Sugar Free Banana Bread

This moist Sugar Free Banana Bread is sweetened naturally with just bananas. Sugarless but yet so flavorful, this healthy dessert can be made gluten-free, high protein or low carb. You will love it as a dessert, or for breakfast with almond butter and a sprinkle of cinnamon.

Any banana bread lovers out there? I certainly am, up to a point that I let my bananas ripe just for baking. Healthy chocolate banana bread, Greek yogurt banana bread, moist protein banana bread…On my blog there’s a recipe for anyone. And from today, also for those who don’t consume added sugars or are diabetics (*disclaimer, this is no medical advice*). Although lower in carbs, it is not keto. But for this I have a super simple keto banana bread recipe.

Sweet banana bread with no sugar

If the absence of sugar makes you question its flavor, let me reassure you. This dessert tastes as sweet and moist as the original. The secret is using bananas that are soft and ripe, as they’re much sweeter because the natural sugars develop during ripening.

One thing you’ll love about this recipe is that it does not try to replace white and brown sugar with maple syrup or artificial sweeteners. No added sugar, means no added sugar or substitutes. As in my sugar free brownies and sugar free cheesecake, it makes the most out of what nature has to give us: fruit!

For breakfast or as a late-night treat, we enjoy it so much that I already baked it six times. I liked it as a sugar free banana nut bread with walnuts, but my girlfriend prefers a simple slice slathered with almond butter.

Ingredients

• Bananas. Choose ripe bananas, the ones with brown spots all over their skin. These are sweeter, moister, and packed with flavor.
• Greek yogurt. Use at least 2% fat Greek yogurt, plain and unsweetened, the higher the fat content the better. You can substitute it with lactose-free or dairy-free Greek-style yogurt, rich and thick.
• Egg. This helps bind the ingredients and adds flavor. If vegan, swap it for a flaxseed egg.
• Oat flour. Store-bought or homemade oat flour (gluten-free if needed) replaces refined flours. Alternatively, you can use wholewheat flour, pastry flour, all-purpose flour, or almond flour.
• Almond flour. Sugar free banana bread with almond flour has a rich, nutty flavor and a better texture. Feel free to replace with more oat flour.
• Spices and flavors. Vanilla and ground cinnamon give extra taste without sugars, while salt enhances sweetness.

How to choose perfect bananas

To make a sweet and flavorful banana loaf sugar-free, always choose ripe bananas with plenty of brown spots on their skin. The riper they are, the sweeter and softer your bread. These not only add sweetness but they also provide to the original moist texture.

If you only have frozen bananas on hand, don’t worry – they will also work. Simply let them thaw completely and drain off any excess water from defrosting before you mash them. Just be sure that they are not still frozen when mashed, or the batter will get too wet.

Need to ripen your bananas quickly? Place them in a brown paper bag with an apple and let them in there for about 1 day. If you don’t want to wait, bake unripe bananas in the oven at 300°F (150°C) for 15-20 minutes until their skins turn black. This is a simple trick to soften bananas faster.

How to make sugar free banana bread

Step 1 – Prep for baking. Heat oven to 350°F (180°C) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.

Step 2 – Mix wet ingredients. In a large bowl, mash the bananas until smooth, then add the Greek yogurt, egg, cinnamon, vanilla extract, and a pinch of salt. Mix everything together until you achieve a smooth, well-combined batter.

Step 3 – Add dry ingredients. Add oat flour, almond flour (or additional oat flour), and baking powder to the wet mixture. Stir until all the ingredients are well combined. If the batter seems too runny, add a bit more flour; if it’s too thick, you can adjust with a splash of milk. The consistency may vary depending on the size of the bananas.

Step 4 – Bake. Pour the batter into your prepared pan and bake for 30-35 minutes, the bread is done when a toothpick inserted into the center comes out clean. Before serving, let cool to room temperature for about 15 minutes.

Recipe variations

• High protein. Boost protein by swapping out ½ cup (50 grams) of either oat flour or almond flour with your favorite protein powder. I recommend a good-tasting vanilla plant protein.
• Low carb. For fewer carbs, replace all the oat flour with almond flour. As in my pumpkin banana bread recipe, you can also think of using a combination of 2 bananas plus 1/3 cup of pumpkin purée.
• Dairy-free and lactose-free. Substitute Greek yogurt with a thick dairy-free option, such as coconut yogurt or soy-based Greek-style yogurt. If lactose is the problem, opt for either vegan alternatives or lactose free Greek yogurt.
• Gluten-free. Make this recipe gluten-free by using certified gluten-free oat flour or replacing oat flour entirely with almond flour.
• Mix-ins. Fold in the batter your favorite mix-ins, such as dark chocolate chips, chopped walnuts, pecans, dried fruits or fresh berries. I love a sugarless banana nut bread.
• Banana bread muffins. Transform this recipe into muffins by dividing the batter into muffin tins lined with paper cups. Bake at 350°F (180°C) for 20–25 minutes or until a toothpick inserted into the center comes out clean.

Storage directions

Once the bread is baked, allow it to cool completely, first in the loaf pan and then transfer it to a wire rack or plate. After it cools, you can either enjoy it immediately or store leftovers in an airtight container or ziplock bag.

To store, keep the loaf in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate it for up to 4 days (this is the preferred method). You can enjoy it cold or quickly warm it up in the oven or microwave.

To freeze, place slices in a ziplock bag and store in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat it in the oven or microwave until it’s warm.

Frequently asked questions

More low sugar banana recipes

• Healthy chocolate banana bread
• 3 ingredient brownies with banana
• Protein banana bread
• 2 ingredient banana oatmeal cookies
• Greek yogurt banana bread
• Low calorie banana bread
• Healthy banana cake
• Banana bars