Healthy No Added Sugar Banana Bread

The best ever healthy No Added Sugar Banana Bread, bursting with banana flavor and is made with no refined sugar, just healthy, real food ingredients. It’s also dairy-free and has just 150 calories and 6 grams of sugar per slice. Enjoy it plain or add some mix-ins: walnuts, pecans, raisins, or my favorite, chocolate chips!

Everyone should have a healthy banana bread recipe in their back pocket–if for no other reason than to put those slightly imperfect bananas your kids won’t touch to use, or to clear out the abundance of overripe bananas hiding in the back of the freezer.

I’ve been making a version of this No Added Sugar Banana Bread for years. In fact, I’ve been making it so long my original recipe lives on a completely different blog that I ever-so-gradually abandoned after having our first baby. Hah! 

Well, I recently revamped the recipe — streamlined a few steps, adjusted the leavening, tweaked the sweetness — and let me tell you, this is by far the best version yet!

Behold, Healthy No Added Sugar Banana Bread. Here it’s pictured with walnuts because… God forbid I put a No Added Sugar Banana Bread on the internet with chocolate chips. 🤯

If I’m being real though, those walnuts are usually semi-sweet chocolate chips. Sure that sort of negates the ‘no added sugar’ aspect but chocolate chip mix-ins are just how we roll around here. Even with chocolate chips this banana bread still has way less added sugar than most banana bread recipes out there. 

overhead photo of a loaf of healthy no added sugar banana bread with two slices cut

Is banana bread without added sugar still sweet? 

It is! The key is using enough overly-ripe bananas. Overripe bananas actually have more fructose (sugar) than the lesser ripe ones we all love to eat which makes them perfect for baking. 

overhead shot of sliced banana bread loaf on marble background with blue napkin

Ingredients for Healthy No Added Sugar Pumpkin Banana Bread

  • Mashed overripe bananas: The browner the better. Fresh, or frozen and defrosted both work! More on using frozen bananas below. 
  • Eggs: Regular ol’ large eggs are best. I’ve not tried this recipe with flax “egg” or other egg alternatives, so let me know if you do! 
  • Oil: I prefer to use a neutral- to light-flavored oil like avocado oil or melted coconut oil.
  • Vanilla or Banana Extract: I’ve only used vanilla extract but if you want to elevate the banana flavor, you can substitute the vanilla for banana extract. 
  • Flour: This recipe calls for white whole wheat flour but I’ve also made it using 1 cup all-purpose flour + ¾ cup whole wheat flour and it turned out great! 
  • Leaveners: A mix of baking powder and baking soda give this quickbread its rise. I used mostly baking powder since there is not a whole lot of acidity to counteract the alkalinity of baking soda. 
  • Kosher Salt: I use kosher salt in all of my recipes, but table salt or sea salt would also work. Since table salt is much finer than kosher salt or sea salt, I’d recommend reducing the amount of table salt just a smidge.

Frequently asked questions

Can I use frozen bananas?

Yes, absolutely! In fact, I rarely have 7-8 overripe bananas at the same time so I typically use ones that I’ve frozen over the course of several weeks.

To freeze bananas, place peeled bananas in an airtight freezer bag and remove as much air as possible before freezing. Frozen bananas can last up to 6 months, maybe longer. 

To make banana bread with frozen bananas, let them defrost completely in a freezer bag or bowl and come to room temperature before mashing (with the liquid). This is incredibly important. Your bread won’t cook through if the batter is cold.

What are the best mix-ins for healthy banana bread?

Some of my favorite mix-ins include: 
• Nuts, especially walnuts or pecans 
• Raisins
• Chocolate chips (well worth the bump in sugar and calories in my opinion)

Other delicious healthy treats you might like :

close up photo of a loaf of healthy banana bread with walnuts on marble background with a blue napkin

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Healthy No Added Sugar Banana Bread

This Healthy No Added Sugar Banana Bread is bursting with banana flavor and is made with no refined sugar. Dairy-free and just 5 grams of sugar per slice.

