Best 4 Sugar Free Peach And Banana Cobbler Recipes

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Indulge in the tantalizing flavors of a sugar-free peach and banana cobbler, where the natural sweetness of the fruits shines through in a symphony of flavors. This guilt-free dessert offers a delectable treat without compromising on taste, making it an ideal choice for those seeking a healthier alternative. Embark on a culinary adventure as we unveil the secrets to crafting this delightful dish, featuring a luscious filling enveloped in a perfectly crisp and flaky crust. Get ready to tantalize your taste buds with a dessert that is both indulgent and health-conscious.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR FREE PEACH AND BANANA COBBLER



Sugar Free Peach and Banana Cobbler image

My own creation! This recipe is good for diabetics, but can easily be made as a non-diabetic dessert by using real sugar instead of a sugar substitute. This dessert is not super sweet, allowing the natural sweetness of the fruit to come through. If you like sweeter desserts, double the amount of the sugar substitute or sugar. You can use whatever sugar substitute is your preference.

Provided by Sandi Nicol

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

8 white peaches, pitted and sliced
2 bananas, sliced
2 tablespoons all-purpose flour
1 teaspoon sugar substitute
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup skim milk
1 egg
1 tablespoon corn oil
2 teaspoons sugar substitute
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Mix white peaches, bananas, 2 tablespoons flour, and 1 teaspoon sugar substitute in a bowl until the fruit is coated; spread into the bottom of the prepared baking dish.
  • Whisk 1 cup flour, baking powder, salt, and cinnamon in the same bowl used to mix fruit; stir in skim milk, egg, corn oil, 2 teaspoons sugar substitute, and vanilla extract to make a batter. Pour batter in an even layer over the fruit.
  • Bake in the preheated oven until cake is golden brown and a toothpick inserted into the middle of the cake layer comes out clean, about 30 minutes. Cool in pan on rack at least 20 minutes before serving.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 30.8 g, Cholesterol 23.6 mg, Fat 2.9 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 283.1 mg, Sugar 12.4 g

SUGAR FREE FRESH PEACH COBBLER



Sugar Free Fresh Peach Cobbler image

I was trying to "calorie and sugar" down an old favorite and this is the result! Let me just add that hubby and I put a big dent in this dish tonight! Enjoy! Notes: You can substitute fresh/frozen/canned peaches, cherries, blueberries, pineapples, apples, etc. The list and combinations are endless. You can also substitute margarine as my mother always did too.

Provided by Ima Cookin

Categories     Dessert

Time 40m

Yield 1 cobbler, 6-8 serving(s)

Number Of Ingredients 6

9 peaches, diced, not peeled
8 ounces fresh blueberries
1 cup whole wheat pastry flour
1 cup sugar substitute (Splenda)
1/2-1 cup butter, cut into 1 tablespoon sections (1 or 2 sticks.)
1/2 teaspoon cinnamon (optional)

Steps:

  • - Put fruit in bottom of 9x13-inch pan.
  • -Mix together flour, Splenda, and butter until it resembles a course meal (cut in with pastry knife or fork).
  • -Sprinkle on top of fruit. Because whole wheat pastry flour can be grainier than all purpose, I melted 1/2 stick of butter and poured over topping for added moisture.
  • -Bake at 350°F for 30 minutes, or as your oven allows.
  • Enjoy!

Nutrition Facts : Calories 384.7, Fat 16.2, SaturatedFat 9.8, Cholesterol 40.7, Sodium 110.3, Carbohydrate 59, Fiber 5.6, Sugar 38.8, Protein 5.1

SUGAR-FREE, GLUTEN-FREE, DAIRY-FREE PEACH COBBLER



Sugar-Free, Gluten-Free, Dairy-Free Peach Cobbler image

Both my grandmothers made peach cobblers to die for: cake, crusted sugar, and peaches. Peaches in Florida were always perfectly ripened--the loose stone variety--juicy and tender. This is a reconstruction free of allergens. It's quite sweet if you have avoided sugar for a while but it's PERFECT for those just making the change. You can't even tell that this is sugar free. * A word on xylitol and erythritol. Some folks with IBS cannot that tolerate xylitol can usually use erythritol. Unlike maltitol or other sugar alcohols, xylitol is naturally derived from birch trees in a distillation process similar to soy sauce. So, if you don't have an issue with distillation (and those of you who drink any distilled alcohol or partake of soy sauce should not), then xylitol is a pretty cool sweetener. Truvia is pricier but a great choice for those with IBS. It's a blend of the stevia leaf and erythritol, another plant-derived sugar alcohol. Why do you care? Well...other sugar substitutes (Splenda, Equal, maltitol) are completely artificial and have various known and suspected negative health effects. ** For celiacs, I learned that many buckwheat flours are prepared on shared machines with gluten-containing grains. Run raw buckwheat kernals through a grain grinder or food processor to assure yourself of truly gluten-free flour.

Provided by alisaundre_8259944

Categories     Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 cup Xylitol sweetener (*) or 3/4 cup erythritol (*)
2 cups apples (sliced, peeled) or 2 cups fruit (sliced, peeled)
1/2 cup Earth Balance natural buttery spread (non-dairy, soy-free)
3/4 cup buckwheat flour (**)
3/4 xylitol sugar substitute or 3/4 erythritol
3/4 cup coconut milk
2 teaspoons baking powder
1 pinch salt

Steps:

  • Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
  • Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
  • Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
  • Drop batter into baking dish that contains the Earth Balance.
  • Don't stir! Pour peaches on top.
  • Bake 1 hour at 350 degrees or until bubbly and brown.

Nutrition Facts : Calories 304.7, Fat 9.9, SaturatedFat 8.8, Sodium 242.8, Carbohydrate 53.3, Fiber 3.5, Sugar 35.6, Protein 4.2

BANANA PEACH BREAD



Banana Peach Bread image

I was looking for a new banana bread and started trying some things. When I came up with this one, the kids and wife just loved it and my mother in-law wants me to make it for her.

Provided by gameguy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 2h10m

Yield 16

Number Of Ingredients 13

¾ cup white sugar
½ cup butter, softened
1 tablespoon brown sugar
1 tablespoon instant hot chocolate mix
3 bananas, peeled
1 large fresh peach - peeled, pitted, and diced
¼ cup milk
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup chopped walnuts
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
  • Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
  • Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
  • Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 28.9 g, Cholesterol 38.8 mg, Fat 9.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 278.9 mg, Sugar 14.2 g

Tips:

  • For a crispier topping, use a combination of rolled oats and almond flour.
  • If you don't have a baking dish, you can use a 9x13 inch glass baking pan.
  • To make the cobbler ahead of time, prepare the filling and topping as directed. Cover and refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350 degrees F and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This sugar-free peach and banana cobbler is a delicious and healthy dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cobbler is also a good source of fiber and vitamins, making it a nutritious choice for a sweet treat.

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