Banana Bread Without Sugar
Equipment
- 2 Mixing bowls
- 1 Fork or potato masher
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 parchment paper sheet (optional but recommended)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Wire rack
Ingredients
- 3 large bananas very ripe mashed
- 80 milliliter honey or maple syrup
- 80 milliliter plain yogurt or Greek yogurt
- 60 milliliter neutral oil melted butter or coconut oil
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 60 gram chopped walnuts optional
- 60 gram dark chocolate chips sugar-free optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line the loaf pan with parchment paper.
- In a large bowl mash the ripe bananas with a fork until mostly smooth.
- Whisk in the honey or maple syrup, yogurt, oil, eggs, and vanilla until well combined.
- In a separate bowl whisk together the flour, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture just until no dry flour remains.
- Fold in the chopped walnuts and chocolate chips if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow the banana bread to cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best flavor and sweetness use bananas that are very spotty or almost black, as they naturally replace added sugar and keep the bread moist; avoid overmixing once you add the dry ingredients to prevent a dense loaf, and if your bananas are smaller or less ripe, reduce the flour by a couple of tablespoons or add an extra tablespoon of honey or yogurt to balance moisture. Letting the bread cool almost completely before cutting helps it slice cleanly, and it often tastes even better the next day, tightly wrapped at room temperature. You can swap half the all-purpose flour for whole wheat for a heartier texture, add spices like nutmeg or ginger, or bake the batter as muffins at 190°C (375°F) for about 18–22 minutes, checking early for doneness.
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