coconut flour, ground almonds, baking powder, cinnamon and half the chopped almonds. Mix together.
- Add the oil, eggs, nectar (or honey) and yoghurt.
- Mix together, then pour into the lined loaf tin. Sprinkle over the remaining almonds, add the sliced banana and sprinkle over the sugar.
- Bake for 75-80 minutes, until a knife comes out clean. Turn the cake onto a wire rack and leave to cool.
- Meanwhile, put the blackberries into a saucepan with the honey. Simmer over a low-medium heat for 10 minutes until the berries start to break down. Leave to cool.
- Slice the cake and serve with the blackberries and a dollop of coconut yoghurt.