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Reduced Sugar Banana Bread Recipe

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Reduced sugar banana bread

This is a really simple recipe to make a loaf of amazing reduced sugar banana bread that’s free from gluten, nuts and soy. You can eat this on its own, with a knob of butter, or dress it up and create a breakfast that everyone will be banging on the front door to be a part of. We created a stack of thickly sliced bread and topped with mascarpone, honey and banana.

What you need to make reduced sugar banana bread

  • 1 Well and Good banana bread mix + choc swirl sachet (included with mix)
  • 3 medium eggs
  • 1 mashed banana
  • 1/4 cup water
  • 1/2 cup oil
  • 2 Tbsp water for chocolate swirl

MethodBanana bread stack

  1. Preheat oven to 175C (160C fan-forced).
  2. Grease and line a 28x15cm loaf tin.
  3. In large bowl, combine water, eggs, oil and banana bread mix. Add mashed banana and mix with an electric mixer on medium speed for 1 minute. Pour half the batter into your prepared tin.
  4. In a small bowl, combine the swirl mix with boiling water and whisk until smooth. Pour sauce over batter in tin and gently use a fork to create a swirl; top with remaining batter.
  5. Stick your creation in the oven for 40-45 minutes. When your loaf is baked let it cool a little before turning out onto a plate, slicing and creating a tower like the one in the picture. Then top with mascarpone, honey and banana. Alternatively, cut into thick slices and butter.