There’s something magical about the aroma of freshly baked banana bread wafting through your home. This sugar-free banana bread recipe transforms overripe bananas into a moist, delectable loaf that’s perfect for health-conscious food lovers. Sweetened naturally with ripe bananas and enhanced with a sugar substitute, this recipe maintains all the comfort of traditional banana bread while keeping your blood sugar levels stable.
Ingredients
For one 9×5 inch loaf:
Wet Ingredients:
- 3 large ripe bananas (about 350g/12.3oz), very spotty or brown
- 2 large eggs, room temperature
- 60ml (1/4 cup) coconut oil, melted
- 80ml (1/3 cup) sugar-free sweetener (erythritol or monk fruit)
- 5ml (1 teaspoon) pure vanilla extract
Dry Ingredients:
- 180g (1½ cups) whole wheat flour
- 5g (1 teaspoon) baking soda
- 2.5g (½ teaspoon) salt
- Optional: 40g (1/3 cup) chopped walnuts or sugar-free dark chocolate chips
Instructions
- Prepare Your Equipment
- Preheat your oven to 175°C (350°F)
- Grease a 9×5 inch loaf pan or line with parchment paper
- Ensure all ingredients are at room temperature
- Mix Wet Ingredients
- In a large bowl, thoroughly mash the bananas until smooth
- Whisk in eggs until well combined
- Add melted coconut oil, sugar-free sweetener, and vanilla extract
- Mix until ingredients are fully incorporated
- Combine Dry Ingredients
- In a separate bowl, whisk together whole wheat flour, baking soda, and salt
- Ensure even distribution of leavening agents
- Create the Batter
- Gradually fold dry ingredients into wet mixture
- Mix until just combined – do not overmix
- Gently fold in nuts or chocolate chips if using
- The batter should be thick but spreadable
- Bake
- Pour batter into prepared loaf pan
- Smooth the top with a spatula
- Optional: place a banana split lengthwise on top for decoration
- Bake for 50-60 minutes, or until a toothpick comes out clean
- Cool and Serve
- Let bread cool in pan for 10 minutes
- Remove from pan and cool completely on wire rack
- Wait at least 30 minutes before slicing
Nutritional Information
Per slice (1/12 of loaf, without optional ingredients):
- Calories: 145
- Total Fat: 6g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Net Carbs: 17g
Timing:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 40 minutes
Pro Tips and Tricks
- Banana Selection
- Use overripe bananas with dark spots for maximum sweetness
- Freeze overripe bananas for future use
- Mash bananas completely for even distribution
- Moisture Control
- Don’t overmix the batter to prevent tough bread
- Check doneness 5 minutes before recommended time
- Store bananas in freezer to always have some ready
- Temperature Matters
- Room temperature eggs blend better
- Cool melted coconut oil slightly before mixing
- Don’t open oven door during first 40 minutes of baking
Variations and Substitutions
- Flour Options:
- Almond flour (use 2 cups/192g)
- Oat flour (use 1½ cups/180g)
- Gluten-free blend (use 1:1 ratio)
- Oil Alternatives:
- Butter (same amount)
- Applesauce (reduce to 3 tablespoons)
- Greek yogurt (use 1/3 cup/80ml)
- Add-ins:
- Cinnamon (1 teaspoon)
- Nutmeg (¼ teaspoon)
- Pecans instead of walnuts
- Sugar-free dried cranberries
Common FAQs
Q: Can I make this recipe vegan?
A: Yes, replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
Q: Why did my bread sink in the middle?
A: This usually happens from opening the oven door too soon or overmixing the batter.
Q: How ripe should the bananas be?
A: Very spotty or completely brown bananas work best for natural sweetness.
Q: Can I make muffins instead of a loaf?
A: Yes, bake in a muffin tin for 20-25 minutes at the same temperature.
Storage and Make-Ahead Tips
Counter Storage:
- Keep in airtight container
- Lasts 2-3 days at room temperature
- Wrap in paper towel to absorb moisture
Refrigerator Storage:
- Store up to 1 week
- Wrap tightly in plastic wrap
- Bring to room temperature before serving
Freezer Storage:
- Freeze up to 3 months
- Slice before freezing for easy portions
- Wrap individual slices in plastic wrap
- Store in freezer bag
Make-Ahead Tips:
- Prepare dry ingredients mix up to 1 month ahead
- Freeze overripe bananas for future use
- Thaw frozen bread overnight in refrigerator