How to Make Sugar-Free Banana Bread


You can make banana bread without adding any sugar to it because the fruit acts as a natural sweetener. You can enjoy banana bread for breakfast or as a snack. Some people like to dress it up as a dessert dish by topping it with vanilla ice cream or plain yogurt and fruit and serving it with coffee.

Things You'll Need

  • 9-inch by 5-inch loaf pan
  • Butter
  • 4 tablespoons flour
  • 1 large ripe peeled banana
  • Butter knife
  • Large mixing bowl
  • Wooden spoon
  • 1/2 cup water
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 cup chopped walnuts
  • Wire rack
  • Preheat the oven at 325 degrees Fahrenheit.

  • Grease a 9-inch-by-5-inch loaf pan by rubbing the end of a stick of butter against the sides and bottom of the pan. Use just enough butter to evenly coat the pan's surface.

  • Drop 4 tablespoons flour into the loaf pan. Shake the pan back and forth to coat the bottom, then lift and tilt the pan from side to side to coat the walls. Tilt the pan over the sink to discard any excess flour.

  • Slice 1 large ripe peeled banana into bite-sized pieces with a butter knife and place it in a large mixing bowl.

  • Mash the banana with a wooden spoon.

  • Add 1/2 cup water, 2 large eggs and 1/3 cup vegetable oil.

  • Combine the ingredients with the wooden spoon until they are creamy.

  • Add 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla, 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon.

  • Mix the ingredients together thoroughly.

  • Stir in 1 cup chopped walnuts.

  • Pour the batter into the floured pan and spread it evenly with the wooden spoon.

  • Bake for 40 minutes.

  • Insert a knife into the bread's center. If it's clean when you remove it, remove the bread from the oven. If the knife is still wet, bake the bread another five minutes.

  • Cool the bread on a wire rack. Slice and serve.

Tips & Warnings

  • To further bring down the calorie and fat in the bread, try using skim milk instead of whole or 2% and a low-fat cooking margarine instead of butter.
  • Research the sugar substitutes available and determine which one you like better. Sweet One and Sweet 'N Low are two other substitutes that can be used in baking without losing the sweetness.
  • If using Splenda for a sweetener, the bread may not rise as high as with sugar, so keep an eye on it when baking.
  • Help the bread keep its structure by refrigerating after the bread cools after baking.

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