Banana Bread Without Brown Sugar

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My kitchen always smells better when I have a loaf of this healthy banana bread without brown sugar in the oven. This recipe uses ripe bananas, whole wheat pastry flour, and coconut sugar instead of brown sugar. It bakes into a tender, lightly sweet loaf with just the right amount of nuttiness from the walnuts.

Banana bread has always been one of my favorite baked treats, but I wanted to explore different ways of perfecting this age-old recipe, similar to the way I did when I made banana bread without butter. This time, I wanted a version that focused on wholesome ingredients and one without refined sugar. If you love banana bread but dislike the astronomical amounts of sugar needed in most recipes, try this one.

I created this healthy banana bread without brown sugar during the banana bread revival of 2020. After making tons of standard recipes, I needed a challenge and decided to rework this classic into something lighter and more mindful when it came to nutrition. This was also the time I perfected my vegan gluten free banana bread recipe. I was concerned my kids would not take to my new recipe, but if I have learned anything since then, it is that my kids have never met a banana bread they did not like. Ha!

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🥘 Ingredients

For this healthy banana bread, I use simple pantry staples and a few smart swaps that do not compromise flavor. This is what I use:

Whole wheat pastry flour: I use this for a softer texture than regular whole wheat flour, while still keeping the fiber content high.

Eggs: These provide structure, moisture, and help bind everything together.

Ripe bananas: I always choose bananas with plenty of brown spots since they add a naturally sweet and caramel-like flavor.

Buttermilk: This keeps the crumb tender, but almond milk with a splash of lemon juice works well as a dairy-free option.

Olive oil: I use this in place of butter for a light richness.

Coconut sugar: This replaces brown sugar and adds a mild caramel flavor, which complements the ripe bananas.

Walnuts: I like adding walnuts for crunch and a slightly earthy flavor.

Flavoring: Vanilla extract, cinnamon, nutmeg, and allspice enhance the overall flavor without the need for extra sugar.

Baking soda: This reacts with the buttermilk during baking and helps the bread rise and stay fluffy.

Salt: I add a pinch to balance out the sweetness.

🔪 How To Make

I make this healthy banana bread without brown sugar by following a classic technique. This is how I do it:

Preheat and mix base: I preheat the oven to 325F and prepare my loaf pan with parchment paper. Then I beat my eggs, mashed bananas, and coconut sugar until the mixture is thick and slightly fluffy.

Add wet ingredients: Next, I mix in the buttermilk, olive oil, and vanilla extract, stirring everything until smooth and fully combined.

Sift dry ingredients: In a separate bowl, I whisk together the flour, baking soda, salt, and spices, and then slowly add this mixture to the wet ingredients. I stir gently until just combined, then fold in the walnuts.

Bake and cool: Then I pour the batter into my prepared loaf pan, and bake for 55-60 minutes until an inserted toothpick comes out clean. After baking, I let the bread cool in the tin for 5 minutes before placing it on a rack to cool completely. Once cooled, I slice the loaf and serve.

📖 Variations

I have tested quite a few versions of this banana bread, and these are 3 of my favorite variations that I always recommend to my friends:

Chocolate chip: Of course, my kids love a chocolate chip banana bread, so I add 1/2 cup dark chocolate chips to the batter along with the walnuts for a slightly richer version. I love using leftover slices to make French toast. 

Berry burst: For a fruit variation, I fold in 1/2 cup of fresh blueberries. This bakes into a decadent loaf with a tart finish. This is my personal favorite as it reminds me of a blueberry muffin.

Muffin mix: And speaking of muffins, sometimes I like to spoon the loaf mixture into a prepared muffin tray and bake for 18-25 minutes. When I do this, I divide the batter and add everyone’s favorite mix-ins to get a variety for packed lunches.

🍽 Serving Suggestions

I love serving this healthy banana loaf slightly warm with a cup of tea or coffee. But if you really want to up the ante, I recommend serving it with a warm Biscoff latte, as it will play off the warm spices in the bread. And if you are putting out a spread for a few people, make my coffee and walnut loaf cake for a more indulgent slice of confectionery. 

As I mentioned, I make banana bread frequently, which means I have witnessed it being paired with all manner of toppings. While some were purely experimental, there are those that have cemented their place in my kitchen. Since this is a healthier version of banana bread, I let my kids dress it up with things like my white chocolate hazelnut spread or my vegan Nutella. And yes, I have seen both spreads used on 1 slice. Ha! I have also seen toasted pieces of banana bread get added to a bowl of chocolate banana ice cream like croutons. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover banana bread in an airtight container in the fridge for up to 5 days to keep it fresh.

Freezing: I slice the loaf and wrap each slice individually in plastic wrap, and store them in a freezer-safe container for up to 3 months.

Reheating: I warm slices in the microwave for about 20 seconds, or in a toaster oven until heated through.

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