• Yummy recipe! My toddler loves it and I don’t feel bad serving it up with breakfast since there’s no added sugar! I ended up using all whole wheat flour, and it was a little dry but the flavor was still great. Next time I’ll make sure to have some of the recommended flour on hand – this is one recipe I’ll be coming back to again and again!

  
  
  
  
  
  

  • Yay! Glad it’s a hit!

• My grandmother made a Hawaiian banana bread for us when we were growing up that had crushed pineapple in it. It also had 2 cups of sugar! I’d sure like the flavor of her bread without all the sugar. If I wanted to add some crushed pineapple to this recipe, how else would I need to tweak it?

  • Hi Melissa! I’m not sure — that would be a totally different recipe, but you could try substituting some crushed pineapple for the banana by weight. Good luck! 🍍

• I used 120 grams of whole wheat flour and 90 grams of all-purpose flour instead of white whole wheat flour. Also, pecans used as the mix-in. The bananas were a little past “ripe”,not extremely over-ripe and the banana bread is still sweet. It’s hard to judge this banana bread against all others, but this will be my go-to recipe in the future.

• I have never left a review on a recipe and I am always cooking with online recipes. This banana bread is amazing, and the best part is NO ADDED SUGAR! My family recent cut processed sugar completely from our diet, and it’s been hard to find treats we like. This bread is delicious! Haha my 2 year old calls it “Muffin Bread” which is about the best compliment that could be given.

  Made just as directed…twice this week already 🙂

  Thank you!

  
  
  
  
  
  

  • Muffin bread FTW! Thanks for taking the time to leave a review, Megan! So glad it’s become a family favorite.

• Can this be made using entirely all purpose flour? Thanks.

  • Yes, I just did this week as we were out of whole wheat! Works perfectly. 🤗

• Can you use the recipe to make banana muffins too? Figured muffins are easier to layout on the dessert table at kids parties.

• Love this healthy option. I have a cinnamon allergy, so I replaced the cinnamon with allspice and it tasted great.

  • I’ll have to try it with allspice! Yum!

• Perfectly moist, not overly sweet, simply delicious!

  
  
  
  
  
  

• This is the best banana bread recipe possibly EVER. It’s fool proof, so easy, great ingredients, and no added sugar. You can’t go wrong. Thank you for creating and sharing this!

  
  
  
  
  
  

• Really good taste, as well as flavorful and moist. Thank you 💛

  
  
  
  
  
  

  • So glad you loved it, Monica! Thanks for the review. 🥰

• Can this be made with almond or oat flour?

  • Hi Missy,
    I’ve never tried it with alternative flours by would love to know how it turns out if you do!
    Elle

  • Hi Missy
    Did you try it with almond flour?

• Excellent banana bread! My kids love it! Thank you!

  
  
  
  
  
  

• Perfect!

  
  
  
  
  
  

• I made this tonight for the first time and it came out perfect. Browsed many recipes online for one with no added sugar and no sugar substitutes. Hoping this will help add some weight to my toddler who is struggling to gain. I swapped out the coconut oil for peanut butter and it tastes delicious!

  
  
  
  
  
  

• I’ve made this recipe so many times and it’s always delicious! My favourite is dark chocolate chips and cherry, banana bread:)

  
  
  
  
  
  

  • I’m SO thrilled you love it! The cherry addition sounds delicious. Thanks for taking the time to leave a review! 🥰

• I’m not a Baker and most of the simplest baking projects have failed. This was super easy, extremely moist and delicious. I folded in semi sweet chocolate chips and some oats. Gave some to my neighbour and even they wanted the recipe! Would defo try other recipes! Thank you!!

  
  
  
  
  
  

• Thank you for the recipe! I added two spoons of raspberry jam and walnuts and used 50/50 whole wheat and all-purpose flour. My husband and I really enjoyed this moist and flavorful bread. I was looking for a go-to banana bread recipe and I think I’ve found one 🙂

  
  
  
  
  
  

• Thankyou for the recipe. I enjoyed every stage, from licking the leftover batter, inhaling the heavenly smell as it baked and last but not least, eating it. Moist and sweet.

  I followed your recipe but did not add the mix ins, vanilla/banana extract and just did all wholemeal plain flour (not much of selection at Aussie supermarkets)

  
  
  
  
  
  

• Insanely good, thank you!!!

• This is seriously so good! We don’t eat a lot of added sugars in our house, so we like things a little less sweet in general. My husband added some honey on his and he said it was like eating a dessert! I’m good with just butter and it’s plenty sweet for me! Our 5 year old even thanked me for making this! Thank you for this recipe, it’ll be a staple in our household!

  
  
  
  
  
  

• Wanted to start baking and started looking for no refined sugar banana breads and this is SO delish!! First thing I’ve ever baked myself and I added some raspberries that add some extra sweetness and moisture!! So easy to make as a beginner as well, planning on adding apple instead of raspberries tomorrow as I have enough bananas to make it again!! I keep going back for more and have already eaten almost half of it myself as well as others!!

