Sugar Free Banana Bread (Moist and Fluffy)
This homemade sugar-free banana bread is naturally sweet, soft, and packed with rich banana flavor—without any added sugar! Made with ripe bananas and wholesome ingredients like unsweetened apple sauce, it’s the perfect guilt-free treat for breakfast, snacks, or even dessert. Whether you’re cutting back on sugar or just looking for a balanced twist on a classic, this bread delivers all the moist, fluffy, and delicious goodness you love.
Servings 10 slices
Calories 182kcal
Ingredients
- 2 cups mashed, ripe bananas The number of bananas will vary based on size. This is usually 2-4 bananas for me. I like to leave some banana chunks in mine.
- 1 teaspoon vanilla extract
- 2 ½ tablespoons unsalted melted butter
- 2 ½ tablespoons unsweetened applesauce
- 2 eggs beaten
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- ½ cup sweetener ½ cup results in bread that is not overly sweet. If you like sweet bread use ¾ of a cup.
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Line a 9x5 loaf pan with parchment paper.
- Combine the mashed bananas, vanilla extract, melted butter, beaten eggs, and unsweetened applesauce in a small bowl.
- In a separate large mixing bowl, combine the flour, sweetener, salt, baking soda, and cinnamon.
- Add the wet ingredients (banana mixture) to the dry ingredients (flour mixture). Mix with a silicone or wooden spoon. Don't overmix. Ensure the flour is incorporated, but the mix should be lumpy.
- Pour the banana bread batter into the parchment paper lined loaf pan. Smooth the batter throughout the pan.
- Bake for 40 minutes.
- Open the oven and tent the pan with foil. Don't fully cover, loosely tent (it shouldn't touch the bread). This will prevent the bread from browning too much on the top as the interior continues to bake.
- Bake for an additional 15-20 minutes. Test if the bread has finished by inserting a toothpick and testing if it returns clean.
- Allow the banana bread to cool in the pan for 10 minutes before removing it and transferring it to a cooling rack. Allow it to cool for at least an additional 15 minutes.
Notes
- You can use a potato masher to mash the bananas.
- You can substitute white, whole wheat flour in this recipe. This recipe has not been tested for gluten-free alternatives. You cannot use almond flour or coconut flour.
- For the monkfruit sweetener, I prefer to use the baking sweetener as it bakes the best. You can also use granular.
- You can substitute baking soda for 4 teaspoons of baking powder. Results will vary.
- Using all butter in the recipe instead of applesauce does result in bread that is moister, but also more fat. Do what works best for you.
- Using parchment paper makes it easier to remove the bread when it has finished baking. You can also grease the pan.
- You can substitute ½ cup of honey or ⅓ cup of pure maple syrup in the recipe.
- If you substitute a sweetener like honey in the recipe the macros are: Cals: 251 Fat: 7G Carbs:40G Protein: 4G
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g