Refined Sugar Free Banana Bread (No Butter)
This healthier no butter and no refined sugar-free banana bread is loaded with tons of banana flavor, has a light and slightly chewy texture, and is wonderfully moist, fluffy, and delicious!
Ingredients
- 1 ¾ cup whole wheat flour
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup, or honey
- 2 large eggs
- 1 cup mashed banana, (about 2-3 bananas)
- 1 larger extra banana for decoration
- 3 tablespoon Greek yogurt
- 3 tablespoon milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Instructions
- Prep. Preheat your oven to 325 degrees Fahrenheit and either grease a 4.5" x 8.5" loaf pan with oil or line it with parchment paper. Set aside.
- Step 1 - Mix wet ingredients. In a large mixing bowl, whisk together eggs, mashed bananas, yogurt, milk, maple syrup, vanilla extract, and coconut oil until the mixture is smooth.
- Step 2 - Mix dry ingredients. In a separate bowl, combine whole wheat flour, baking soda, cinnamon, and salt.
- Step 3 - Combine wet and dry ingredients. Using a sifter, gradually add these dry ingredients to the banana mixture in two batches.
- Step 4 - Mix ins (Optional). If you want to add some sweetness and extra flavor add ½-¾ cup of chocolate chips or ½ cup dried fruit/nuts now. Stir with a spatula until the ingredients are well combined.
- Step 5 - Bake. Pour the batter into the greased loaf pan and bake for 60 minutes. Cut one larger banana in half and lay it over the top of the batter. Press it to encase it in the batter. Once baked, the banana caramelizes, contributing moisture and additional sweetness to the bread.
- Check for doneness around the 50-minute mark using a toothpick.
- Once baked, let the bread rest in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Notes
- Sweetness and Flavor. This no-butter banana bread is pleasantly sweet (but not overly sweet), striking a perfect balance of flavors. It leaves room for customization when served, perhaps with jams or spreads.
- Sweetness also depends on the ripeness of bananas, if you're worried, I've also tested this bread with ½ cup of honey (instead of ¼ cup of maple syrup) and it was much sweeter and so good!
- For substitutions and variations please read the blog post.
- If the top of the bread is becoming too brown, cover it with a sheet of aluminum foil. Keep in mind that ovens vary, so this adjustment may be necessary.
- Why did my banana bread not come out fluffy? Avoid overmixing the batter to prevent banana bread from becoming dense and rubbery. For optimal results, blend the dry and wet ingredients only until just combined. Additionally, be cautious with ingredient measurements, as a higher ratio of wet to dry ingredients can lead to a less fluffy loaf.
- To Store at room temperature. Once the banana bread has cooled completely, place it between paper towels and store it in an airtight container. Freshly baked banana bread remains fresh for approximately four days at room temperature.
- Freezing. For freezing, wrap the cooled banana bread in plastic wrap and then place it in a freezer bag, or freezer-safe container, or wrap it in layers of aluminum foil to prevent freezer burn. Don't forget to label it with the date. Frozen banana bread will be kept for about 3-4 months.
- To Thaw. To thaw from frozen, leave wrapped banana bread loaf on the counter for approximately 4 hours. For a quicker thaw, unwrap and bake on a preheated baking sheet in a 350°F oven for about 30 minutes.
Nutrition
Calories: 193kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 34mgSodium: 243mgPotassium: 202mgFiber: 3gSugar: 8gVitamin A: 72IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!