Refined Sugar Free Banana Bread

Refined Sugar Free Banana Bread:- The best ever healthy banana bread that does not contain any added sugar, is bursting with the flavor of bananas, and is made with no refined sugar, but rather with just natural food ingredients that are nutritious. A single slice contains only 150 calories and 6 grams of sugar, and it does not contain any dairy products. Mix-ins such as walnuts, pecans, raisins, or my personal favorite, chocolate chips, can be added to it, or you can enjoy it plain.


Refined Sugar Free Banana Bread

If for no other reason than to put those somewhat imperfect bananas that your children won’t touch to use, or to clear up the plethora of overripe bananas sitting in the back of the freezer, everyone should have more than one recipe for healthy banana bread in their back pocket.

Over the course of several years, I have been preparing a variant of this No Added Sugar Banana Bread. In point of fact, I’ve been preparing it for such a much longer period of time that the original recipe is located on an entirely other site, which I eventually stopped updating after the birth of our first child. Oh, I see!

Since I just made some changes to the recipe, including streamlining a few processes, modifying the leavening, and adjusting the sweetness, I can confidently say that this is by far the best version that I have ever created!

Banana bread that is healthy and does not contain any added sugar. In this picture, it is seen alongside walnuts because… It would be a grave mistake for me to publish a recipe for a Banana Bread that contains chocolate chips on the internet.

However, if I’m being completely honest, those walnuts are typically chocolate chips that are only somewhat sweet. While it is true that this does somewhat undermine the ‘no added sugar’ claim, the fact remains that chocolate chip mix-ins are the way we do things around here. Even with chocolate chips, this banana bread has a significantly lower amount of added sugar compared to the majority of other banana bread recipes that are available.


Is banana bread without added sugar still sweet? 

Oh, yes! Excessively ripe bananas are the key to success in this recipe. When compared to the less ripe bananas that we all like eating, overripe bananas actually contain a higher concentration of fructose, which is sugar. This makes them ideal for use in baking.


Ingredients for Healthy No Added Sugar Pumpkin Banana Bread

  • Mashed overripe bananas: The browner the better. Fresh, or frozen and defrosted both work! More on using frozen bananas below.
  • Eggs: Regular ol’ large eggs are best. I’ve not tried this recipe with flax “egg” or other egg alternatives, so let me know if you do!
  • Oil: I prefer to use a neutral- to light-flavored oil like avocado oil or melted coconut oil.
  • Vanilla or Banana Extract: I’ve only used vanilla extract but if you want to elevate the banana flavor, you can substitute the vanilla for banana extract.
  • Flour: This recipe calls for white whole wheat flour but I’ve also made it using 1 cup all-purpose flour + ¾ cup whole wheat flour and it turned out great!
  • Leaveners: A mix of baking powder and baking soda give this quickbread its rise. I used mostly baking powder since there is not a whole lot of acidity to counteract the alkalinity of baking soda.
  • Kosher Salt: I use kosher salt in all of my recipes, but table salt or sea salt would also work. Since table salt is much finer than kosher salt or sea salt, I’d recommend reducing the amount of table salt just a smidge.


See Also: How To Make Oreo Buttercream Recipe


Frequently asked questions

Can I use frozen bananas?

Yes, absolutely! In fact, I rarely have 7-8 overripe bananas at the same time so I typically use ones that I’ve frozen over the course of several weeks.

To freeze bananas, place peeled bananas in an airtight freezer bag and remove as much air as possible before freezing. Frozen bananas can last up to 6 months, maybe longer.

To make banana bread with frozen bananas, let them defrost completely in a freezer bag or bowl and come to room temperature before mashing (with the liquid). This is incredibly important. Your bread won’t cook through if the batter is cold.


What are the best mix-ins for healthy banana bread?

Some of my favorite mix-ins include:
• Nuts, especially walnuts or pecans
• Raisins
• Chocolate chips (well worth the bump in sugar and calories in my opinion)


Other delicious healthy treats you might like :

  • Got an air fryer? Make this Healthy Air Fryer Banana Bread next!
  • During the summer months, we love this healthy no added sugar zucchini banana bread.
  • And for fall, healthy no added sugar pumpkin banana bread
  • These healthy chocolate chip banana muffins are also amazing. They’re made with lentils, sweetened only with bananas and chocolate chips, and are a huge hit with the kids!



  • 500 grams (~17.5 ounces) peeled, overripe bananas (about 2 1/2 cups mashed from about 5-6 medium; see notes)
  • 1/4 cup melted coconut oil or neutral-flavored oil of choice
  • 2 eggs
  • 1 teaspoon vanilla or banana extract
  • 1 ¾ cups white whole wheat flour (see notes)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ½ cup mix-ins such as chopped walnuts or pecans, raisins, chocolate chips (optional; see notes)


  1. Preheat the oven & prepare the pan(s). Set oven to 325F and lightly grease a 9×5-inch loaf pan, or 3 mini loaf pans.
  2. Mix the wet ingredients. In a large bowl, combine the bananas, oil, eggs, and vanilla extract and mix with a whisk until well combined. If you have a food scale, you can skip the mashing! Weigh your bananas,  then combine with the wet ingredients in a blender and puree until smooth.
  3. Add the dry ingredients. Add the  flour, baking soda, baking powder, salt, cinnamon, and any mix-ins; stir just until combined. Pour batter into your prepared loaf pan(s).
  4. Bake and cool. Bake for 60 to 75 minutes for a large loaf (35-40 minutes for mini loaves) or until a toothpick inserted into the center comes out completely clean. Allow the bread cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool another 15-20 minutes before slicing.




  • Nordic Ware 9×5″ Loaf Pan
  • Nordic Ware Mini Loaf Pans



  • Bananas: The browner the better. Fresh, or frozen/defrosted both work. If using frozen, bananas need to be defrosted and at room temperature or your bread will be undercooked in the center. Also, be sure to retain and incorporate the liquid from the defrosted bananas.
  • Flour: If you don’t have white whole wheat flour you can also use a combination of 1 cup all-purpose + ¾ cup whole wheat flour
  • Mix-ins: Mix-ins generally increase baking time. If adding, expect your loaf to take closer to 70-75 minutes to bake. Chocolate chips contain added sugar so, if you choose to add them, your bread will have some added sugar, but still far less than the average loaf.



  • Mash the bananas; refrigerate up to 2 days
  • Measure your dry ingredients; okay to combine pumpkin spice blend, baking powder, baking soda, and salt in one bowl



Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:

  • Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and dollop of oil; whisk ingredients together, stir in flour and mix-ins
  • Little Kids: Peel and mash the bananas, measure ingredients; pour batter into the pan
  • Big Kids: All of the above



Nutrition info based on 1, 3-ounce slice made with melted coconut oil; mix-ins not included.



  • Serving Size: 1, 3-ounce slice
  • Calories: 150
  • Sugar: 6 g
  • Sodium: 105 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 31 mg

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