This sugar free banana bread is sweetened only with bananas and has no sugar added! It’s moist, whole grain and perfect for a healthy breakfast or snack!
PIN Sugar free banana bread
Honestly? It’s pretty unusual for me to crave banana bread.
We’ve had banana bread in all forms here on Food Faith Fitness. Paleo coconut flour banana bread, caramel stuffed paleo banana bread muffins, paleo banana bread with chocolate and almond butter and even whole wheat banana bread with Greek yogurt. Once we even nixed the greek yogurt and used protein powder to make high protein banana bread.
There was even that time that I was too lazy to make a full bread and we ate a banana bread in a mug cake.
Truth be told, those recipes were MOSTLY for Mr. FFF because he LOVES banana bread with a passion. Me on the other hand? I enjoyed all those recipes, but I didn’t OBSESS over them.
Until this SUGAR FREE banana bread recipe!
Can you make banana bread without sugar?
YES. You can. I never would have thought that sugarless banana bread would actually be tasty. BUT, it turns out that I actually prefer it since the banana flavor is a little less intense and the sweetness isn’t overpowering. It’s just a nice, slightly sweet breakfast bread that tastes amazing warmed up with almond butter on top! *Swoon* You could even get crazy and totally ELIMINATE the banana and make low carb keto banana bread!
To make up for the lack of sugar, we’re using EXTRA bananas. Make sure they are REALLY ripe before you make this banana bread, so it has enough sweetness.
Sugar Free Banana Bread Ingredients
To make this banana bread, you’ll need some SIMPLE, pantry essential ingredients
- Pecans
- White whole wheat flour (which also makes great whole wheat blueberry muffins)
- Cinnamon
- Baking Soda
- Salt
- Ripe Bananas
- Coconut Oil
- Eggs
- Vanilla
How to Ripe Bananas Quickly
Have you ever wanted to make banana bread, but you didn’t have any ripe bananas and couldn’t find them in the store? Well, you are in LUCK because there is a super easy cheat that you can do so you can have some no sugar banana bread TODAY.
- Preheat your oven to 300 degrees F
- Line a rimmed baking pan with tinfoil
- Place the bananas onto the pan and bake for 15-30 minutes until black, flipping halfway
- Let them cool and use!
Magic right?
Sugar Free Banana Bread Healthy Swaps
Flour: Most banana breads are made with white all-purpose flour. To add some whole grain nutrition and fiber, I’m using my favorite baking flour: white whole wheat. You could probably use a cup for cup gluten free flour to make this gluten free banana bread, but I have not tried it, so I can’t confirm!
You cannot swap a grain free flour to like almond or coconut flour here.
Sugar: This is banana bread without sugar! Yep, the only sweetness comes naturally from bananas!
Oil: To give this bread some heart healthy nutrition, we’re using coconut oil instead of the typical canola oil. It also adds a nice subtle coconut flour and is KEY in making this bread flavorful and moist. DO NOT SKIP THIS!
How to Freeze Banana Bread
This banana bread will stay in the refrigerator for 3-4 days. If you can’t eat it before then, I recommend freezing it to keep it fresh.
- Place all the slices on a cookie sheet and freeze overnight
- Place the frozen slices in an air-tight Tupperware container. I always recommend writing what it is on the outside!
- Freeze for 3-6 months and eat as you want!
The perfect little snack, breakfast or even dinner when it’s late and you don’t want to cook anything.
Not that I know anything about that ?
Other Banana Recipes:
Easy Peanut Butter Oatmeal Banana Cookies
Paleo Banana Pancakes with Coconut flour
Vegan Gluten Free Banana Bread
Sugar Free Banana Bread
Ingredients
- 1/2 Cup Pecans
- 1 3/4 Cup White whole wheat flour (210g)
- 1 Tbsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 1/3 Cup Mashed ripe banana, (610g or 7 medium/large bananas)
- 1/4 Cup Coconut oil, melted
- 1 Large egg
- 1 Tbsp Vanilla
Instructions
- Pre heat your oven to 350 degrees. Place the pecans on a small baking sheet and bake until lightly golden brown, about 10-15 minutes. Additionally, line the bottom of an 8 inch loaf pan with parchment paper and spray the sides with cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.
- Place the mashed bananas into a large bowl and whisk in the oil, egg and vanilla until well mixed.
- Pour the dry ingredients into the wet and mix until just combined. Roughly chop the toasted pecans and stir them in.
- Pour into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hr 10 minutes. Let cool COMPLETELY in the pan!
- Once cool, slice and DEVOUR!
Nutrition
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 6. OLD POINTS: 4
(per slice – based off the recipe making 10 slices. Will vary if you cut thinner and make 12 slices)
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Lauren says
Is there a way to make this recipe gluten free?
Taylor Kiser says
You can TRY using a gluten free 1:1 flour replacement but I can’t tell you if it’ll work as I haven’t tried!
Ku says
I used oat flour and chestnut flour mix! Worked out really well 🙂
Sue Anna says
Substitution for coconut oil?
