A naturally sweet twist on a classic bake, this wholesome Sugar-Free Banana Bread lets the ripe fruit do all the talking.
Banana bread might be one of the most comforting baked goods out there, but it often comes loaded with sugar. That’s why this sugar-free banana bread is such a revelation—it captures everything you love about the classic loaf, minus the sugar crash. Sweetened entirely with ripe bananas and made with hearty white whole-wheat flour, it’s feel-good food you can enjoy for breakfast, snack time, or even a not-too-sweet dessert.
Banana bread has gone through more than a few evolutions in our kitchen over the years—Paleo takes with coconut flour, indulgent versions with caramel or chocolate, and high-protein spins with Greek yogurt and protein powder. At this point, I suspect my children are roughly 50% banana bread. But this one? It’s a standout for its simplicity. No sugar, no frills—just a deeply banana-forward flavor with warm cinnamon, nutty pecans, and coconut oil for a moist, beautifully textured loaf.
The key here is to use bananas that are deeply speckled or even blackened for optimal sweetness. And if your bananas aren’t quite there yet? I’ve got a clever oven-ripening trick to speed things up.
Is This Sugar-Free Banana Bread Healthy?
This banana bread is a win for anyone cutting back on added sugars. Using white whole-wheat flour adds fiber and nutrients, while bananas provide potassium and vitamin B6. It’s still a treat, though, so enjoy in moderation.
Want to make it gluten-free? You can experiment with a 1:1 gluten-free baking blend, though results may vary. Almond or coconut flour won’t work here, as the structure of the bread relies on the gluten-like properties of wheat-based flours. You can also reduce the saturated fat by subbing in a mild olive oil or avocado oil.
How To Ripen Bananas Fast
Want banana bread but your bananas are still firm and yellow? No problem. Here’s a quick way to cheat your way to perfectly ripe bananas:
1. Preheat your oven to 300°F.
2. Place unpeeled bananas on a foil-lined baking sheet.
3. Bake for 15–30 minutes, flipping halfway through, until the skins turn black and the bananas inside are soft.
4. Let cool, then peel, mash, and use as directed.
It’s a total game changer for spur-of-the-moment banana bread cravings!
FAQs & Tips
How Do I Store Leftovers?
Store leftover slices in an airtight container in the fridge for 3–4 days. For longer storage, freeze slices individually on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months—just thaw and reheat as needed.
Why Does My Banana Bread Sink In The Middle?
This usually happens if the bread is underbaked or too much banana was added. Be sure to measure your mashed bananas and bake until a toothpick inserted in the center comes out clean.
Ways To Customize Banana Bread
Add a handful of dark chocolate chips, swap the pecans for walnuts, or stir in shredded coconut for more texture. A sprinkle of coarse oats on top before baking adds a lovely rustic finish.
Serving Suggestions
This banana bread is delicious warm from the toaster with a dab of Almond Butter or peanut butter. For a heartier breakfast, pair it with a Healthy Smoothie or a cup of Greek yogurt and berries.
Looking for more cozy, better-for-you bakes? Try Healthy Gluten-Free Zucchini Muffins With Applesauce, Healthy Carrot Bread, or Healthy Oatmeal Breakfast Cookies With Granola.
Recipe
Ingredients
- ½ cup pecans
- 1¾ cups white whole-wheat flour 210 grams
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2⅓ cups mashed ripe bananas (610 grams or 7 medium/large bananas)
- ¼ cup coconut oil melted
- 1 large egg
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Place the pecans on a small baking sheet and bake until light golden brown, about 10-15 minutes. Line the bottom of an 8-inch loaf pan with parchment paper and spray the sides with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Place the mashed bananas into a large bowl and whisk in the oil, egg, and vanilla until well combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Roughly chop the toasted pecans and stir them in.
- Pour into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 10 minutes. Let cool completely in the pan.
- Once cool, slice and DEVOUR.
This is one of our favorite recipes. We avoid sugar in concentrated form (white, brown, honey, syrups etc) so I usually look for sugar free recipes. We have been making this banana bread every week since we discovered this page 2 years ago, and never get bored! The genius idea here is that instead of adding sugar or any other sweetener, you use more bananas to sweeten it up. I tried to make all sorts of variations but realized that the proportions described in this recipe are perfectly measured.
The only alteration I made was to add walnuts only on top of the bread, and not inside. I find that having them in the middle doesn’t add any benefit, but rather makes them soft, and un-appealing, while the ones on top are delicious and crispy. Also, I noticed that pecans get burned (hence I use walnuts).
My latest addition was an addition of 70% – cocoa chocolate pieces in the dough batter. I think it gives it an X factor to this recipe especially if you want to make it more like a cake. If you decide to add chocolate, and you want to also toast the slices later, you will need to place the chocolate in the oven grill, rather than toaster. Chocolate will melt in the toaster (messy!). My partner though doesn’t agree with adding the chocolate. She prefers to keep it simple.
I also tried to make it with whole bananas (together with banana skins), although you need organic bananas for that. The result is very similar, and you get a lot of extra nutrients from the skins.
Overall, the recipe is 10/10!
My guess is that those who dislike this recipe might be used to a lot of sugar in their deserts. They might be desensitized to more natural flavors.
Thanks so much for your kind message Paulo, I am SO glad you like it and love to see you making some changes, it is one of my favorite recipes on the site!
Good afternoon is there another substitute for coconut oil
Hi Natalie – You can use butter or vegetable oil instead of coconut oil with same quantities. I haven’t tried so please let me know how it goes. Enjoy!