Sugar Free Banana Bread
There's something magical about a warm loaf of banana bread fresh from the oven. This sugar free version is naturally sweet, moist, and perfect for breakfast, snacks, or dessert without the guilt!
Equipment
- Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
Main Ingredients
- 3 very ripe bananas mashed
- 2 cups whole wheat flour or all-purpose flour
- 2 large eggs room temperature
- 1/4 cup melted coconut oil or unsalted butter
- 1/4 cup sugar free sweetener like erythritol or monk fruit
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon optional
Optional Add-Ins
- 1/2 cup chopped walnuts for crunch
- 1/3 cup sugar free chocolate chips for a dessert feel
- 2 tablespoons flaxseeds for extra nutrition
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add eggs, melted coconut oil, vanilla extract, and sugar free sweetener to the mashed bananas. Whisk until well combined.
- In a separate bowl, mix the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
- Fold in any optional add-ins like walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Smooth the top evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For the best flavor, use bananas with lots of brown spots. Be careful not to overmix the batter to keep the bread tender. You can freeze individual slices for up to 3 months!