  
  
  
  
  
  

• This is THE BEST, true no sugar-added banana bread! I make this at least twice a month, and it freezes/thaws really well! My toddler could eat this at every meal. Plenty sweet without added sweetener. Love making banana bread French toast for some added protein.

  
  
  
  
  
  

• Thanks so much for the recipe! You inspired me! I made a few tweaks to use what I had on hand, and it ended up sugar-free, vegan, moist and delicious 😋

  For the flour I subbed 1cup bread flour and3/4 cup whole wheat flour.
  I substituted 2tablespoons flax meal mixed with 6 tablespoons coconut milk for the egg.
  I added 1/2cup unsweetened coconut flakes to the batter and baked for one hour. Wonderful! Thanks again

  
  
  
  
  
  

• Looks great!
  Can I replace some of the flour with rolled oats?

  • Hi! I’ve never tested this recipe with rolled oats so I can’t say for sure but you could try adding 1/4 cup rolled oats or substituting oat flour for 1/3-1/2 of the of white whole wheat flour. Let me know how it turns out!

• This is my fav quick banana bread recipe. I use whatever GF flours I have on hand (because of family members with celiac disease) and add pecans and raisins. Perfect every time.
  Thanks!

  
  
  
  
  
  

• I meant to say it was still cooling down in my previous review. Looks very good, I used avocardo oil.

  
  
  
  
  
  

• I made this recipe it smells divine still cooking. I had to convert the temperature to Celsius 180°c Fan bake it was baked in forty fine minutes so perhaps next time I’ll lower the temp.

  
  
  
  
  
  

• I only had 445 grams of banana so I added 2.5 tsp honey and 1.5 oz of milk and I omitted the cinnamon and reduced the baking powder to 1 tsp accidentally and OMG! I have had banana bread that I thought was good in the past but it had so much sugar and doesn’t align with my current health goals. This, as modified above, has around a gram of sugar per muffin, as much as my store bought whole wheat bread does per slice! I will be making this recipe regularly from now on and will be trying other recipes on this site. There are so many low sugar recipes out there that add artificial sweeteners and bizarre ingredients (e.g. tapioca starch). I was so grateful to find a down to earth, real food recipe that tastes great. Thank you so much for creating and posting this recipe.

  
  
  
  
  
  

• good recipe

  
  
  
  
  
  

  • I made this recipe once. I love that it is healthier with the whole wheat flour and the no added sugars, but it wasn’t sweet enough for us. I am considering either adding more bananas to my next one or 1/4 – 1/2 cup sugar, it will still be less than the 1 cup of sugar than my recipe book calls for.

    If you have any ideas to make it just a tad bit sweeter please let me know!

    • Hi Kristina! Our kids love it with chocolate chips mixed in, but you could also try adding a little sugar too! Honey or maple syrup might make the batter too wet but you could try those as well. Hope you love it next time around!

• Absolutely delicious and my 11 month old loves it, too!

• Only had 400g mashed bananas. Added 100g date purée. Used 1 cup gluten free flour and 3/4 cup almond flour. Absolutely delicious. Feel good about not adding sugar…although the dates probably up the sugar content. Made into 12 muffins for easy grab and go! Thanks for the recipe!

  
  
  
  
  
  

• I made this three times over the last week and was an absolute hit everytime! Absolutely delicious. Requires a bit of time but the results is 100% worth it. This is officially my favourite recipe ever.

  
  
  
  
  
  

• Really good, and apparently extremely difficult to completely screw up. Here’s why:
  I had 7 medium to large bananas in the freezer waiting to be made into bread, so was happy to find a (no sugar added!) banana bread recipe that called for close to the amount I had sitting around taking up space. I used them all, and guesstimated the amounts of the other ingredients as a result, while at the same time intentionally altering it a bit for more fiber and nutrients by using less flour and subbing in some wheat germ and flax meal to make up the difference in what I thought might be needed with the extra bananas, subbing out 3/4 of the oil for full fat yogurt, and adding one more egg to add liquid for the additional dry ingredient amounts. While combining the dry ingredients I accidentally reversed the amounts of baking soda and baking powder. Not wanting to dump the whole thing, I Googled what to do if you do that and learned that it would turn out overly risen and tasting pretty awful and soapy, and that I should add more of the other ingredients to balance it all out. So I pulled a few handfuls of sliced, peeled bananas that I also had in the freezer for smoothie making (guessing they were the equivalent of about 3 bananas) and tossed them in the micro to defrost. Tossed them into yet another bowl under the mixer, guesstimated some more flour and a little more salt and about a Tablespoon of oil and mixed those together before adding them to the original botched recipe and blending them with a spatula so it wouldn’t get too tough from blending in the mixer for so long. Then I put them in muffin cups, set the timer for 20 minutes and hoped for the best. They came out completely scrumptious. Thanks SO much for this recipe. I’ve been looking for one for YEARS that didn’t have sugar added. And this one is a total keeper. Wish I could give it more stars.

  
  
  
  
  
  

• Please add gramms and ml to your recipes. Most ppl in the world are on the metric system!
  Many thanks 🙌🏻
  S.

