Sugar-Free Banana Bread
This moist and flavorful banana bread is sweetened naturally with ripe bananas, making it a perfect healthier treat. It's a simple recipe that comes together quickly for a delicious snack or breakfast.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 257 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3 pcsripe banana, mashed
- 2 pcsegg, large, beaten
- 0.25 cupplain yogurt
- 0.25 cupvegetable oil
- 1 tspvanilla extract
- 1.5 cupall-purpose flour
- 1 tspbaking soda
- 0.5 tspcinnamon, ground
- 0.25 tspsalt
- 0.5 cupwalnut, chopped(optional)
Equipment
large bowl · spatula · wire rack · medium bowl · whisk · oven · loaf pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x5 inch (23x13 cm) loaf pan.
Cook’s note: Ensure your bananas are very ripe with plenty of brown spots for the best natural sweetness.
- 2
In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps if desired.
About 2 min
- 3
Add the beaten eggs, plain yogurt, vegetable oil, and vanilla extract to the mashed bananas. Stir well to combine all the wet ingredients.
About 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
About 1 min
Cook’s note: Whisking dry ingredients ensures they are evenly distributed throughout the batter.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
About 2 min
Cook’s note: Overmixing can lead to a tough banana bread.
- 6
Fold in the chopped walnuts, if using.
About 1 min
- 7
Pour the batter into the prepared loaf pan and spread it evenly.
About 1 min
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.
About 50 min
Cook’s note: If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
- 9
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
About 10 min
Per serving
Nutrition
- Calories
- 257.2kcal
- Protein
- 5.8g
- Carbs
- 29.2g
- Fat
- 13.7g
- Fibre
- 2.4g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover banana bread in an airtight container at room temperature.
Warm slices in a microwave for 15-30 seconds or toast lightly.
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