Dessert

Sugar-Free Banana Bread Recipe

ByBen Miller January 18, 2026January 18, 2026

Introduction

This sugar-free banana bread is a wholesome treat that balances natural sweetness with hearty wholemeal flour. It’s perfect for a cozy snack or a simple breakfast, offering a moist texture and fragrant cinnamon aroma without any added sugar.

The image shows a loaf of bread on a white cutting board with two slices cut and laid flat in front of the loaf. The bread is light brown with a rough texture, showing bits of white and darker spots throughout, suggesting nuts and dried fruit inside. Next to the bread is a knife with a black handle, placed with the blade facing away. The background has a white marbled pattern, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125g self-raising wholemeal flour
½ tsp baking powder
2 tsp ground cinnamon
75g sultanas
50g butter, melted
2 tsp vanilla essence
1 egg
1 tbsp milk
3 ripe bananas, mashed
Drizzle agave syrup, to serve (optional)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line a 450g (1lb) loaf tin with baking parchment.
Step 2: In a large bowl, combine the flour, baking powder, ground cinnamon, and sultanas using a wooden spoon.
Step 3: In another bowl or jug, mix the melted butter, vanilla essence, egg, milk, and mashed bananas until well combined.
Step 4: Pour the wet banana mixture into the dry ingredients and stir thoroughly to combine everything evenly.
Step 5: Pour the batter into the prepared loaf tin and bake in the oven for 30 to 40 minutes, or until a skewer inserted in the center comes out clean.
Step 6: Remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 7: If desired, drizzle the banana bread with agave syrup before serving for added sweetness.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
Swap sultanas for chopped nuts or dark chocolate chips for a different twist.
To make it vegan, replace the egg with a flax egg and use plant-based milk and butter alternatives.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or microwave until soft and fragrant.