This is the best no added sugar banana bread recipe! This sugar free banana bread is nice and moist and is only sweetened with the natural sugars from ripe bananas. You will also love how easy this banana bread is to make. This healthy banana bread is gluten free, dairy free and made with almond flour.
If you love healthy baked goods like my grain free chocolate chip cookie bars then you are going to love the recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- This is the best sugar free banana bread recipe! It is nice and moist and has the perfect texture.
- This banana bread is so quick and easy to make.
- This healthy banana bread recipe is not only sugar free but it's also gluten free, dairy free, refined sugar free, paleo and safe for diabetics to eat. And since it's made with almond flour it's higher in protein compared to most banana bread recipes. Each piece has 9 grams of protein.
- It freezes really well so it's great for meal prep.
- This banana bread can be made with or without sugar free chocolate chips.
If you love banana bread you will also love chocolate coffee banana bread!
Ingredients and substitutions:
- Bananas - overripe bananas or ripe bananas are the star of this banana bread. The natural sugars from bananas add just the right amount of sweetness to this recipe so that you don't have to add any sugar. Be sure to use overripe or ripe bananas for this banana bread recipe rather than green bananas.
- Almond flour - almond flour is full of healthy fats, is low in carbs, high in fiber, and higher in protein compared to regular flour. Be sure to use almond flour and not almond meal, as almond meal is too course and gritty. Do not try swapping the almond flour for all purpose flour, white flour or oat flour.
- Tapioca flour - tapioca flour is a great gluten free flour that helps make this banana bread so light and fluffy.
- Coconut flour - coconut flour helps add natural sweetness to this recipe. Coconut flour also helps give banana bread the perfect crust. I do not recommend swapping this for another type of flour. The combination of almond flour, coconut flour and tapioca flour blend perfectly to give this bread the perfect texture.
- Baking soda - this helps the loaf rise when it bakes. Be sure to use baking soda and not baking powder.
- Eggs - eggs help add moisture to this banana bread and helps it rise when it bakes. I do not recommend omitting the eggs in this recipe. As such this is not a vegan sugar free banana bread recipe.
- Coconut oil - melted coconut oil is added to give this delicious loaf even more moisture and help give the outside the perfect firm texture. I do not recommend trying to use another oil such as olive oil or avocado oil for this recipe.
- Vanilla extract - a little is all you need to help enhance all the delicious flavors in this bread.
- Sea salt - just a little is all you need to help enhance all the flavours of this homemade bread.
- Sugar free chocolate chips - these are optional. If you prefer banana bread without chocolate chips you can leave them out. To keep this chocolate chip banana bread sugar free be sure you use sugar free chocolate chips and not regular chocolate chips.
Recipe variations and add ins:
- You can make this banana bread with or without the chocolate chips. If you are adding chocolate chips and you want to keep this banana bread sugar free, be sure to use sugar free chocolate chips.
- If you want a little more texture in your banana bread feel free to add some chopped nuts such as pecans or walnuts or dried fruit such as raisins.
How to make no added sugar banana bread:
Step one:
First, preheat your oven to 350 degrees Fahrenheit and line a bread pan with parchment paper.
Step two:
Next, add all the ingredients, except the optional chocolate chips, to the bowl of your standing mixer. Blend all the ingredients together until you have a smooth batter.
Step three:
If adding chocolate chips, stir them into the batter by hand.
Step four:
Then transfer the batter to the lined loaf pan and bake for 45-48 minutes, or until a toothpick inserted inside comes out clean. Let the banana loaf cool, then cut it into pieces and enjoy.
Top Tips:
- Be sure to use ripe bananas when making this bread. They should have brown or black spots on them. Don't try using green bananas as the recipe won't work out.
- Let this banana loaf cool completely before cutting into it - trust me, the wait is worth it! To cool it more quickly you can transfer it to a wire rack or baking rack if you wish.
- Feel free to make a double or triple batch and save a loaf or two for later.
- Do not try swapping the flours in this recipe. I can't guarantee that any swaps will work out.
- I recommend lining your loaf pan in parchment paper so that the bread does not stick to the bottom of the pan.
How to serve:
This banana bread tastes delicious served warm, cold, or at room temperature. It can be eaten for breakfast, dessert, or as a snack.
This banana bread is also a great recipe to gift. Simply wrap the whole loaf in aluminum foil or parchment paper and seal it in an airtight bag to gift it.
How to store:
Store any leftover no added sugar banana bread in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days.
This banana bread also freezes really well. To freeze, let the loaf cool then place it in an airtight bag or container and freeze for up to 3 months.
No added sugar banana bread FAQs:
How much sugar is in banana bread will depend on the specific recipe, but in general, banana bread is fairly high in sugar because bananas are naturally high in sugar. However, natural sugars from fruits such as bananas are not to be feared. Fruits are part of a healthy diet and bananas have many health benefits.
Yes, this is a dairy free banana bread recipe.
No this is not a keto banana bread recipe. This banana bread is high in carbs from the natural sugars found in bananas so it's not keto or low carb.
Whether or not diabetics can eat banana bread will depend on the specific banana bread recipe. Diabetics should avoid banana bread recipes that have a lot of added sugar and stick to banana bread recipes that are sweetened mainly with bananas.
No worries! You can just mix the batter by hand, it will just take a little longer.
Other recipes you will love:
- Gluten free chocolate chip banana bread
- Almond flour chocolate mug cake
- Carrot cake banana bread
- Chocolate avocado muffins
- Zucchini muffins with chocolate
- Lemon blueberry muffins
- Healthy blueberry muffins
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!
Recipe
No Sugar Banana Bread
Equipment
- Loaf pan
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tablespoon coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- 4 ripe bananas
- 3 eggs
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Optional Ingredients
- 1 cup sugar free chocolate chips
Instructions
- Preheat your oven to 350F and line a bread pan with parchment paper.
- Add all the ingredients, except the optional chocolate chips to the bowl of your standing mixer.
- Blend the ingredients well until you have a smooth batter.
- If using, stir in the chocolate chips by hand.
- Transfer the batter to the lined bread pan and bake for 45-48 minutes, or until a toothpick inserted inside comes out clean.
- Let the bread cool, then cut it into pieces and enjoy!
Notes
- Nutritional values are based on a loaf made without chocolate chips. If you add chocolate chips it will change the nutritional value calculations.
- Feel free to add other ingredients such as raisins or chopped nuts.
- Store this banana bread in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.
Tatiana
Just made this for my in-laws. They loved it! They only wish they could get the ingredients in El Salvador. Thanks Erin!
Erin Carter
I'm so glad they liked it!!!
Tatiana
As an update, this has become a bit of a new ‘go to’ and I typically rarely bake anything. 🙂