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Fruit-Sweetened Breakfast Banana Bread
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!
prep time
15 minutes
cook time
45 minutes
servings
8
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 one of the most popular recipes 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, jam and/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.
Ingredient Substitutions and Add-Ins:
The best part about this recipe, other than the fact that it’s sweetened with fruits, 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 rose 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 go-to version nowadays is the vegan option with whole wheat flour 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:
Here are the simple steps to help you make a delicious fruit-sweetened banana bread.
- Getting Ready
Preheat the oven to 350°F. Lightly grease a loaf pan with oil or butter/margarine or line with parchment paper.
- Mix the Wet Ingredients
Add the mashed bananas, milk, oil, vanilla and egg (if using) in a bowl and stir until combined.
- Mix the Dry Ingredients
Add the flour, baking soda, baking powder, cinnamon and salt to a different bowl (or you can make this a one-bowl recipe). Stir to combine.
- Combine
Transfer the dry ingredients to the wet ingredients and stir until combined. Don’t overmix!
- Bake
Transfer the mixture to the grease loaf pan. You can also top the loaf with a sprinkle of chopped walnuts or a sliced banana if desired. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for at least 5-10 minutes before slicing.
Fruit-Sweetened Breakfast Banana Bread FAQ:
Can I Make This Recipe Into Muffins?
You can easily make this recipe into 12 muffins! Simply bake them 20-25 minutes at 350°F. Every oven is different. You can check the muffins after 18 minutes. They’ll be ready when a toothpick inserted in the middle comes out clean. You can also try these lightly sweetened chocolate chip banana muffins.
Can I Make This Banana Bread Vegan?
Yes! To make this recipe vegan, replace the egg with 2 additional tablespoons of milk. You don’t need to use a flax egg as the bananas add the needed moisture.
Can I Make This Banana Bread Gluten-Free?
Yes! Replace the flour with the same amount of light buckwheat flour or all-purpose gluten-free flour. I recommend using this 1:1 gluten-free flour mix.
More Fruit-Sweetened Bread and Muffin Recipes:
- Fruit-Sweetened Apple Muffins
- Fruit-Sweetened Cardamom Blueberry Muffins
- Blueberry Banana Almond Flour Muffins
- Fruit-Sweetened Peanut Butter & Jelly Muffins
- Fruit-Sweetened Carrot Cake Loaf
- The Healthiest Banana Bran Muffins
And if you want a sweeter muffin recipe, check out these chocolate chip banana muffins.
Fruit-Sweetened Breakfast Banana Bread Video:
Fruit-Sweetened Breakfast Banana Bread
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!
Servings 8
Ingredients
Wet Ingredients
- 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)
Dry Ingredients
- 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
Instructions
- Preheat oven to 350°F. Lightly grease a 9"x5" 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. The batter will be thick.
- 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.
Video
Notes
For a vegan option: Replace the egg with 2 additional tablespoons of milk. You don’t need to use a flax egg as the bananas add the needed moisture.
For a gluten-free option: Replace flour with same amount of light buckwheat flour or all-purpose gluten-free flour. I recommend using this 1:1 gluten-free flour mix.
You can replace 1/2 cup of the flour by 1/2 cup of rolled oats if desired. The results are similar.
Add chocolate chips or walnuts if you’d like! I love these chocolate chips for a vegan option.
Once the loaf has cooled completely, store in an airtight container or bag at room temperature or in the freezer.
Make sure not to overmix the batter. This can affect the texture of the bread.
While this is a one-bowl recipe, you can choose to mix your dry ingredients and wet ingredients in separate bowls before combining. This can ensure that the ingredients are well combined, without overmixing.
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!
This post contains affiliate links. I only share products that I trust and recommend. Choosing to use these links helps to support me and this blog. Thank you!
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I’m Caroline, a registered dietitian based in British Columbia. Here, you’ll find a variety of nourishing vegan recipes, without a side of diet culture
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Comments
109 responses to “Fruit-Sweetened Breakfast Banana Bread”
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How lovely is this!! And I adore the idea of leaving out the sugar and just letting the banana flavor steal the flavor show. It is funny how we add sugar to everything baked without even thinking, but subtly sweet breads are just as delicious. And breakfast perfect 🙂 The texture looks wonderful, I really really love these pics too!
