Print

Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened with Ripe Bananas)

A freshly baked loaf of sugar free banana bread, sliced to show the moist texture and topped with chopped walnuts.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get a wonderfully moist and tender loaf using only the natural sweetness of very ripe bananas. This is the best sugar free banana bread for a healthy snack or wholesome breakfast.

Ingredients

Scale
  • 3 very ripe large bananas, mashed well
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or neutral oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener or stevia (if bananas are not very sweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth. You want some small lumps for texture.
  3. Whisk the mashed bananas, applesauce, melted oil, eggs, and vanilla extract together until they are well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. If you are using the optional zero-calorie sweetener, add it here.
  5. Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, fold in the chopped nuts.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • The riper your bananas are (the more brown spots they have), the sweeter and more flavorful your bread will be, reducing the need for any added sweeteners.
  • For a low carb banana bread option, substitute the wheat flour with 1 3/4 cups of almond flour, and increase the baking soda to 1 1/2 teaspoons.
  • This bread keeps well covered at room temperature for up to three days, or you can freeze slices for later enjoyment.

Nutrition

Find it online: https://spoonfulsnap.com/sugar-free-banana-bread/