This banana bread (no added) sugar recipe is sweetened naturally with bananas, carrots, and dried figs. In addition to tasting great without any added sweeteners, it is also gluten and dairy-free.
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Now that the weather has turned a bit cooler it makes the best time to turn on your oven and get baking! One of my favorite winter foods to make is banana bread!
With my diet restrictions, I often have trouble finding compliant pre-made no sugar banana bread in the supermarket. So instead I opt to make my own bread. This way I know I will be getting a true dairy and gluten-free banana bread without any fillers or preservatives.
Additionally, most traditional banana bread recipes call for sweeteners but I tend to avoid added sugar as much as I can in my diet.
Instead, I will use fruit and vegetables to sweeten my dishes naturally. After trying different variations I have found this is my best banana bread recipe.
Read on to learn how to make this no-added-sugar banana bread.
Why You’ll Love This Banana Bread No Sugar
Here are reasons why you’ll love this banana bread (no added sugar) recipe:
- Easy
- No added sugar
- Packed with nutrition
- Gluten and dairy-free
- Delicious
With less than 10 ingredients this is an easy recipe for banana bread. It needs just a little prep and can be made in under an hour!
Store-bought products contain a lot of sugar. Often with 2 to 3 times the recommended intake for added sugar. Finding a preprepared healthy banana bread (no sugar) added can be difficult.
So instead, I will make my own healthier banana bread with no added sweeteners.
Just to let you know this is NOT a sugar-free recipe but is refined sugar-free banana bread. This means it has lost all the added sugar but not any of the flavor. The combination of very ripe bananas, carrots, and dried figs makes this easy healthy banana bread still taste sweet.
Often you cannot find any store-bought banana bread that is gluten or dairy free. In most typical food stores the gluten-free bakery section is minuscule or does not even exist.
Another thing that makes this banana bread (no sugar added) great is that it accommodates people with these food sensitivity issues. I just wanted to note there are eggs in this recipe. So If you’re vegan you will need to use a vegan substitute.
You can find information on what to use in place of eggs in the “Additions, Substitutions, and Variations of the Recipe Section” below or jump to the section here.
Jump to the “Additions, Substitutions, and Variations” Section Here
The final thing that you will love about this easy no-sugar banana bread is the taste.
Is Banana Bread Healthy?
If you’re wondering, is banana bread good for you?” The banana bread nutrition varies by the ingredients. Here is the estimated nutritional information for this banana bread no-added sugar recipe:
- Calories 251
- Protein: 5 grams
- Fiber: 4 grams
- Carbohydrates: 44 grams
- Sugar: 12 grams
- Fat 2 grams
- Sodium: 34 mg
When it comes to how healthy the bread is it all depends on the ingredients. This will determine the calories, carbs, protein, fiber, fat, sugar, and sodium content.
This bread offers a good source of fiber and protein. These are elements that make this recipe a healthy banana bread when compared with store-bought bread.
This recipe is also banana bread with less sugar and sodium than conventional pre-made bread. That is because there is no added sugar or salt.
The sweetness comes from bananas, dried figs, and carrots. These foods also provide vitamins, minerals, fiber, and antioxidants.
The mixture of ingredients and no added sugar make this an overall healthy moist banana bread that will melt in your mouth.
How Many Calories in A Slice of Banana Bread
When comparing calories in homemade banana bread versus storebought, the amount will vary depending on what is in it.
Store-bought banana bread that used whole wheat flour, sugar, eggs, canola oil, salt, baking powder, and a teaspoon of baking soda had 421 calories in one slice.
The calories in banana bread also are usually lower in homemade varieties. That is also the case for this recipe. So if you are looking for a low-calorie banana bread substitute check out the recipe for this banana bread.
The Carbs in Banana Bread
The carbs in banana bread will vary depending on the ingredients. My recipe is higher in carbs due to the bananas, flour, carrots, and dried figs.
