Banana bread. I’m not always the fan of bananas in the raw, but if you serve them to me baked in a sugary loaf of goodness I’m all over ’em. Walnuts, topped with raw sugar, slathered with butter kind of love. Y’all know what I mean? It’s a good, GOOD thing.
But in an attempt to keep our family eating healthier I’ve stopped buying sugar. I don’t think sugar is the devil and I still enjoy eating it, but I figure keeping it out of our cupboards, especially in a season laden with fresh sun-sweetened fruit, can’t be a bad thing.
So then what happens when I, yet again, buy like 80 overripe bananas at the store? Banana bread is a great stand-by, but my favorite recipe calls for lots of butter and sugar and a walnut glaze. It’s SO GOOD, and I love it – but it’s not worth waking a toddler up mid-nap and heading to the store to buy a pound of the stuff.
Come to think of it I don’t know if anything is that good. Those naps, y’all, momma needs ’em too.
This banana bread is the result of too many bananas hanging around the house and not enough sugar to make the traditional bread, so I went the way of cutting sugar out altogether and counted on roasting the bananas to really develop the extra sweetness. The flavor is just sweet enough with lots of banana goodness, and since the ingredient list is fairly short I think most people would feel great serving this to their families. I know I feel great about giving my dude banana bread that is sweet and fabulous without the extra sugar!
Y’all enjoy!
NO SUGAR ADDED BANANA BREAD
- 6 (yes, six) over-ripe bananas, peeled and sliced thickly
- 1/4 cup canola or vegetable oil
- 2 whole eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 400. Combine the bananas on a baking sheet lined with parchment paper and roast for 15-20 minutes at 400 until they just start to caramelize. Let them cool completely and then mash before proceeding. Reduce heat to 325. Grease an 8-x 4-inch loaf pan and set aside. In a bowl whisk together the oil, roasted bananas AND THEIR JUICES (literally everything from the pan you roasted the bananas in), eggs and vanilla. Sift in the flour, baking soda and salt and stir to combine. Pour the batter into the prepared pan and bake at 325 for 1 hour, or until a toothpick inserted comes out clean. Let cool completely before slicing.
Thank you for this recipe! I’ve made it 3 or 4 times to share with my 9 month old, and I’ve found a few things that work well for us. This is not to denigrate or depreciate your recipe – without it, I wouldn’t have had anywhere to start.
I had better results with 5 than 6 bananas that had been frozen rather than baked. I found that the baking brought forward some bitterness in my bananas. I also used heavy cream rather than veg/canola oil. I had tried with coconut oil, but that wasn’t quite right. Thawed bananas + heavy cream gave me the best, fluffiest texture.
With these changes, I also subbed half the AP flour with whole wheat to no ill effect, and I bake them as muffins (3 T of batter/liner) and bread interchangeably. I feel great about serving these to my baby for a quick breakfast and consider myself in your debt. Thank you so much!!
So glad you love it!!!
Canola and vegetable oil both are made with corn. Olive, coconut, or avacado oils would be great substitutes ☺️
Those are great options!
This is a great recipe for a banana bread that is not sweet. It turned out great. Thank you
I’m so glad you enjoyed it!
I’ve only got 3 bananas so am going to use a cup of applesauce and white wheat flour – anyone know if I use the same amnt? So happy to find sugar free recipe, thanks!
I only had 2 bananas, so I made 1/3 of the recipe, split the flour between AP and Whole Wheat and made muffins. Cooked for about 15 to 20 minutes and they were great!
Today, I followed the recipe except I replaced baking soda with yeast. I put it in the oven for one hour with the oven temperature at 270. I saw an increase on the banana bread. Right now it still needs time, but I felt I did a good job once I saw the banana bread go up. Thank you for the recipe! I should use your recipe often.
That’s an interesting sub – I’m glad it worked out! Hope you love it!
