A delicious loaf of banana bread with no added sugar. This fruit-sweetened banana bread is great for breakfast or a snack, served with butter or your favorite nut butter. Plus, there’s a gluten-free and vegan option!
This banana bread is one of the most popular recipes on Nourished by Caroline and it just got a makeover! Don’t worry, it’s the same recipe that you love.
If you’ve been making this recipe for years, you’ll notice that I added new photos, including many step-by-step photos (something that had been requested!). I also added a few extra notes to the recipe to make it easier to follow.
If this recipe is new to you, I hope you’ll love it! See why it’s been a favorite on the blog since I first posted it in 2017.
It turns out that banana bread can be perfectly sweetened with bananas only. Now, I should specify that this bread is NOT sweet enough to be considered dessert for most of us. It is however, perfectly sweetened to be eaten at breakfast or as a snack with a thin (or thick) layer of sunflower seed butter, peanut butter, almond butter, jam and/or margarine/butter. Think of it as eating a sweeter version of toasts in the morning. I must say, it’s also delicious eaten on its own and it does taste sweeter once it’s cooled off – It’s still delicious eaten warm with melted butter.
Ingredient Substitutions and Add-Ins:
The best part about this recipe, other than the fact that it’s sweetened with fruits, is that it’s highly versatile! Here are several variations that have been tried with success:
- All-purpose white flour
- Spelt flour
- Light buckwheat flour
- All-purpose whole wheat flour
- All-purpose gluten-free flour
- With oats
- Egg-free (vegan)
- Using olive oil or avocado oil
- Using melted coconut oil
- With or without walnuts
- With or without chocolate chips
Each variation had slightly different results, but all were perfectly delicious! The only noticeable difference was that the egg-free version, the buckwheat version and the all-purpose gluten-free version all rose a little less. Really, it’s not a big deal and it tastes just as good to me and my recipe testers (my old roommate and Shaun of course). My go-to version nowadays is the vegan option with whole wheat flour and olive oil, but it all depends on what I have on hand.
If you’re wondering: Yes, I tried all of these variations and yes, I made this recipe more times than I can count.
How To Make Fruit-Sweetened Banana Bread:
Here are the simple steps to help you make a delicious fruit-sweetened banana bread.
- Getting Ready
Preheat the oven to 350°F. Lightly grease a loaf pan with oil or butter/margarine or line with parchment paper.
- Mix the Wet Ingredients
Add the mashed bananas, milk, oil, vanilla and egg (if using) in a bowl and stir until combined.
- Mix the Dry Ingredients
Add the flour, baking soda, baking powder, cinnamon and salt to a different bowl (or you can make this a one-bowl recipe). Stir to combine.
Transfer the dry ingredients to the wet ingredients and stir until combined. Don’t overmix!
Transfer the mixture to the grease loaf pan. You can also top the loaf with a sprinkle of chopped walnuts or a sliced banana if desired. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for at least 5-10 minutes before slicing.
Fruit-Sweetened Breakfast Banana Bread FAQ:
You can easily make this recipe into 12 muffins! Simply bake them 20-25 minutes at 350°F. Every oven is different. You can check the muffins after 18 minutes. They’ll be ready when a toothpick inserted in the middle comes out clean. You can also try these lightly sweetened chocolate chip banana muffins.
Yes! To make this recipe vegan, replace the egg with 2 additional tablespoons of milk. You don’t need to use a flax egg as the bananas add the needed moisture.
Yes! Replace the flour with the same amount of light buckwheat flour or all-purpose gluten-free flour. I recommend using this 1:1 gluten-free flour mix.
More Fruit-Sweetened Bread and Muffin Recipes:
- Fruit-Sweetened Apple Muffins
- Fruit-Sweetened Cardamom Blueberry Muffins
- Blueberry Banana Almond Flour Muffins
- Fruit-Sweetened Peanut Butter & Jelly Muffins
- Fruit-Sweetened Carrot Cake Loaf
- The Healthiest Banana Bran Muffins
And if you want a sweeter muffin recipe, check out these chocolate chip banana muffins.
Fruit-Sweetened Breakfast Banana Bread Video:
Fruit-Sweetened Breakfast Banana Bread
- 3 large overripe bananas (1 3/4 cup), mashed
- 1/4 cup unsweetened almond milk (or other milk)
- 1/4 cup olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1 egg (see notes for vegan option)
- 2 cups spelt or all-purpose whole wheat or white flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon cinnamon
- Preheat oven to 350°F. Lightly grease a loaf pan with oil or butter/margarine or line with parchment paper.
- In a large bowl, mash your bananas. Whisk in your milk, oil, vanilla and egg.
- Add your dry ingredients to the wet mixture and mix all together. Don't overmix. The batter will be thick.
- Transfer the mixture to your prepared loaf pan. Bake for 45 minutes or until cooked through. The bread should be firm on the outside, yet moist on the inside.
- Let it cool 5-10 minutes before slicing.
If you make this banana bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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