If you need a low-carb option you can substitute almond flour. Check out the Additions, Substitutions, and Variations section below for other ways to lower the carb count in this recipe.
Jump to the Additions, Substitutions, and Variations Section Here
Banana Bread (No Added Sugar) Ingredients
Most gluten-free store-bought varieties are not dairy-free banana bread. That is why I opt to make my own.
Most of the ingredients for this no-sugar-added banana bread can be picked up at your local grocery store. If you want to save time you can even use a grocery delivery service like Amazon Fresh*, Whole Foods*, or use Instacart* and have food delivered from your favorite store.
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Here is a rundown of the ingredients used in this easy banana loaf recipe. You can get the specific ingredient list and instructions in the recipe card below:
- Ripe bananas
- Gluten-free flour
- Shredded carrots
- Dried figs
- Eggs
- Cinnamon
- Gluten-free baking powder
Ripe Bananas
How many bananas for banana bread depends on the level of sweetness want to make your recipe. The more bananas the sweeter your bread. I have found a better flavor when using a 3 bananas-bread recipe versus just two.
So you want to make sure the bananas are very ripe. A ripe banana will be soft and maybe even have a brown peel. They should be easily mashed.
If you want to lower your sugar content you can also use a softer yellow banana.
If your bananas aren’t ready yet. Check out the “How to Ripen Bananas“ section below on how to quickly ripen your bananas.
Jump to the “How To Ripen Bananas” Section Here
Gluten-Free Flour
I like using 1:1 gluten-free flour for baking. It’s an easy way to get the same amount of flour as regular recipes without having to add any additional flour to the recipe.
Carrots & Dried Figs
The addition of shredded carrots and dried figs adds natural sweetness to the bread without the need for any other added sweeteners.
Cinnamon & Baking Powder
Cinnamon is one of my favorite spices. I love adding it to my baked goods. The addition of this ingredient gives more of that sweet flavor. It also adds some additional nutrients.
Baking powder helps the bread to rise. Most of these brands contain gluten. This can be a problem if you have issues with gluten. So be sure to get one that is gluten-free.
The next section will outline the step-by-step instructions with photos! See the recipe card below for the full recipe.
Banana Bread Step-by-Step Instructions
Here is a step-by-step breakdown of how to make this banana bread recipe (no sugar added).
1. Start by preheating the oven to 400 degrees Fahrenheit.
2. Grease 9 x 5-inch loaf pan* and set it aside.
3. Now you want to prep your ingredients. Peel the skin of the carrots and chop them into quarter-size pieces. Make sure they are small enough to fit in the food processor.
4. Run the carrots through the food processor and then set the carrot shreds aside.
5. Place the figs in the food processor and blend until they form a thick paste. Set them aside.
6. In a small bowl place the ripe bananas and use a potato masher* to mash them until they form a liquid paste. Then set them aside.
7. Place the dry ingredients in a medium-sized mixing bowl: flour, baking powder, and cinnamon. Mix them together well.
8. In another mixing bowl add the eggs and scramble them.
Top them with banana puree and carrots. Then mix.
Lastly, add in the pureed figs. Then mix all the wet ingredients together.
9. In a larger bowl add the dry ingredients. Then top them with the wet ingredients. Then mix together the wet and dry ingredients until you have a thick bread batter.
10. Pour the banana bread batter into the loaf pan* and place in the oven.
11. Cook for 40 minutes or until golden brown. When a knife or toothpick inserted comes out clean the bread is done.
12. Let the bread cool and enjoy!
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Tips & Tricks to Make the Recipe Great
Here are some tips to help make your banana bread recipe without sugar added recipe great!
Using ripe bananas will make this recipe taste great. If you can’t find any ripe bananas in the store don’t worry here are tips on how to ripen bananas fast.
How To Ripen Bananas Quickly for Banana Bread
The riper the banana, the sweeter the banana bread no sugar added will taste. This means using a mushy banana. A banana with a brown or black peel is best.
