Banana Bread Recipe Without Sugar
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This banana bread recipe without sugar is so full of flavor, you’ll never even noticed that we substituted healthy ingredients! By substituting Splenda and applesauce for more traditional ingredients, we’ve made an amazing banana bread that you can enjoy without all the guilt!
I love banana bread but I definitely don’t like the calories! I’m always trying to eat healthier but sometimes just want to splurge a little too.
That’s why this easy banana bread recipe is so perfect. It’s a healthier version of banana bread that still has all the deliciousness of traditional recipes but with fewer calories! Just by switching out a few ingredients, I’ve been able to have my cake (or in this case, bread) and eat it too!
Forget to plan ahead? Learn how to ripen bananas when you need them a little faster!
Splenda Naturals
It’s great recipe if you’re trying to cut down on sugar because instead of sugar, it calls for Splenda Naturals. I’ve been using it in everything lately, from baked goods to iced tea.
It’s such an easy way to cut back on sugar but keep that sweetness. Splenda Naturals tastes great and there’s no aftertaste so whenever I can use it in place of sugar, I’m totally on board.
Banana Bread Recipe Without Sugar
This Splenda banana bread with applesauce is so good that you’ll never want to go back to your original recipe again! The best part is that it’s super easy too. One cup of sugar equals a cup of Splenda naturals so there’s no tricky math involved. I’m all about the easy recipes!
Step 1: Preheat oven to 325, then spray a 9×5 inch loaf pan with cooking spray.
Step 2: Mash three large bananas in a mixing bowl. You should end up with 1 1/4 cups of mashed bananas.
Step 3: Mix together eggs, buttermilk and applesauce with the bananas.
Step 4: In a separate bowl, sift your dry ingredients. Next, add Splenda Naturals Stevia Sweetener.
Step 5: Combine the wet ingredients with the dry. Stir until well combined.
Step 6: Add chopped pecans.
Step 7: Pour batter into prepared pan and bake at 325 for 50-60 minutes. You’ll know it’s finished when a toothpick comes out clean. Let cool on a wire rack, then enjoy!
This sugar free banana bread recipe is so delicious that it’s the only one you’ll ever need. It’s just a bonus that the applesauce and Splenda Naturals make it better for you too!
I’m not a morning person but I’ll definitely hop out of bed if I know I’m having this for breakfast. It also makes a great healthy snack for when I’m craving something sweet but still want to eat healthier.
Variations
- You can change up this recipe with different add-ins. Try using walnuts or other chopped nuts in place of pecans. You can also add some sugar free chocolate chips.
- Pour the batter into muffin tins to make banana muffins instead.
For best results, store your banana bread in an airtight container at room temperature.
If stored correctly, your banana bread will stay good for up to three days.
Yes, you can easily freeze your banana bread for later. I like to cut it into individual slices first so that we can take out just what we need later. Trying to cut frozen banana bread with a knife is way too much of a challenge!
Wrap each slice in plastic wrap, then in a layer of aluminum foil, and place in the freezer. It’ll stay good for 2-3 months.
Banana Bread Recipe Without Sugar
Ingredients
- 2 eggs lightly beaten
- 1/3 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1 1/4 cups mashed bananas
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1 1/2 cups SPLENDA Naturals Stevia Sweetener
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325. Spray a 9×5 inch loaf pan with cooking spray
- In a large bowl, blend together eggs, buttermilk, applesauce and bananas.2 eggs, 1/3 cup buttermilk, 1/2 cup unsweetened applesauce, 1 1/4 cups mashed bananas
- In a separate bowl, sift together flour, baking soda and salt.1 3/4 cups all purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoons salt
- Add SPLENDA Sweetener and stir into the banana mixture.1 1/2 cups SPLENDA Naturals Stevia Sweetener
- Stir in pecans1/2 cup chopped pecans
- Spread batter into prepared pan.
- Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
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This has definitely become our new favorite banana bread recipe, substitutions and all! What tricks to you use for making your favorite recipes a little healthier?
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Can you use almond milk in this recipe??
I haven’t tried it with almond milk but I don’t see why not. 🙂
Can you use regular milk instead of buttermilk?
I never have but here’s a great article about substituting buttermilk. Hope it helps: https://www.masterclass.com/articles/how-to-substitute-buttermilk
Can I use sour cream instead of buttermilk, I don’t like buttermilk.
I’ve never tried it but I did a little research and found out that you can substitute sour cream. However, since sour cream is thicker, you’ll want to water it down slightly with milk or water.
What are the numbers???
Do you mean the amounts for the ingredients? If you scroll down towards the end (or hit the jump to recipe button at the top of the page), you’ll find a recipe card with the complete list of ingredients and instructions. 🙂
I’m going to try this recipe on the weekend! I’ll keep you posted! 🙂
I hope you loved it as much as we do!
Would love to try this recipe, but severely allergic to artificial sweeteners including Splenda, stevia , etc. Could I use honey in its place?
Hi Linda,
I don’t see why not but since I’ve never made it this way, I couldn’t tell you exactly how much to use. You can use regular sugar as well. 🙂
My diabetic friend loves this!
That’s great! I’m really glad to hear that!
This bread has the most amazing flavor I’ve ever tasted. However, I’m having a hard time getting the middle to not be gooey and battery without burning it. What am I doing wrong?
First of all, thanks so much for the compliment! It’s hard to troubleshoot without being there but it helps to remove the bread from the pan as soon as possible. The longer it sits in the pan, the soggier it will get. Also, if the edges are getting too well done while baking, you can tent the banana bread with foil. Hope that helps!