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Heather's Dish

Heather's Dish

No Sugar Added Banana Bread

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No Sugar Added Banana Bread || HeathersDish.com

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.

No Sugar Added Banana Bread || HeathersDish.com

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.

No Sugar Added Banana Bread || HeathersDish.com

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 || HeathersDish.com

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.

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Comments

  1. Sarah S. says

    January 30, 2023 at 7:44 am

    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!!

    Reply
    • Heather says

      February 27, 2023 at 10:32 pm

      So glad you love it!!!

      Reply
  2. Heather says

    November 3, 2022 at 10:40 am

    Canola and vegetable oil both are made with corn. Olive, coconut, or avacado oils would be great substitutes ☺️

    Reply
    • Heather says

      November 3, 2022 at 4:31 pm

      Those are great options!

      Reply
  3. Faniv says

    April 9, 2022 at 10:18 am

    This is a great recipe for a banana bread that is not sweet. It turned out great. Thank you

    Reply
    • Heather says

      April 24, 2022 at 6:30 am

      I’m so glad you enjoyed it!

      Reply
  4. Liz says

    October 22, 2020 at 10:38 am

    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!

    Reply
  5. Wayne says

    June 28, 2020 at 12:04 pm

    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!

    Reply
  6. Kevin says

    April 8, 2020 at 7:32 pm

    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.

    Reply
    • Heather says

      April 9, 2020 at 8:39 am

      That’s an interesting sub – I’m glad it worked out! Hope you love it!

      Reply
      • Kevin says

        April 9, 2020 at 10:06 am

        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!

        Reply
  7. Carrie says

    March 28, 2020 at 11:31 pm

    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.

    Reply
    • Heather says

      March 29, 2020 at 9:47 pm

      I’m so glad you loved it! Love the addition of walnuts and cinnamon!

      Reply
  8. Mario says

    August 5, 2019 at 6:41 am

    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?

    Reply
    • Heather says

      August 5, 2019 at 6:51 pm

      I’m so glad you loved it! I typically store mine in the fridge in an airtight container.

      Reply
  9. Cheryl Madden says

    August 1, 2019 at 5:31 am

    I usually use apple sauce in desserts that call for any kind of oil.

    Reply
    • Heather says

      August 5, 2019 at 6:52 pm

      That’s a great tip!

      Reply
  10. eastella says

    June 28, 2019 at 3:11 pm

    great for period cramps. high in potassium, low in sugar!

    Reply
  11. Michelle says

    April 5, 2019 at 8:16 pm

    Wondering what I should do if my bananas have been frozen? Do u still put them on a tray and roast them?

    Reply
    • Heather says

      April 11, 2019 at 10:17 am

      Yes ma’am! I do that all the time – you may have to roast them a little longer, but otherwise just bake as normal!

      Reply
  12. Melanie P says

    February 16, 2019 at 2:08 pm

    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! 🙂

    Reply
    • Heather says

      February 19, 2019 at 6:42 am

      Oh yum! I love those changes – that sounds delicious! So glad you loved it 🙂

      Reply
  13. Carole Hodgkiss says

    February 8, 2019 at 5:25 pm

    Calories per slice?

    Reply
    • Heather says

      February 14, 2019 at 10:58 pm

      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!

      Reply
  14. Angelina says

    January 10, 2019 at 9:21 am

    Can I use 1/4 cup coconut oil instead?

    Reply
    • Heather says

      January 10, 2019 at 9:12 pm

      I don’t see why not!

      Reply
  15. Lucy says

    January 7, 2019 at 6:40 am

    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!

    Reply
    • Heather says

      January 7, 2019 at 9:25 pm

      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!

      Reply
  16. Sarah says

    November 24, 2018 at 5:29 pm

    Could I use this in a bread maker?
    Thank you 🙂

    Reply
    • Heather says

      November 25, 2018 at 11:27 pm

      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!

