Sugar-free banana bread
This recipe is naturally sweetened with fruit and an optional drizzle of agave syrup meaning less added sugar is required in this banana bread
Sugar-free biscuits
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Makes 12
Skip to ingredients
- 100g xylitol
- 100g unsalted buttersoftened
- 1 tsp vanilla extract
- 1 eggbeaten
- 1 lemonzested (optional)
- 175g plain flour
Nutrition: Per serving
- kcal156
- fat7g
- saturates4g
- carbs20g
- sugars0.2g
- fibre0.6g
- protein2g
- salt0.02g
Method
step 1
Put the xylitol and butter in a large bowl and beat using an electric whisk until soft and fluffy, about 3-4 mins. Add the vanilla, lemon zest (if using), egg and a pinch of salt, then beat again to combine. Sift over the flour and fold it in using a spatula. Turn the dough out onto a sheet of baking parchment, and knead briefly to bring it together.
step 2
Shape the dough into a log and wrap up in the parchment. Chill for 40 mins. Heat the oven to 180C/160C fan/gas 6. Slice along the length of the log in 1cm intervals – you should get about 12 cookies. Arrange the cookies on baking tray lined with baking parchment, evenly spaced apart. Bake for 15-20 mins, or until lightly golden. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight container for up to five days.
