Sugar Free Banana Bread

This sugar free banana bread is naturally sweetened with ripe bananas, creating a moist, flavorful loaf without any added sugar. Perfect for breakfast, snacks, or a healthier dessert.

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Course: Baking

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: slices

Calories: 180kcal

Author: Chloe White

Cost: $3

Equipment

Mixing bowls
fork or masher
whisk
spatula
9x5-inch loaf pan
Oven

Ingredients

4 very ripe bananas, mashed
2 large eggs
1/3 cup melted coconut oil or butter
1/4 cup Greek yogurt
1 tsp vanilla extract
1 cup whole wheat flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
Mash the ripe bananas in a large bowl until mostly smooth with small chunks remaining.
Add eggs, melted coconut oil or butter, Greek yogurt, and vanilla extract. Mix until combined.
In a separate bowl, whisk together whole wheat flour, almond flour, baking soda, salt, cinnamon, and nutmeg.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in chopped walnuts or any optional add-ins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with dark spots for maximum natural sweetness. Avoid overmixing the batter to keep the bread soft and tender. Let the bread cool completely before slicing for best texture.

Nutrition