🍌 Sugar-Free Banana Bread

Naturally sweetened, moist, and perfect for a healthy snack or breakfast.

3 ripe bananas, thoroughly mashed (look for brown spots for maximum sweetness)
2 large eggs
¼ cup coconut oil, melted (or olive/avocado oil)
1 tsp vanilla extract
1 ½ cups whole wheat flour (all-purpose or a 1:1 gluten-free blend also works)
1 tsp baking soda
½ tsp ground cinnamon (optional)
Pinch of salt
¼ cup walnuts, chopped (optional)
2–3 tbsp milk, only if needed to loosen the batter

Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×4 or 9×5 inch loaf pan, or line it with parchment paper for easy removal.
Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, melted coconut oil, and vanilla extract until well combined.
Dry Ingredients: Add the flour, baking soda, cinnamon, and salt directly into the bowl. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can make the bread tough.
Adjust & Fold: If the batter feels too thick or stiff, stir in the milk one tablespoon at a time. Fold in the chopped walnuts if using.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 45–55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool: Let the bread rest in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to 1 week.
Freezer: Slice the loaf and freeze with parchment paper between slices for up to 3 months. Simply pop a slice in the toaster to reheat!

Vegan: Replace the 2 eggs with “flax eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water; let sit for 5 minutes before adding).
Grain-Free: You can use almond flour, though you may need to reduce the milk as almond flour doesn’t absorb moisture the same way wheat flour does.