Banana Bread Recipe No Sugar

I absolutely love whipping up a batch of homemade treats, and this banana bread recipe no sugar is a true gem in my kitchen. The aroma of warm cardamom and sweet bananas filling the house is simply irresistible, promising a comforting slice every time. It’s a wonderfully wholesome way to enjoy something delicious without any added refined sugars, perfect for families seeking healthier snack options or a delightful breakfast.

What You’ll Need for Delicious Banana Bread No Sugar

Gathering the right ingredients is the first step to a truly moist and flavorful banana bread. We’re focusing on natural sweetness and a rich texture, perfect for healthy eating without sacrificing taste.

• All-purpose flour: 250 g (2 cups). Provides the main structure for your loaf.
• Baking powder & baking soda: 10 g (2 teaspoons) baking powder, 5 g (1 teaspoon) baking soda. These are crucial for a good rise and tender crumb. Ensure your baking soda is fresh for best results.
• Ground cardamom: 3 g (0.5 teaspoon) for batter, 2 g (0.5 teaspoon) for ribbon, 2 g (0.5 teaspoon) for dusting. This warm spice adds a unique, fragrant depth. You could also use cinnamon if you prefer a different spice profile.
• Fine sea salt: 2 g (0.25 teaspoon) for batter, pinch for ribbon. Balances the sweetness and enhances all the flavors.
• Ripe bananas: 3 large (approx. 350-400 g / 1.5 cups), mashed. These are the star of our banana bread recipe no sugar, providing all the natural sweetness and moisture. Look for bananas with plenty of brown spots; they’re full of flavor!
• Neutral vegetable oil: 120 ml (0.5 cup). Adds essential moisture and tenderness to the bread. (Or use unsweetened applesauce for an even lighter texture.)
• Large eggs: 2. Bind the ingredients and add richness.
• Plain unsweetened yogurt: 60 ml (0.25 cup). Contributes moisture and a tender crumb. (Sour cream works well too if that’s what’s in your fridge!)
• Alcohol-free vanilla extract: 5 ml (1 teaspoon). Enhances the overall sweet flavor.
• Medjool dates: 100 g (approx. 8-10), pitted for ribbon; 5 g (1 teaspoon), finely chopped for garnish. These naturally sweet, premium ingredients form the core of our spiced date-tahini ribbon, adding incredible depth.
• Hot water: 60 ml (0.25 cup). Helps to soften dates for the ribbon.
• Tahini: 60 g (0.25 cup) for ribbon, small drizzle for garnish. This sesame paste adds a rich, nutty flavor and a luxurious texture to the ribbon and garnish.

Highlight Premium Upgrades

Using organic ripe bananas can genuinely elevate the flavor profile of your banana bread recipe no sugar. For those with dietary needs, a gluten-free all-purpose flour blend can be used, ensuring everyone can enjoy this family-friendly treat.

Budget-Friendly Swaps or Pantry Shortcuts

Don’t let overripe bananas go to waste! Freezing them for later is a fantastic shortcut. Store-brand flour and spices are perfectly fine and won’t compromise the delicious outcome of this easy meal prep recipe.

Seasonal or Freshness Insights for Key Items

Always choose very ripe bananas with brown spots for peak natural sweetness. For the best rise, ensure your baking soda is fresh; I usually test mine by mixing a pinch with a bit of vinegar to see if it fizzes vigorously.

Step-by-Step Method Made Simple: Easy Banana Bread No Sugar

Creating this delicious banana bread recipe no sugar is straightforward, even with the delightful ribbon. Follow these steps for a perfect loaf.