So if you have some overly ripe bananas like these on hand you can skip this section and move down to other tips and tricks for making great banana bread.
Otherwise, if you need to learn how to ripen bananas for banana bread read on!
Normally banana bread is something you need to plan ahead for because you may not have ripe bananas on hand. However, there could be a time when you have a hankering for banana bread and need to manually ripen the bananas yourself.
Here are two ways to ripen bananas:
- Place in a paper bag
- Bake in the oven
In a large paper bag place the bananas. If you have other fruit that is already ripe like apples or avocados stick them in the bag too. The ripe produce will emit ethylene gas and enhance the ripening process. Fold the bag over and let sit for 24 to 36 hours.
You may be wondering, “How to ripen a banana quickly?” Use your oven. Set it to 400 degrees Fahrenheit. Then place the bananas in their peel on a baking sheet. Cook the bananas for 5 minutes until they are browned.
Once ripened they are ready for use in your recipe!
How Ripe Is Too Ripe for Banana Bread
Bananas with peels that have turned black are still okay to use. However, if you’re wondering how ripe is too ripe a banana for banana bread. Southern Living magazine says a banana is bad if has a fermented or alcohol-like smell or the entire inside of the fruit is brown.
How to Make Bananas Last Longer
You want to make sure you have overly ripe bananas for this no-sugar banana bread. However, A banana can go from ripe to bad in just a week.
So while your bananas may be ready for bread you may not. This means there is the possibility of your bananas going rotten.
So what can you do to prevent this from happening?
If you notice your bananas are getting ripe and maybe at the point where they are starting to turn brown this is the best time to pop them in the freezer.
I like to freeze whole bananas if I know I’m not going to use them right away. Then when I’m ready to make banana bread The day before I will take out the frozen bananas and put them in my fridge so they are ready the next day to make banana
So if you bought some bananas but are not ready to make your banana bread yet just freeze them until you’re ready to make the recipe.
Save Time with Pre-Preped Carrot Shreds
If you don’t want to peel and shred your carrots check out the produce section of your grocery store to see if they carry shredded carrots.
Use A Potato Masher to Mash the Banana
A potato masher is a great tool to mash your ripened bananas into a liquid mixture. This will make it easier to blend with the other ingredients.
Use a 1:1 Gluten-Free Flour Substitute for the Best Results
For this recipe, I have used a 1:1 gluten-free all-purpose flour substitute. This makes baking so much easier because you do not need to add a bunch of flour together.
You can find these types of flour on Amazon*, Vitacost*, and Thrive Market*.
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Properly Measure Your Flour to Get the Best Results
The way you measure your flour can make or break your recipe. I like to use a spoon to break and loosen the flour.
Next, fill the measuring cup until it is a little overflowing.
Then use the back of a spoon to pat it down.
Finally, you want to cut off the excess flour using a butter knife across the top of the measuring cup.
You may want to measure the flour over a large bowl so you don’t lose any flour on the counter. Then pour the excess flour back into the bag.
If the opening of the flour bag is wide enough you can also measure the flour over that bag.
Don’t Over Mix Your Batter
Overmixing the batter can affect the bread’s texture. Be sure not to mix it too much.
Grease Your Loaf Pan
Greasing the loaf pan is essential. This will prevent the bread from sticking to the pan.
Olive, avocado, or coconut oil will work for greasing. I always hate getting the grease on my hand so I will pour a small amount into the pan and then use a napkin or paper towel to spread it around.
You can also use parchment paper* to prevent the bread from sticking to the dish. This will also make cleanup really easy. So if you have that on hand feel free to measure out a sheet of parchment paper.
Check The Bread Before You Take It Out of the Oven
The time you bake banana bread could vary depending on your oven. I would recommend cooking this for 40 minutes at 400 degrees Fahrenheit. Then check to see if it is golden brown.
You can also stick a butter knife or toothpick into the center of the bread. This will tell you if the inside is cooked. If the knife or toothpick comes out clean it is done.
