Sugar-Free Banana Bread

Desserts

A moist, tender sugar-free banana bread made with ripe bananas and sugar-free sweetener. Perfect for breakfast, snacks, or a light dessert.

Why You’ll Love This Recipe

This banana bread is naturally sweetened with ripe bananas and enhanced with a sugar-free sweetener for a healthier twist. It’s moist, tender, and easy to make, perfect for breakfast, snacks, or dessert.

Ingredients

  • 3 very ripe bananas, mashed (about 1 1/2 cups)
  • 2 large eggs
  • 1/3 cup unsweetened applesauce
  • 1/4 cup neutral oil (canola, avocado) or melted coconut oil
  • 1/4 cup sugar-free sweetener (erythritol, monk fruit blend, or adjust to taste)
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour (or 1:1 gluten-free flour blend)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup chopped walnuts or sugar-free dark chocolate chips (optional)

Directions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
  2. In a large bowl, mash bananas until mostly smooth. Whisk in eggs, applesauce, oil, sweetener, and vanilla until combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. Fold dry ingredients into wet mixture until just combined; do not overmix. Fold in nuts or chocolate chips if using.
  5. Pour batter into prepared pan, smoothing the top. Bake 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Baking Tips

  • Use very ripe bananas (plenty of brown spots) for maximum natural sweetness and moisture.
  • If using a granular erythritol that recrystallizes, consider a blended sweetener labeled for baking to avoid cooling effects.
  • For a denser, moister loaf, bake 5–10 minutes less; for a firmer crumb, bake slightly longer.
  • Check doneness at the earliest time to prevent drying.

Variations and Swaps

  • Whole wheat: Substitute half the flour with whole wheat pastry flour.
  • Keto: Use almond flour (reduce quantity and add 1–2 eggs or 2–3 tbsp psyllium husk/ground flax to adjust texture) and a compliant sweetener.
  • Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use a vegan sweetener and oil.

Storage

  • Store wrapped at room temperature for up to 2 days. Refrigerate up to 5 days.
  • Freeze sliced or whole loaf up to 3 months; thaw at room temperature or warm gently.

Nutrition (approx. per slice, 12 slices)

  • Calories: ~150–180
  • Carbs: variable depending on sweetener; significantly lower than traditional banana bread when using noncaloric sweeteners
  • Protein & fat: moderate from eggs, oil, and optional nuts

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