  • Prep Time:
    15 minutes
  • Total Time:
    1 hour 20 minutes
  • Makes:
    12, 3-ounce slices 1x
  • Prep Time:
    15 minutes
  • Total Time:
    1 hour 20 minutes
  • Makes:
    12, 3-ounce slices 1x
  • Ingredients

    • 500 grams (~17.5 ounces) peeled, overripe bananas (about 2 1/2 cups mashed from about 5-6 medium; see notes)
    • 1/4 cup melted coconut oil or neutral-flavored oil of choice
    • 2 eggs
    • 1 teaspoon vanilla or banana extract
    • 1 ¾ cups white whole wheat flour (see notes) 
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 teaspoon cinnamon
    • ½ cup mix-ins such as chopped walnuts or pecans, raisins, chocolate chips (optional; see notes)


    1. Preheat the oven & prepare the pan(s). Set oven to 325F and lightly grease a 9×5-inch loaf pan, or 3 mini loaf pans. 
    2. Mix the wet ingredients. In a large bowl, combine the bananas, oil, eggs, and vanilla extract and mix with a whisk until well combined. If you have a food scale, you can skip the mashing! Weigh your bananas,  then combine with the wet ingredients in a blender and puree until smooth. 
    3. Add the dry ingredients. Add the  flour, baking soda, baking powder, salt, cinnamon, and any mix-ins; stir just until combined. Pour batter into your prepared loaf pan(s).
    4. Bake and cool. Bake for 60 to 75 minutes for a large loaf (35-40 minutes for mini loaves) or until a toothpick inserted into the center comes out completely clean. Allow the bread cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool another 15-20 minutes before slicing.  


    Favorite Equipment

    Ingredient Notes

    • Bananas: The browner the better. Fresh, or frozen/defrosted both work. If using frozen, bananas need to be defrosted and at room temperature or your bread will be undercooked in the center. Also, be sure to retain and incorporate the liquid from the defrosted bananas.
    • Flour: If you don’t have white whole wheat flour you can also use a combination of 1 cup all-purpose + ¾ cup whole wheat flour
    • Mix-ins: Mix-ins generally increase baking time. If adding, expect your loaf to take closer to 70-75 minutes to bake. Chocolate chips contain added sugar so, if you choose to add them, your bread will have some added sugar, but still far less than the average loaf.

    Ingredient Prep

    • Mash the bananas; refrigerate up to 2 days 
    • Measure your dry ingredients; okay to combine pumpkin spice blend, baking powder, baking soda, and salt in one bowl

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and dollop of oil; whisk ingredients together, stir in flour and mix-ins
    • Little Kids: Peel and mash the bananas, measure ingredients; pour batter into the pan
    • Big Kids: All of the above

    Nutrition Notes

    Nutrition info based on 1, 3-ounce slice made with melted coconut oil; mix-ins not included.


    • Serving Size: 1, 3-ounce slice
    • Calories: 150
    • Sugar: 6 g
    • Sodium: 105 mg
    • Fat: 6 g
    • Saturated Fat: 4 g
    • Unsaturated Fat: 2 g
    • Trans Fat: 0 g
    • Carbohydrates: 22 g
    • Fiber: 3 g
    • Protein: 4 g
    • Cholesterol: 31 mg

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    If you make this No Added Sugar Banana Bread please leave a comment and/or give this recipe a rating! Ratings and comments help other busy parents and families discover this recipe. Plus I love to hear from you and always do my best to respond to each and every comment.

    Oh and if you do make this recipe, don’t forget to snap a photo and tag me on Instagram so I can share it with our community!

    Want more recipes with no added sugar?

    Here are a few more of our favorites:

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    close up photo of a loaf of healthy banana bread with walnuts with title text overlay

    Author: Elle Penner M.P.H., R.D.

    I'm Elle, Registered Dietitian and minimalism-obsessed mama with a thing for simplifying, particularly when it comes to clutter, calendars, and family meals. Favorite things include carbs, cooking, kid-free workouts, and high-waisted yoga pants.

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    • 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 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.

    • 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!

    • 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)

    • 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

      • 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.

    • 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.

      • 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!

    • 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.

    • 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.

    • 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!

    • 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!

    • 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.

      • 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 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 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! 🙂

        • 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. 🙂

    • 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.