If it’s still gooey inside cook for another 10 minutes and then do the toothpick test again. Continue cooking for another 10 minutes until the inside is fully cooked.
Don’t Slice Hot Bread
After the bread is cooked let it cool off completely (about 10 minutes) before you slice it.
Additions, Substitutions, and Variations of the Recipe
This section provides information on additions, substitutions, and variations of this banana loaf no-sugar recipe.
Additions for this Banana Bread (No Added Sugar) Recipe
Some recipes added chocolate chips for a little extra flavoring. A tablespoon or two of these can be mixed into the bread batter prior to pouring it into the bread pan.
If you are able to do dairy prior to putting the batter in the oven you can sprinkle regular chocolate chips on top of the bread. Otherwise, you may need to use gluten and dairy-free chips* to make chocolate chip banana bread.
Want to add a little crunch to your bread? Add in a cup of your favorite nuts like walnuts or pecans. Be sure they are chopped.
If you opt to add nuts mix them into the batter before you put it into the loaf pan.
**PLEASE NOTE that the addition of these ingredients will change the nutrient content of the recipe. There may be an increase in sugar, fat, protein, and carbs depending on the additional type of ingredients used.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Things You Can Substitute In this Recipe
Sometimes you may not have all the ingredients on hand. No worries you can always switch it out for another food. Here is information on substitutes that can be used in this refined sugar-free banana bread recipe.
If you don’t have dried figs you can use any of the following:
- 4 prunes
- 1-oz raisins
- 1 oz dried apricots
If you don’t have any fresh bananas you can use frozen bananas for banana bread. Just let them thaw to room temperature so they are soft enough to be mashed. You can also include the liquid left over from the thawed bananas.
Variations of this Recipe
Recipe variations include the type of flour, how you can make this a vegan dish, and lower-carb options.
Variations in the Type of Flour Used
Healthy banana bread (no sugar) recipes will use different types of flour.
Some use whole wheat pastry flour. However, this type of flour contains gluten and should not be used if you have gluten sensitivity. Almond flour can be used in its place.
If you don’t have gluten-free flour you may also substitute oat flour.
Vegan Banana Bread Variations
If you want to turn this recipe into a vegan banana bread (no sugar) you just need to swap out the eggs for
- Cornstarch
- Ground flax seed
- Chia seeds
- Tapioca starch
- Commercial vegan egg replacement*
See the recipe card below for the instructions for each egg recipe.
Lower Carb Banana Bread Variations
Bananas, dried figs, and carrots are all high in carbs. If you are looking to lower the carb content of this recipe you can do any of the following:
- Substitute almond flour
- Use two bananas instead of 3
- Skip the bananas and use 2 tsp of banana extract*
- Nix the carrots and figs
If you want to make a keto banana bread recipe get rid of the carrots and figs. Then substitute in almond flour and a low-carb sweetener. These types of recipes also use just one banana or substitute in a teaspoon of banana extract.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
What To Serve The Recipe With
This no-sugar-added banana bread is the best recipe. It can be eaten as part of your breakfast, as a snack, or as a yummy dessert. Here are some ideas on how to serve the recipe.
For a quick no-sugar breakfast top a slice of banana bread with your favorite nut butter. This combination can also be a nice mid-day snack. breakfast banana bread.
Even if you’re dairy-free you can still enjoy this banana bread without butter. Top it with melted coconut oil, olive oil, coconut cream*, or vegan butter*
If you feel this could use some extra sweetness you can top a slice of the finished bread with a little raw honey or maple syrup. Just remember this will change the nutrient content.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
How to Store the Recipe
If you don’t eat all your bread after making it, this recipe can be stored at room temperature, in the refrigerator or freezer.
Once the bread has cooled, I like to slice it so it is easier to eat once stored. Then place it in an airtight container* or tightly wrap it in plastic or aluminum foil.
If you are going to eat it within a few days you can leave it out on the counter. However, if you want it to last past 3 days then store it in the refrigerator. There it will be good for about 5 days up to a week.
