This sugar-free banana bread is soft, moist, and loaded with banana flavor. You only need a handful of basic baking ingredients including almond flour to make this easy and quick banana bread from scratch!
Spread some cold butter on warm slice of this banana bread and enjoy!
I love making bakery style desserts at home, that taste great and are way more ''healthier''. From my Gluten Free Chocolate Chip Banana Bread to Healthy Gluten Free Brownies. This Sugar free Banana Bread is is one of the best 🙂
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Why It's Yummy
- Very moist and fulfilling - the right ratios of banana combined with maple syrup, yogurt, and almond flour result in ultra-moist gluten free banana bread. For the best dessert bread, serve it as it is or with butter, a little sprinkle of sea salt flakes, and a drizzle of maple syrup on top.
- An easy bread recipe - this is a simple recipe for classic sugar-free banana bread. However, you can use it as a base to customize it further with chocolate chips, dried fruit, berries, nuts, and so on. I’d recommend adding about ½ to 1 cup of these.
- A very forgiving recipe - what do I mean by that? Is that you can mix and match the ingredients and swap up them as you like and it will still bake beautifully. It is a forgiving and foolproof recipe that anyone should be able to make. Please read more on this in the Ingredients and Substitutions.
If you are looking for more gluten-free banana recipes try these next: Berry Banana Jam (Without Pectin), Banana Matcha Easter Cupcakes (Gluten-free), Nutella Banana Cheesecake Chimichangas, or simply enter the word ''banana'' into the search bar.
Ingredients and Substitutions
This sugar-free banana bread recipe requires a handful of basic gluten-free household ingredients like almond flour, sugar, eggs, yogurt or sour cream, baking soda, and baking powder.
Many ingredients can be substituted with what you have which makes it the perfect base for any baked bread recipe!
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- Almond flour - blanched almond flour and not the almond meal is what we are going for here. Almond flour is bright, lightweight with almond skins removed. The main differences between the two are the grain size, as well as that almond skin is present in almond meals. These differences are important in recipes where texture makes a big difference, just like here.
- Bananas - a great way to use up that old and spotty bananas that have been sitting in your kitchen or fridge for a while. If you have frozen a couple before then these will work equally well once thawed. I usually buy too many bananas that no one eats in the end, so I freeze them and use them later for baking. Works great!
- Maple syrup - I have done this recipe with maple and agave syrup, they are with the same consistency and don’t have a lot of flavor like for example honey. I haven’t tried but if honey is all you have this will work too. Honey has a stronger flavor though. This banana bread will work with regular white and brown sugars too.
- Eggs - gives the bread structure, stability, and tender texture. You can even bake this bread with 1 egg but 2 is recommended.
- Yogurt - gives the necessary moisture to the bread. Substitute with sour cream, creme fraiche, vegan yogurt. You can use these interchangeably in most baking recipes. Your next options would be kefir and buttermilk.
Equipment
Recommended equipment you need for this sugar-free banana bread:
Instructions
Preheat oven to 350 F.
Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add yogurt, vanilla, maple syrup.
Mix on low until combined.
Mix sifted flour, baking powder, salt, baking soda separately and then add to wet ingredients. Combine with a spatula.
Prepare a 9 x 5-inch bread pan lined with parchment paper with enough room left on the edges to lift out the bread after baking.
Top with one banana cut in half (optional), make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely.
You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
Tips
- Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
- Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- Mashing the bananas - bananas can be mashed not only with a fork but to save time, immersion blender and electric mixers work equally well and faster. Make sure to chop up the banana into chunks. This saves a ton of time but does add extra clean-up in the end.
- No loaf pan? No problem! This batter makes excellent sugar-free banana bread muffins. Follow the recipe as instructed and pour the batter into a 10-12 count muffin pan with nonstick spray or use cupcake liners. Like with most of the muffin recipes, fill each cup roughly ¾ full, bake for 25-35 minutes but check for doneness after 20 minutes.
- Baking time - by the 50 minutes mark your sugar-free banana bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
- Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, humidity and always sealed or in an airtight container.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School on more details of why and how to measure your baking ingredients.
- Overall it is a very easy and forgiving, almost foolproof recipe. Switch out the ingredients if you like, don’t skip the baking powder and soda though, these are essentials.
Serving Suggestions
What do you eat gluten-free banana bread with?
Serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple or Cinnamon honey butter
- Homemade Berry Jam
Honey, maple syrup, or agave syrup.
