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

A close-up of a thick slice of moist sugar free banana bread on a white plate.
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Bake this wonderfully moist and tender sugar-free banana bread. We rely on very ripe bananas for natural sweetness, making this a guilt-free, healthy banana bread perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 4 very ripe, mashed bananas (about 1 1/2 cups)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or neutral oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour or almond flour (for low carb)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener (if bananas are not extremely ripe)

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. Stir the applesauce, melted oil, eggs, and vanilla extract into the mashed bananas until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. If using, add the monk fruit sweetener here.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix; overmixing develops gluten and makes the bread tough.
  6. If you are using nuts, gently fold them into the batter now.
  7. Pour the batter into your prepared loaf pan. Smooth the top with a spatula.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing. This helps keep your tender banana bread moist.

Notes

  • The riper your bananas are (the more brown spots they have), the sweeter your bread will be, reducing the need for any extra sweetener.
  • For a low carb or keto banana bread, substitute the whole wheat flour with 1 3/4 cups of fine almond flour.
  • If you want a richer flavor, add 1/2 teaspoon of ground nutmeg along with the cinnamon.
  • This loaf freezes well. Wrap tightly in plastic wrap and then foil once completely cool.

Nutrition

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