No Sugar Banana Bread (GF Option)

Naturally sweet no sugar banana bread

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5 from 1 review

Looking for a healthy option for breakfast or a mid-afternoon snack? This no sugar added banana bread is a naturally banana-sweetened treat. Add some of your favorite nuts or seeds and you have a protein-rich snack that really hits the spot!


Units Scale
  • 3 very ripe bananas (approx. 1 cup mashed)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/2 cups of whole-grain flour (see notes)
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Optional: 1/2 cup of chopped nuts, seeds, chocolate chips, or dried fruit


  1. Preheat the oven to 350 F. Grease an 8.5-inch by 4.5-inch loaf pan.
  2. Mash the bananas in a large mixing bowl until relatively smooth. Mix in the oil and eggs. Beat together until everything is well mixed and smooth.
  3. Add in the flour, cinnamon, baking powder, and salt.
  4. Stir until the batter is evenly mixed. If you are making gluten-free banana bread, the texture will improve if the batter is allowed to rest for 30 minutes before baking (to allow the flour to fully hydrate). 
  5. Stir in up to 1/2 cup of optional ingredients. See notes for details. Scrape the batter into the prepared loaf pan.
  6. Bake for 1 hour, until a toothpick comes out clean.
  7. Cool for 15 minutes, then unmold and allow it to cool completely before slicing.


  • I like cinnamon in my banana bread. However, if you’re not a cinnamon fan, replace it with the zest of one lemon, or 2 tsp of vanilla extract. Since this is a sugar-free recipe, the added flavor will really make an impact on the overall taste.
  • We tested this with whole-grain gluten-free oat flour and whole wheat flour. It will probably work with any whole-grain flour, including spelt, rye, or buckwheat.
  • Adding 1/2 cup of chopped nuts (toasted walnuts or pecans are traditional) or seeds (flax or pumpkin) will add a bit more protein. If you are concerned about the lack of sweetness, then stir in 1/2 cup of dried fruit (raisins, currents, or chopped apricots) or chocolate chips instead.
  • To make muffins instead, divide the batter into a prepared muffin tin. Then reduce the baking time to 25 to 30 minutes (the exact time will depend on the size of your muffins).