Get the Recipe: Sugar Free Banana Bread
This sugar free banana bread is soft, fluffy and moist! This one bowl recipe is quick and easy to make. This banana bread contains no added sugar. It is great for a healthy breakfast, snack or even dessert.
Ingredients
- 1 cup mashed bananas, about 2 large bananas
- ½ cup melted coconut oil, or butter
- ½ cup almond milk
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup thinly sliced bananas
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 brown bananas for best results.
- Both melted coconut oil and melted butter can be used.
- Gluten free 1 to 1 flour and all purpose flour both work well.
- Feel free to use any type of milk.
- The thinly sliced bananas add so much moisture to this bread! I do not recommend skipping this ingredient.
- Feel free to add in chocolate chips, walnuts, or any other add in.
- Banana bread is done baking when toothpick inserted into the middle comes out clean. My oven baked it in 45 minutes.
- Please note, if you use a 9 inch by 5 inch bread pan, the bread won't be nearly as tall.
- Allow bread to cool slightly before slicing and serving.
Calories: 295kcal, Carbohydrates: 37g, Protein: 4g, Fat: 15g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 173mg, Potassium: 178mg, Fiber: 2g, Sugar: 5g, Vitamin A: 84IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 1mg