      Reply
  17. Angie says

    October 4, 2018 at 11:56 am

    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!

    Reply
    • Heather says

      October 4, 2018 at 9:02 pm

      Hey Angie! I hope you love this recipe as much as we do!

      Reply
  18. Sarah says

    October 3, 2018 at 11:35 am

    I tried it in mini muffin pans and I added a little cinnamon to the batter!

    Reply
    • Heather says

      October 4, 2018 at 9:03 pm

      Oh yum! Not a thing wrong with that!

      Reply
  19. Thya R. says

    September 18, 2018 at 12:39 pm

    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.

    Reply
    • Heather says

      September 19, 2018 at 10:01 pm

      That’s awesome – thank you for sharing!

      Reply
  20. marie says

    August 5, 2018 at 8:50 am

    do you have to roast the bananas first or could you just mash them up?

    Reply
    • Heather says

      August 8, 2018 at 6:21 am

      You could just mash them up, but since you’re not adding additional sugar the final product may not be as sweet!

      Reply
  21. Yulia says

    June 24, 2018 at 8:20 pm

    Great recipe, thank you! I substituted oil for unsweetened applesauce, otherwise followed your recipe exactly, and results were amazing.

    Reply
    • Heather says

      June 28, 2018 at 9:26 pm

      I’m so glad you loved it! And that’s a great swap – I’ll have to try it with applesauce next time!

      Reply
  22. Vicki says

    June 24, 2018 at 2:12 pm

    Do I need to change any other ingredients or add anything if I want to try this with coconut flour or tapioca flour?

    Reply
    • Heather says

      June 28, 2018 at 9:26 pm

      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!

      Reply
  23. Lisa says

    June 16, 2018 at 7:11 am

    If I only have 4 bananas do I need to reduce any ingredients?

    Reply
  24. Marianna says

    June 13, 2018 at 5:09 am

    I made this recipe like muffins and they taste delicious! thank you so much!

    Reply
    • Heather says

      June 13, 2018 at 9:43 pm

      So glad you love it!

      Reply
    • Lisa says

      June 16, 2018 at 7:13 am

      Im going to try it like this too but i only have 4 bananas, do you think I need to reduce any ingredients?

      Reply
      • Heather says

        June 16, 2018 at 8:24 am

        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.

        Reply
  25. A says

    May 18, 2018 at 2:47 am

    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.

    Reply
    • Heather says

      May 20, 2018 at 9:10 pm

      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)!

      Reply
  26. Nichol Merritt says

    May 9, 2018 at 3:25 pm

    I’m curious what you do with the banana liquid that seeps out while the bananas are roasting?

    Reply
    • Heather says

      May 13, 2018 at 8:54 pm

      I actually just add it in with the bananas to the batter!

      Reply
  27. Simone says

    April 22, 2018 at 9:25 pm

    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.

    Reply
    • Heather says

      April 23, 2018 at 8:03 am

      Yay! I’m so glad you like this recipe! And the raisins are genius – yum!!! Definitely down with the virtual high five!

      Reply
    • Jayne says

      November 16, 2019 at 2:57 am

      Was wondering if this recipe would work with whole wheat flour or oat flour. Would I have to change the amounts?₩

      Reply
      • Heather says

        December 7, 2019 at 3:35 pm

        I would think that the amounts would need to change, although I haven’t tried that yet so I can’t speak to how.

        Reply
  28. Betsy Gilgun says

    March 19, 2018 at 6:32 pm

    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!

    Reply
    • Heather says

      March 20, 2018 at 8:41 am

      I’m so glad you love it and that you now get to enjoy banana bread again!!!! 🙂

      Reply
  29. Tianna says

    March 4, 2018 at 12:23 pm

    I only have a 9x5in pan. Can I / should I increase the recipe?

    Reply
    • Heather says

      March 4, 2018 at 9:52 pm

      I wouldn’t double the recipe, but just reduce the bake time. It’ll make a thinner loaf, but should still taste delicious!

