Sugar Free Banana Bread
User Reviews
4.9
Sugar Free Banana Bread
Description
Get the Recipe: Sugar Free Banana Bread relies on mashed ripe bananas combined with almond milk and melted coconut oil (or butter) for a moist, naturally sweet loaf without added sugar. The flour, baking soda, and cinnamon create a gently spiced base that rises nicely during baking. Folded in thin slices of banana bring additional moisture and subtle texture to the bread, keeping it from drying out. The batter is baked in a parchment-lined 8 by 5 inch pan at 325°F for 45 to 50 minutes until a toothpick comes out clean.
The result is a bread with a tender but sturdy crumb that holds slices well. The hint of cinnamon and banana flavor make it well suited for breakfast, snacks, or an anytime treat. The lack of refined sugar means the natural sugars from the bananas become the main sweetener. After baking, allow the bread to cool thoroughly before slicing to maintain its structure.
This banana bread can be customized with extras like chocolate chips or walnuts for added texture. Adjusting the flour type from all-purpose to gluten-free 1-to-1 flour works without affecting the core method. This recipe is designed for an 8x5 inch loaf pan: using a wider pan will produce a shorter, less tall loaf.
Ingredients
- 1 cup banana about 2 large bananas, mashed
- ½ cup coconut oil or butter, melted
- ½ cup almond milk
- 2 egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup banana thinly sliced
Instructions
- First, preheat oven to 325 degrees Fahrenheit. Line an 8 inch by 5 inch loaf pan with parchment pan.
- In a mixing bowl, add mashed bananas, melted coconut oil, almond milk, eggs and vanilla. Stir to combine.
- Then, add in flour, baking soda and cinnamon. Stir to combine.
- Gently fold in thinly sliced bananas.
- Add batter to the lined bread pan.
- Bake for 45 to 50 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool for 1 hour before slicing and serving.
Notes
- Use ripe, spotted bananas for better natural sweetness and flavor.
- Both melted coconut oil and melted butter can be used depending on preference.
- All-purpose or gluten free 1-to-1 flour can be substituted without impacting texture.
- Any type of milk can replace almond milk if desired.
- Thinly sliced bananas folded in batter add moisture; do not skip this step.
- Optional add-ins like chocolate chips or walnuts can be folded in according to taste.
- Bake in an 8x5 inch pan for a taller loaf; a 9x5 pan will yield a shorter loaf.
- Bread is done when a toothpick inserted in the center comes out clean; baking times can vary slightly.
- Allow bread to cool at least an hour before slicing to maintain shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 173mg | 7% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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