No Added Sugar Banana Bread with Chocolate Chips is made using whole wheat flour, oats, and gets its sweetness from only natural sources like bananas and applesauce. This easy recipe is also oil-free and dairy-free. Stir in chocolate chips, your favorite nuts, or leave it plain and top with peanut butter! Either way you make it, you’re going to love it!
This no-added-sugar banana bread recipe has me wondering why I ever added sugar to my banana bread recipes in the first place!
The applesauce and bananas not only make it sweet, but they keep the bread super moist and delicious, too.
The bananas and applesauce also allowed me to omit any oil or butter which resulted in a dairy-free, oil-free loaf as well!
I shared this banana bread with friends and family and no one had any idea it was “healthy” until I told them.
This healthy banana bread is also perfect for kids and meal prepping.
Make this dairy-free, sugary-free banana loaf into muffins and you’ve got an on-the-go breakfast all week.
What makes this dairy-free banana bread healthy?
- This bread is made with only whole wheat flour and oats, unlike most recipes that call for refined flour.
- This banana loaf is only sweetened with fruit! Bananas and applesauce are what gives this bread is sweetness. Not even honey or maple syrup can be found in the ingredient list!
- This recipe contains no butter or oil, but I definitely encourage adding your favorite nut butter to a slice!
Can this recipe be made vegan?
I have only made this banana bread as listed below, but I’m confident you can sub out the egg for a flax egg to make this recipe vegan!
For one flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Let the mixture sit in your fridge for 15 minutes to set up and thicken. That’s it!
Can this recipe be made gluten-free?
I am confident you could replace the whole wheat flour with gluten-free flour and the oats with gluten-free oats to make this recipe gluten-free.
How do you store banana bread?
Banana bread should always be kept in plastic wrap, tin foil, or an airtight container to keep it from drying out or going bad even faster.
You can extend the life of your banana bread up to about a week by refrigerating it. It needs to be wrapped tightly.
Can you freeze banana bread?
Yes! I like to place individual slices into baggies and pull them out as desired.
This prevents you from having to open the whole loaf and risk freezer-burn happening.
How ripe should bananas be for banana bread?
In my opinion, you want your bananas to practically be black before baking with them. The riper they are, the sweeter they are.
It’s tempting to start baking with a banana once it starts to develop some brown spots, but you will be much happier if you wait a little longer before using them.
How to ripen bananas for banana bread when they aren’t ready yet:
- Place your bananas, still in their peels, on a lined, rimmed baking sheet.
- Turn the oven to 300°F.
- Bake the bananas until their peels turn black. (About 20-30 minutes depending on how ripe they were prior to baking)
- Let them cool a few minutes before handling, and voila: sweet, mushy bananas for baking.
For this recipe you will need:
- Whole Wheat Pastry Flour
- Quick Oats
- Vanilla Extract
- Baking Soda
- No Added Sugar Chocolate Chips
You will also need:
- Loaf pan (how pretty is this one and it’s only $5!?) or a Mini Loaf Pan!
- Wax paper
- Mixing Bowls
- Rubber spatula
I like to serve my banana bread with a generous spread of peanut butter and a cup of coffee! It’s one of my favorite afternoon pick-me-ups or after-dinner treats.
How do you like to serve your banana bread?
PIN ME FOR LATER!
If you like this recipe you will also love:
- Dairy-Free Cinnamon Apple Banana Bread
- Cinnamon Crunch Banana Bread
- Vegan Cinnamon Roll Muffins
- Snickerdoodle Muffins with Applesauce
- Sweet Potato Banana Bread
As always, be sure to tag me on Instagram when you make this recipe or any of my other recipes!