      Reply
  30. Pam says

    February 11, 2018 at 10:41 am

    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!

    Reply
    • Heather says

      February 12, 2018 at 9:50 pm

      I’m so glad you love it – thank you Pam! I hope the peanut butter brought a fun change!

      Reply
  31. Dianne says

    January 8, 2018 at 7:36 am

    Do you have the full nutritional values for the recipe.

    Reply
    • Heather says

      January 8, 2018 at 9:54 pm

      Hey Dianne! I don’t, but it’s usually pretty easy to plug the recipe into an app like MyFitnessPal or Spark People!

      Reply
  32. Gill says

    January 5, 2018 at 11:41 pm

    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 😋

    Reply
    • Heather says

      January 8, 2018 at 9:53 pm

      Sounds so good – I’m so glad you liked it!

      Reply
  33. Melissa says

    December 28, 2017 at 5:49 am

    Delicious recipe!

    Reply
  34. Lenah says

    December 13, 2017 at 2:59 pm

    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?

    Reply
    • Heather says

      December 13, 2017 at 10:44 pm

      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!

      Reply
  35. Courtney says

    November 23, 2017 at 8:56 am

    Did you use medium-size bananas? Also- Do the bananas have to be ripe before going into the oven?

    Reply
    • Heather says

      November 23, 2017 at 9:52 am

      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.

      Reply
  36. Tracy Redfield says

    November 8, 2017 at 8:43 am

    how long do you caramelized banana in oven for

    Reply
    • Heather says

      November 9, 2017 at 10:29 pm

      15-20 minutes 🙂

      Reply
  37. Jeanne says

    October 29, 2017 at 9:22 am

    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

    Reply
    • Heather says

      October 31, 2017 at 8:31 pm

      I’m so glad you love it Jeanne! We love it here too! 🙂

      Reply
  38. Kerstin says

    August 22, 2017 at 1:26 pm

    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.

    Reply
    • Heather says

      August 22, 2017 at 1:28 pm

      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!

      Reply
      • Carole says

        January 16, 2018 at 8:29 pm

        Heather this was the best Banana Bread I have ever made. Love that it doesn’t have any added sugar!

        Reply
        • Heather says

          January 17, 2018 at 9:50 pm

          I’m so glad you like it Carole! It’s a favorite around here too!

          Reply
    • Feleisha says

      September 5, 2017 at 4:40 pm

      I’ve used old fashioned oats. Just put it in a blender until it becomes powdery like flour

      Reply
      • Heather says

        September 6, 2017 at 8:25 pm

        Thanks Feleisha! I hadn’t thought about that!

        Reply
  39. Judee says

    August 18, 2017 at 9:23 pm

    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?

    Reply
    • Heather says

      August 21, 2017 at 9:16 pm

      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!

      Reply
  40. Kerstin Boggs says

    August 15, 2017 at 6:18 pm

    Can you freeze the banana bread? Just curious if I could make a few in a day and freeze some for another time.

    Reply
    • Heather says

      August 17, 2017 at 8:15 pm

      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!

      Reply
  41. Nikki says

    August 8, 2017 at 12:53 pm

    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?

    Reply
    • Heather says

      August 17, 2017 at 8:14 pm

      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!

      Reply
      • Lenore says

        October 8, 2017 at 10:54 am

        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.

        Reply
        • Heather says

          October 8, 2017 at 8:58 pm

          Hey Lenore! You’re so right, it should say baking soda in the response to Nikki. Baking soda is what I use!

          Reply
    • Melissa Conway says

      January 25, 2019 at 7:41 am

      Baking soda is the american equivalent of bicarbonate of soda in england, so thats what you need

      Reply
  42. Emily says

    July 9, 2017 at 1:43 pm

    Great recipe! I added cinnamon and pecans. Loved it!