I ate a slice of the banana bread this morning. It was very good. I also forgot to mention I used 4 bananas instead of 6 bananas because I only had 4 left. I used the MyFitnessPal to calculate the calories of No Sugar Added Banana Bread with a few adjustments. The calorie per slice is 135. Thank you for the recipe Heather!
Just made this and enjoyed it! I am avoiding foods with added sugar this month and was happy to find this recipe. I did add some walnuts and a sprinkle of cinnamon; next time, I’ll try subbing in some whole wheat flour. Thank you for a delicious recipe – I didn’t miss the sugar at all.
I’m so glad you loved it! Love the addition of walnuts and cinnamon!
Just tried the recipe and it was so good! I will make it for my son’s 1st birthday. I am thinking to bake it the day before, what’s the best way to store the banana bread?
I’m so glad you loved it! I typically store mine in the fridge in an airtight container.
I usually use apple sauce in desserts that call for any kind of oil.
That’s a great tip!
great for period cramps. high in potassium, low in sugar!
Wondering what I should do if my bananas have been frozen? Do u still put them on a tray and roast them?
Yes ma’am! I do that all the time – you may have to roast them a little longer, but otherwise just bake as normal!
There’s a reason that this recipe has received so many comments… it’s amazing!!!! I made this with unsweetened applesauce instead of oil, I used 5 bananas, and I added raisins and cinnamon. Wonderful, moist banana bread that’s naturally (but not overly) sweet. Thank you so much for sharing this! It’s a keeper! 🙂
Oh yum! I love those changes – that sounds delicious! So glad you loved it 🙂
Calories per slice?
Hey Carole! I don’ calculate calories per slice, but you can enter all the ingredients/measurements into a database like MyFitnessPal and calculate it there!
Can I use 1/4 cup coconut oil instead?
I don’t see why not!
This is the best banana bread recipe you will find. I’ve used it with a room full of toddlers and our family loves it. I don’t roast the bananas first and still find it sweet enough, but I never use sugar in baking, so our tastes might be used to it. And I love that it packs 6 bananas into one loaf!
Oh yay, I’m so glad you love it! I’ve found that my sensitivity to sugar has grown as I’ve used less and less of it too!
Could I use this in a bread maker?
Thank you 🙂
Hey Sarah! Honestly I don’t know; I haven’t tried the recipe in a bread maker before. If it has a function for quick (non-yeast) breads you could certainly try it! Would love to know how it turns out if you do!
Thank you for this recipe. I’ve recently given up “added sugar”. It’s difficult to find baking recipes that don’t include sugar. Can’t wait to try it! Yum!
Hey Angie! I hope you love this recipe as much as we do!
I tried it in mini muffin pans and I added a little cinnamon to the batter!
Oh yum! Not a thing wrong with that!
This recipe also yields approximately 15 cupcakes. Bake for 25-30 minutes at 325. I used Red Mill Gluten, Dairy, and Wheat free 1:1 baking flour.
That’s awesome – thank you for sharing!
do you have to roast the bananas first or could you just mash them up?
You could just mash them up, but since you’re not adding additional sugar the final product may not be as sweet!
Great recipe, thank you! I substituted oil for unsweetened applesauce, otherwise followed your recipe exactly, and results were amazing.
I’m so glad you loved it! And that’s a great swap – I’ll have to try it with applesauce next time!
Do I need to change any other ingredients or add anything if I want to try this with coconut flour or tapioca flour?
Hey Vicki! Honestly I’m not sure and can’t speak to that since I haven’t tried the recipe with those flours. I’d certainly love to hear how it works out for you though!
If I only have 4 bananas do I need to reduce any ingredients?
I made this recipe like muffins and they taste delicious! thank you so much!
So glad you love it!
Im going to try it like this too but i only have 4 bananas, do you think I need to reduce any ingredients?
If the bananas are particularly small I would add in a tablespoon of milk until the batter reaches a little bit thinner consistency. You may also want to add some stevia or xylitol or honey to add a little more sweetness since you’ll be losing that sweetness you would have gotten from the bananas.
