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Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened with Ripe Bananas)

Close-up of a moist slice of sugar free banana bread topped with chopped pecans, served on a white plate.
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Bake this wonderfully moist, guilt-free banana bread that relies on the natural sweetness of very ripe bananas. It is an easy recipe perfect for a wholesome breakfast or a satisfying, low-sugar snack.

Ingredients

Scale
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted unsalted butter or coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (or substitute with almond flour for low carb)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener or stevia equivalent (if bananas are not very sweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  3. Whisk the mashed banana, applesauce, melted butter (or oil), eggs, and vanilla extract into the wet ingredients until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. If using, add the monk fruit sweetener here.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix; this keeps your bread tender.
  6. If using, gently fold in the chopped nuts.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. 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 riper your bananas are (mostly brown or black skins), the sweeter your bread will be, reducing the need for any added zero-calorie sweeteners.
  • For a diabetic friendly dessert option, substitute all-purpose flour with an equal amount of almond flour to make this low carb banana bread.
  • This loaf freezes well. Wrap cooled slices tightly in plastic wrap and place them in a freezer bag for up to three months.

Nutrition

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