Sugar Free Banana Bread with Whole Wheat Flour, Sweetened with Dates

August 31, 2011 - Posted in Sweets - 13 Comments

Fresh baked banana bread is one of the most comforting things to have in your kitchen. It should always start with fully ripe bananas, as it adds natural sweetness to the bread. And what’s great about my recipe is that it contains no added sugar at all! Well, there’s a tiny sprinkling of brown sugar on top but you can omit if you want. Also, chocolate chips are a nice addition if you don’t mind a little sugar.

The batter is sweetened by the ripe bananas and dates. I used a blender to mix all the wet ingredients, so no need to chop the dates. You can adjust how sweet you want your bread by adding more bananas or dates. To make it even healthier, I used whole wheat flour and a little bit of oats. You can store this sugar-free banana bread in the fridge for about a week.

Recipe below…

Right Image: Chocolate chips (or nuts) optional

Loaf ready to go into the oven

Sugar-Free Banana Bread Recipe

1 3/4 cups whole wheat flour, sifted
1 teaspoon baking soda
1/4 teaspoon cinnamon
2 tablespoons rolled oats
5-7 dates, pitted and chopped
2 eggs
1/4 cup coconut oil or butter
4-6 ripe bananas
1/4 cup pecans or chocolate chips (optional)

Crumb Topping

1/4 teaspoon cinnamon
2 teaspoons coconut oil or butter
1 tablespoon rolled oats
1 teaspoon light brown sugar (optional)

Preheat oven to 350°F. Grease loaf pan with coconut oil (or butter), then mix crumb topping together in a small bowl and set both aside.

Sift dry ingredients into a large bowl. Add bananas (reserve 1 for later if you like banana chunks), dates, eggs, and coconut oil (or butter) into a blender. Puree until smooth. Mix the batter into the dry ingredients until no lumps. Chop remaining banana and add to batter. Mix in chocolate chips (if using).

Pour batter into greased loaf pan and sprinkle crumb topping on top. Bake for 50-60 minutes. Cool before serving.

Total Time: 60-70 minutes
Yield: 1 loaf
print recipe

[be sure to check out my banana muffins for another delicious and healthy recipe]

13 Responses to “Sugar Free Banana Bread with Whole Wheat Flour, Sweetened with Dates”

tartepink September 3, 2011 at 10:24 pm #

I was looking for a sugar-free banana bread recipe for my baby! This is great, definetely gonna try!

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Tres Delicious September 4, 2011 at 2:30 am #

I love it being sugar free. It’s such an amazement.

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Barb September 4, 2011 at 3:50 pm #

Thanks Guys! Please let me know how it comes out should you decide to make it.

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Radhika September 8, 2011 at 1:15 pm #

Barb, Found you on tasteologie..
Wonderful use of dates, oats and whole wheat flour in this banana bread. Would love to try an eggless version of yours…

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- Barb September 8, 2011 at 3:20 pm #
  
  Hi Radhika, thanks for checking out my site. I like your idea of an eggless version, putting it on my “to-cook list” for a future blog post
  
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Marca Acme September 14, 2011 at 10:40 am #

Make crumb topping and set aside? Done
Make batter and pour in loaf pan? Done
Bake batter? Done
Cool bread? Done

Now … what am I supposed to do with the crumb topping?

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- Barb September 14, 2011 at 10:50 am #
  
  My apologies! The crumb topping goes on top of the batter before you bake it. Thanks for pointing this out. Will fix in the recipe ASAP.
  
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Lindsey @ Why Just Eat September 17, 2011 at 3:58 pm #

What a neat idea to use dates as a sweetener!! Luckily I’m headed to the store shortly – can’t WAIT to try this!! I guess that means I’m going to have to eat my other loaf of banana bread first, though. Darn. LOL

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- Barb September 17, 2011 at 4:08 pm #
  
  Haha let me know how it turns out if you make it!
  
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Dawn @ My Tasty Space November 3, 2011 at 2:33 pm #

I just wanted to let you know that I made an adapted version of your banana bread (no dates, yogurt instead, less butter), and it was just fabulous! Thanks so much for posting it, as I’d have had no idea where to start otherwise. I’ve linked back to you and your original version, as well, but wanted to thank you in person

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- Barb November 3, 2011 at 2:55 pm #
  
  Thanks for reporting back, Dawn! I used yogurt in my banana choc chip muffins as well, it’s such a great addition to baking. Your banana bread version sounds delicious. I could use a slice right now
  
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Jenny Zachry January 5, 2012 at 9:43 pm #

I just made this gluten free and it is fantastic!!! I too would love to see an egg free version as well!

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- Barb January 6, 2012 at 9:05 am #
  
  Thanks for the comment Jenny! What did you use as a flour substitute?
  
  Maybe I’ll make a “Gluten-Free, non-dairy version” of this recipe soon.
  
  Reply