Low-Sugar Banana Bread Recipe
Banana bread without a sugar crash? Yes, it exists. This loaf ditches the excess sweeteners and lets ripe bananas do the heavy lifting. No bland, cardboard-like disaster here—just moist, perfectly balanced goodness. Maple syrup and vanilla add a touch of natural sweetness without turning it into a sugar bomb. Whole grains and fiber keep things nutritious, so you can eat it without regret. Perfect for breakfast, a snack, or a guilt-free dessert. Want a treat that won’t leave you in a sugar coma? Let’s bake something worth eating.
Low-Sugar Banana Bread Recipe
A naturally sweet, moist banana bread without the sugar overload.
Ingredients
- 3 ripe bananas mashed
- 1 ¾ cups whole wheat flour
- ⅓ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped nuts or dark chocolate optional
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease a loaf pan.
- Mash bananas: Use a fork until smooth.
- Mix wet ingredients: Combine bananas, applesauce, maple syrup, eggs, and vanilla. Whisk until blended.
- Prepare dry ingredients: In another bowl, mix flour, baking soda, cinnamon, and salt.
- Combine everything: Stir dry ingredients into wet ingredients until just mixed.
- Add extras: Fold in nuts or dark chocolate if using.
- Bake: Pour batter into the pan. Bake for 50 minutes.
- Cool and serve: Let it sit for 10 minutes before slicing.
Notes
Nutritional Values (Per Slice)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
Vitamin & Mineral Content (Per Slice)
- Iron: 6%
- Magnesium: 8%
- Potassium: 10%
- Calcium: 5%
- Vitamin B6: 7%
Flavor-Boosting Tips
- Use extra-ripe bananas for natural sweetness.
- Add a pinch of nutmeg for extra warmth.
- Swap maple syrup for honey if preferred.
- Store in an airtight container to keep it fresh.
