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

A close-up of a moist slice of sugar free banana bread with a dark, caramelized crust, resting on a white plate.
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Bake a moist, tender banana bread loaf using only the natural sweetness of very ripe bananas. This recipe contains no added refined sugar, making it a wholesome choice for breakfast or a snack.

Ingredients

Scale
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (or almond flour for low carb)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsweetened applesauce (optional, for extra moisture)
  • 1/4 cup monk fruit sweetener or erythritol (optional, for those needing less banana sweetness)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Stir the melted butter, eggs, and vanilla extract into the mashed bananas until combined. If using applesauce, add it now.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and optional zero-calorie sweetener.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • The riper your bananas are (the more brown spots they have), the sweeter your bread will be.
  • For a low-carb or keto version, substitute the all-purpose flour with 1 1/2 cups of fine almond flour.
  • You can add 1/2 cup of chopped walnuts or pecans for texture, if desired.

Nutrition

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