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Thank you Natalie! It definitely doesn’t need the sugar and like you said, it makes for a perfect breakfast bread. 🙂 You could also add chocolate chips for a little treat!
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Just made this. I used only oat flour for the flour component and was a bit scared how it would turn out, but it is so good! ? I’m so stoked to have found a sugar-free banana bread recipe. Thanks Caroline!
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Hi Celia,
That’s great, I’m so happy that it worked out! Thank you for letting me know, I’ll be sure to note it in the recipe. Enjoy! 🙂
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Thank you so much, Natalie. I just made this with wholemeal flour and it is so light and delicious! I was worried I had over-mixed as it took a fair bit of stirring to incorporate the flour into the wet ingredients but it is perfect and so moist with a lovely texture. It’s so great to see a recipe without added sugar or even syrup or honey, which I usually leave out anyway. Simple to make too. I added chopped walnuts on top and covered lightly with foil after about 30 minutes. Will be making this every time I have ripe bananas, and probably more often!-
Hi Julie, that’s so good to hear! Thank you for the feedback, I’m so happy you liked it. I just happened to have some for breakfast this morning. 🙂 Enjoy!
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Thank you for this versatile recipe! It ticks all the boxes for me – Gluten-free, sugar-free and eggless. I used GF flour, unsweetened coconut milk, added some raisins and it turned out absolutely delicious. A keeper for sure! Next time, I’d try replacing ½ cup flour with Oats as suggested. Just wondering is 1 cup = 250ml?-
I’m so happy you loved the recipe! Thank you for taking the time to leave your feedback. And yes, 1 cup is equal to 250ml. I haven’t tried gluten-free flour specifically with the oats (I tried it using whole wheat and spelt flours), but it’s definitely worth a try! 🙂
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Vraiment bon Caro ! Même mes parents ont aimé !!! 😀
J’adore essayer tes recette !!-
Ahh merci, je suis contente d’entendre ça! 😀 C’est une de mes préféré, enjoy!
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Just made this with half wholemeal flour, half buckwheat flour, and I swapped 1 banana for mashed pumpkin. So delish and truly moist! Love it warm, slathered with butter ? Will be making it again, maybe as muffins with some walnuts or dark choc chips.-
Hi Erica, I’m so happy you like it! Thank you for sharing your modifications, I love the sound of pumpkin in there. 🙂
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Hi! Do you have the macro nutrients for each slice? I love the sugar free aspect of the recipe and count my macros so would love to be able to include this in my daily regiment. Thanks!
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Hi Dan, sorry, but I only have the calories for this recipe. It’s 180 calories per slice (using the portion indicated in the recipe). Sorry for the inconvenience. I’d recommend using a recipe analyzer, such as My Fitness Pal! 🙂
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Hello. Would you suggest adding a little xanthan gum if making the gluten free all purpose flour from scratch? Or have you tried it without it with good results?
Thanks so much.
Amber-
Hi Amber, my roommate back then tried it without xanthan gum and it turned out well (I believe she just used the Bob’s Red Mill gluten-free flour). It rose a little less, but the texture and taste were good from what I remember. That being said, gluten-free baking is not my area of expertise. If you want to try it with xanthan gum, you can, but I can’t guide you on amounts. Sorry!
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I love your recipes and this banana bread one especially! I’ve made it quite a few times now, it’s definitely become my go to! Sometimes I throw in some shredded coconut or some blueberries if I’ve got them kicking around. Yesterday I made it and put a small swirl of date caramel on top. I know, it defeats the low-sugar aspect – but that date caramel was just staring at me, asking to be included 🙂 Thanks again for all your lovely, sugar free & vegan options on your site!
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Hi Sarah! Thank you so much for the lovely comment. I’m happy to hear that you love the recipe! Date caramel sounds like a great idea, I’m not against a little treat. 😉 Thank you again and enjoy.
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Hey, Caroline! I tried it (with buckwheat flour) and I loved it! I’m so happy because I medically cannot eat gluten or sugar and this time of year I have so many cravings for like muffins and other sweets. 🙂 Ty so much for the recipe!
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Hi Sarah! Thank you, I’m so happy you liked it! Enjoy. 🙂
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Hi. Looks lovely. Can I use a flax egg?
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There is the option to omit the egg and use additional milk for an egg-free version. You don’t need to use a flax egg. If you want to try the flax egg, it may work, but I’ve never tried it myself. Hope this helps!