1. Prep Your Pan (5 minutes): Preheat your oven to 175°C (350°F). Lightly grease a 23 cm x 13 cm (‘9-inch x 5-inch’) loaf pan and line it with parchment paper, leaving an overhang on the longer sides. This makes lifting the finished bread out much easier.
2. Combine Dry Ingredients (2 minutes): In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 0.5 teaspoon ground cardamom, and 0.25 teaspoon fine sea salt until well combined and light.
3. Mix Wet Ingredients (3 minutes): In a separate medium bowl, combine the mashed ripe bananas, neutral vegetable oil, eggs, plain unsweetened yogurt, and alcohol-free vanilla extract. Whisk these until they are thoroughly combined and creamy.
4. Fold Batter (1 minute): Pour the wet ingredients into the dry. Mix with a spatula until just combined; do not overmix, as lumps are perfectly fine and lead to a more tender bread. If you overmix, the gluten can develop too much, leading to dry or tough banana bread. Just fold until no dry streaks remain.
5. Prepare Date-Tahini Ribbon (5-7 minutes): In a small food processor or blender, combine the pitted Medjool dates, hot water, tahini, 0.5 teaspoon ground cardamom, and a pinch of fine sea salt. Process until a thick, smooth, spreadable paste forms. If it looks too thick, add a tiny bit more hot water, a teaspoon at a time, until it reaches a ribbon-like consistency.
6. Layer and Swirl (3-5 minutes): Spoon half of the banana bread batter into your prepared loaf pan, spreading it evenly. Dollop about half of the spiced date-tahini mixture over this layer and gently spread it out. Carefully spoon the remaining banana bread batter over the date-tahini layer, covering it. Dollop the remaining spiced date-tahini mixture on top, then use a butter knife or skewer to gently swirl it through the top batter, creating beautiful ribbons and marbling as it looks.
7. Bake (50-65 minutes): Bake for 50-65 minutes, or until a wooden skewer inserted into the center (avoiding a large date-tahini pocket) comes out with moist crumbs, not wet batter. The top should appear golden brown. If it browns too quickly, tent it loosely with aluminum foil for the last 15-20 minutes.
8. Cool (1-2 hours): Remove the pan from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it directly to the wire rack. Cool completely before slicing, at least 1-2 hours, for clean slices and a perfectly set ribbon.

Perfect Occasions and Serving Inspiration for Your Banana Bread

Ideal for quick weeknight desserts, hearty breakfasts, school lunchboxes, or a comforting coffee break treat. This naturally sweet banana bread recipe no sugar fits perfectly into any family’s busy schedule.

Enjoy a slice with a dollop of Greek yogurt, fresh berries, a thin smear of almond butter for a protein boost, or alongside your morning coffee or tea.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer meal prep storage, slice and freeze individual portions for up to 3 months. Reheat gently in the microwave for 30-60 seconds or in a toaster oven until warmed through.

Nutrition & Everyday Wellness Benefits of No Sugar Banana Bread

Enjoy a naturally sweet treat that provides sustained energy from complex carbohydrates and fiber, helping to maintain blood sugar balance without the sugar crash. This wholesome banana bread recipe no sugar supports healthy eating for the whole family.

• Weight-friendly, satisfying snack option.
• High in dietary fiber from bananas and whole wheat flour.
• Naturally sweetened, making it a truly no sugar banana bread recipe.
• Easy meal prep for busy families, ready for grab-and-go.
• Good source of potassium and other vital nutrients for everyday wellness.

Why This No Sugar Banana Bread Recipe Works for You

Finally, a treat you can feel good about! Enjoy delicious flavor without the guilt of added sugar, making healthy eating easy and enjoyable for everyone. This family-friendly recipe brings comfort to your table.

• Quick to prepare, fitting seamlessly into busy schedules.
• Budget-friendly by utilizing ripe bananas you might otherwise discard.
• A healthy snack option for kids and adults alike.
• Easily adaptable to various dietary needs, promoting flexible cooking.

Smart Upgrades and Adjustments

Technique tips for a more polished finish: Allow the banana bread to cool completely before slicing for clean cuts and better texture. I find my slices look much neater when I let it rest for at least an hour.

Flavor variations: Add a pinch of nutmeg or allspice for extra warmth. Stir in ½ cup of chopped walnuts, pecans, or sugar-free chocolate chips for added indulgence. A little orange zest can also add a bright twist.

Diet adaptations: For a low-carb version, use almond flour (adjust liquid as needed). For vegan, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and plant-based milk. For a kid-friendly twist, grate in some zucchini or carrots for hidden veggies – they won’t even notice!

Reader Q&A

Can I prepare banana bread no sugar ahead of time?

Yes, you can mash the bananas and combine them with the wet ingredients the night before. Alternatively, just combine the dry ingredients. For the best texture, I find the batter is ideal when baked fresh, right after mixing everything.

Is banana bread no sugar good for meal prep?

Absolutely! This banana bread recipe no sugar is perfect for meal prep. Bake a batch on the weekend, slice it, and store for quick, healthy breakfasts and snacks throughout the week. It’s a convenient option for busy family mornings.

What’s the best way to store banana bread no sugar?

Store it in an airtight container at room temperature for a few days, or in the fridge for up to a week for longer freshness. For extended storage, freezing individual slices is ideal for up to three months; simply thaw and reheat.

Are there healthier substitutes for this recipe?

You can swap half the coconut oil for unsweetened applesauce to reduce fat, use whole wheat pastry flour for a lighter texture, or add shredded vegetables like zucchini or carrots for extra nutrients. These changes keep it a healthy banana bread option.

