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

Close-up of a moist slice of sugar free banana bread showing a golden-brown crust and soft crumb.
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Bake this wonderfully moist, guilt-free banana bread relying only on the natural sweetness of very ripe bananas. It is an easy recipe perfect for a wholesome breakfast or snack.

Ingredients

Scale
  • 4 very ripe large bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/3 cup melted coconut oil or avocado oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener (for extra sweetness assurance)

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, thoroughly mash the ripe bananas until mostly smooth. You want some texture remaining for moisture.
  3. Whisk in the applesauce, melted oil, eggs, and vanilla extract into the mashed bananas until combined. Stir in the almond milk.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. If using, add the optional monk fruit sweetener 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 fine.
  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 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • The riper your bananas are (the more brown spots they have), the sweeter your bread will be, reducing the need for any added sweeteners.
  • For a low-carb banana bread alternative, substitute the wheat flour with 2 cups of almond flour and reduce the baking time slightly.
  • This recipe is diabetic friendly when no refined sugar or zero-calorie sweeteners are added.
  • To keep this bread tender, avoid mixing the batter once the flour is incorporated.

Nutrition

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