Sugar Free Banana Bread

If you love banana bread but need to avoid sugar and extra calories, you’ll love this version!

Sugar free banana bread allows you to enjoy a homemade loaf of everyone’s favorite quickbread, but without the sugar!

Note: This post may contain affiliate links for your convenience.  You can read my full disclosure policy here.

Banana bread is one of those special treats that can warm the soul. A warm, freshly baked homemade loaf is definitely one of the simple things in life.

But enjoying comfort foods can be tricky if you are also trying to limit your sugar intake.

That’s why I think it’s important to have homestyle recipes that everyone can enjoy, especially around the holidays when temptations are everywhere!

This sugar free banana bread can double as either breakfast or dessert (or even a snack!), and is great to have prepared around the holidays.

Your guests will thank you!

Banana Bread Without Sugar

To make banana bread without sugar, you’ll need an alternative sweetener.

While there are many options available these days, my favorite is Lakanto monkfruit and erythritol sweetener.

The great thing about Lakanto’s monkfruit sweetener is that it’s the same texture as regular old sugar, it dissolves easily in baked goods, and it’s a 1:1 sugar substitute, so you can use it cup-for-cup.

That means if a regular recipe calls for a cup of sugar, you can use a cup of Lakanto’s monkfruit sweetener.

Not only that, but monkfruit sweetener doesn’t leave an aftertaste like a lot of other artificial sweeteners do.

Splenda granulated sweetener is another cup-for-cup sweetener option as well.

So I took this sour cream banana bread recipe and tweaked it to be sugar free!

I freeze extra bananas that are past their prime in a large zip-top freezer bag. That way, I always have some overripe bananas on hand when the craving strikes!

Related: 15+ Sugar Free Christmas Candy Recipes

How to Make Sugar Free Banana Bread that Tastes Amazing

It’s really a cinch to make this easy traditional banana bread, even without added sugar! All you need is some simple ingredients.

Ingredients You’ll Need:

• Butter
• Lakanto monkfruit sweetener (or other cup-for-cup granulated sweetener of your choice)
• Eggs
• Sour cream
• Ripe bananas
• All-purpose flour
• Salt
• Baking soda
• Baking powder

How to Make This Healthy Banana Bread Recipe:

(Full printable recipe card is located below).

Mix wet ingredients. First, you’ll start by creaming together the butter and the granulated sweetener. Then, you’ll add the eggs and sour cream, mixing until combined.

Mix dry ingredients. Next, you’ll whisk together the flour, salt, baking soda, and baking powder in a separate bowl.

Combine. With the mixer on low speed, alternate adding the flour mixture and the mashed bananas (you’ll need either two large bananas or three medium bananas) to the wet ingredients, beginning and ending with flour.

Mix just until the banana mixture and flour is fully incorporated.

Bake. Spread banana bread batter into a greased and floured bread pan. Bake at 350F for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Serve and enjoy. Let the loaf cool for a few minutes in the pan, then invert onto a wire rack to finish cooling.

It’s best to cool at least a bit before slicing, but I know it’s hard to let it cool completely.

It’s delicious served warm, with a pat of butter or a smear of almond butter or peanut butter!

The whole family is sure to love this moist banana bread–it’s full of banana flavor but without being heavy and dense.

It’s a great way to enjoy a healthy breakfast and a sweet treat, all at the same time!

Notes and Adaptations:

• Feel free to add nuts if desired, such as chopped walnuts or pecans. You can also add some sugar free chocolate chips if you’d like.
• Feel free to use coconut oil instead of butter, if preferred.
• You can add a splash of vanilla extract or maple extract if you’d like.
• I have not tested this sugar free banana bread recipe with a gluten-free all-purpose flour, but I suspect it would work fine to substitute a cup-for-cup gluten free flour blend if you need gluten-free banana bread. You could also try coconut flour or almond flour/almond meal, but I have not tried either of those.
• If you’d like to add whole wheat flour, I recommend using half whole wheat flour and half all-purpose flour.
• I like using sour cream in baking because the acid and fat provides a nice soft texture to the banana bread. If you don’t have sour cream on hand, you could use plain Greek yogurt or buttermilk.
• I have not experimented with using an egg replacer, such as flax eggs, in this recipe, so I can’t say for sure how it would work. But feel free to give it a try if needed!
• This goes super well with oat milk hot cocoa for a simple breakfast or afternoon treat on a cold day.
• Store leftover sugar-free banana bread in an airtight container at room temperature. You can also freeze quick breads for later, if you’d like. Simply cool the banana loaf completely, then double wrap with plastic wrap and freeze.

Recommended Equipment:

• Measuring Cup and Measuring Spoon Set
• Stand Mixer or Electric Mixer with a Large Mixing Bowl
• Loaf Pan

You may also love this Ninja Creami Chunky Monkey ice cream–it’s sweetened primarily with bananas (you can add a small amount of maple syrup if needed)!