• This recipe was so good! I only had 3 bananas so I added in some unsweetened applesauce in place of the rest of the bananas and it turned out really well. So glad to find a completely sugar free recipe without honey or something else added in.

  
  
  
  
  
  

  • So glad you loved it, Sara! Glad the applesauce substitution worked out. 🤗

• Thank you so much, I have been looking for a no added sugar banana bread for a long time. I have used home made date paste in banana bread in the past but will use this recipe from now on. This is perfection!

  
  
  
  
  
  

  • Glad you loved it, Donna! Thanks for the feedback. 🤗

• Wow! This recipe has been my saving Grace while trying to eat better and consume no added sugar. The bananas provide the perfect sweetness needed and it is perfectly moist! It is SO satisfying. Thank you for this recipe!

  
  
  
  
  
  

  • Thanks for the 5-star review, Jenn! Glad you love it. 🙂

• Will this work using regular all-purpose flour? If so, do I double the amount of flour if using all all-purpose flour? Thank you!

  • Hi! I would use the same amount of flour. Maybe a smidge more (2-4 tablespoons) if it seems really wet.

• This sounds amazing!
  How can you convert this into a high altitude recipe for over 6000 ft?

  • Hi! I’m not experienced with high elevation baking, but I’m sure Google has some good resources for adapting baked goods and quickbreads. Good luck!

• I’ve made this numerous times for my son since he started BLW. He LOVES it and anyone who tries always asks for the recipe. So easy and so yummy!

  
  
  
  
  
  

  • Hi Felicia! So glad your little guy loves it. Thanks for sharing the recipe, and for taking the time to leave a review.🥰

• Second time ever making banana bread. I saw this recipe and had super ripped frozen bananas and wanted to give it a try. I couldn’t believe this recipe had no sugar or any sweeteners. It came out so perfect. I brought it into work and received unbelievable compliments. Whole loaf gone instantly. I used regular and whole wheat flour. Lots of cinnamon (didn’t measure) and sun flour oil. Will absolutely try again.

• Yes girl! I have been combing the internet for over 20 minutes. This is the first non-sugar recipe that does not use a sugar substitute. Perhaps the only non-sugar or non-sugar substitute recipe online. I was getting angry. Thank you for the relief. Also, linking different kid friendly recipes is extremely helpful. You have just inspired me from almost spending this rainy day in the kitchen, to actually spending this rainy day in the kitchen. Also, there is no butter in your recipes. Thank you for your time spent producing these recipes and making a page.

  
  
  
  
  
  

  • I’m so glad this recipe fits the bill! Hope you loved it!

• I used about 2/3-3/4 of the 1/4 cup of avocado oil called for in the recipe, and I replaced the eggs with an equivalent amount of Follow Your Heart Vegan Eggs. It looked so gross I didn’t expect much, and I used an emulsion blender on the wet ingredients to get rid of the “egg” lumps, but the bread turned out fine. I think I could have used an extra banana for flavor and sweetness, but it has a really nice texture. Once I knew what to expect, it became sort of addictive.

• Amazing! I had to use five bananas since we did not have seven, it made it a little less sweet but it is still Devine. It’s so good especially after sitting in the fridge for a few days since it lets the flavors develop more so it becomes sweeter and has a more distinct taste of cinnamon

  
  
  
  
  
  

• I tried the banana bread I baked yesterday following your recipe from accordingtoelle.com and it’s a bit dry inside, but oily outside. Have you tried substituting some parts of oil with greek yogurt or adding greek yogurt to the recipe?

• Hi! I have tried your other no sugar banana bread recipe earlier and I’m wondering if I can substitute some of the oil with Greek yogurt since I find the loaf a bit oily. What is the difference with using baking powder + baking soda and baking soda only? Thanks.

  • Hi Katrine! If you found it a bit oily I would just reduce the oil by 1 tablespoon. Also, make sure you’re measuring your bananas either by weight or volume rather than tossing a bunch in! After retesting the baking soda and powder recently, I updated this recipe to include baking powder. I think it yields a slightly more crumby bread. Hope that helps! 🙂

    • Hi Elle, this is the recipe that I followed https://www.accordingtoelle.com/no-added-sugar-banana-bread/. Are you pertaining to this receipe that has been updated? I just checked it now and it is still the same. Thank you also for the tip with regards to the oil. I will try it next time. 🙂

    • Thanks for the help! With regards to the baking powder and soda question, I just checked the recipes and it seems like they haven’t been updated.

      • Ah, you’re right! I got my recipes confused. My healthy banana muffins only use baking soda. I actually prefer this version with both baking soda and powder. It gives the bread a more crumby texture and lift. 🙂

        • Oh, I see! I will try it today. Thank you so much! 🙂

        • I only have canola and olive oil can I use one of these

        • Hi Cynthia! Canola would work great. It’s what I use if I’m out of coconut oil. Enjoy!

• My husband is diabetic and gluten intolerant (celiac) with crohn’s. Sweet Freedom Bakery in Bryn Mawr PA just closed……..Looking for a few baking recipes that could work for his sweet tooth. I will start with Breakfast breads and cookies.

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