A delicious loaf of banana bread with no added sugar. This fruit-sweetened banana bread is great for breakfast or a snack, served with butter or your favorite nut butter. Plus, there’s a gluten-free and vegan option!
This banana bread is the most popular recipe on Nourished by Caroline and it just got a makeover! Don’t worry, it’s the same recipe that you love.
If you’ve been making this recipe for years, you’ll notice that I added new photos, including many step-by-step photos (something that had been requested!). I also added a few extra notes to the recipe to make it easier to follow.
If this recipe is new to you, I hope you’ll love it! See why it’s been a favorite on the blog since I first posted it in 2017.
It turns out that banana bread can be perfectly sweetened with bananas only. Now, I should specify that this bread is NOT sweet enough to be considered dessert for most of us. It is however, perfectly sweetened to be eaten at breakfast or as a snack with a thin (or thick) layer of sunflower seed butter, peanut butter, almond butter or margarine/butter. Think of it as eating a sweeter version of toasts in the morning. I must say, it’s also delicious eaten on its own and it does taste sweeter once it’s cooled off – It’s still delicious eaten warm with melted butter.
Notes on Substitutions:
The best part about this recipe, other than the fact that it’s sweetened with fruit, is that it’s highly versatile! Here are several variations that have been tried with success:
- All-purpose white flour
- Spelt flour
- Light buckwheat flour
- All-purpose whole wheat flour
- All purpose gluten-free flour
- With oats
- Egg-free (vegan)
- Using olive oil or avocado oil
- Using melted coconut oil
- With or without walnuts
- With or without chocolate chips
Each variation had slightly different results, but all were perfectly delicious! The only noticeable difference was that the egg-free version, the buckwheat version and the all-purpose gluten-free version all raised a little less. Really, it’s not a big deal and it tastes just as good to me and my recipe testers (my old roommate and Shaun of course). My number one choice would be to use spelt flour, an egg and olive oil, but it all depends on what I have on hand.
If you’re wondering: Yes, I tried all of these variations and yes, I made this recipe more times than I can count.
How To Make Fruit-Sweetened Banana Bread
This bread uses only one bowl, 15 minutes of preparation and 45 minutes of baking. Once you decide which version you’re making, start by mixing all your wet ingredients in a large bowl. Continue by adding your dry ingredients to the mix (don’t overmix!) and transfer the mixture to a lightly greased loaf pan. You can also top the loaf with a sprinkle of chopped walnuts or a sliced banana. All you need after that is the patience to wait 45 minutes before biting into a warm slice of gooey banana bread. Waiting is always the worst, isn’t?
Making Banana Muffins
You can easily make this recipe into muffins! Simply bake them 15-18 minutes at 350°F. It makes 12 muffins. Easy!
Looking for other fruit-sweetened breads or muffins? Try these blueberry cardamom muffins, apple muffins, almond flour muffins, peanut butter jelly muffins, banana bran muffins or this carrot cake loaf.
Fruit-Sweetened Breakfast Banana Bread
- 3 large overripe bananas (1 3/4 cup), mashed
- 1/4 cup unsweetened almond milk (or other milk)
- 1/4 cup olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1 egg (see notes for vegan option)
- 2 cups spelt or all-purpose whole wheat or white flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon cinnamon
- Preheat oven to 350F. Lightly grease a loaf pan with oil or butter/margarine or line with parchment paper.
- In a large bowl, mash your bananas. Whisk in your milk, oil, vanilla and egg.
- Add your dry ingredients to the wet mixture and mix all together. Don't overmix.
- Transfer the mixture to your prepared loaf pan. Bake for 45 minutes or until cooked through. The bread should be firm on the outside, yet moist on the inside.
- Let it cool 5-10 minutes before slicing.
If you make this banana bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!