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Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened)

Close-up of a moist sugar free banana bread loaf showing its crumb texture on a marble surface.
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Make this wonderfully moist, guilt-free banana bread relying only on very ripe bananas for sweetness. It is an easy recipe perfect for a wholesome breakfast or a low sugar dessert.

Ingredients

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  • 3 large, very ripe 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 whole wheat pastry flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener or stevia equivalent (for extra sweetness assurance)

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, mash the ripe bananas thoroughly. You want some small lumps remaining for texture.
  3. Mix 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, cinnamon, nutmeg, and salt. If using, mix in the monk fruit sweetener now.
  5. Gently fold the dry ingredients into the wet ingredients until just incorporated. Do not overmix; a few streaks of flour are acceptable.
  6. If using nuts or chocolate chips, fold them in now.
  7. Pour the batter into your prepared loaf pan and spread evenly.
  8. Bake for 50 to 65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with only moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring 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 sweeteners.
  • For a diabetic friendly dessert, use almond flour instead of wheat flour, but note that baking time may need adjustment.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

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