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!
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.
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.