Thank you for this recipe. I definitely want to try it but i have a question. I have lots of lovely medjool dates lying around as its ramadan. How can i incorporate them in to this recipe?. As much as i love baking im not very good at it😯. Thanks for replying.
A great option might be to chop up the dates, toss them with a little all purpose flour, and then fold them into the batter. Then bake it as directed (til done)!
I’m curious what you do with the banana liquid that seeps out while the bananas are roasting?
I actually just add it in with the bananas to the batter!
This was soooo GOOD!!!! Baking the bananas till they caramelize was such a genius move. I made this yesterday and threw a handful of raisins in there, and just now made myself a toasted banana bread and cheese sandwich. I’m in banana heaven. I wish I could high-five you right now.
Yay! I’m so glad you like this recipe! And the raisins are genius – yum!!! Definitely down with the virtual high five!
Was wondering if this recipe would work with whole wheat flour or oat flour. Would I have to change the amounts?₩
I would think that the amounts would need to change, although I haven’t tried that yet so I can’t speak to how.
Heather,
Thank you SOOO much for this recipe! I don’t eat sugar, honey or any sweeteners and it is so hard to find any recipes. This is delicious! I am forever grateful!
I’m so glad you love it and that you now get to enjoy banana bread again!!!! 🙂
I only have a 9x5in pan. Can I / should I increase the recipe?
I wouldn’t double the recipe, but just reduce the bake time. It’ll make a thinner loaf, but should still taste delicious!
I like you have decided to cut back on sugar. I have been in search of recipes that do not include It in the recipe. I can’t tell you how many different recipes I have tried. Unfortunately many were a waste of time and effort. Your banana bread is not one of them. It is wonderful! I have made this many times now. In fact the bananas are getting ready to put in the oven as I write this. I am going to try and add all natural peanut butter to the recipe this time just for a change. I hope it works. If not I will go back to the original. Thank you so much for a wonderful treat!
I’m so glad you love it – thank you Pam! I hope the peanut butter brought a fun change!
Do you have the full nutritional values for the recipe.
Hey Dianne! I don’t, but it’s usually pretty easy to plug the recipe into an app like MyFitnessPal or Spark People!
Hi! So I made this Delicious and Healthy Banana Bread.
I used Oatmeal flour instead. And I add 1/2 cup of Unsweetened Apple sauce.
So moist and Delicious. Yum 😋
Sounds so good – I’m so glad you liked it!
Delicious recipe!
Can I make mini muffins instead of a loaf? Think of it for my toddler. Also if I can what would you recommend the temp and bake time be?
You can! I usually start checking for doneness around 9-12 minutes for mini muffins – just stick a toothpick in them and if it comes out clean they’re done!
Did you use medium-size bananas? Also- Do the bananas have to be ripe before going into the oven?
Hey Courtney! Yes, I use medium size bananas, and they don’t have to be ripe first although I wouldn’t recommend they be green.
how long do you caramelized banana in oven for
15-20 minutes 🙂
Hi Heather, this bread is delicious! Have made it at least a dozen times now, also adding grated walnuts or pecans, and it’s a real winner in our house. Thank you x
I’m so glad you love it Jeanne! We love it here too! 🙂
Has anyone tried using whole wheat flour? I’m just trying to see if I can make this recipe as healthy as possible for my grandpa who’s diabetic.
Hey Kerstin! I don’t know who all has tried that, but I like to sub half the amount of flour with whole wheat pastry flour for recipes like this!
Heather this was the best Banana Bread I have ever made. Love that it doesn’t have any added sugar!
I’m so glad you like it Carole! It’s a favorite around here too!
I’ve used old fashioned oats. Just put it in a blender until it becomes powdery like flour
Thanks Feleisha! I hadn’t thought about that!
I made this and my bread turned out to be too damp cuz I included all the liquid from the caramelization of the banana. Should I reduce to 5 bananas or not include the banana syrup after roasting in the oven?
