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.
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.
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
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.
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 :
- Got an air fryer? Make this Healthy Air Fryer Banana Bread next!
- During the summer months, we love this healthy no added sugar zucchini banana bread.
- And for fall, healthy no added sugar pumpkin banana bread
- These healthy chocolate chip banana muffins are also amazing. They’re made with lentils, sweetened only with bananas and chocolate chips, and are a huge hit with the kids!
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
15 minutes
1 hour 20 minutes
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)
Instructions
- 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.
- 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.
- 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).
- 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.
Notes
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.
Nutrition
- 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
Similar Recipes
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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.
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Want more recipes with no added sugar?
Here are a few more of our favorites:
- Healthy pumpkin banana bread
- A healthy zucchini banana bread with no added sugar
- No-Bake Peanut Butter Cookies (just skip the Kiss!)
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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. 🙂
Yay! So glad you loved 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.