Sugar Free Banana Bread With Cinnamon Swirl. Say Less

This Sugar-Free Cinnamon Swirl Banana Bread brings together three ripe bananas, warming cinnamon and nutmeg, and a buttery cinnamon ribbon that runs through every slice, finished with a silky cream cheese and Greek yoghurt frosting. And it’s made with zero added sucrose!

Whole Earth Allulose replaces traditional sugar without compromising on the things that make banana bread so good. It caramelises, bakes and tastes just like regular sugar, while keeping the recipe lower in calories. Paired with Greek yoghurt, ripe bananas and plenty of warming spice, it’s a more nourishing take on the classic sweet loaf – the kind you can happily bake for the week ahead, serve with afternoon tea or enjoy when a cinnamon-scroll craving strikes.

Created by Clinical Nutritionist Malissa Fedele, it’s proof that wholesome baking doesn’t have to mean choosing between feeling good and eating something delicious.

INGREDIENTS

Banana Bread
• 3 ripe bananas, mashed
• 2 large eggs
• 150g Greek yoghurt
• 80g unsalted butter, melted
• 1 tsp vanilla extract
• 100g Whole Earth Allulose
• 250g plain flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1⁄2 tsp ground nutmeg
• 1⁄4 tsp sea salt

Cinnamon Swirl
• 40g unsalted butter, melted
• 40g Whole Earth Allulose
• 2 tsp ground cinnamon
• 1⁄2 tsp vanilla extract

Cream Cheese Frosting
• 100g cream cheese, softened
• 100g Greek yoghurt
• 30g Whole Earth Allulose (or more to taste)
• 1⁄2 tsp vanilla extract

To Finish
• Ground cinnamon, for dusting

INGREDIENTS

1. Preheat your oven to 180°C (160°C fan) and line a loaf tin
   with baking paper.
2. In a large bowl, whisk together the mashed bananas, eggs,
   Greek yoghurt, melted butter, vanilla and Whole Earth
   Allulose until smooth.
3. Add the flour, baking powder, cinnamon, nutmeg and salt,
   then gently fold until just combined.
4. In a small bowl, mix the melted butter, Whole Earth Allulose,
   cinnamon and vanilla to make the cinnamon swirl.
5. Pour half the banana bread batter into the prepared tin.
   Spoon over half the cinnamon mixture and gently swirl
   it through with a butter knife. Repeat with the remaining
   batter and cinnamon mixture.
6. Bake for 55–65 minutes, or until a skewer inserted into the
   centre comes out clean. Allow to cool completely.
7. Beat together the cream cheese, Greek yoghurt, Whole
   Earth Allulose and vanilla until smooth. Spread over the
   cooled loaf and finish with a generous dusting of cinnamon.