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Sugar Free Banana Bread

Sugar free banana bread made with very ripe bananas for natural sweetness, producing a golden loaf with a moist, tender crumb. No added sugar—simply mix, bake until deeply golden, and cool completely for clean slices.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 4 very ripe bananas Mash until smooth; extra-ripe bananas add maximum natural sweetness.
Eggs
  • 2 large eggs
Coconut oil
  • 1.25 tbsp coconut oil Melted until pourable.
Vanilla extract
  • 1 tsp vanilla extract
Flour
  • 1.5 cup all-purpose or whole wheat flour Use either all-purpose or whole wheat.
Baking soda
  • 1 tsp baking soda
Cinnamon
  • 0.5 tsp cinnamon
Salt
  • 0.25 tsp salt
Unsweetened applesauce
  • 0.25 cup unsweetened applesauce
Optional mix-in
  • 0.25 cup sugar-free chocolate chips or chopped nuts Optional; fold in only if using.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set the pan on a sheet pan for easier handling.
Mix wet ingredients
  1. Whisk mashed bananas, eggs, melted coconut oil, vanilla, and applesauce until smooth and combined. Keep whisking just until no egg streaks remain.
Mix dry ingredients
  1. Fold in flour, baking soda, cinnamon, and salt until just combined. Stop mixing as soon as you no longer see dry flour to avoid a dense loaf.
Add optional mix-ins
  1. Fold in sugar-free chocolate chips or chopped nuts if using. Distribute them evenly without overmixing.
Bake
  1. Pour batter into the prepared pan and smooth the top. Tap the pan lightly once to settle the batter.
Check doneness
  1. Bake for 60–70 minutes until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil for the remaining time.
Cool and slice
  1. Cool completely before slicing, because the bread firms up significantly as it cools. Slice once fully cooled for clean edges and better structure.

Notes

Pro tip: mash bananas thoroughly and use very ripe ones (with lots of brown spots) for the best natural sweetness. Store tightly wrapped at room temperature up to 3 days or refrigerated up to 5 days; freeze sliced or whole for up to 3 months. For a dairy-free option, this recipe already is dairy-free; for a gluten-free swap, use a 1:1 gluten-free flour blend and bake time may vary by 5–10 minutes.