{Sugar Free} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting aka – the sneaky snack you never knew you always needed!
Subtly sweet, light, fluffy, soft & tender banana bread spiked with a hint of maple, a hum of vanilla studded with buttery pecans! The pecans help to balance out the natural sweetness of the banana bread, it really is incredible and then we have the secretly healthy, sugar-free, protein-packed salted caramel espresso “cream cheese” frosting . . .
Ummmm, that frosting . . . I kind of want to slather it over my entire life, one taste & I know you will too. I mean would you just look at it, sitting there looking all dreamy & caramel-y . . .
Honestly, there are moments in life when words are simply not required & I strongly believe that this might be one of them . . . plus the sooner I stop talking (or typing) the sooner you can stop reading & start eating!!!
A few tips on how to make your best ever , secretly healthy, sugar free banana bread:
♦ Use super ripe bananas! I suggest using EXTRA ripe bananas (the ones with lots and lots and lots of brown spots are the ones you want!!) These are sweeter and better for this recipe since there are no other added sweeteners apart from a tiny drizzle of maple syrup.
♦ Don’t have any super ripe bananas on hand?! Don’t worry, I’ve got you covered with an amazing hack for how to get your unripe bananas ripe in minutes!! If you’re bananas arent as ripe as you’d like them to be, pop them on a baking tray and roast them (@ around 175’C/350’F) until the skins are black! Time will vary depending on how ripe they are already but it works like a charm. The skins look terrible but the inside of the banana will be perfect!
♦ Use your food processor or blender!
I know, I know this means more washing up but I promise it’s so worth it! Technically, you “can” just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up(& this is coming from someone who HATESSSSSSS washing up!!) IMO but, #youdoyou
♦Also, please dont think Im weird but, I dont like “chunks” of nuts in my baked goods. I love the flavour but dont like big pieces so, if you throw your pecans into the food processor while blending your bananas you get all the wonderful flavour of those buttery pecans minus the big chunks. If you dont mind chunks in your baked goods you can just roughly chop them and fold them through with the rest of your dry ingredients but, again, I promise the end result is 100% worth the extra washing up! I strongly encourage you to try it at least once – yes, I am so confident that this recipe is THAT good it’s one you will be making again, and again, and again and again!
A few tips on how to make whipped sugar free salted caramel espresso cream cheese frosting:
♦ If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander or fine-mesh sieve (strainer?!) and let it sit for a few minutes which will help to drain out some of the excess water.
OK, I think that’s it . . . time to go get your sugar free, maple pecan banana bread on!
Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!
Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !
But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm
Enjoy xo
- Cook Time: 30-40 mins
- Persons: 6-10
- Difficulty: Easy
- Ingredients
- For the Sugar Free Maple Pecan Banana bread –
- 1 egg – or flax
- 1 large (manky over-ripe) bananas = 1/2 C mashed
- 1 Tbsp vanilla
- 2 Tbsp almond butter
- 1/4 C maple syrup – I use sugar-free monk fruit maple
- 1 C almond flour
- 1/2 tsp coconut flour
- 3 Tbsp pecan halves
- 1 tsp baking pwd
- 1/2 tsp baking soda
- For the Sugar Free Protein Packed Salted Caramel Espresso “Cream Cheese” Frosting –
- 1 C salted caramel yoghurt – I use Two Good Greek Yogurt *
- 1 tsp Naked Harvest Supplements salted caramel moon mylk – technically optional but the flavour & nutritional boost it adds adds is truly incredible! It adds a touch more sweetness, makes it extra caramel-y is boosted with ashwagandha, magnesium, L-Tryptophan, zinc & passion-Flower – it’s designed to help relax your mind, body & have a calming effect on your nervous system. I told you how obsessed I am with it, it really has changed my life! XOEM = 15 % off if you want to try it & believe me, you do!
- 3-4 Tbsp powdered sweetener of choice – I love using powdered monk fruit / icing sugar (I just buy it @ woolworths) you can use regular icing sugar or powdered stevia if you prefer – vanilla protein powder works (I use Naked Harvest Supplements – it’s hands down THE BEST – XOEM = 15 % off if you want to try )
- 1-2 tsp finely ground instant espresso (more or less to taste)
I actually use 1 sachet of OG Before you speak coffee you can order online @ before you speak coffee – EMS10 = 10% off I guarantee it will change your life! - Optional add in –
- 1 Tbsp collagen – does not change the taste or texture at all but it adds an extra hit of protein & is great for hair, skin nails & gut healing goodness.
- Instructions
- Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
- Place eggs, banana, vanilla, maple syrup, pecans and almond butter into your blender or trusy ol’ food processor and blend until smooth, creamy and well combined.
You can just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up IMO but, #youdoyou - Add all remaining ingredients for your sugar-free maple pecan banana bread and stir to combine.
- Pour into your prepared baking tray and bake for 30-40 mins until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake. - Once cooked, set aside to cool while you make your frosting.
- To make the frosting –
- Beat yoghurt, moon mylk, powdered sweetener and espresso powder until lush and silky smooth.
- Slather your frosting over your banana bread
- Slice
- Devour!
* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.
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Question of the day –
What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy! ♥
Do it, do it You know you want to
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