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
• Chocolate chips (well worth the bump in sugar and calories in my opinion)
Other delicious healthy treats you might like :
- This healthy no added sugar zucchini banana bread
- My healthy no added sugar pumpkin banana bread
- These healthy chocolate chip banana muffins (made with lentils, sweetened only with bananas and chocolate chips, and 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:
- Total Time:
1 hour 20 minutes
12, 3-ounce slices 1x
1 hour 20 minutes
12, 3-ounce slices 1x
- 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)
- 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.
- 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.
- 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
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 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
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:
- Healthy pumpkin banana bread
- A healthy zucchini banana bread with no added sugar
- No-Bake Peanut Butter Cookies (just skip the Kiss!)