Storing and Freezing Instructions
- Storing - this bread will keep in the fridge for a week, but for better texture and flavor consume within 2-3 days. Or keep art room temperature for 2 days, covered.
- Freezing - let the bread cool completely. Cut in individual slices, thicker the better. Rap each slice in parchment paper or cut out a slightly wider sheet to act as a separator between slices. Transfer to freezer-friendly zip lock bag or container. Freeze for up to 2-3 months. Reheat in a toaster or let come to room temperature to enjoy.
That's what I like about baking bread, muffins, and cookies. All this stuff freezes well and there is no need to eat everything at once.
It is also not healthy (no matter how healthy the recipe promises to be). Everything in moderation, unless you have a special event with many friends and family coming over. 🙂
Add ons
- There are several options for this but dried fruit such as plums, apricots, cranberries, blueberries, raisins work really well in banana bread. Just make sure to chop them up before adding to the mix.
- Nuts - almonds, cashew, walnuts, pecans. Any nut of your choice should work well.
- Chocolate chips
- Peanut, almond butter
FAQ
Almond flour and almond meal are two different things. It is not recommended to use them interchangeably in baking recipes. Almond flour is bright, lightweight with almond skins removed. The main differences between the two are the grain size, as well as that almond skin is present in almond meals. These differences are important in recipes where texture makes a big difference, just like here.
The correct ratio of ingredients such as bananas, dairy, sugar, or liquid sweeteners(honey, maple, and agave syrup) in the banana bread recipe all give the bread its moist texture.
Gluten Free Dessert Recipes
- Gluten Free Chocolate Pumpkin Bread
- Sunflower and Flaxseed Bread (Gluten Free)
- Raspberry Mango Crumble
- Gluten Free Red Velvet Cookies In Air Fryer
- Homemade Granola Bars with Banana
- Peanut Butter Banana Oatmeal Cookies With Cranberries (Flourless)
I hope you enjoy this sugar free banana bread recipe.
Thank you for reading!
- Julia
DID YOU MAKE THIS RECIPE?
If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.
Sugar Free Banana Bread
INGREDIENTS
- 3 cups blanched almond flour sifted
- 1 cup mashed bananas about 3-4 medium bananas
- 2 tablespoon greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 large eggs
- ½ teaspoon kosher salt
- 1 teaspoon baking powder sifted
- 1 teaspoon baking soda sifted
- ¼ cup maple syrup or agave syrup
INSTRUCTIONS
- Preheat oven to 350 F.
- Mash banana in a large mixing bowl until smooth and add eggs. Beat with an electric mixer on low and add yogurt, vanilla, maple syrup. Mix on low until combined.
- Mix sifted flour, baking powder, salt, baking soda separately and then add to wet ingredients. Combine with a spatula.
- Prepare a 9 x 5-inch bread loaf tin lined with parchment paper with enough room left on the edges to lift out the bread after baking. Top with one banana cut in half (optional), make a cut lengthwise in the middle, and bake for 50 minutes or until a toothpick inserted into the middle part of the bread comes out with a few breadcrumbs.
- Let stand on the kitchen counter for 10 minutes and then remove to wire rack to cool completely. You can serve it warm as well but better to wait until cooled as it will be easier to slice it.
NOTES
- Bananas - I recommend using the ripest bananas you can get. Dark and full of spots! Why? Simply because of the flavor they give, ''older'' bananas will result in the best, strong, sweet, and rich flavored banana bread. This being said, it is also okay to use more fresh bananas but then the overall flavor will be different and you may need to add a little extra of that maple syrup.
- Bring those ingredients to room temperature - cold ingredients should be brought to room temperature, such as eggs, yogurt. It will ensure even blending and baking. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- No loaf pan? No problem! This batter makes excellent sugar-free banana bread muffins. Follow the recipe as instructed and pour the batter into a 10-12 count muffin pan with nonstick spray or use cupcake liners. Like with most of the muffin recipes, fill each cup roughly ¾ full, bake for 25-35 minutes but check for doneness after 20 minutes.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Full Nutrition Disclaimer can be found here.
Note: Nutrition information is estimated and varies based on products used.
Cheryl Irwin
Any change in recipe if I use standard gluten free flour instead of almond flour. Due to family member with nut allergies
Julia
Cheryl, I haven't tried but Almond flour is what gives this bread a tasty flavor. But if you do try, make sure to choose a gluten-free blend that is made for breads, bakes. Not all-purpose one. Please let me know how it will go )
Julia
A delicious and very moist banana bread that is also sugar free!