Go Back

Sugar Free Banana Bread

Sugar free banana bread made with very ripe bananas for naturally sweet flavor—golden, moist, and loaf-like with no added sugar. Bake it until deeply golden and the center tests clean for a tender crumb that firms as it cools.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 4 very ripe bananas Mash until smooth; use extra-ripe bananas for maximum natural sweetness.
  • 2 large eggs Room temperature helps the batter combine evenly.
  • 0.25 cup coconut oil, melted Melt first so it mixes smoothly.
  • 1 tsp vanilla extract
  • 0.25 cup unsweetened applesauce Adds moisture without added sugar.
Dry ingredients
  • 1.5 cup all-purpose or whole wheat flour Use either; whole wheat adds a heartier texture.
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Optional add-ins
  • 0.25 cup sugar-free chocolate chips or chopped nuts Optional—fold in after the dry ingredients for even distribution.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the loaf pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Whisk mashed bananas, eggs, melted coconut oil, vanilla, and applesauce until smooth and combined.
Add dry ingredients
  1. Fold in flour, baking soda, cinnamon, and salt until just combined.
  2. Fold in sugar-free chocolate chips or nuts if using.
Bake
  1. Pour batter into the prepared pan and smooth the top.
  2. Bake for 60–70 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool completely before slicing so the bread firms up significantly as it cools.

Notes

For the best rise and sweetness, use bananas with lots of brown spots and mash very smooth—this gives natural sweetness without added sugar. Store tightly covered in the fridge for up to 4 days; freeze sliced portions for up to 2 months (thaw overnight in the refrigerator). Dietary swap: if you want a gluten-free version, replace the flour with a 1:1 gluten-free baking blend that includes xanthan gum.