If you know you will not eat it right away you can place it in the freezer. Be sure to wrap it in plastic and then put it in a freezer-safe container* or bag so it can stay fresh for up to three months.
You can also store the pieces individually to have easy access to one serving at a time. It will preserve the integrity of the whole bread.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
How to Reheat the Recipe
I personally think the bread tastes best reheated. If your bread is frozen let it thaw in the refrigerator overnight. Then put it in the toaster until lightly toasted. You can also heat it in the microwave for about 30 seconds.
Common & FAQs
Banana bread with no added sugar is banana bread that does not have any sugar added during the baking process. Bananas and other ingredients that contain natural sugar will provide the sweetness of the bread.
Banana bread with no added sugar is a healthier option for people who want to limit their intake of added sugar. It may also be another option for people who need to follow a lower-sugar diet.
The ingredients needed to make banana bread with no added sugar include ripe bananas, gluten-free flour, baking powder, spices, eggs, and other ingredients like grated carrots, and chopped nuts, depending on the recipe.
To store banana bread with no added sugar you want to put it in a plastic bag or wrap it in plastic or aluminum foil. The wrapped bread can be kept at room temperature for up to 3 days. It can also be kept in the refrigerator for up to 1 week.
This recipe can also be kept in the freezer for up to 3 months. Before placing it in the freezer wrap the bread in plastic wrap and then put it in a freezer-safe bag or container.
Yes, you can freeze banana bread with no added sugar. Wrap it in plastic wrap and then place it in a freezer-safe bag or container. Freeze it for up to 3 months. Thaw it in the refrigerator overnight or at room temperature before eating.
Yes, you can reduce the amount of sugar in banana bread by using very ripe bananas. This will maintain flavors. The addition of dried fruits like dates, raisins, prunes, or figs can also help you use less added sugar. Spices like cinnamon and nutmeg also help naturally sweeten banana bread without added sugar.
It’s important to keep in mind that reducing the amount of sugar in banana bread can also change the texture and consistency of the bread. You may need to adjust the other ingredients or the baking time to compensate for the reduced sugar.
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Equipment Used in this Recipe
Here is a list of equipment or similar items used in this gluten-free carrot banana bread (no sugar) recipe.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Banana Bread (No Added Sugar) (recipe card)
Ingredients
- 3 medium ripe bananas
- 2 cups gluten-free flour
- 1 cup shredded carrots (about two medium carrots)
- 9 dried figs
- 2 large eggs
- 2 tsp cinnamon
- 1 tsp gluten-free baking powder
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a 9 x 5 inch loaf pan and set aside.
- Peel the skin of the carrots and chop them into quarter-size pieces. Make sure they are small enough to fit in the food processor.
- Run the carrots through the food processor and then set the carrot shreds aside.
- Take the figs and place them in the food processor and blend until they form a thick paste. Set them aside.
- In a small bowl place the ripe bananas and use a potato masher to mash them until they form a liquid paste. Then set them aside.
- In a medium-sized mixing bowl place the dry ingredients: flour, baking powder, and cinnamon. Then mix well.
- In another mixing bowl scramble the eggs. Top the eggs with the bananas and carrots. Then mix them all together. Finally, stir in the dried figs until well blended.
- In a larger bowl pour in the wet ingredients followed by the dry wet ingredients. Then bend them together until they form a thick batter.
- Pour the bread batter into the loaf pan and place in the oven. Cook for 40 minutes or until golden brown. Stick a knife or toothpick into the center of the bread. If the knife or toothpick inserted comes out clean. It is done. If the inside is still gooey let it cook for another 10 minutes and then do the toothpick test again. Continue until the bread is cooked all the way through.
- Let the bread cool and enjoy!