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A genius idea for a recipe! I have shared this recipe with a lot of my clients and have received nothing but positive feedback. I enjoy this recipe a lot as well!
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Thank you so much Catherine! It makes me so happy that your patients are loving the recipe. 🙂
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I can’t believe I hadn’t made these before! These were amazing . I might have eaten the whole thing in one day..because it was just too good. Thanks for another great recipe!-
I’m so happy you loved it Danica! Thank you for the sweet comment. 🙂
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Five star rating! -
Using this particular recipe to say how much I appreciate your whole blog, your recipes, your story – has helped me so much. I was so relieved to find your blog because it seems to be the only one out there of its kind (I follow the same dietary restrictions). This recipe is such a winner it’s crazy! Love love love. Thank you.-
Hi Gabby, thank you so much for the sweet comment, it means a lot! I’m so happy to hear you’re loving the recipes. I certainly found it hard to find fruit-sweetened recipes before I started the blog, so I love to share my experiments with others. Thanks again and have a great weekend!
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Looks awesome! I would make this vegan, but I was wondering if I could leave out of subsitute the oil?
Thanks.PS: Just wanted to let you know I’m from Belgium, I think it’s nice to hear that there are people from all over the world visiting your blog and Instagram! 😉
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Hi Olivia, I never made it without oil, but you could try substituting the oil for applesauce? I can’t guarantee it will work, but if you try it, let me know how it turns out! You’re not the only person who asked, so I may have to try it next time too. 🙂
And I love to hear that people from around the world are visiting! Hello from Canada!
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Had regular buckwheat flour on hand , extra almond milk to replace the egg and regular unsweetened applesauce to replace the oil and it came out delicious, just very dark from the buckwheat. Love your website !
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Hi Trenda! Thank you so much for the feedback! I’m so happy to hear it turned out well with the substitutions. Enjoy. 🙂
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Hi Caroline! I was so excited to find this recipe and your website in general. I am unable to eat sugar and can only have a very low amount of fat. I absolutely love baking and was so depressed, thinking that because of these restrictions that I wouldn’t be able to bake anymore. But now I see that I can! And this is something that both I and my kids (who are not on a restricted diet) will be able to enjoy. May I ask if you have the nutrition information for this bread? I keep track of everything I eat so that would be very helpful.
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Hi Nicky, I’m so happy you found my recipes! I hope they’ll help. I actually don’t include calories for my recipes as it’s not something I personally encourage. However, I completely understand that it’s important for some. From a previous calculation, one slice would have about 184 calories, based on the number of portions indicated in the recipe. Hope this helps!
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Can I replace the oil with applesauce?
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Thank you for such a wonderful recipe.. This is my favorite banana bread recipe and will continue to be.. I made it quite a few times and add some walnuts on top.. Mmmmmm so good.. thanks again.
Maria c-
Hi Maria! I’m so glad you like it. I love it with walnuts too, it gives it a nice crunch. Enjoy. 🙂
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Nutritional values?
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Sorry, but I don’t include the nutrition information with my recipes for specific reasons. It doesn’t reflect my philosophy. However, you can find the calories per slice in the comments. If you want more information, there are many websites and apps you can use, such as My Fitness Pal. Hope this helps a little!
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This is a great simple go-to recipe, especially for a non-baker like myself! I subbed the recommended amount for the egg and used oat flour instead of spelt/whole wheat flour and it worked out very well.-
Hi! I’m so happy to hear it turned out well with the substitutions. It’s good to know, thank you. Enjoy!
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So happy I found this sugar-free banana bread recipe! And I love how simple it is. I added blueberries, walnuts, and made them into mini muffins for an easy grab and go breakfast. They are perfect! Thank you so much 🙂-
Hi Molly, I’m so happy you like the recipe! And I’m sure they would be delicious with blueberries. Thank you for the sweet comment. Enjoy!
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I tried the recipe but I’m unsure of how the mixture looked. It looked really really dry. Can you please post a picture of what the mix is supposed to look like?
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Hi Sama, sorry for the lack of process pictures. It’s one of my older recipes and I didn’t post as many images at that time. I’ll need to update that! If you want an idea of the consistency, you can check out my fruit-sweetened apple muffins. The recipe is based on this banana bread and the batter would be the same thickness. You’re right, the mixture is probably not as wet as other recipes, but if you followed the recipe exactly, it shouldn’t be too dry and the end result should be a delicious, moist loaf. Hope this helps!
