This healthy banana bread is packed with wholesome, nourishing ingredients. It’s oil-free, butter-free, gluten-free, dairy-free, egg-free, and contains no added sugars- but is still moist and delicious!
Through all the years that I’ve been making vegan, gluten-free banana bread (like this chocolate chip banana bread, chocolate marbled version, or banana blueberry bread), I’ve somehow never made a recipe that relies wholly on the sweetness of the overripe bananas as the primary source of sweetness… until now. And I’m definitely regretting not doing it sooner! This sugar-free banana bread with dates is honestly the most delicious and BEST healthy banana bread recipe I’ve tried!
Easy Good-For-You Healthy Banana Bread
This healthy banana bread recipe almost entirely eliminates ’empty calories’ in favor of healthier fats, gluten-free flour, whole grains, and nuts (or seeds). It is also naturally sweetened with the power of overripe bananas and some strategically dispersed chopped dates. Now that’s a recipe I can get behind!
Plus, the recipe requires just a couple of bowls and a few minutes of hands-on prep before baking until moist, tender, and subtly sweet enough to enjoy for breakfast or a snack/dessert without tasting too ‘healthy’. So it’s official, with this banana date bread, you really can have your cake and eat it too – preferably slathered in almond butter with a cup of tea/coffee on the side.
And, if you want to try more of my healthier bakes, check out these sweet potato brownies, chocolate zucchini cake, chickpea blondies, or simple chocolate keto truffles.
The Ingredients
The Dry Ingredients:
- Flour: I used a combination of oat flour and all-purpose gluten-free flour (like Bob’s Red Mill), but regular all-purpose flour would also work. Whole wheat flour/ spelt flour may also work, though I haven’t tried, so I can’t guarantee results.
- Nuts/Seeds: Use the ground nuts or seeds of your choice. i.e., almonds, cashews, sunflower seeds, etc. Note that they will affect the color and flavor differently and will provide natural fats for this no-butter banana bread.
- Leavening agents: This eggless banana bread relies on baking powder to provide lift and a fluffier texture.
- Salt: Just a pinch enhances the various flavors in this sugarless banana bread.
The Wet Ingredients:
- Banana: You need three small bananas in the cake batter and an extra to top it. Use ripe bananas with plenty of black spots, as they’ll be the softest and sweetest.
- Vanilla extract: Use natural, pure vanilla for the best flavor.
- An acid: You can use either lemon juice (fresh or bottled) or vinegar (regular, apple cider vinegar, etc.).
- Dates: I recommend using Medjool dates, which are plump, tender, and sweet – perfect for this low-sugar banana bread. Other dates will work, though they may not be as sweet, and you may need to adjust the amount used.
- Plant-based milk: Any should work; almond milk, oat milk (gluten-free), soy milk, etc.
Optional add-ins:
- Chocolate: Add 3 tablespoons of chopped dairy-free chocolate (or chocolate chips) for extra decadence. I used sugar-free chocolate, so it’s still banana bread without sugar (added).
- Chopped nuts: This banana date bread recipe already contains ground nuts/seeds. However, if you want the added texture, add a handful of roughly chopped walnuts, pecans, shredded coconut, etc.
- Other dried fruit: Feel free to substitute the dates for other dried fruits like raisins, etc.
- Spices: You can subtly boost flavor in this no-sugar banana bread with the addition of spices, including cinnamon or ground ginger. Add a large pinch and increase to taste.
Please read the recipe card below for the full ingredients list, measurements, complete pineapple bread recipe method, and nutritional information.
How to Make Sugar-Free Banana Bread?
- First, preheat the oven to 350F/180C and line an 8-inch (20 cm) loaf pan with parchment paper.
I recommend leaving overhang’ flaps’ so it’s easy to pull it from the tin after baking.
- Next, add all the dry ingredients (except chocolate, if using it) to a large bowl and mix well with a spoon.
- In a separate bowl, mash the banana well with either a fork or potato masher.
You could also use a blender to do this.
- Add the vanilla, vinegar (or lemon juice), dates, and plant-based milk to the mashed banana, and stir well.
- Transfer the wet ingredients to the flour mixture and stir until combined.
If you plan to add chocolate or other mix-ins like chopped nuts, you can fold them in at this point. OR sprinkle them over the top of the banana date bread (as I did with the chocolate).
- Pour the banana oat bread batter into the prepared loaf tin and top with a sliced banana.
- Bake in the oven for around 45 minutes, or until a toothpick inserted into the center comes out almost clean. A few slightly sticky crumbs are fine, but it shouldn’t come out wet.
- Finally, remove the healthy banana bread from the oven and allow it to cool completely on a wire rack before slicing and enjoying!
How to Store Banana Bread?
Store: Store this dairy-free banana bread at room temperature, covered, for up to two days. For longer-term, transfer it to an airtight container in the fridge for 5-7 days.
Freeze: Freeze the loaf whole or pre-sliced for up to 3 months. If doing the latter, place sheets of parchment paper between each slice to avoid sticking). Wrap the loaf in plastic wrap tightly and then place that in a freezer-safe bag.