    Reply
    • Heather says

      July 10, 2017 at 10:31 pm

      Oh yum, that sounds so good!!! Glad you enjoyed the recipe!

      Reply
  43. Megan says

    April 12, 2017 at 12:07 pm

    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!

    Reply
    • Heather says

      April 12, 2017 at 10:10 pm

      I’m so glad you liked it! I like the idea of adding butter – there’s really nothing that matches that amazing flavor!

      Reply
  44. Anastasia says

    March 28, 2017 at 6:47 pm

    I really like this recipe, but i dont have a bread mold for oven 😭😭
    Is it possible to make it in a bread machine?

    Reply
    • Heather says

      March 28, 2017 at 8:46 pm

      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!

      Reply
  45. Steph says

    March 26, 2017 at 5:51 pm

    Absolutely amazing recipe! This one will definitely be added to my personal cook book for later use 🙂

    Reply
  46. Jenny says

    March 16, 2017 at 8:48 pm

    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?

    Reply
    • Heather says

      March 17, 2017 at 6:27 am

      I do mash them – thanks for drawing my attention to that!

      Reply
      • Jenny says

        March 17, 2017 at 12:38 pm

        Thank You!! The bananas are roasting as we speak, so your answer came just in time!

        Reply
  47. Victoriaq says

    March 6, 2017 at 11:48 am

    How do I adjust for high altitude?

    Reply
    • Heather says

      March 6, 2017 at 9:56 pm

      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!

      Reply
      • Faye says

        May 11, 2017 at 9:31 pm

        There’s no baking powder in the above recipe.

        Reply
        • Heather says

          May 11, 2017 at 10:03 pm

          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!

          Reply
  48. Billy McFadden says

    March 4, 2017 at 4:01 pm

    This was probably the best no sugar recipe ever, it turned out great, you the bomb don’t change a thing.

    Reply
    • Heather says

      March 6, 2017 at 9:54 pm

      I’m so glad you liked it Billy! It’s definitely a favorite in our house!

      Reply
  49. Joy says

    February 25, 2017 at 7:44 am

    My mixture was really thick. I added water. Is that correct?

    Reply
    • Heather says

      February 26, 2017 at 10:35 pm

      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!

      Reply
    • Betsy says

      May 6, 2019 at 2:33 pm

      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.

      Reply
  50. Christyna Hawkins says

    February 4, 2017 at 10:26 pm

    Can I use frozen bananas that have been thawed and not roast them?

    Reply
    • Heather says

      February 5, 2017 at 10:44 pm

      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!

      Reply
    • Jen says

      May 2, 2017 at 6:27 pm

      Mine are frozen too. How did it turn out without roasting?

      Reply
  51. Lindsey says

    January 16, 2017 at 8:56 pm

    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!

    Reply
    • Heather says

      January 16, 2017 at 10:42 pm

      Thank you so much for checking in Lindsey! It’s so good to know they worked out, especially being gluten free!!!

      Reply
  52. Corinna says

    January 16, 2017 at 6:01 pm

    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

    Reply
    • Heather says

      January 16, 2017 at 10:41 pm

      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 😉

      Reply
  53. Jennifer says

    December 30, 2016 at 1:05 pm

    Have you tried this with any gluten free flours? I’d love to make it for a brunch I’m hosting soon

    Reply
    • Heather says

      January 1, 2017 at 11:42 pm

      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!

      Reply
  54. Fiona Mckinnon says

    July 17, 2016 at 7:09 pm

    Made it and my very picky eater loves it! Will make again for certain!

    Reply
    • Heather says

      July 17, 2016 at 8:59 pm

      That’s terrific! I too have a very picky eater, so when he loves something it’s kind of magical!

      Reply
  55. Liz Smith says

    May 30, 2016 at 12:20 pm

    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!

    Reply
  56. Odette says

    February 10, 2016 at 6:33 am

    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.