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I always wonder myself why people add sugars to fruit recipes. Let the fruit’s natural sweetness shine through is a better idea to me. However, I don’t use bananas so is there something else i could use? Thanks.
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I agree! Fruit can be enough in many recipes. 🙂 As for this recipe, the bananas are really important to the taste and texture of the bread. Applesauce or pumpkin puree may work, but note that it won’t taste as sweet and the texture may be slightly different (I can’t guarantee as I’ve never tried it). If you want something that’s been tested, I would recommend looking at my pumpkin bread on the blog. It’s sweetened with dates if that works with you. Hope this helps!
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Made this with whole wheat flour and olive oil. Love that this has minimal ingredients that I have in my pantry! Added some chocolate chips, walnuts, and a tablespoon of coconut sugar. So good!-
Hi Jenny, thank you so much for your feedback! I’m so happy you like it and I love the sound of those extra ingredients. 🙂 Enjoy!
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I made this with almond flour and added an extra egg and additional baking soda and baking powder- 1 1/4 tsp baking soda and 1 full tsp baking powder. It was delicious, moist, a tad flat after it cooled but that is common with almond flour and it still looked like a good loaf of banana bread. It was a big hit with my toddler!
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Thank you for sharing your results with these substitutions! It will definitely help others. Enjoy. 🙂
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I rarely comment on recipes but I have just made this and it is fantastic. I was a little short on banana so added in a few mashed feijoas. Also added some chopped cashews and finely chopped dates to the mixture for a bit of extra sweetness and texture. It is divine! Perfect for my toddler being sugar free. Oh and I used half a cup of oats and it’s hardly noticeable – not stodgy or porridge-like as I’ve had before. A wonderful recipe and a new favourite. Thank you from New Zealand!-
Hi Fiona, I’m so happy to hear that you loved it! And I love the sound of the added cashews and dates. Thank you for taking the time to write a comment. I really appreciate it! Enjoy. 🙂
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Made this vegan (used a flax egg) and GF (king Arthur blend) and it’s really delicious! Perfect for my 10-month old son, too, since it’s added-sugar free! He loves it so much Thanks for this recipe!-
Hi Amanda, I’m so happy to hear that! That’s so cute. I’m happy he likes it. And thank you for the details. It’s good to know it worked with these substitutions. It will help others too. 🙂 Enjoy!
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Can you make this receipe entirely from oatmeal flour? If so, how would the banana bread differ
using milk only, or adding the egg?-
Hi! I haven’t tried using oat flour, but unfortunately this flour tends to give baked goods a gummy texture, so it’s best to combine it with other flours. If you try it, an egg may help, but I really don’t think it will end up as good as the original recipe. I would recommend trying one of the many flours that have been tested with success. Sorry for the inconvenience!
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Hi! I do not have any baking soda. Are there any good alternatives for this ingredient?
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Hi! I can’t guarantee the same result, but you could try using baking powder. You may need to use a bit more (3x the amount of baking soda), but it may alter the taste a bit. This would be my top suggestion. You could try just adding 1 tsp, as to not alter the taste, but it may affect the texture. I hope this helps!
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These are perfectly sweet and super healthy!!-
Thank you! It’s a very popular recipe around here. I’m so glad you enjoyed it!
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Hi! Normally when banana bread recipes call for 3 large bananas, it’s equivalent to about 1 cup mashed. Is your recipe calling for 1.75 cups of mashed banana? It just seems like a lot! thank you! 🙂
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Hi Danika, thank you for checking. The recipe is correct. I made the bread countless times and always measure the bananas. It really depends on their size. I find that the ones we have here are big and 3 large ones (probably extra large) lead to 1.75 cup. That being said, you may need to use 4 or even 5, depending on the size. That’s why I added the number of bananas and the cup measurement. I hope this helps! 🙂
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I saw that someone made mini muffins with this recipe. I would like to ask how long to bake the mini muffins as I want to make them for my grandchild. Have been searching high and low for recipes without any sweetener and I am so glad I found it! Alot of recipes say no sugar, but then they add honey or maple syrup or even artificial sweetener. I really appreciate this. Thank you very much !
