Refined Sugar-Free Banana Bread (No Butter) Recipe
This refined sugar-free banana bread is a wholesome, moist loaf made without butter or refined sugar, using natural sweeteners like maple syrup and ripe bananas. It relies on whole wheat flour for added fiber and incorporates coconut oil and Greek yogurt to maintain moisture and tenderness. The banana topping caramelizes during baking, adding extra flavor and a delightful presentation. Perfect as a healthy snack or breakfast option, it offers a comforting taste with a nutritious boost.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 ¾ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ⅓ cup coconut oil (melted)
- ¼ cup maple syrup (or honey)
- 2 large eggs
- 1 cup mashed banana (about 2-3 bananas)
- 3 tablespoon Greek yogurt
- 3 tablespoon milk
- 1 teaspoon vanilla extract
Decoration
- 1 larger extra banana for decoration
Optional Add-ins
- ½ - ¾ cup chocolate chips
- ½ cup dried fruit or nuts
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 to prepare your ingredients.
- Mix wet ingredients. In a large mixing bowl, whisk together the eggs, mashed bananas, Greek yogurt, milk, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth and well combined.
- Mix dry ingredients. In a separate bowl, thoroughly combine the whole wheat flour, baking soda, cinnamon, and kosher salt.
- Combine wet and dry. Using a sifter, gradually add the dry ingredients to the wet banana mixture in two batches, gently folding after each addition until just combined.
- Add optional mix-ins. If desired, stir in chocolate chips or dried fruit and/or nuts gently with a spatula, ensuring even distribution without overmixing.
- Bake. Pour the prepared batter into the greased or lined loaf pan. Slice the extra large banana in half lengthwise and lay it over the top of the batter, gently pressing it in to embed in the batter. This banana will caramelize during baking, enhancing moisture and sweetness.
- Check doneness. Place the loaf pan in the oven and bake for about 60 minutes. Start checking around the 50-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs when done.
- Cool. Once baked, remove the banana bread from the oven and allow it to rest in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- You can substitute honey for maple syrup if preferred.
- Chocolate chips or dried fruit/nuts add extra flavor and texture but are optional.
- Make sure not to overmix the batter to keep the bread tender.
- Use ripe bananas for the best natural sweetness and flavor.
- Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
