'Most delicious' banana bread using just six ingredients - and no sugar

Sugar may be a key player in traditional treats such as Victoria's sponge and chocolate brownies, but when it comes to banana bread, it's not a must-have.

The natural sweetness of bananas is enough to elevate this homely bake, as noted by health guru and author Romina Bertinazz in her cookbook 'Yummy Little Belly'.

She advocates for naturally ripened bananas, stating: "These banana bread muffins are sweetened with bananas only...For best results and a naturally sweet flavour choose fully ripe bananas for this recipe."

Her version, which can optionally include dark chocolate for added indulgence, proves that you can have your cake and eat it too, without the extra sugars.

Banana Bread Recipe Perfect for Health Nuts!

Ingredients (Enough for 12 scrumptious muffins):

- A bunch of bananas gone past their prime (around 400g).

- Oat flour straight from the pantry (200g).

- Smooth peanut butter for a nutty twist (30g).

- Four generous teaspoons of baking powder.

- Just a splash of milk (60ml).

- Optional but oh-so-delicious dark chocolate chunks (60g).

The Method: Simplicity Itself!

Spare just 10 minutes from your day for prep toss everything into a big bowl and combine until smooth like Sunday morning. First things first, warm up your oven to a toasty 180C/160C fan/350F/Gas 4.

Get a muffin tin ready, lining it with little paper homes for each muffin. Peel the bananas, mash them with all your might, then throw in the rest of the ingredients.

Once the texture is just right - thick and luscious like a proper batter should be - dollop it thoughtfully into each liner with a dessert spoon. Pop the muffins in the oven for 18 to 20 minutes until they're beautifully golden and a skewer poked into the middle comes out clean.

Once they're done, take the cakes out of the oven and let them cool down before tucking in.