Description
Bake this wonderfully moist, naturally sweet sugar-free banana bread. It uses only the sweetness from overripe bananas, making it a delicious, guilt-free treat perfect for breakfast or a snack. This easy recipe is diabetic friendly.
Ingredients
Scale
- 3 large, very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil or avocado oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (or use 1 3/4 cups almond flour for a low-carb alternative)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
- In a large bowl, mash the very ripe bananas until mostly smooth. You can leave a few small lumps for texture.
- Whisk the mashed bananas, applesauce, melted oil, eggs, and vanilla extract together until well combined.
- In a separate medium bowl, whisk together the flour (or almond flour), baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few streaks of flour are acceptable.
- If using, gently fold in the chopped nuts.
- Pour the batter evenly into your prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary if using almond flour.
- Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Notes
- The riper your bananas are (the more black spots they have), the sweeter your bread will be, reducing any need for extra sweeteners.
- For a low-carb option, substitute the all-purpose flour with 1 3/4 cups of blanched almond flour. You may need to add 1 extra egg or a tablespoon of flax egg mixture to help bind the loaf.
- This bread is excellent for a diabetic friendly breakfast when served plain or with a light spread of nut butter.
- To keep this bread moist, wrap it tightly in plastic wrap once fully cooled and store it at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 7
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
- Cholesterol: 45