Description
Create a wonderfully moist and flavorful banana bread using only the natural sweetness of very ripe bananas. This easy recipe is perfect for a guilt-free breakfast or snack and is suitable for those managing sugar intake.
Ingredients
Scale
- 3 large, very ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/2 cup melted coconut oil or unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour (or almond flour for a low-carb option)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, thoroughly mash the ripe bananas until mostly smooth. You can leave small lumps for texture if you like.
- Whisk the mashed banana, applesauce, melted oil or butter, eggs, and vanilla extract into the wet ingredients until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. If you are using nuts, stir them into the dry mixture now.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour streaks disappear. Do not overmix; this keeps your bread moist.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50 to 65 minutes. Start checking at 50 minutes by inserting a toothpick into the center. If it comes out clean or with moist crumbs attached, the bread is done.
- Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Notes
- Use bananas that are heavily spotted or almost black for the best natural sweetness. This is the key to a truly sugar-free result.
- For a low-carb or keto banana bread alternative, substitute the whole wheat pastry flour with 1 3/4 cups of blanched almond flour, and add 1 teaspoon of xanthan gum to the dry ingredients.
- If you want a protein banana bread boost, add 1 scoop of unflavored or vanilla protein powder along with the dry ingredients.
- This bread stores well wrapped tightly at room temperature for up to three days or frozen for up to three months.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 4
- Cholesterol: 45