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Ultimate Moist Sugar Free Banana Bread (Naturally Sweetened)

Close-up of a loaf of moist sugar free banana bread, sliced and served on a white plate.
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You deserve a truly satisfying, wholesome loaf. This recipe delivers the ultimate moist sugar free banana bread, relying only on very ripe bananas for natural sweetness. It is an easy, guilt-free bake perfect for breakfast or a low sugar snack.

Ingredients

Scale
  • 4 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or neutral oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

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, nutmeg, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and leads to dry bread.
  5. If using, gently fold in the chopped nuts.
  6. Pour the batter into your prepared loaf pan and spread it evenly.
  7. Bake for 50 to 65 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 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • The riper the bananas, the sweeter and moister your bread will be. Look for bananas that are heavily spotted or almost black for the best natural sweetness.
  • For a diabetic friendly banana bread, use whole wheat flour or almond flour.
  • To keep this loaf incredibly moist, avoid opening the oven door during the first 40 minutes of baking.
  • Store cooled banana bread tightly wrapped at room temperature for up to 3 days, or freeze slices for later.

Nutrition

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