Sugar Free Banana Bread Recipe

Whole banana bread loaf on a wooden cutting board with two slices placed in front, showing the moist texture and golden-brown crust.

5 from 1 vote

Sugar Free Banana Bread Recipe

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.

Prep Time10

Cook Time50

Total Time1

Course: Baking

Cuisine: American

Servings: slices

Calories: 190kcal

Author: Mike Cleavenger

Equipment

Loaf Pan

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.

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