Sugar Free Banana Bread Recipe

This sugar free banana bread recipe is moist, naturally sweet, and made without refined sugar. Ripe bananas provide natural sweetness while simple pantry ingredients create a soft, tender crumb. It’s perfect for breakfast, snacks, or a light dessert and works well as a diabetic friendly option when enjoyed in balanced portions.

Print Pin

Course: Baking, Breakfast

Cuisine: American

Diet: Diabetic

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: slices

Calories: 165kcal

Author: Chloe White

Cost: $2

Equipment

9x5-inch loaf pan
large mixing bowl
whisk or fork
spatula
wire cooling rack

Ingredients

3 very ripe bananas, mashed
2 large eggs
1/3 cup melted butter or oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon (optional)
1-2 tbsp monk fruit sweetener (optional)

Instructions

Preheat oven to 350°F. Line or lightly grease a 9x5-inch loaf pan with parchment paper.
In a large bowl, mash 3 very ripe bananas until mostly smooth. Small lumps are fine.
Whisk in eggs and melted butter or oil until fully combined. If using, stir in monk fruit sweetener.
Stir in flour, baking soda, and cinnamon if using. Mix gently just until no dry flour remains. Do not overmix.
Pour batter into prepared loaf pan and smooth the top evenly.
Bake for 50–60 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, deeply speckled bananas for best natural sweetness. Spoon and level flour to avoid dense texture. Do not overmix the batter. Optional: add 1–2 tablespoons monk fruit sweetener for extra sweetness without refined sugar. Cool completely before slicing to maintain moisture. For dairy free, replace butter with melted coconut oil or avocado oil. For gluten free, substitute with a 1:1 gluten-free flour blend.

Nutrition