This healthy banana bread is super easy to make and it has no sugar! There’s so much to love about this recipe and we love making banana muffins! Also, this recipe makes a lot of muffins so it’s perfect for meal prep or to freeze and enjoy later.
I always seem to have a lot of bananas on hand and they are always getting ripe on me. But, it’s actually perfect because I use them in this delicious banana bread! If I can’t get to the bananas right away I freeze them and thaw them out when I have time to make this banana bread. This banana bread is especially great because we’ve eliminated the sugar by using the natural sugar substitute monk fruit.
Ella and I have been enjoying these banana bread muffins every morning this week and I love having mine with coffee. Ella absolutely loves chocolate so she likes to sneak some chocolate chips into her banana bread. Also, I love walnuts and they taste great in this banana bread. These muffins are perfect as they are or feel free to add in your favorites. We hope you enjoy this banana bread as much as we do!
How To Make Healthy Banana Bread
These healthy banana bread muffins are super delicious and easy to make! Start by peeling the four ripe bananas and putting them in a large bowl. After that, mash the bananas with a fork. You should use ripe bananas with some brown spots in this recipe for maximum banana flavor and sweetness.
Next, add the applesauce to the large bowl with the bananas. Then whisk two eggs and then add them to the bowl as well. After that, add the vanilla to the bowl and mix all of the ingredients.
Now it’s time to add the dry ingredients. Start by adding the monk fruit or sugar, cinnamon, pinch of nutmeg, pinch of salt, flour, and baking soda to the bowl. Then, thoroughly combine all of the ingredients in the bowl.
Next, spray a muffin tray lightly with oil so the banana bread batter doesn’t stick. You can use a paper towel to remove any excess oil. Then, pour the batter into the muffin tray. I like to use a 1/4 cup measuring cup to scoop the batter into the tray because it’s way easier. Once you’ve filled the muffin tray with batter, if needed, you can go back and add extra batter to ones that may need it.
Bake the muffins in the oven on the middle rack at 350 degrees F for 43-45 minutes and enjoy! This recipe makes about 16 muffins.
A Few Notes & Tips
Frozen Bananas Also Work In This Recipe
This banana bread is especially delicious with ripe bananas because they add great flavor and sweetness. However, if you don’t have fresh bananas you can still make this recipe! You can use frozen bananas instead. Just let them defrost in the bowl until they are at room temperature and ready to be mixed with the other ingredients.
Also, if you have a lot of extra ripe bananas, you can freeze them! I love freezing ripe bananas so that I always have them ready to make banana bread or my green smoothie. Also, I love using stasher bags because they are environmentally friendly, reusable, dishwasher safe, microwave safe, and you can freeze them. They have many purposes, are very sturdy, and last a long time! I like to portion 4 bananas per bag so I know how many are in each bag and they are ready to go.
How Much Applesauce to Use?
This delicious banana bread recipe calls for 1/4 CUP of applesauce. Applesauce is a great replacement for butter. Something I like to do is use mini pouches of apple sauce. They are great to use in this recipe because they are fresh and you don’t have to measure the applesauce because each pouch is about 1/4 CUP. Also, organic applesauce is even better!
This Healthy Banana Bread Has No Sugar
Another great thing about this banana bread is that it has no sugar! In this recipe, we’ve replaced the sugar with monk fruit. Monk fruit is a natural alternative to sugar and it has a 1:1 ratio. Also, monk fruit has no calories and it tastes just like sugar. I like to use Lakanto monk fruit to sweeten this banana bread.
This Banana Bread is Perfect For Meal Prep Or Freezing
This healthy banana bread recipe makes about 15 muffins. That means you will probably have some extra muffins. A great solution is to freeze the extra banana muffins so you can enjoy them whenever you’d like. Also, they are great for meal prep! They can be stored in an air-tight container on the counter for 2 days or in the fridge for 4-5 days. I love that these banana muffins can be enjoyed all week and I have been enjoying them with my coffee in the morning. Also, they are a great afternoon snack!
Other Recipes You Will Enjoy:
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- Join us on our YouTube channel for recipe videos!
EASY AND HEALTHY BANANA BREAD NO SUGAR
Course: BreakfastCuisine: AmericanDifficulty: Easy16
servings15
minutes35
minutes91
kcalThis healthy banana bread is super easy to make and there’s no sugar! We love making banana muffins with this recipe and enjoying them for breakfast in the morning.
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Ingredients
4 ripe bananas
1/4 CUP unsweetened applesauce
2 eggs
1 TSP vanilla
3/4 CUP sugar or monk fruit
1/4 TSP cinnamon
a pinch of nutmeg
1/4 TSP salt
1 3/4 CUP all-purpose flour
1 TSP baking soda
Directions
- Start by peeling the four ripe bananas and putting them in a large bowl. Then, mash the bananas with a fork. Next, add the applesauce to the large bowl with the bananas.
- Whisk two eggs and then add them to the bowl. Then, add the vanilla to the bowl and mix all of the ingredients.
- Now it’s time to add the dry ingredients. Start by adding the monk fruit or sugar, cinnamon, pinch of nutmeg, pinch of salt, flour, and baking soda to the bowl. Then, thoroughly combine all of the ingredients in the bowl.
- Spray a muffin tray lightly with oil so the banana bread batter doesn’t stick. I like to use a silicone muffin tray. Also, you can use a paper towel to remove any excess oil. Then, pour the batter into the muffin tray. I like to use a 1/4 cup measuring cup to scoop the batter into the tray because it’s way easier. Once you’ve filled the muffin tray with batter, if needed, you can go back and add extra batter to ones that aren’t as filled.
- Bake the muffins in the oven on the middle rack at 350 degrees F for 35-40 minutes. This recipe makes about 16 muffins which means you can make them for meal prep or freeze them to enjoy later!
Recipe Video
Notes
- This recipe makes 16 muffins and the WW points are per serving. One serving is one muffin.
- WW Points™: 1 point *if you use a sugar-free sweetener
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
15 servings per container
- Amount Per ServingCalories91
- % Daily Value *
- Total Fat
0.8g
2%
- Saturated Fat 0.3g 2%
- Cholesterol 22mg 8%
- Sodium 132mg 6%
- Total Carbohydrate
18.7g
7%
- Dietary Fiber 1.3g 6%
- Sugars 4.2g
- Protein 2.6g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
