Banana Bread Recipe (No Sugar)
Upgrade your favorite treat with the simple, refined sugar and gluten-free ingredients in this quick and easy sugar free banana bread recipe!
Servings: 12 servings
Calories: 199kcal
Equipment
Ingredients
- 3 overripe bananas
- 3 eggs
- ½ cup peanut butter - any nut or seed butter will work
- 1 teaspoon vanilla
- 1 cup almond flour
- 3 tablespoon coconut flour
- 2 teaspoon baking powder
- ½ cup chopped pecans to garnish, if desired
Instructions
- Preheat the oven to 350 F. In a bowl or on a plate, mash up the bananas with the back of a fork. There should be no large chunks left.3 overripe bananas
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the eggs, peanut butter, and vanilla until smooth. Add the mashed bananas and mix to incorporate. There may be small little clumps of banana in the batter which is okay.3 eggs, ½ cup peanut butter - any nut or seed butter will work, 1 teaspoon vanilla
- Add the almond flour, coconut flour, and baking powder to the bowl and fold until no flour clumps remain.1 cup almond flour, 3 tablespoon coconut flour, 2 teaspoon baking powder
- Pour the batter into a lined 8 inch loaf pan. Sprinkle some chopped pecans over top, if desired, and bake for 40 - 45 minutes until the top is golden brown and you can insert a toothpick into the center of the bread and it comes out clean.½ cup chopped pecans
- Let cool before cutting into slices and enjoy!
Notes
Storing : Store banana bread in an airtight container at room temperature for up to 1 week or in the fridge for up to 10 days. For a longer-lasting option, freeze individual slices for up to 3 months.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 136mg | Potassium: 201mg | Fiber: 3g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg