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Sugar Free Banana Bread Recipe

A moist, tender, and naturally sweet Sugar Free Banana Bread Recipe made with ripe bananas and no refined sugar—perfect for a healthier breakfast, snack, or guilt-free dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10
Calories 170 kcal

Ingredients
  

Dry Ingredients

  • 1 3/4 cups 210 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Sweetener

  • 1/2 cup 100–120 g sugar-free sweetener (erythritol or monk fruit blend)

Wet Ingredients

  • 3 medium to large ripe bananas mashed (about 300–350 g)
  • 2 large eggs room temperature
  • 1/3 cup 80 ml neutral oil or melted coconut oil
  • 1/2 cup 120 g Greek yogurt or sour cream
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup sugar-free chocolate chips
  • 1 teaspoon cinnamon or orange zest

Instructions
 

Step 1 — Prep

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Step 2 — Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3 — Mix Wet Ingredients

  • In a large mixing bowl, whisk the eggs. Add mashed bananas, oil, yogurt, vanilla, and sugar-free sweetener. Whisk until smooth.

Step 4 — Combine Wet & Dry

  • Add the dry ingredients into the wet ingredients in two batches. Gently fold using a spatula until just combined—do not overmix.

Step 5 — Add Optional Mix-ins

  • Fold in nuts, chocolate chips, or cinnamon if using.

Step 6 — Fill the Pan

  • Pour the batter into the prepared loaf pan and smooth the top.

Step 7 — Bake

  • Bake for 50–65 minutes, or until a toothpick comes out with moist crumbs (not wet batter). Internal temp should be 200–205°F for best texture.

Step 8 — Cool

  • Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Sweetener: Use monk fruit–erythritol blend for best taste and texture. Avoid pure stevia unless paired with a bulking agent.
  • Bananas: The riper, the better. Deep brown bananas create natural sweetness and strong banana flavor.
  • Texture Tips: For extra moisture, add 1 extra tablespoon of yogurt or use butter instead of oil.
  • Chocolate Chip Banana Bread: Add sugar-free chocolate chips.
  • Cinnamon Walnut: Add cinnamon + chopped walnuts.
  • Blueberry Banana: Fold ina fresh blueberries tossed in a little flour.
  • Room temp: 2 days
  • Fridge: 5–7 days
  • Freezer: up to 3 months (slice before freezing for convenience)