Video
Notes
Tips for Making This Low-Sugar Banana Bread Recipe
Read on for tips to make this low-sugar banana bread recipeUse Very Ripe Bananas
The riper the banana, the sweeter the banana bread. If you can find ripe bananas in the store they will be ready in a day or two. Be mindful because bananas can ripen quite fast. Sometimes they can go bad in a week. If you’re not ready to use your bananas put them in the freezer first.Can’t Find Ripe Bananas? Use These Quick Ripening Methods
If you can’t find ripe bananas in the store use these quick ripening methods:- Paper bag method
- Bake them in the oven.
Mash the Bananas with a Potato Masher
Easily mash your bananas into a puree with a potato masher*. This will ensure the bananas are easily mixed with the rest of the ingredients.Use a 1 to 1 Gluten-Free Flour
In this recipe, I used a 1:1 gluten-free flour substitute. I like these products because they make baking so much easier. There is no need for additional flour substitutes. Just measure out what you need and move on to the next ingredient. You can find these types of flour on Amazon*, Vitacost*, and Thrive Market*.Use A Spoon and Knife to Properly Measure Your Flour
Instead of scooping the flour with the measuring cup you want to use a spoon to fill it up. Once the measuring cup is overflowing with flour you want to cut off the excess at the top with a butter knife. This will give you exactly what amount of flour you need. I recommend doing this over a large bowl so you don’t lose any excess flour on the counter. You can also do this over the opening of the bag of flour if it is big enough.Grease or Add Parchment Paper to the Pan
This is necessary to prevent the bread from sticking to the pan. Any oil will do. Pour a small amount into the pan and then use a napkin to spread it around so the entire pan is greased. Alternatively, you can also line the pan with parchment paper* to prevent sticking. If you want an easy clean up parchment paper is also a good way to go.Test For Doneness Before Taking the Bread Out of the Oven
Since ovens are all different the cooking times may vary. Cook the bread for 40 minutes at 400 degrees Fahrenheit. Once this cooking time is up, check to see if the bread is golden brown. You also want to check to see if the inside is cooked as well. Take a butter knife or toothpick and stick it in the center of the bread. If it comes out clean the bread is done cooking. If it’s still raw on the inside cook for another 10 minutes and then redo the toothpick test. Continue to cook for another 10 minutes until the bread is completely done.Let the Bread Fully Cool Before Slicing
Be sure to let the bread fully cool before you cut into it. This should be about 10 minutes.Additions, Substitutions, and Variations
Don’t have fresh bananas? No worries you can make banana bread with frozen bananas. Just let them thaw to room temperature before you mash them. Be sure to add the liquid left over from the defrosted bananas. Want to turn this into banana nut bread? Add a cup of your favorite nuts. Before you pour the batter into the loaf pan mix in a cup of chopped nuts. Or sprinkle them on top of the batter. Are you a chocolate lover? Mix in a tablespoon of gluten and dairy-free chocolate chips* into the bread batter prior to pouring it into the bread pan. Or just sprinkle a few on top of the bread before you put it in the oven. In place of dried figs, you can use the following:- 4 prunes
- 1 ounce of raisins
- 1 ounce of dried apricots.
- Almond flour
- 2 bananas instead of 3
- 2 tsp of banana extract* instead of bananas
- Nix the carrots and figs
- A low-carb sweetener like monk fruit
How to Store and Reheat This Recipe
Let your bread cool, slice it, and then wrap it up for storage. You can wrap it as a whole loaf or you can wrap each piece individually in plastic or aluminum wrap. Well-wrapped bread will stay fresh for 2 to 3 days on the counter. In the fridge, the banana bread will stay fresh for up to a week. To freeze it place the plastic-wrapped banana bread in an air-tight container. You can freeze it for up to 3 months. When you’re ready to eat leftovers you may want to heat up your banana bread. If the bread is frozen you can place it in the fridge overnight to thaw. Then heat it up in the toaster oven until it is lightly toasted. If you want a quick reheat you can throw it in the microwave for about 30 seconds.Nutrition Information for this Banana Bread (No Added Sugar)
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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