Hey Judee! I would maybe suggest reducing to 5 bananas because the syrup has a ton of flavor and sweetness in it you won’t want to miss!
Can you freeze the banana bread? Just curious if I could make a few in a day and freeze some for another time.
Honestly I’m not sure, although I would recommend wrapping tightly in plastic wrap, again with foil, and then placing in an large ziploc bag – all to keep freezer burn at bay!
This was a disaster but possibly because ingredients not clear to someone attempting the recipe in England. Is it baking powder or bicarbonate of soda? Is the flour self raising?
Hey Nikki! I’m so sorry to hear it didn’t work out for you 🙁 I used baking powder, and the flour was regular all-purpose flour (not self-rising). I hope that helps!
Hi Heather – you responded to Nikki from England that you used baking powder, but the recipe says “baking soda.” can you clarify please? Thanks – sounds delicious and looking forward to trying.
Hey Lenore! You’re so right, it should say baking soda in the response to Nikki. Baking soda is what I use!
Baking soda is the american equivalent of bicarbonate of soda in england, so thats what you need
Great recipe! I added cinnamon and pecans. Loved it!
Oh yum, that sounds so good!!! Glad you enjoyed the recipe!
I made this last weekend for a party and it was a hit! I’ve been trying to cut adding sugar out of my diet and unfortunately this makes baking a tad difficult. The bread doesn’t have the same crunchy shell that I’ve experienced with sugar laden quick breads, but I loved it anyway.
I did have to make one change because I was out of oil. I used melted coconut oil instead and I added an extra tablespoon because I like my quick breads very moist. It cooked up according to the directions and it was perfectly sweet with the caramelized bananas. This will definitely be on my list to make again!
I’m so glad you liked it! I like the idea of adding butter – there’s really nothing that matches that amazing flavor!
I really like this recipe, but i dont have a bread mold for oven 😭😭
Is it possible to make it in a bread machine?
Hi Anastasia! I can’t say for certain because it has been literally 20 years since I’ve used a bread machine. If it has a function to do quick breads then you could certainly try it with that!
Absolutely amazing recipe! This one will definitely be added to my personal cook book for later use 🙂
After roasting the bananas in thick slices, do you mash them before folding into the other ingredients, or do you leave them as thick slices?
I do mash them – thanks for drawing my attention to that!
Thank You!! The bananas are roasting as we speak, so your answer came just in time!
How do I adjust for high altitude?
I can’t say for certain since I haven’t tested it in high altitudes, but when I lived in Colorado I would decrease the amount of baking powder by half and the amount of flour by 1/4 cup or so in most recipes!
There’s no baking powder in the above recipe.
You’re right, Faye, I didn’t use it in this recipe – just the baking soda! So the only change would be with the flour. Thanks for drawing my attention to that!
This was probably the best no sugar recipe ever, it turned out great, you the bomb don’t change a thing.
I’m so glad you liked it Billy! It’s definitely a favorite in our house!
My mixture was really thick. I added water. Is that correct?
Hey Joy! I’m sure at this point you’ve baked it and it probably turned out fine! Mine was very thick too; I usually spread it into the pan. I hope that helps!
This happened to me as well. I was thrown off by the term “pour the batter” in the recipe because my grandmother’s (sugar laden) version is thin enough to pour. I added a little water and a 1/2 cup of applesauce just in case, but I still had to spoon the batter into the loaf pan. Baking now… Next time, I am going to go back to my grandmother’s method of putting the bananas in a blender to liquify, though I will still bake them and use the liquid too–really brings out the flavor! Blending the bananas to a more liquid form makes her bread insanely moist.
Can I use frozen bananas that have been thawed and not roast them?
That should be fine! The biggest reason for roasting them is to develop the natural sugars a little more, but it will still taste great if you don’t!
Mine are frozen too. How did it turn out without roasting?
