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Ultimate Moist Sugar-Free Banana Bread (Naturally Sweetened with Ripe Bananas)

Close-up on a thick slice of moist sugar free banana bread showing a golden-brown crust and visible walnuts.
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Bake this wonderfully moist, sugar-free banana bread that relies on very ripe bananas for natural sweetness. It is a guilt-free treat perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups almond flour (for low carb/keto appeal)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts or pecans (optional mix-in)

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.
  2. In a large bowl, thoroughly mash the ripe bananas until mostly smooth. You want some texture remaining for moisture.
  3. Add the applesauce, melted coconut oil (or butter), eggs, and vanilla extract to the mashed bananas. Whisk until these wet ingredients are well combined.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Make sure the baking soda is evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix the batter.
  6. If using, fold in the chopped nuts.
  7. Pour the batter into your prepared loaf pan and spread it evenly.
  8. Bake for 50 to 60 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • The riper your bananas are (the browner the peel), the sweeter your bread will be, reducing any need for extra sweeteners.
  • For a diabetic friendly dessert option, you can substitute 1/4 cup of the almond flour with 1/4 cup of monk fruit sweetener or erythritol if you prefer a slightly sweeter profile.
  • This recipe uses almond flour, making it a great low carb banana bread option.
  • To keep the loaf extra moist, cover the top loosely with foil for the last 15 minutes of baking if the top starts browning too quickly.

Nutrition

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