My banana bread no sugar isn’t rising, what happened?

Ensure your baking soda is fresh and active; it’s a common culprit. Also, double-check your oven temperature accuracy and avoid opening the oven door too frequently during baking, as this can cause it to sink.

Can I use frozen bananas for no sugar banana bread?

Yes, you can! Thaw them completely first and drain any excess liquid before mashing to avoid a watery batter. Frozen bananas often become even sweeter and softer, perfect for this banana bread recipe no sugar.

Conclusion

Enjoy delicious, wholesome banana bread no sugar that everyone will love, making healthy eating easy and enjoyable. I’m always so happy to pull a warm loaf from the oven. Save this family-friendly recipe on Pinterest to keep it handy for your next baking session!

banana bread recipe no sugar

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• Author: Nicole Martinez
• Total Time: 79 minutes
• Yield: 1 loaf (8-10 slices) 1x
• Diet: Reduced Sugar

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Description

This wholesome banana bread recipe uses no added refined sugar, relying on ripe bananas and Medjool dates for natural sweetness. It features warm cardamom and a rich date-tahini ribbon, making it perfect for a healthy snack or breakfast.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons ground cardamom
• 0.25 teaspoon fine sea salt, plus a pinch
• 3 large ripe bananas (approx. 1.5 cups), mashed
• 0.5 cup neutral vegetable oil
• 2 large eggs
• 0.25 cup plain unsweetened yogurt
• 1 teaspoon alcohol-free vanilla extract
• 100 g pitted Medjool dates (approx. 8-10), plus 5 g (1 teaspoon) finely chopped for garnish
• 0.25 cup hot water
• 0.25 cup tahini (60 g), plus small drizzle for garnish

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Instructions

1. Prep Your Pan: Preheat your oven to 175 degrees C (350 degrees F). Lightly grease a 23 cm x 13 cm (9-inch x 5-inch) loaf pan and line it with parchment paper, leaving an overhang on the longer sides. This makes lifting the finished bread out much easier.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, 0.5 teaspoon ground cardamom, and 0.25 teaspoon fine sea salt until well combined and light.
3. Mix Wet Ingredients: In a separate medium bowl, combine the mashed ripe bananas, neutral vegetable oil, eggs, plain unsweetened yogurt, and alcohol-free vanilla extract. Whisk these until they are thoroughly combined and creamy.
4. Fold Batter: Pour the wet ingredients into the dry. Mix with a spatula until just combined; do not overmix, as lumps are perfectly fine and lead to a more tender bread. If you overmix, the gluten can develop too much, leading to dry or tough banana bread. Just fold until no dry streaks remain.
5. Prepare Date-Tahini Ribbon: In a small food processor or blender, combine the pitted Medjool dates, hot water, tahini, 0.5 teaspoon ground cardamom, and a pinch of fine sea salt. Process until a thick, smooth, spreadable paste forms. If it looks too thick, add a tiny bit more hot water, a teaspoon at a time, until it reaches a ribbon-like consistency.
6. Layer and Swirl: Spoon half of the banana bread batter into your prepared loaf pan, spreading it evenly. Dollop about half of the spiced date-tahini mixture over this layer and gently spread it out. Carefully spoon the remaining banana bread batter over the date-tahini layer, covering it. Dollop the remaining spiced date-tahini mixture on top, then use a butter knife or skewer to gently swirl it through the top batter, creating beautiful ribbons and marbling as it looks.
7. Bake: Bake for 50-65 minutes, or until a wooden skewer inserted into the center (avoiding a large date-tahini pocket) comes out with moist crumbs, not wet batter. The top should appear golden brown. If it browns too quickly, tent it loosely with aluminum foil for the last 15-20 minutes.
8. Cool: Remove the pan from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it directly to the wire rack. Cool completely before slicing, at least 1-2 hours, for clean slices and a perfectly set ribbon.

Notes

For best flavor, use organic ripe bananas with brown spots. A gluten-free flour blend can be used for dietary needs. Freeze overripe bananas for later use. Ensure baking soda is fresh by testing with vinegar for a vigorous fizz.

• Prep Time: 21 minutes
• Cook Time: 58 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 75 g)
• Calories: 308 calories
• Sugar: 11.4 g
• Sodium: 60 mg
• Fat: 16 g
• Saturated Fat: 3.2 g
• Unsaturated Fat: 12.8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3.3 g
• Protein: 5.4 g
• Cholesterol: 37 mg

Keywords: banana bread, no sugar, healthy, easy, cardamom, date-tahini, breakfast, snack, wholesome, baking