Banana Bread. My banana bread recipe is made with healthy ingredients and no sugar added!
My No Sugar Dairy Free Banana Bread Recipe is:
- Easy to make!
- Moist & delicious
- Perfect for snack!
- Healthier than classic banana bread
- Sugar Free
- Dairy Free
I love when my banana's start to go bad because that means I can make a fresh loaf of banana bread! Extra ripe bananas are super sweet, so instead of using sugar in this recipe, I just used bananas!
Banana bread is great to make year round. Seriously, summer- yes, fall- yes, winter- yes, and spring- yes. Usually I would consider class banana bread as more of a dessert because it has a lot of sugar added to it. But, making this banana bread without any sugar and using higher fiber whole wheat flour, you get a healthy snack instead!
WHAT'S IN MY SUGAR FREE DAIRY FREE BANANA BREAD
White wheat flour is a great alternative to all-purpose flour. It is not quite as hearty as whole wheat fiber, but still gives you more protein and fiber than all-purpose flour. If you can't find white wheat flour, you can substitute the 2 cups of white wheat flour for 1 cup of all-purpose flour and 1 cup of whole wheat flour.
Baking powder & baking soda to make the bread rise!
Pink sea salt instead of conventional (and bleached- yuck) table salt. You can use pink sea salt at a 1:1 ratio in all recipes.
Ground cinnamon & ground nutmeg for a nice subtle aroma and flavor. Did you know cinnamon actually has anti-inflammatory properties?
Bananas. Make sure you let your bananas ripen on the counter completely before using them in your banana bread. The darker brown, the sweeter they will be! You can even use frozen bananas in this, but just make sure to thaw them out completely before you add them to your batter! Not only would a frozen banana solidify the coconut oil, but it would really mess up the texture of your bread while it bakes.
Eggs from my local farmer!
Coconut oil. I use virgin and unrefined coconut oil.
And that's it! If you want a bit more fiber & healthy fats in your banana bread, you can add some chopped walnuts! That extra crunch the walnuts add is really good too. 🙂
IS BANANA BREAD GOOD FOR YOU?
Usually, I would say that it is not a good for you food, that is because traditional banana bread is made with white flour (spikes blood sugars) and white sugar (spikes blood sugars). But, I made my banana bread with some healthier ingredients:
White wheat flour is different from all-purpose flour because it contains more protein and fiber. This means that it takes longer for your body to digest it, which means a slower blood glucose spike. Plus, those fibers feed the good gut bugs which contribute to your overall health!
Pink sea salt is better than conventional salt because it is in a more natural form. Table salt is bleached and sometimes has anti-caking ingredients added to it.
Bananas are great for your health! Each slice has about ½ of a banana. Bananas are an excellent source of fiber, potassium, vitamin B6, vitamin C, magnesium, and copper.
Eggs are an excellent source of protein and contain a wide variety of nutrients like
Coconut oil adds some great medium chain fats to your loaf!
The other ingredients (baking powder, baking soda, cinnamon, and nutmeg) are simply used for leavening and flavor purposes and don't really change the nutritional content of this loaf. A note on the baking powder though, make sure that you buy aluminum free banking powder!
Other banana recipes you might like:
- Chocolate Banana Zucchini Muffins
- Banana Almond Pulp Muffins
- Chocolate Chip Banana Muffins
- Nutella Swirl Banana Muffins
- Banana Oat Muffins with Chocolate Chips
- Classic Banana Muffins
HOW TO MAKE SUGAR FREE DAIRY FREE BANANA BREAD
You can make this banana bread in about 1 hour, give or take depending on your oven!
Make your batter
Start by preheating your oven to 350 degrees and place the baking rack in the center of your oven. A preheated oven is necessary for a good bread! Next, line a loaf pan with parchment paper, or grease your loaf pan. Parchment paper just makes it really easy to get the loaf out of the pan. 🙂 If I'm out of parchment paper, I like to use an avocado oil cooking spray.
In a medium sized mixing bowl, sift together the dry ingredients: 2 cups white wheat flour (or 1 cup whole wheat flour and 1 cup all-purpose flour), 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon pink sea salt, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg. Set aside.
Melt the coconut oil and allow it to cool.
NOTE: make sure you don't add hot coconut oil to your egg mixture! Hot coconut oil will start to cook your eggs. And you don't want to end up with little chunks of cooked egg in your banana bread.
Next, in a separate bowl, mash the 4-5 extra ripe bananas. Beat in the 2 eggs.
Fold the banana mixture into the flour mixture along with the melted & cooled coconut oil and stir only until just combined.
Pour the batter into the prepared loaf pan.
Bake your banana bread
Bake for 50-60 minutes.
Check your banana bread at 50 minutes by inserting a toothpick or clean knife into the center. If if comes out with crumbs or clean, your bread is done. If it comes out with wet batter stuck to it, it is not done and needs to be baked longer.
Once your bread is done, allow it to cool on a cooling rack.
Slice and enjoy!
HOW TO STORE BANANA BREAD
You can store this at room temperature for up to 5 days. If it is a really hot and humid summer, you might want to store it in the fridge since it is a moist bread and could spoil quickly.
Banana bread also freezes well. If you make more than one loaf and want to keep it fresh, store it in a freezer bag or container right after it has cooled.
Looking to try something new? Try my Arabic Walnut Baklava!
If you make this recipe and love it, please be sure to tag your photo #thehintofrosemary and leave me a rating in the recipe card!
- parchment paper, loaf pan
- 2 cups white wheat flour or 1 cup whole wheat flour + 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon pink sea salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 eggs
- 1 ½ cup mashed bananas ~4 large or 5 medium*
- ½ cup coconut oil, melted and cooled or ½ cup melted organic butter
- ½ cup chopped walnuts
- Preheat oven to 350 degrees and line a loaf pan with parchment paper or spray the loaf pan with avocado oil.
- In a medium sized mixing bowl, sift together the 2 cups white wheat flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon, and ⅛ teaspoon nutmeg. Set aside.
- In a separate bowl, mash the 4-5 extra ripe bananas to a paste, then add the 2 eggs and ½ cup melted & cooled coconut oil.NOTE: don't add hot coconut oil to your eggs, it will start to cook them!
- Fold the banana mixture into the flour mixture and stir only until just combined.Fold in ½ cup chopped walnuts if you are using those.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes. Check your banana bread at 50 minutes by inserting a toothpick or clean knife into the center. If if comes out with crumbs or clean, your bread is done. If it comes out with wet batter stuck to it, it is not done and needs to be baked longer.
- Once your bread is done, allow it to cool on a baking rack.
- Slice and enjoy!