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Hi Mary, I haven’t tried making mini muffins myself, so I can’t be sure. I would start with around 10 minutes, but I would keep an eye on them. Once they start to firm up and look done on the outside, take them out from the oven and insert a toothpick in the middle. If it comes out clean, they should be done. I hope this helps! And please let me know how they turn out if you try it. It could help someone else. I hope your grandchild will love them! 🙂
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I did not make the mini muffins yet, but I did make the loaf this afternoon. I am not a baker so thought I’d make a trulial run first. This is just perfection! Who needs sugar? I added some walnut in the mix and some on top. Delicious. I did not have any vanilla extract but it’s still great. I have to get some bananas for the mini muffins now.-
I’m so happy to hear! It’s always good to test the recipe as is before making changes. I hope the mini muffin version will be just as good! 🙂
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Hello, Can I make this without milk or with sour cream and use butter instead of oil?
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Also, thank you for the recipe ^_^
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Hi! I haven’t tried these substitutions, so I can’t guarantee that they would work. If you want to try it, I would recommend using melted butter instead of oil (melted coconut oil works, so melted butter should too) and water instead of milk. Also, if your butter is salted, you may want to reduce the salt a bit. I hope this helps! Let me know how it turns out. 🙂
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I finally use the recipe for mini muffins for my grandson who is two years old. My son sent me a video with him eating the muffin and saying “good!” He is not allowed sugary snacks so I’m glad I found this. I think I’ll add a small amount of raisins in them next time. The recipe made 2 dozen good size mini muffins. I used whole wheat flour. I’d like to make some pumpkin ones. Can you tell me what I need to do with the recipe?-
That’s so great to hear! I’m happy he liked them. Thank you for letting me know. How long did you bake them for? And for making pumpkin muffins, I think it would work if you used pumpkin puree instead of mashed bananas in the same amount. I can’t guarantee as I haven’t tried it! Just note that they won’t be sweet at all as pumpkin is not as sweet as bananas. You could always try doing half and half. I would also add a little extra cinnamon. I hope this helps! 🙂
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Wow, I adore this recipe. I’ve made countless banana bread recipes, and this is one of my favourites! I love that it is sweetened only by fruit. Adding some 90% cocoa chocolate makes it even more delicious!-
I’m so happy that you love it!! Chocolate definitely makes it even better. 🙂
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Do you, Caroline, or anyone else have a recommendation for adding wheat bran to the recipe?
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Hi Jane! I haven’t tried adding it directly in this recipe, but I do have a banana bran muffin recipe that you might like (https://nourishedbycaroline.ca/the-healthiest-banana-bran-muffins/). If you want to try adding bran to this recipe, I would try substituting 1/2 a cup of flour for 1/2 a cup of wheat bran. I can’t guarantee it will work well, but I have tried substituting 1/2 a cup with oats before and it worked well, so it’s worth a try!
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Your suggestion works great! I also add some applesauce, golden raisins, dark chocolate chips, walnuts, and shredded coconut. Yumm!-
That’s so great to hear! I’m happy you liked it. And I love that you added these delicious add-ins. Enjoy!
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Hi! Would Tigernut flour work in this recipe?
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Hi Amy, sorry, but I don’t have experience using tigernut flour and can’t guarantee that it would work. If you do try it, let me know! Otherwise, I do have several flour recommendations, including gluten-free options. I hope you’ll like it!
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Hey,
My batter came out really really thick and I had to add more milk yet it was still quite thick. Is this normal? I thought maybe I didn’t mash the banana enough for i used a fork and it was still quite lumpy.-
The batter will be on the thick side, but a few things you can keep in mind: Make sure to measure the flour using the spoon and level method. This means, scoop the flour using a spoon and add it to the measuring cup. Level the cup using the back of a knife. Do not measure the flour by scooping the measuring cup directly in the flour or you’ll end up with too much flour and a thicker batter. Also, be careful not to overmix the batter. And for the bananas, make sure to mash them well, but it’s okay to have a few lumps. You should measure the bananas to have 1 3/4 cups as every banana will be different in size. This would be 3 large bananas. I hope this helps!
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Hi this looks amazing! I’m wondering if I can use 1 cup spelt four (Ali have left!) and 1 cup oat flour?
Thanks!-
Hi Eva, sorry for the late response! You could definitely try it. The only issues with oat flour in that it doesn’t have gluten and won’t lift as much. It also tends to make baked goods “gummy”. If you do mix it with spelt flour though, it might work better. Let me know if you try it!
