Low Sugar Banana Bread

Preheat the oven to 180ºC fan (200°C conventional/gas mark 6). Lightly grease and line a 2lb loaf tin with non-stick baking paper.

Peel and add the bananas to a mixing bowl. Using a fork, mash them before adding the apple juice and stir to combine before setting aside.

In a separate bowl, beat the softened butter and Truvia Brown together until light and fluffy. Crack in the eggs one at a time, mixing each one in well before adding the next, add a little of the flour if the mixture looks like it is starting to curdle. 

Combine the flour and cinnamon before sieving into the butter mix gently folding in with the honey and banana mixture. Finally add the walnuts, again folding gently until just combined.

Spoon into the prepared tin. Cut the additional banana lengthways and lay gently on top of the mixture, just pressing in slightly. Sprinkle a few of the additional walnuts on top of the mixture and again lightly press so they ‘stick’. Glaze the top banana with 1 tbsp of honey to prevent browning and bake in the oven for around 50 minutes or until golden and just cooked through. Check the loaf is cooked by inserting a skewer into the centre and checking it comes out clean.

Check after 30 minutes if the loaf is colouring too much and if so, cover loosely with foil. Once baked allow to cool slightly, and then carefully turn out on to a wire rack to cool a little. Lovely served either cold or slightly warmed.