Sugar free banana bread

    1 hour 10 min

    A lower calorie, sugar free banana bread with delicious extras for a lighter treat with your favourite cuppa. If you prefer, you can leave out the walnuts and/or sultanas.

    258 people made this

    Serves: 10 

    • 30g margarine
    • 25g sugar substitute, such as Splenda
    • 1 egg, beaten
    • 2 large bananas
    • 185g self-raising flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 60g chopped walnuts
    • 85g sultanas
    • 2 tablespoons milk

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Heat oven to 180 C / Gas 4. Grease a medium sized loaf tin.
    2. Beat the sugar substitute and margarine until soft and fluffy. Add the egg and mix well. Mash bananas and stir in.
    3. Sift flour, cinnamon and bicarbonate of soda into mixture. Add walnuts and sultanas, stirring in with spoon. Add milk stir in thoroughly. Pour into prepared tin.
    4. Bake in preheated oven for 50 to 60 minutes, or till a skewer inserted in the centre comes out clean.

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    Average global rating:

    Reviews in English (6)


    A lovely fluffy bread. I used less sugar substitute and omitted the nuts as I didn't have any, but it was still yummy. Easy to make and eat! It only took 30 minutes to bake so I am glad I checked on it early. I drizzled a little honey on it to make it extra sweet. 😀  -  14 Mar 2015


    Getting the butter and sweetener to combine took more than one attempt and a lot of work! However, once it took the mix was easy to follow and looked very nice as it went into the tin. It took ten minutes less than the stated time, and came out perfect. Was a lovely end to a Saturday dinner, with a bit of butter and a cup of tea!  -  11 Oct 2014


    Husband & son both loved this cake. Followed cake exactly but agree with LondonLass, creaming of butter with sweetener (I used Stevia) took some time. I actually put it in microwave for 10 secs which helped with the mixing! I also agree with 10 mins less cooking time I did fan160. Thanks for recipe will definately cook this again!  -  30 Dec 2015