Taylor Kiser says
You can try another neutral flavored oil? But, it needs oil!
KuriosSpace says
Hello, Taylor. Thank you for giving us your recipes. I’m glad I found your blog here especially the sugar free recipe. Since I have a family who diagnoses diabetes, they can’t eat delicious desert I make. Here’s a good book I found online – http://bit.ly/2UaDNkz. I hope this book can help other to cook healthy meal and at the same time lead their healthy life!
Taylor Kiser says
I hope you love this!!
Cassie Thuvan Tran says
This is so similar to the recipe my mother used to make, except she would use REALLY large and overripe (like dirt brown) bananas, almond flour, shredded coconut flakes, coconut oil, almonds or pecans, and chocolate chips! She’d go a little crazy on the vanilla extract, maybe why the loaves didn’t turn out quite as nice as some other batches she made, haha! But I do love sugar free baking as it helps cut the calories and sugar content, which is beneficial if you’re trying to be healthier. I like monkfruit or Stevia in place instead just to add that extra sweetness for a smaller amount that sugar would need a MOUNTAIN of to achieve the same sweetness!
braddie granes says
Loved this recipe a lot, keep sharing more
Jannis says
Coconut oil is about 90% saturated fat, which is a higher percentage than butter (about 64% saturated fat), beef fat (40%), or even lard (also 40%), therefore is the least healthy choice. Why recommend that one in particular?
I will try this recipe next weekend, but I’ll swap coconut for healthier and yummier butter. Thank you for sharing it!
Taylor Kiser says
Good luck!
Coconut oil also has MCT which are incredibly beneficial Look them up
Jannis says
Thank you. I will stick to butter, or perhaps swap it for much healthier EVO. Unfortunately coconut oil has been shown to raise cholesterol levels — the good and the bad kinds — more than other plant-based oils like olive or canola. And in truth, medium-chain triglycerides make up only a small amount of the fatty acids in coconut oil. Of all kind of oils and fats it’s one of the least healthy since it’sextremely high in saturated fat — about 50 percent more than butter, even.
Plus, butter comes with a delicious flavor IMHO! I am just puzzled on why one would recommend unhealthy fats like Coconut oil under a blog that claims to promote healthy food? Skipping the sugar when baking a banana bread is a GREAT idea, however the choice of fat is important too.
Sophie says
I can’t tell if you are being sarcastic or not. This is the most ridiculous thing I have ever heard.
Coconut oil is one of the healthiest oils out there (canola is not healthy at all, the fact that you brought it up shows how ignorant you are), and pretty much any health expert will agree with that.
Butter has its benefits, don’t get me wrong. But in baking, coconut oil is definitely the healthier alternative.
Jannis says
I am serious unfortunately. And you say MCT? This has been kinda debunked too, please have a read: https://www.health.harvard.edu/blog/is-there-a-place-for-coconut-oil-in-a-healthy-diet-2019011415764
I recommend grass fed dairy butter, which is a healthier fat and has also B12, calcium, vit D and other essential nutrients. Your cake is now a staple in my diet as I am trying to eat healthier and avoid excess sugars, however there’s no room for unhealthy coconut oil in my kitchen! Thank you again, great recipe.
jayne Haines says
Super recipe! I substituted whole wheat flour with italian white flour. Added a few more spices too, and it turned out amazing! What a great way to use frozen over -ripe bananas.
Taylor Kiser says
Yay!! So glad you love!!
Anita Berry says
Can whole wheat flour be used instead of the white?
Taylor Kiser says
It is white whole wheat flour 🙂 The texture is better than regular whole wheat. You can try regular whole wheat, but I am not sure how it will work!
ruth ainsley says
I don’t eat refined sugar at all so my sugar taste buds are really alert. This banana bread was perfect. It isn’t even as sweet as a raw banana. I made four small loaves from the recipe and wonder how to gauge the calorie and nutrition content. I added 1T of greek yogurt and an extra egg.
Taylor Kiser says
Just divide the nutrition by 4. The extra additions are going to add very few cals
rita f Ashley says
I derived the amount for the whole loaf and divided THAT by four. I added a bit for the extra egg and yogurt. Comes out to about 68 Cals/ 1/8 tiny loaf slice.
Taylor Kiser says
Sounds good!
Lena says
Thank you so much for this great recipe! In Germany I used whole grain wheat flour (Weizenvollkornmehl). I followed the recipe to a t and we all are amazed how good the bread tastes! It’s a perfect healthy breakfast or snack for my kids (4Y and 1 Y), a yummie treat for myself and a great way to do something with overripe bananas. 👍
Taylor Kiser says
So glad you enjoyed!
Theresa says
I was wondering if I could use the frozen over ripe bananas that I keep on hand for smoothies? And if so, how would the directions differ? Thanks!
Taylor Kiser says
Recipes are only tested as written, so I really can’t tell you – the cup for cup measurements will be a lot different. You can TRY to go by weight but I can’t promise it’ll work!
Rebecca says
Bland
Taylor Kiser says
Sorry you didn’t like it Rebecca