Our First Banana Harvest + Sugar-Free Banana Loaf Recipe

Other than vegetables and herbs, we also plant fruit trees in our garden. Currently, we have kedondong (ambarella), guava, passion fruit, soursop, custard apple, Vietnam apples, pineapple and bananas. And last month, we harvested our first bunch of bananas.

It was actually an unintentional harvest, as one stormy evening the super strong winds and heavy rain battered our banana tree. But fortunately the fruits were ready for harvesting and all we had to do was wait for it to ripen after we took it in.  The banana variety that we planted is the Pisang Mas (or pisang emas), known as lady finger banana.  From the bunch of bananas that we harvested, there were at least 6 hands and 15 bananas on each hand.

Homegrown bananas... feeling so proud!

Gone bananas... 

And they all ripened at the same time... so what do you do when life hands you bananas? Make banana loaves of course!

These Pisang Mas are extremely sweet so they're perfect for making a sugar-free banana loaf. This recipe is mostly adapted from my previous sugar-free banana cake bake. This is so good that I made it 3 days in a row (and I needed to use up the bananas too :P). Guilt-free too as no sugar is added. :)

Do remember to use ripe bananas (though overripe ones with black spots are the best when making banana cakes/loaves).

Video recipe (click here to view video in full screen)

Sugar-free banana loaf
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Serves 6-8


Ingredients
250g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
150g sultanas or raisins
100g butter, melted
1 tsp vanilla essence
2 eggs, lightly beaten
2 tbsp milk
6-7 small ripe bananas, mashed (approx. 400-450g) or 2 large bananas



1.Preheat the oven to 190°C (no fan). Grease and line the base of a 9"x 4" loaf tin with baking paper.

2. Sift the flour, baking powder, and cinnamon into a large bowl. Add the sultanas/raisins and mix with a wooden spoon.

3. Place melted butter, vanilla essence, egg, milk and mashed bananas into another bowl and mix with a whisk or fork.

4. Pour the wet ingredients (from Step 3) into the dry mixture (from Step 2) and combine thoroughly with a wooden spoon.

5. Pour the cake mixture into the prepared tin and bake for 45-50 mins or until a skewer inserted in the middle comes out clean. Remove the cake from the oven and allow to cool in the tin for 10 minutes then turn out to cool completely on a wire rack.

*Your child can complete all steps, however do help younger children put and remove cake from hot oven.

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