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This is a great and simple recipe! I ended up making muffins and they were delicious. I used oat flour and added a tsp of nutmeg. I will definitely be making these on a regular basis.-
I’m so happy you liked them Mary! And it’s great to hear that they worked with oat flour. Thank you for letting me know. 🙂
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Delicious. Perfect banana bread! And no Ela deed sugar – what’s not to love?
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Thank you Beth! I’m so happy that you love the recipe. 🙂
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Delicious. Perfect banana bread! And no added sugar – what’s not to love?
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Thank you for sharing a wonderfully good banana bread recipe. Made it today and already ate 2 pieces! I’m looking forward to trying some of your other recipes. Many many thanks to you.-
You’re welcome, I’m so happy you liked the recipe! And I hope you’ll enjoy the other recipes you try. 🙂
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I just made this and it is a great recipe. The bread is fluffy and flavorful. I added chocolate chips and it’s absolutely delicious. Thank you!-
Thank you Caroline! I’m so happy that you enjoyed the recipe. Chocolate chips are definitely a delicious addition. 🙂
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Can I replace the oil with applesauce?
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Hi Hanna, I haven’t tried it, so I can’t guarantee that it would work. However, it’s a very forgiving recipe, so as long as you follow the rest of the recipe, I imagine it should work. If you try it, feel free to let me know how it turns out! It could help others. 🙂
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DELICIOUS! Used gluten free flour and made it as muffins and mini loaves. So thankful to find a no added sugar recipe!-
Thank you Danielle, I’m so happy that you enjoyed the recipe!
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Thanks! This is exactly what I was craving! I added some sugar-free chocolate chips and replaced 1/4 cup of flour with 1/4 cup of Vital Proteins Collagen Peptides unflavored. Turned out great!-
Thank you Connie, I’m glad that you enjoyed the recipe! It’s great to know that it worked well with the Vital Protein too. 🙂
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You don’t specify the measurements for the loaf pan. -
Hi there,I have searched high and low for a recipe similar to this. It looks wonderful. I plan to buy some bananas to let ripen so I can make this at the weekend for meal prep. Would it be possible to use peanut butter or almond butter in place of the oil?
Thanks in advance,
Sophie-
Hi Sophie! I’m so sorry for the late reply as I just got back from vacation. I can’t guarantee the same results with peanut butter or almond butter. A better alternative might be applesauce if you want to make this oil-free. Again, I can’t guarantee the same results, but it should work. Feel free to let me know how it turns out! Thank you. 🙂
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I am about to make this Banana Bread.
I have to avoid any sweeteners regardless whether its organic or not in an effort to reduce carbs which causes me to experience high inflammation due to Polymaylagia Rheumatic & Cytokine release syndrome Both are Chronic Inflammatory dieases.Fruit carbs dont affect me like sugar honey etc even artificial sweeteners.
I was going to use Apple sauce to sweet this bread but changed my mind & just make it like the way you did.
My additives to this maybe coconut walnuts Whole organic oats or simple branflakes or Flax meal.
I often use olive oil to make banana Bread because unlike butter, Olive oil helps the banana Bread to be light & rise higher, sometimes I like to use a home made fruit compote that doesnt have any sweetener except 2 tbsp of raw honey. This helps to sweeten it a bit & it preserves the fruit for up to a month in the fridge. I do this to avoid buying factory made jams & jellies that often have corn syrup & other unwanted ingredients.
Your recipe is simple easy affordable & changable when the mood strikes me LOL
Thank you for sharing this recipe.-
Hi Michael, thank you so much for sharing your thoughts and feedback. I’m happy that you enjoy the recipe and that it has been a good fit for you!
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Hi Caroline,What size loaf pan did you use? 8×4 or 9×5? The size of the pan could change the height of the bread as well as the cook time, so I want to be sure I use the same size as you had trialed in your recipe.
Thank you in advance,
Sophie-
Hi Sophie, I’m sorry for not specifying this in the recipe. The pan that I use is 9×5. I will add this to the recipe. Thank you for asking and I hope you will enjoy the recipe!
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Hi Caroline,
I appreciate your prompt response! Please do not apologize – I simply wanted to clarify. I will be making this at the weekend using avocado oil. I am looking forward to a fruit-sweetened bread to toast and spread with peanut butter!
Best,
Sophie-
Thank you, I hope you will enjoy it! Have a great weekend. 🙂
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