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

A golden-brown loaf of sugar free banana bread, partially sliced, showing a moist interior texture.
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Make this wonderfully moist, sugar-free banana bread relying only on the natural sweetness of very ripe bananas. This easy recipe delivers a tender, guilt-free loaf perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour or almond flour for low carb option
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener or stevia blend (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, thoroughly mash the ripe bananas until mostly smooth. You want some small lumps for texture.
  3. Stir the applesauce, melted coconut oil (or butter), eggs, and vanilla extract into the mashed bananas until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. If using, add the optional zero-calorie sweetener here.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix the batter.
  6. Fold in the optional nuts or chocolate chips, if you are using them.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • The riper your bananas are (mostly black skin), the sweeter your bread will be, reducing the need for any added sweeteners.
  • For a diabetic friendly dessert or low carb banana bread, substitute the whole wheat flour with 1 3/4 cups of fine almond flour.
  • To keep this recipe moist, avoid overbaking. Check for doneness around the 50-minute mark.

Nutrition

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