The Best Sugar-Free Banana Bread

Slices of moist sugar free banana bread with raisins on a wooden cutting board.

The Best Sugar-Free Banana Bread

Course: bread, Breakfast, Dessert

Cuisine: International

Diet: Diabetic, Kosher, Low Salt

Keyword: banana bread, banana bread recipe, moist sugar free banana loaf, no added sugar banana bread, sugar-free banana bread, sugar-free banana bread recipe

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: portions

Calories: 301kcal

Author: Timea

A perfectly moist, healthy sugar-free banana bread sweetened completely naturally with ultra-ripe bananas and juicy raisins. No artificial sweeteners or sugar alcohols needed—just a simple, fail-proof method using sour cream for an incredibly tender crumb.

Print Recipe

Metrics - US Customary

Equipment

1 electric mixer
1 mixing bowl
1 loaf baking pan
1 spatula

Ingredients

3 pieces bananas ripe, large, heavily speckled or brown
50 g raisins soaked in warm water
220 g wheat flour self rising, or 1 ½ cups
1 teaspoon sodium bicarbonate baking soda
2 pieces eggs large, free-range
110 g butter unsalted, melted
2 tablespoon sour cream
1 teaspoon vanilla extract
1 teaspoon cinnamon powder

Instructions

Prep the Fruits: Peel the bananas and mash them well on a plate with a fork until smooth. In a small bowl, soak the raisins in warm water to plump them up. Set both aside.
Whisk the Wet Base: In a large mixing bowl, beat the eggs with the cinnamon powder and vanilla extract using a whisk or electric mixer until foamy. Gradually add the melted butter and continue mixing until creamy.
Add the Flour: Sift the self-rising flour and sodium bicarbonate directly over the egg mixture. Mix gently with a spoon or spatula just until all the flour is incorporated into a thick dough.
Incorporate and Soften: Drain the soaked raisins. Add the mashed bananas and the raisins to the dough, mixing gently. Finally, fold in the sour cream until you have a smooth, slightly fluid, creamy batter.
Bake: Pour the batter into a loaf pan lined with baking paper. Bake in a preheated oven at 160°C Fan (320°F) for 45-55 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing.

Video

Notes

Banana Ripeness is Key: Because this recipe contains absolutely no sugar, the sweetness relies entirely on your bananas. They should not just be yellow with a few spots—they should be heavily brown or completely black. If your bananas aren't ripe enough, the bread will taste bland and have a heavy, starchy texture.
Don't Forget to Drain the Raisins: After soaking your raisins in warm water to plump them up, make sure to drain the excess water thoroughly before folding them into the dough. Adding too much extra water will throw off the fluid balance of the batter.
Plain Flour Substitution: If you do not have self-rising flour on hand, you can easily make your own. Substitute the 220g of self-rising flour with 220g of plain all-purpose flour plus 2 teaspoons of baking powder. Keep the 1 teaspoon of sodium bicarbonate (baking soda) in the recipe as written, as it reacts with the sour cream.
Sour Cream Options: For the best texture and moisture, use full-fat sour cream. If you don't have sour cream, full-fat unsweetened Greek yoghurt works perfectly as a 1:1 substitute and provides the same necessary acidity to soften the crumb.
Oven Temperatures: If you are using a standard conventional oven without a fan, increase the baking temperature to 180°C (350°F). Keep the baking time the same, but start checking the center with a toothpick around the 45-minute mark.
Storage Tip: Store leftovers in an airtight food bag or container at room temperature for up to 4 days, or freeze individual slices wrapped in baking paper for up to 3 months. To serve from the freezer, pop a slice straight into the toaster!

Nutrition