If you’re like me and you’ve ever found yourself staring at a bunch of overripe bananas on the counter, wondering what to do with them, let me introduce you to my all-time favorite banana and honey bread recipe (sugar free). This loaf is soft, moist, and bursting with natural sweetness, no refined sugar needed.
I first whipped this up on a cozy Sunday afternoon when I was trying to cut back on processed sugar without sacrificing the indulgence of a warm, freshly baked treat. Since then, it’s become a staple in my kitchen—a go-to for breakfast, snack time, or a quick dessert after dinner. It’s incredibly simple to make, and what I love most is how nourishing it feels while still being completely satisfying.
This banana and honey bread recipe fits perfectly into a health-conscious lifestyle. Whether you’re managing your sugar intake, looking for a wholesome lunchbox addition, or just want a baked good that doesn’t feel heavy, this recipe checks every box.
Table of contents
Why this Banana and Honey Bread Recipe Works
There are hundreds of banana bread recipes out there, but what sets this banana and honey bread recipe (sugar free) apart is the way it balances health and flavor. Overripe bananas bring natural sugars, while honey rounds out the sweetness without the need for refined sugar. The result? A loaf that’s just sweet enough, with a rich banana flavor and a moist crumb that melts in your mouth.
Using whole wheat or oat flour can add extra fiber, while Greek yogurt or unsweetened applesauce provides a tender texture without extra fat. The honey not only sweetens but also adds a beautiful golden color and subtle floral undertone that elevates the humble banana bread to something special.
And the beauty of this recipe lies in its flexibility. Gluten-free? Swap the flour. Vegan? Replace the eggs with flaxseed or mashed banana. Want crunch? Toss in walnuts or pecans. Every slice can be personalized to suit your dietary preferences and pantry availability.
Recipe Card
Banana and Honey Bread Recipe
Cuisine: Modern HealthyDifficulty: Easy10
servings10
minutes50
minutes180
kcalThis sugar free banana and honey bread is the perfect balance of natural sweetness and moist, tender crumb. It’s a guilt-free, comforting bake you’ll want to make again and again, ideal for breakfast, a snack, or even dessert!
Ingredients
3 medium ripe bananas, mashed
2 large eggs
1/3 cup honey (raw or organic preferred)
1/4 cup coconut oil or unsalted butter, melted
1/4 cup unsweetened almond milk (or regular milk)
1 tsp vanilla extract
1 ½ cups all-purpose flour (or whole wheat flour)
1 tsp baking soda
½ tsp cinnamon (optional)
Pinch of salt
Directions
- Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add eggs, honey, melted coconut oil, milk, and vanilla. Mix well.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet ingredients. Stir until just combined—do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure your bananas are very ripe, almost overripe, for the best natural sweetness and flavor.
- You can substitute honey with pure maple syrup or date syrup if desired, though that may affect flavor slightly.
- This banana and honey bread recipe can be stored at room temperature for up to 3 days or in the fridge for 5 days. It also freezes well for up to 2 months.
Pro Tips for Success
If you want to get that perfect, bakery-style banana and honey bread every time, here are some of my tried-and-true tips:
1. Use Overripe Bananas
Don’t underestimate how key this is. The bananas should be heavily speckled or even black on the outside. The riper they are, the sweeter and more flavorful your bread will be—without needing any added sugar.
2. Don’t Overmix the Batter
This is one of the most common mistakes when baking quick breads. Overmixing leads to a dense, rubbery texture. Stir until just combined. A few lumps are perfectly fine.
3. Line or Grease Your Pan Well
Banana bread has a tendency to stick. Either grease your loaf pan thoroughly or use parchment paper for easy removal.
4. Let It Rest Before Slicing
As tempting as it is to cut into it right away, letting the bread cool for at least 15–20 minutes helps the flavors settle and gives cleaner slices.
5. Customize With Add-Ins
Chopped nuts, dark chocolate chips, cinnamon, or even shredded coconut can take this banana and honey bread recipe to the next level without affecting its sugar-free goodness.
Variants of the Banana and Honey Bread Recipe
One of the many reasons I adore this banana and honey bread recipe is how versatile it is. With just a few tweaks, you can create delicious variations that suit your mood, pantry, or dietary needs. Below are some of my favorite ways to change things up while keeping it sugar free and delightful.
1. Banana and Honey Bread with Walnuts
This classic combo adds crunch and richness. Just fold in ½ cup of chopped walnuts before baking. The nutty texture contrasts beautifully with the moist crumb, making each bite satisfyingly chewy and hearty.
2. Whole Wheat Banana and Honey Bread
For an extra dose of fiber and a nutty flavor, swap out all-purpose flour for whole wheat flour. The texture is slightly denser but still tender. This variant makes for an especially wholesome sugar free breakfast option that keeps you full longer.
3. Gluten-Free Banana and Honey Bread
If you’re avoiding gluten, use a 1:1 gluten-free flour blend. I’ve tested it with almond flour and oat flour as well, both of which give the loaf a soft texture and a mildly nutty taste. Add a teaspoon of xanthan gum if your blend doesn’t include it, to help with structure.
4. Banana and Honey Muffins
Pour the same batter into a muffin tin for quick, grab-and-go breakfasts. Reduce baking time to about 18–20 minutes. These freeze beautifully and are perfect for meal prep.
FAQs about Banana and Honey Bread Recipe
Yes! Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water). It works surprisingly well and keeps the bread moist.
Use very ripe bananas and don’t overbake it. Let it cool fully before storing it in an airtight container or wrapping it in foil.
This usually happens when the batter is overmixed. Mix just until the flour disappears. Also, check that your baking soda is fresh and properly measured.
Yes, especially when it’s sugar free! This version uses natural sweeteners (bananas and honey) and no refined sugar, making it a nutritious option for breakfast or a snack.
Final Thoughts
There’s something timeless and comforting about a warm slice of banana bread, and this banana and honey bread (sugar free) brings that feeling to life, without the guilt. Whether you’re baking it for the first time or it’s a weekend staple in your home, this version delivers on all fronts: flavor, texture, and wholesome ingredients.
I love how the honey brings out the richness of the bananas, giving the loaf a delicate sweetness that doesn’t overpower. The fact that it’s sugar free makes it a nourishing treat you can feel great about sharing with the whole family, even toddlers and kids. It’s simple to make, freezes beautifully, and is endlessly adaptable based on your preferences or what you have in your pantry.
So, next time you see those overripe bananas on the counter, don’t toss them, transform them into something golden and glorious. And if you’re looking for more ideas, try pairing a warm slice with almond butter and berries for breakfast, or a dollop of Greek yogurt for a quick, protein-packed snack.
If you loved this banana and honey bread (sugar free), here are a few more nourishing recipes you might enjoy:
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