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Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened)

Close-up of moist sugar free banana bread loaf with one thick slice cut and resting beside it.
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Bake this wonderfully moist and tender sugar-free banana bread. We rely on very ripe bananas for natural sweetness, making this a guilt-free treat perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 4 very ripe large bananas, mashed well (about 1 1/2 cups)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup melted unsalted butter or coconut oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour or almond flour for a low carb option
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: 1/4 teaspoon monk fruit sweetener or stevia equivalent (if bananas are not extremely ripe)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper. Give yourself kudos for prepping the pan!
  2. In a large bowl, combine the mashed bananas, applesauce, melted butter (or oil), eggs, and vanilla extract. Mix until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. If you are using the optional zero-calorie sweetener, add it here.
  4. Gently add the dry ingredients to the wet ingredients. Mix with a spatula until you have just combined the batter. Do not overmix; a few streaks of flour are fine. If using nuts, fold them in now.
  5. Pour the batter into your prepared loaf pan. Smooth the top gently.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  7. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Savor the aroma while you wait!
  8. Slice and enjoy your delicious, healthy banana bread. You made this!

Notes

  • The riper your bananas are (mostly black skin), the sweeter your bread will be, reducing the need for any extra sweetener.
  • For a diabetic friendly dessert or low carb banana bread, substitute the all-purpose flour with almond flour.
  • This bread stays moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://kitchnkudos.com/sugar-free-banana-bread-moist-recipe/