Banana bread is one of those timeless comfort foods that can be enjoyed morning, noon, or night — and this version delivers all the moist texture and naturally sweet flavor you crave without a single spoonful of added sugar. Using the natural sweetness of ripe bananas and wholesome ingredients, this recipe is proof that indulgence can be healthy. Whether you enjoy it as a breakfast treat, an afternoon snack, or a light dessert, it’s a loaf you’ll feel good about eating.

Even better? It’s gluten-free, dairy-free, and made with just eight simple ingredients you probably have in your kitchen already. The prep time is quick, the method is simple, and the result is a tender loaf with little pockets of banana in every slice. With its naturally sweet flavor and nutty aroma, it’s a recipe that deserves a permanent spot in your baking rotation.

Why You’ll Love This Recipe

When those bananas on your counter start developing brown freckles, they’re practically begging to be transformed into banana bread. Instead of letting them go to waste, you can turn them into a delicious, better-for-you loaf that’s just as satisfying as the traditional version.

This recipe skips refined sugar entirely, relying instead on the deep, caramel-like sweetness of overripe bananas. It also uses almond flour and coconut flour for a gluten-free base that stays light and fluffy without crumbling apart. Whether you spread a slice with creamy cashew butter or enjoy it plain with a cup of coffee, it’s the kind of wholesome bake you’ll want to make again and again.

Ingredients You’ll Need

• 3–4 ripe bananas – The riper and more speckled, the better for natural sweetness and moisture.
• 2 large eggs – Provide structure, richness, and help bind the loaf.
• ½ cup creamy peanut butter – Or swap with almond, cashew, or sunflower seed butter.
• 1 teaspoon pure vanilla extract – A little depth and aroma go a long way.
• 1 ½ cups almond flour – Creates a tender, soft crumb.
• ¼ cup coconut flour – Helps absorb moisture and adds lightness.
• 1 teaspoon baking powder – For lift and fluffiness.
• ½ cup chopped pecans – Optional, but adds crunch and richness.

Step-by-Step Instructions

Step 1 – Mash the bananas.
Place the peeled bananas in a mixing bowl and mash with a fork until smooth with only small chunks remaining. These chunks add bursts of flavor once baked, so don’t over-mash unless you prefer a completely smooth texture.

Step 2 – Mix the wet ingredients.
In a separate large bowl (or the bowl of a stand mixer), combine the eggs, peanut butter, and vanilla extract. Beat until smooth and creamy, then stir in the mashed bananas until everything is well incorporated.

Step 3 – Add the dry ingredients.
Sprinkle in the almond flour, coconut flour, and baking powder. Gently fold until no streaks of flour remain — overmixing can make the bread dense, so stir just enough to combine.

Step 4 – Assemble and bake.
Transfer the batter into a greased loaf pan lined with parchment paper. Smooth the top and sprinkle with chopped pecans if using. Bake at 350°F (175°C) for 45–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 5 – Cool and serve.
Let the loaf rest in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy while slightly warm, or let cool completely for cleaner cuts.

Variations to Try

One of the best things about this banana bread is how easily it adapts to your mood and pantry. Swap the pecans for walnuts, almonds, or even pistachios for a different nutty note. Stir in a handful of blueberries for a fruity twist, or shredded carrots for a light carrot cake vibe. For a cozy spiced loaf, add cinnamon, nutmeg, and a pinch of ginger.

If you prefer a bit of chewiness, fold in unsweetened coconut flakes or dried fruit like cranberries. And if you want something extra indulgent while still being refined sugar-free, dark chocolate chips sweetened with stevia or monk fruit make a perfect addition.

Tips for Perfect Sugar-Free Banana Bread

• Go for overripe bananas. Spotty, soft bananas are sweeter and give the best flavor.
• Leave small banana chunks. These turn into sweet, juicy bites in the finished loaf.
• Don’t overmix the batter. This helps keep the bread tender instead of gummy.
• Grease and line your pan. This ensures the loaf lifts out easily without sticking.

Storage Instructions

Once baked, remove the banana bread from the pan to prevent condensation from making it soggy. Let it cool completely before storing. Keep it in an airtight container at room temperature for up to 5–7 days, or refrigerate for up to 10 days.

For longer storage, slice and freeze individual pieces in freezer-safe bags. They’ll keep well for up to 3 months — just thaw at room temperature or pop in the toaster for a quick warm-up.

Recipe Card

No Sugar Added Banana Bread 🍌✨

Banana bread is one of those timeless comfort foods that can be enjoyed morning, noon, or night — and this version delivers all the moist texture and naturally sweet flavor you crave without a single spoonful of added sugar. Using the natural sweetness of ripe bananas and wholesome ingredients, this recipe is proof that indulgence can be healthy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Ingredients Equipment Method Notes

Ingredients

  

• 3 –4 ripe bananas – The riper and more speckled the better for natural sweetness and moisture.
• 2 large eggs – Provide structure richness, and help bind the loaf.
• ½ cup creamy peanut butter – Or swap with almond cashew, or sunflower seed butter.
• 1 teaspoon pure vanilla extract – A little depth and aroma go a long way.
• 1 ½ cups almond flour – Creates a tender soft crumb.
• ¼ cup coconut flour – Helps absorb moisture and adds lightness.
• 1 teaspoon baking powder – For lift and fluffiness.
• ½ cup chopped pecans – Optional but adds crunch and richness.

Equipment

• 1 Small Bowl or Plate
• 1 Stand Mixer or Hander Mixer
• 1 (8-Inch) Loaf Pan

Method

 

1. Step 1 – Mash the bananas.
2. Place the peeled bananas in a mixing bowl and mash with a fork until smooth with only small chunks remaining. These chunks add bursts of flavor once baked, so don’t over-mash unless you prefer a completely smooth texture.
3. Step 2 – Mix the wet ingredients.
4. In a separate large bowl (or the bowl of a stand mixer), combine the eggs, peanut butter, and vanilla extract. Beat until smooth and creamy, then stir in the mashed bananas until everything is well incorporated.
5. Step 3 – Add the dry ingredients.
6. Sprinkle in the almond flour, coconut flour, and baking powder. Gently fold until no streaks of flour remain — overmixing can make the bread dense, so stir just enough to combine.
7. Step 4 – Assemble and bake.
8. Transfer the batter into a greased loaf pan lined with parchment paper. Smooth the top and sprinkle with chopped pecans if using. Bake at 350°F (175°C) for 45–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Step 5 – Cool and serve.
10. Let the loaf rest in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy while slightly warm, or let cool completely for cleaner cuts.

Notes

Tips for Perfect Sugar-Free Banana Bread
Go for overripe bananas. Spotty, soft bananas are sweeter and give the best flavor.

Leave small banana chunks. These turn into sweet, juicy bites in the finished loaf.

Don’t overmix the batter. This helps keep the bread tender instead of gummy.

Grease and line your pan. This ensures the loaf lifts out easily without sticking.

Storage Instructions
Once baked, remove the banana bread from the pan to prevent condensation from making it soggy. Let it cool completely before storing. Keep it in an airtight container at room temperature for up to 5–7 days, or refrigerate for up to 10 days.

For longer storage, slice and freeze individual pieces in freezer-safe bags. They’ll keep well for up to 3 months — just thaw at room temperature or pop in the toaster for a quick warm-up.