Naturally sweet Sugar Free Banana Bread made with ripe bananas, eggs, Greek yogurt, and self-rising flour. Easy, moist, and kid-friendly!
I swear I didn’t mean to become that person—you know, the one who talks about “sugar free banana bread” like it’s a life-changing event. But here we are.
It started on a rainy Tuesday. I had two bananas on my counter looking like they’d been through some things. One was basically liquefied. The other wasn’t far behind. I couldn’t throw them away because… well, that’s banana bread law, right? Spotty bananas = baking time. But here’s the thing: I wasn’t feeling dessert-y. I just wanted something warm and comforting that I could slice up and pretend was a “snack” but also eat with my coffee like it was breakfast.
And for once, I wanted to skip the sugar. Not because I’m a saint (I had cookies later that day), but because I wanted the bananas to actually shine. And wow—did they ever.
I mashed, mixed, and guessed my way through this loaf the first time. It had no sugar, no mixer, and no expectations. But it came out so moist and full of flavor, I actually said “huh” out loud. Like I’d surprised myself. That was the first loaf. The second one? I added chocolate chips. And that was it—I was in love.
Why You’ll Love This Sugar Free Banana Bread Recipe?
Let me say this loud for the people in the back: this is banana bread without sugar that still tastes like banana bread. It’s soft. It’s cozy. And it won’t make your teeth hurt. What it will do is make your kitchen smell like you know what you’re doing.
The bananas are the stars here. And when they’re super ripe—like “oh wow, I should’ve used these last week” ripe—they’re sweet enough to carry the loaf. No sugar needed. Greek yogurt makes it creamy and tender, while self-rising flour takes care of all the baking powder fuss.
It’s also ridiculously easy. Like, mix-in-a-bowl-while-your-coffee-brews easy. One of those recipes that forgives your mood, your pantry, and your lack of clean measuring cups.
Ingredient Notes:
Here’s what’s in the mix—and what you can swap if needed. Because life happens.
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Bananas (2) – Ripe to the point of looking slightly scary. That’s the sweet spot.
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Eggs (2) – They give structure and a little protein boost.
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Greek Yogurt (½ cup) – Adds creaminess. Use what you’ve got—coconut yogurt, almond yogurt, whatever.
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Melted Butter or Olive Oil (⅓ cup) – I lean butter for the flavor, but olive oil makes it dairy-free.
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Self-Rising Flour (1½ cups) – Because if you’re like me, you don’t want to remember to add baking powder.
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Optional stuff that makes it fun:
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Vanilla extract (1 tsp) – Warm, cozy flavor.
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Honey (1 tbsp) – Only if your bananas aren’t super ripe.
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Chocolate chips (⅓ cup) – Do it. Life’s too short.
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How To Make Sugar Free Banana Bread?
Step 1: Preheat your oven
350°F (or 170°C if you’re not in the U.S.). Grease a loaf pan—mine’s about 9×5 inches. Or whatever pan isn’t dirty. We’re not being fancy.
Step 2: Mash the bananas
You want them mashed but not pureed. Leave some texture—it’s banana bread, not baby food. Toss them in a big bowl.
Step 3: Mix in the wet stuff
Add the eggs, yogurt, and melted butter or oil. If you’ve got vanilla or honey, toss those in too. Whisk it all until it’s pretty smooth.
Step 4: Add the flour
Pour in the self-rising flour and stir it in. Gently. You’re not making bread dough here—just combine it until there’s no dry streaks.
Step 5: Chocolate time (if you’re into that)
Fold in your chocolate chips if you’re using them. Or raisins if you’re that kind of person. No judgment. Okay, maybe a little.
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Step 6: Bake it
Pour the batter into your greased pan. Sprinkle more chocolate chips on top if you’re feeling extra. Bake for 60–75 minutes. Check it with a knife—if it comes out clean (minus melted chocolate), you’re golden.
Step 7: Cool it down, slice it up
Let it chill in the pan for 10 minutes before slicing. Try not to burn your fingers stealing the first piece. I fail at this every time.
Storage Options:
Room temp? 2–3 days, no problem. Just wrap it in foil or stick it in a container. If your kitchen’s hot (hello summer), the fridge is safer. Just microwave a slice for 10–15 seconds and boom—it’s like fresh.
Freezer-friendly? You bet. Slice it, wrap each piece, and stash them in the freezer for banana emergencies. They’re real.
Variations and Substitutions:
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No yogurt? Use applesauce. Or sour cream. Or wing it.
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Out of self-rising flour? Use regular flour + 2 tsp baking powder + ¼ tsp salt.
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Want it dairy-free? Use olive oil + dairy-free yogurt.
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More sweetness? Add honey or maple syrup. Just a little—don’t drown the bananas.
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Feeling extra? Add cinnamon, chopped walnuts, or swirl in some almond butter.
What to Serve with Sugar Free Banana Bread?
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Coffee – Hot, iced, or however you take it. Banana bread and coffee = match made in heaven.
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Tea – Lemon or chai are great partners.
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Nut butter – Almond or peanut butter on top = chef’s kiss.
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Fruit and yogurt – Makes it a breakfast. Or a lie that it’s healthy. Either way, it works.
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Straight out of the pan – No plate needed.
Frequently Asked Questions:
Can I use frozen bananas?
Absolutely. Thaw them first and drain the extra liquid if they’re super mushy.
Can I make it vegan?
Sure. Use flax eggs, olive oil, and plant-based yogurt.
Muffins instead of a loaf?
Yes! Bake at the same temp for 20–25 minutes. You might even get 9–10 muffins out of it.
I didn’t expect to love this sugar free banana bread as much as I do. But it’s simple, it’s forgiving, and it just works. Whether you’re cutting sugar, baking with kids, or standing in your kitchen at 10 p.m. with two brown bananas and no clue what to do—this recipe has your back.
So make it. Make it yours. Add the chocolate. Skip the chocolate. Eat it warm, eat it cold, eat it because Tuesday felt long.
And if you do? Tell me. I wanna hear how it turned out. Did you throw in cinnamon? Swap the flour? Hide the last slice in the back of the fridge so no one else finds it?
You’re in good company. And I totally get it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sugar Free Banana Bread
Ingredients
- 2 large ripe bananas
- 2 large eggs
- 1/3 cup melted butter or olive oil 80g
- 1/2 cup plain Greek yogurt 120g
- 1 1/2 cups self-rising flour 225g
- Optional: 1 teaspoon vanilla extract
- Optional: 1 heaping tablespoon honey
- Optional: 1/3 cup chocolate chips
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 350°F (170°C). Grease a 9x5 inch (23x12 cm) loaf pan, or line it with parchment paper for easier removal.
Mash the bananas:
- In a large mixing bowl, mash the ripe bananas using a fork until mostly smooth. A few small lumps are fine.
Combine the wet ingredients:
- Add the eggs, melted butter (or olive oil), Greek yogurt, and vanilla extract (if using) to the mashed bananas. Whisk until the mixture is well combined. If desired, add honey for additional sweetness.
Add the dry ingredients:
- Gently fold the self-rising flour into the wet mixture using a spatula or whisk. Mix just until the flour is fully incorporated—do not overmix.
Incorporate chocolate chips (optional):
- If including chocolate chips, fold them evenly into the batter.
Transfer to loaf pan and bake:
- Pour the batter into the prepared pan and smooth the top. Sprinkle with additional chocolate chips if desired. Bake for 60 to 75 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean.
Cool before serving:
- Allow the banana bread to cool in the pan for approximately 10–15 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
