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Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened)

Close-up of a moist slice of sugar free banana bread topped with walnuts on a white plate.
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You need a satisfying banana bread recipe that skips refined sugar. This recipe uses only very ripe bananas for natural sweetness, resulting in an incredibly moist and tender loaf perfect for a wholesome breakfast or low-sugar 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 neutral oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional mix-in)

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, combine the mashed bananas, applesauce, melted oil, eggs, and vanilla extract. Mix until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until you just combine the batter; do not overmix. Overmixing develops gluten and makes the bread tough.
  5. If using, gently fold in the chopped nuts.
  6. Pour the batter into your prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • The ripeness of your bananas is key; they should be heavily spotted or almost black to provide enough natural sweetness.
  • For a gluten-free option, substitute the wheat flour with a 1:1 gluten-free baking blend.
  • You can substitute the oil with an equal amount of plain Greek yogurt for a lower-fat version.
  • Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://miameal.com/sugar-free-banana-bread-moist-recipe/