I substituted the oil for coconut oil and the flour for Domato brand gluten free flour because it already has xanthian gum included. It worked great! I would use a tad bit less of the gluten free flour though, just a little.
Great recipe!
Thank you so much for checking in Lindsey! It’s so good to know they worked out, especially being gluten free!!!
hello,
I did not prerost the bananas and added some nuts.
The bread took much longer in the oven but tasted delicious after cooling down.
My son liked it too, great school lunch snack. Thanks for the recipe
That’s so good to know the changes you made – sometimes it’s not possible to roast bananas! Plus if a kid likes it you must’ve done a great job 😉
Have you tried this with any gluten free flours? I’d love to make it for a brunch I’m hosting soon
Hey Jennifer! I haven’t – I’m not sure how it work work unless there’s a fool-proof gluten-free all-purpose flour out there. If you experiment and find a good option let me know – I’m sure there are others out there looking for the same answer!
Made it and my very picky eater loves it! Will make again for certain!
That’s terrific! I too have a very picky eater, so when he loves something it’s kind of magical!
Yum! Have a whole bunch of ripe bananas and wanted to try a recipe with no sugar… can’t wait to try these! Might even roast some walnuts or macnuts along side the bananas and through those in as well!
Just tried this recipe, to the tee, took it out of the oven after over an hour and inserted a wooden skewer and the entire thing sank and is still wet in the centre. So disappointing. Such a waste of ingredients.
I’m so sorry Odette – I wish I could help pinpoint what happened! I’ve made this recipe weekly as described and it always works out perfectly, so I’m not sure what needs to be changed? 🙁
Love this banana bread recipe! I’ve been looking for ‘no sugar added’ banana bread and this one tastes wonderful. I would have never thought about roasting the bananas first – brilliant! Since my husband must limit salt as well, I didn’t add the salt. I used whole wheat pastry flour and it all turned out just fine. Thanks so much!
I’m so glad you like it! Definitely a favorite around our house, and I love that I feel good giving it to the kiddos!
Do you know how many carbs would be in a slice?
Hey Shelly! I don’t know, but you can easily plug the ingredients you use into a nutrition calculator to get that number!
Super easy and the best banana bread ever! I added a touch of cinnamon and chunks of 86% dark chocolate. Absolutely delicious and addictive!
Hi…can i replace the flour with 2 cups of self raising flour? wld that work?
To be honest I’m not sure because I’ve never actually baked with self-rising flour. If you try it I’d love to know how it works!
I’ve been making them as muffins–can’t keep up with the demand in my house. So good! Thank you!
I’m so glad you like them Laura! I love the idea of making muffins – YUM!
Sounds so good. I find that once the sugar is removed, we can become accustomed to the more natural sweetners. Now when I eat a dessert, it’s often far too sweet for my liking. But I bet that banana bread is spot on.
this sounds great — i think i’ll make it with coconut oil instead of canola/veg oil! 🙂
Did the coconut oil work for you okay? Same measurement?
It did! Same amount!
Do you slice the bananas before roasting them?
I just cut them into chunks, maybe about 2 inches long apiece. But I have also roasted sliced bananas, and the only change is that the roasting time is less!
This looks SO good! I’m with you – raw bananas make me sick, but banana bread? Yes, please! I love no added sugar aspect too…more room for indulgence? 😉
This bread is gorgeous. I love a good banana bread! I’m with you on trying to avoid added sugars, too – there’s no point when there are so many fruits in season!
I think I’m going to make this today! I have some overripe bananas staring at me right now.
Oh banana bread is one of my favs, but yeah, totally not in to all the extra sugar [plus I’m trying to limit how much sugar I give the babe] so this is PERFECT!
I really think we are in a mind meld. I made roasted banana bread YESTERDAY! Ours is all gone….gave away a bunch to keep myself from gorging on it. Yours looks delicious.
Yum! I love banana bread, and it would be nice knowing I’m not eating a bunch of extra sugar. Thanks for sharing!