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

A close-up of a loaf of moist sugar free banana bread, with one thick slice cut and resting beside it on a wooden board.
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Bake this wonderfully moist, naturally sweetened banana bread using only very ripe bananas for flavor. This is a guilt-free, easy recipe perfect for a wholesome breakfast or snack.

Ingredients

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

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 very ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  3. Whisk the mashed bananas, applesauce, melted butter (or oil), eggs, and vanilla extract together until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. If using, add the optional zero-calorie sweetener here.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. If using, gently fold in the chopped nuts.
  7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  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 moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing. This helps achieve that tender banana bread texture.

Notes

  • The ripeness of your bananas dictates the final sweetness. Use bananas that are heavily spotted or almost black for the best natural flavor.
  • For a diabetic friendly dessert, ensure you use a zero-calorie sweetener if the bananas alone do not provide enough sweetness for your preference.
  • This recipe is excellent for meal prep; wrap cooled slices tightly and store them at room temperature for up to three days or freeze for longer storage.

Nutrition

Find it online: https://tasteportfolio.com/sugar-free-banana-bread-moist-recipe/