Sugar-free banana bread



Makes one very large or two medium sized loaves.

4 large, very ripe bananas
180g dried apricots or dates
120g butter
2 eggs
250g self-raising flour
50g wholemeal flour
1 medium apple or 80g apple compote
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 180C / gas 4. Line a loaf tin with baking paper.

Cover the dried apricots with boiling water and leave to swell for 5 minutes.

Meanwhile, thoroughly mash the bananas with a fork or potato masher. Melt the butter and leave to cool for a couple of minutes while you grate the apple and mix it into the banana, then drain and chop the apricots and add them to the fruit mixture. Beat the eggs and stir them into the fruit, along with the melted butter and vanilla.

Mix together the flours, baking powder and cinnamon and fold into the wet mixture.

Scrape it into the prepared loaf tin and bake for 40-50 mins, until firm on top. Serve warm or cold, plain, with butter or peanut butter.

This freezes well: slice it, open freeze it so the slices don’t stick together then pack the slices back into a freezer bag.