Low Sugar Banana and Cherry Loaf

If you’re anything like me, you love a bit of banana bread with your brunch. I’ve been experimenting with recipes that allow me to reduce my sugar intake but that are still light, fruity and hit that sweetness spot. Try this recipe in place of your normal banana bread for a low sugar twist.


  • 270g plain flour
  • 3 tsp baking powder
  • 75g organic chopped nuts (optional)
  • 75g coconut oil (or vegetable oil)
  • 3 large mashed black bananas + 1 to top
  • 110g D8 Sour Cherry date butter
  • 150g halved fresh cherries + 30g to top
  • 150ml unsweetened almond milk
  • 1 tsp vanilla essence


  • Preheat the oven to 180 degrees celsius (356F or gas mark 4)
  • Combine the bananas, coconut oil, vanilla essence and date butter in a bowl and set aside
  • Mix the dry ingredients in a bowl
  • Gently fold the dry ingredients into the wet ingredients, adding gradually
  • As the mix stiffens, add the almond milk to loosen until all ingredients are mixed
  • Add the halved cherries to the mix and gently fold until evenly distributed
  • Line 2 L:255 x W:143 x H:66 loaf tins with baking paper and distribute the mix evenly 
  • To decorate, lay the additional sliced banana and halved cherries to the top of the loaves
  • Bake for 45 minutes in the centre of the oven or until a skewer comes out clean
  • Allow to cool for 20 minutes
  • Remove from loaf tins and sprinkle with a light dusting of icing sugar
  • Serve with fresh fruit, cream or ice cream

Nutritional Information

Servings: 16
Amount per serving
Calories 109
Total Fat 6.7g 
Saturated Fat 3.9g
Cholesterol 0mg
Total Carbohydrate 12.4g
Dietary Fiber 1.6g
Total Sugars 3.4g
Protein 1.2g

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