This subtly sweet and perfectly moist whole wheat banana bread (no sugar added) is egg free, dairy free, and vegan. I tested several versions of this recipe to get the flavor and texture just right. Give it a try if you’re looking for nutritious banana recipes, like these coconut flour banana cookies, which are another delicious option.
Ingredients and Substitutions
I recommend using ripe bananas with plenty of brown spots when making this refined-sugar-free banana bread. The riper, the sweeter, which is a good thing in this recipe since no added sugar is included. I like to use a potato masher to mash the bananas, but a fork works too.
Whole wheat flour adds a little extra fiber and nutrients to this banana bread. You can substitute all purpose flour, in which case I recommend adding 2 extra tablespoons.
Creamy almond butter adds richness and acts as a binder instead of eggs in this vegan banana bread. You can substitute any other creamy nut butter or seed butter you like.
This banana bread is warmly spiced with ground cinnamon and nutmeg. You can omit the spices if you prefer, or substitute a pinch of ground cloves, allspice, or cardamom.
How to Make Banana Bread (No Sugar Added)
Start by preheating the oven to 350 degrees Fahrenheit. Add the mashed bananas, almond butter, and vanilla extract to a bowl, then mix well.
Add the whole wheat flour, baking powder, cinnamon, salt, and nutmeg to a second bowl, then mix well. Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine (note that the batter will be thicker than traditional banana bread batter).
Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out looking clean. Let cool completely before removing from the pan and serving.
Banana Bread (No Sugar Added, Whole Wheat Flour, Vegan) Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 3/4 cups mashed ripe bananas (from about 4 medium bananas, 400 g)
- 1/2 cup creamy almond butter (128 g)
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat flour (spooned into the measuring cup then leveled, not scooped; 219 g, or substitute all purpose flour and add 2 tablespoons)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 3/4 cups mashed ripe bananas, 1/2 cup creamy almond butter, and 1 teaspoon vanilla extract to a bowl, then mix well.
- Add 1 3/4 cups whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon ground nutmeg to a second bowl, then mix well.
- Transfer the dry ingredients to the bowl with the wet ingredients, then mix to combine (note that the batter will be thicker than traditional banana bread batter).
- Transfer the batter to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Bake for 50 minutes or until a toothpick inserted into the center of the bread comes out looking clean.
- Let cool completely before removing from the pan and serving.
Notes
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Store wrapped or in an airtight container in the fridge for up to three days, or in the freezer for up to three months. I like to slice it before freezing so I can easily defrost the amount I want. Thaw in the fridge before serving.
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Optional additions include 1/2 cup of chopped walnuts or pecans.
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I like to use a potato masher to mash the bananas, but a fork works too.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