    Reply
    • Heather says

      February 11, 2016 at 7:23 am

      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? 🙁

      Reply
  57. Ellen C. says

    February 4, 2016 at 11:01 am

    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!

    Reply
    • Heather says

      February 7, 2016 at 9:09 pm

      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!

      Reply
      • Shelly says

        May 17, 2017 at 5:29 pm

        Do you know how many carbs would be in a slice?

        Reply
        • Heather says

          May 17, 2017 at 9:59 pm

          Hey Shelly! I don’t know, but you can easily plug the ingredients you use into a nutrition calculator to get that number!

          Reply
  58. Erin says

    January 23, 2016 at 12:34 am

    Super easy and the best banana bread ever! I added a touch of cinnamon and chunks of 86% dark chocolate. Absolutely delicious and addictive!

    Reply
  59. Sham says

    May 8, 2015 at 9:32 am

    Hi…can i replace the flour with 2 cups of self raising flour? wld that work?

    Reply
    • Heather says

      May 8, 2015 at 3:45 pm

      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!

      Reply
  60. Laura says

    June 21, 2014 at 4:51 pm

    I’ve been making them as muffins–can’t keep up with the demand in my house. So good! Thank you!

    Reply
    • Heather says

      June 24, 2014 at 8:21 pm

      I’m so glad you like them Laura! I love the idea of making muffins – YUM!

      Reply
  61. Catherine says

    June 12, 2014 at 7:13 pm

    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.

    Reply
  62. amanda june says

    June 11, 2014 at 9:11 pm

    this sounds great — i think i’ll make it with coconut oil instead of canola/veg oil! 🙂

    Reply
    • Elizabeth V says

      October 14, 2016 at 7:20 pm

      Did the coconut oil work for you okay? Same measurement?

      Reply
      • Heather says

        October 19, 2016 at 9:44 pm

        It did! Same amount!

        Reply
        • Tracy says

          December 13, 2016 at 4:16 pm

          Do you slice the bananas before roasting them?

          Reply
          • Heather says

            December 13, 2016 at 10:09 pm

            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!

  63. Olivia @ Liv Lives Life says

    June 11, 2014 at 8:09 pm

    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? 😉

    Reply
  64. Megan (Braise The Roof) says

    June 11, 2014 at 1:34 pm

    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!

    Reply
  65. Ali says

    June 11, 2014 at 8:32 am

    I think I’m going to make this today! I have some overripe bananas staring at me right now.

    Reply
  66. steph@stephsbitebybite says

    June 11, 2014 at 7:42 am

    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!

    Reply
  67. Debbie says

    June 11, 2014 at 7:11 am

    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.

    Reply
  68. Liz @ I Heart Vegetables says

    June 11, 2014 at 5:37 am

    Yum! I love banana bread, and it would be nice knowing I’m not eating a bunch of extra sugar. Thanks for sharing!

    Reply

Trackbacks

  1. Sugar – We Quit! | says:
    October 22, 2015 at 10:47 pm

    […] Naturally Sweet Banana Bread […]

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  2. Caramelized Banana Oat Muffins says:
    June 26, 2014 at 5:35 am

    […] stood out here: sweet Heather kind of made me obsessed with the caramelized banana thing in her no sugar added banana bread, and my new friend Lisa showed me how to make a really awesome whole wheat muffin that could be […]

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  3. Caramelized Banana Oat Muffins - Pinch of Yum says:
    June 19, 2014 at 11:28 am

    […] stood out here: sweet Heather kind of made me obsessed with the caramelized banana thing in her no sugar added banana bread, and my new friend Lisa showed me how to make a really awesome whole wheat muffin that could be […]

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  4. Dining With Debbie | Roasted Banana and Walnut Bread - Dining With Debbie says:
    June 13, 2014 at 8:05 am

    […] sweet friend Heather from Heather’s Dish recently posted a very similar variation of this same idea.  I told her that I think she and I share a mind meld.  We often are […]

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