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Sugar Free Banana Bread

Sugar free banana bread that’s naturally sweetened only by very ripe bananas, baked into a golden loaf with a tender, clean crumb. Mix, fold, and bake until deeply golden and a toothpick comes out clean.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 4 very ripe bananas Mash until smooth; extra-ripe bananas give the sweetness.
  • 2 large eggs
  • 0.25 cup coconut oil Melted and cooled slightly.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose or whole wheat flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.25 cup unsweetened applesauce
  • 0.25 cup sugar-free chocolate chips or chopped nuts Optional.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
Mix wet ingredients
  1. Whisk mashed bananas, eggs, melted coconut oil, vanilla, and applesauce until smooth and combined, with no visible streaks.
Fold in dry ingredients
  1. Fold in flour, baking soda, cinnamon, and salt until just combined, stopping as soon as the dry pockets disappear.
Add optional mix-ins
  1. Fold in sugar-free chocolate chips or nuts if using, spreading them evenly through the batter.
Bake
  1. Pour the batter into the pan and smooth the top so it bakes evenly.
Bake until golden
  1. Bake for 60–70 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean.
Cool before slicing
  1. Cool completely before slicing, since the bread firms up significantly as it cools.

Notes

Pro tip: Use very ripe bananas (freckled to nearly brown) for the strongest natural sweetness and best banana flavor. Store tightly covered in the refrigerator for up to 5 days; reheat slices briefly in the oven or toaster for best texture. Freezing is yes—wrap individual slices and freeze up to 3 months. Dietary swap: For a dairy-free version, this recipe is already dairy-free; for a gluten-free option, substitute a 1:1 gluten-free flour blend (baking soda and times may need slight adjustment).