SUGAR FREE BANANA BREAD

Eating a sugar free diet seems to be very popular with a lot of people these days.  I know that Sarah Wilson and her "I Quit Sugar" books and website has certainly been one of the driving forces behind the sugar free movement.  Well, as for me, I must confess....I am not sugar free at all. In fact, sugar and I are in a committed long term relationship and I can't see us breaking up any time soon!  Anyway, I have produced this sugar free banana bread with my dear CC Loving friend Constance in mind.  Constance is the Queen of Sugar Free Baking over in our Facebook group Loving the Tefal Cuisine Companion.  I hope it gets the royal seal of approval.  Oh and whilst I haven't yet tried it, I think this would work well made as muffins.  This cake is sugar free but thanks to the bananas and dates it is sweet enough for all but the most desperate sugar lover.

Sugar Free Banana Bread 

A

4 very ripe bananas
1 egg

1/3 cup milk

1 cup wholemeal flour

1 cup plain flour

2 tsp baking powder

1/4 tsp bicarb soda

1/2 tsp mixed spice

60g diced and very soft butter

1/2 cup very finely chopped dates

1. Preheat oven to 160 degrees.  Grease a loaf tin. (I used a 27cm x 12cm tin. If you use a smaller tin you will need to increased the cooking time)
2. Place the bananas in the bowl with the kneading blade. Pulse for 5 seconds or until bananas are mashed.

3. Add the rest of the ingredients, except the dates, in the order specified.
4. Select Speed 5 Time 30 seconds. Stop the machine after 15 seconds and scrape down the sides. Restart the machine.
5. Add finely chopped dates. Select Speed 5 for 20 seconds.
6. Place batter in the prepared tin and smooth over the top.

7. Bake in your preheated oven for 30-35 minutes (35-45 minutes for a smaller tin).  Bread is done when a skewer inserted in the middle comes out clean.
8. Allow to cool in the tin for 5 minutes before turning out onto a cake rack to cool.

NOTE- This is lovely served warm and spread with butter.

DOUBLE CHOCOLATE ZUCHINNI BREAD

Aaahh....kids and veggies....it seems to be the modern day battle ground for kids and parents.  Personally I love my veggies - really love them.  However, I know that a lot of fellow parents are always on the look out for ways to sneak vegetables into their children's stomachs (not just the mouth because they can still be spat out at that point!).  I also know that their are plenty of adults who like to think that a sweet treat is a bit healthier if it contains a vegetable.  So in light of this, I present to you this lovely loaf bread.  Chock full of Vitamin Zuchinni and also happily chock full of nutritious chocolate (ok - I know nutritious is a bit of a stretch but work with me here!).  I hope you enjoy it.  It's moist and dense and very very tasty and it is HUGE! 

Don't worry that your jug will seem very full of ingredients and don't panic if it seems at first that it is not all going to mix properly.  It will mix - the magic happens at about the 1 min left on the programme mark when it all comes together. Have faith! Also, this is a very large batter and I have recommended cooking it in a large loaf tin (normal bread loaf size).  You can speed up the baking by choosing two smaller tins.  It doesn't strictly have to be loaf shaped - round or square tins will do just as well.  You will just need to keep and eye on the cooking time.

DOUBLE CHOCOLATE ZUCHINNI BREAD  

1. 180g butter, diced
2. 4 cups grated zucchini (about 2 medium zucchini)
3. 2 1/2 cups plain flour
4. 1/2 cup unsweetened cocoa powder
5. 2 teaspoons bicarb soda
6. 1 teaspoon salt
7. 1 cup white sugar
8. 1/2 cup brown sugar
9. 2 eggs
10. 2 teaspons vanilla

1 1/2 cups chocolate chips, divided

1. Grease and line with baking paper a large loaf pan. Preheat oven to 160 degrees and place the rack in the middle of the oven.
2.  Place diced butter in the jug with the kneading blade.  Set Speed 3 Temp 75 Time 3 minutes.
3. Once the butter is melted place all of the ingredients and 1 cup of chocolate chips in the jug.
4. Select Pastry P1.  After 1 min, pause the machine and scrape down the sides of the jug. Recommence programme.
5. Once the programme is complete, pour batter into the prepared tin.  Sprinkle the top of the batter with the remaining 1/2 cup of chocolate chips.
6. Bake for 1 hour - 1 hour 25 minutes. ( I recommend covering the cake with foil after half an hour to prevent scorching.
7. Once a skewer inserted in the centre of the cake comes out clean, remove from the oven and allow to cool in the tin before turning out.