This Sugar-Free Banana Bread is naturally sweetened with ripe bananas and date syrup-no refined sugar needed! It's soft, moist, and perfectly sweet, making it ideal for breakfast, snack time, or even dessert. No added sugar. No guilt. Just wholesome goodness in every slice.
This is my go-to easy banana bread recipe-one I've been making for years and know like the back of my hand.
Anytime I've got spotty bananas on the counter, this is the first recipe that comes to mind. It's also a staple in my freezer-I always have a loaf or two ready to go!
So what makes this recipe different from all the other banana bread recipes out there? We use the natural sweetness of the bananas and date syrup instead of refined sugar.
My kids love this recipe, and I don't feel bad for serving this banana bread up for breakfast since there is no added sugar.
Looking for more ways to use frozen bananas? Check out my Strawberry Smoothie Bowl, Strawberry Blackberry Protein Smoothie, and Banana Blackberry Oatmeal Muffins for even more naturally sweet, nourishing ideas!
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Why You'll Love This Recipe
- Not overly sweet, allowing the banana flavor to shine through.
- Freezes wonderfully
- Delicious banana flavor
- A great way to use up your frozen bananas
- Dense, but still tender and soft
Ingredients and Substitutions
Here is a visual overview of the Sugar-Free Banana Bread Ingredients. Scroll to the recipe at the bottom for quantities.
- Banana - The riper, the better. Brown and spotty bananas are naturally sweeter and help keep the bread moist.
- Date Syrup - Date syrup is made from 100% dates-no added sugar, no additives. The natural sugars in dates provide a rich sweetness that tastes closer to caramel or brown sugar than plain white sugar.
- Pecans - They add a sweet, buttery flavor that pairs perfectly with banana bread. For a tasty variation, try swapping them with walnuts for an earthy flavor and satisfying crunch.
- Flour - Use my Gluten-Free Flour Blend to make this bread gluten-free.
- Butter - Swap out butter for avocado oil, Greek yogurt, or apple sauce for a butter-free version.
- Eggs - Try this Vegan Banana Bread Recipe, or make flax eggs by mixing 2 tablespoons of ground flax with 6 tablespoons of water.
- Baking Soda - Give the banana bread some lift.
- Salt - For flavor!
See recipe card for quantities.
Banana Bread Variations
- Banana bread flour options: You can use all-purpose flour, whole wheat flour, or oat flour for basic baking needs. For a gluten-free option, try almond flour or a 1:1 gluten-free base.
- Paleo Banana Bread: Swap out AP flour for almond flour and use avocado oil instead of butter.
- Vegan Banana Bread: Replace eggs with flax eggs and use avocado oil instead of butter.
- Mix-ins: Mix in chopped pecans, walnuts, or chocolate chips (sugar-free, if needed)
- Spices: Add a dash of cinnamon, nutmeg, or pumpkin pie spice for a tasty addition.
Step-By-Step Instructions
This sugar-free banana loaf comes together in one bowl with simple, wholesome ingredients. Follow along as we show you how to make banana bread from scratch.
Step 1. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
Step 2. Mix the wet ingredients: In a separate bowl, whisk together the date syrup and softened butter until everything is combined.
Step 3. Add in the eggs and mashed banana.
Step 4. Whisk well until everything is combined.
Step 5. Fold in the dry ingredients. Gently fold the dry ingredients into the wet using a rubber spatula. Mix just until combined-be careful not to overmix, or the bread may turn out dense.
Step 6. Chopped Pecans. Fold in the chopped pecans with a rubber spatula.
Step 7. Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal. Pour the batter into your prepared loaf pan and smooth the top.
Step 8. Baking the banana bread. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and serve: Let the banana bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Chef Tips
- Use very ripe bananas. The darker the spots, the sweeter the banana, and the better the flavor.
- Freeze your bananas. Don't throw over-ripe bananas away! Pop them in the freezer so you can make banana bread.
- Let it cool. This sugarless banana bread needs to cool completely before slicing into it. Trust me, it's worth the wait!
- Freeze it. Cool the banana bread down to room temperature, then transfer to a ziplock bag and freeze for later.
Recipe FAQ's
Yes, freezing overripe bananas is a great way to save them for baking later. Here is how to use them:
1. Thaw first - Let the bananas thaw at room temperature or microwave them for 1-2 minutes.
2. Drain excess liquid - Once thawed, bananas will release liquid. You can mash them with the liquid for extra moisture or drain some off if you prefer a firmer loaf.
3. Mash as usual - Proceed with your recipe as if you were using fresh bananas.
Here are some banana bread mix-ins for flavor and texture:
- Chocolate chips (semi-sweet or dark)
- Chopped walnuts
- Raisins
- Cinnamon or pumpkin pie spice
This banana bread is made with ripe bananas and date syrup, eliminating the refined sugar commonly found in most banana breads.
Here are some reasons why this might happen:
1. Too much flour - Spoon and level your measuring cup so you don't overmeasure your flour.
2. Not enough bananas - Bananas add moisture. If you used underripe bananas or not enough, the texture can suffer.
3. Too little fat - Fat from butter, oil, or eggs helps keep the bread moist.
4. Overmixing - Stirring too much can make the bread dense and dry. Mix just until combined.
Try These Healthy Baking Recipes Next
If you tried this Banana Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Sugar Free Banana Bread Recipe
Equipment
Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup date syrup
- 6 tablespoons butter
- 2 eggs
- 3 mashed bananas
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: In a large bowl, whisk together the date syrup and softened butter. Add the mashed bananas and eggs, and mix until smooth.
- Combine: Fold the dry ingredients into the wet using a rubber spatula. Mix just until combined-don't overmix. Gently fold in the chopped pecans.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Use ripe bananas: The darker the peel, the sweeter and the more pronounced the banana flavor.
- Add-ins: Feel free to use chocolate chips, chopped nuts, raisins, or spices (cinnamon or pumpkin spice).
- Gluten-Free: Swap out the flour for almond flour or a 1:1 gluten-free flour blend.
- Storage: Store at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Jane says
This has become our favorite banana bread. It's easy to make it glutenfree and dairyfree for those who need it. And no refined sugar! Thanks for a great recipe!
Mike Cleavenger says
Thanks Jane! It's nice to have a healthy banana bread recipe in your back pocket.