If sliced, you can thaw slices in a toaster/microwave. Alternatively, allow the whole loaf to rest at room temperature for several hours to defrost.
How to Serve?
After years of banana bread obsession, I’ve found many ways to enjoy this snack (chilled, at room temp, or warm), depending on how healthy or decadent you’re feeling. Some of my favorite options include:
- With a mug of tea or coffee as a mid-afternoon snack
- Enjoy with the nut or seed butter of your choice
- Spread over some homemade vegan Nutella
- Add a dollop of yogurt and berry compote or raspberry jam
- Enjoy the warm sugar-free banana bread with a scoop of ice cream (like this chocolate one)
FAQs
Can I make mini loaves or muffins with this recipe?
Yes, you can make both. Instead of one large loaf, you could use two half-loaf pans (and reduce the baking time by 5-10 minutes) OR even smaller mini loaves (20-25 minutes should be enough).
I haven’t tried adapting this low-sugar banana bread recipe to muffins yet, but I’d recommend checking at 18-20 minutes and every few minutes afterward.
Can I use bananas that are medium ripe but not overripe?
Technically yes, but the sugar-free banana bread won’t be as sweet (and as the overripe bananas are the primary sweetener in this recipe, that’s key!). It may also affect the moisture, so I prefer not to. You may also find it beneficial to microwave not very ripe bananas for 20-30 seconds to make them easier to mash.
How to ripen bananas quickly?
If your bananas aren’t quite at the level needed for this healthy sugar-free banana bread, no problem. Spread them on a parchment-lined baking tray at 350F/176C for 15-20 minutes, or until the peel is completely blackened, and they’re tender to touch. This will soften and caramelize the sugars within the banana to mimic the texture and flavor of overripe bananas.
Recipe Notes and Top Tips
- Measure the flour correctly: Use the spoon and level method to ensure you don’t add too much flour and end up with a dense bake. How? Rather than scooping it into the flour bag, use a spoon to transfer it to the cup. Then use the back of a knife to level off the top. Even more accurately, I always recommend using the weight amounts and scales for any baked recipe.
- Allow it to rest: It’s important not to remove this healthy banana bread from the pan too soon, as it will be delicate straight from the oven. Instead, allow it to cool for at least 30 minutes before removing it from the pan, then allow it to cool completely on a wire rack.
- To make oat flour: Add the rolled oats (regular or gluten-free) to a high-speed blender or coffee/spice grinder and process until floury. You can do the same to make the ground nuts/seeds.
- For sweeter sugar-free bread: If you have a sweet tooth, add a small amount of sugar-free sweetener to the recipe. Using Stevia drops is the best way to avoid changing the ratio of wet to dry ingredients. Otherwise, I recommend a granulated option (like monk fruit sweetener, Erythritol, etc.).
More Vegan Banana Dessert Recipes
- Peanut butter banana ice cream
- Vegan banana pudding
- Simple banana milkshake
- Easy banana oat pancakes
- Banana stuffed chocolate crepes
- Banana chocolate bundt cake
If you try this sugar-free healthy vegan banana bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Healthy Banana Bread (Sugar-Free)
Ingredients
Dry ingredients:
- 2/3 cup (100 g) gluten-free flour (see notes)
- 1 cup (90 g) oat flour (gluten-free if needed)
- 5/8 cup (70 g) ground seeds or nuts of choice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet ingredients:
- 3 small (240 g) ripe bananas (weight without peel) + one for the top
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice or vinegar
- 1/2 cup (100 g) dates chopped
- 2/3 cup (160 g) plant-based milk
- Optional: 3 tbsp chopped dairy-free chocolate (I used sugar-free)
Instructions
- You can watch the short video for visual instructions.Preheat the oven to 360 degrees F (180 degrees C) and line an 8-inch baking pan with parchment paper.
- Add all dry ingredients (except the chocolate) to a large bowl and mix with a spoon.
- In a different bowl, mash the bananas really well (e.g. with a fork).
- Add the vanilla extract, vinegar, dates, and plant-based milk and stir well.
- Transfer the wet to the dry ingredients and stir to combine.
- Pour the batter into the baking pan and optionally add the chocolate on top.
- Bake the banana bread in the oven for about 45 minutes. Check the center with a toothpick- if it comes out dry or slightly sticky/crumbly, that's fine, just not wet.
- Let the banana bread cool, slice it, and enjoy (optionally with a vegan chocolate spread)!
Notes
- Flour: I used a gluten-free flour blend consisting of 50% buckwheat flour and 50% rice flour. However, you can also use an all-purpose GF flour blend or regular flour.
Nutrition information is an estimate and has been calculated automatically
Hi Ela,,
Can I use all purpose flour for the whole recipe and can I use date syrup instead of the chopped dates?
AP flour should be fine to replace the GF flour and oat flour.
I never tried date syrup in this recipe, so I am not sure. But it might work.
will it turn out good if i use coconut flour and oat flour??
I don’t know, I am not the biggest fan of coconut flour, since it’s so absorbing.
No cinnamon, nutmeg, or other spices? I found this pretty bland, otherwise ok. Next time I’ll add more spice
I made this banana bread today. I replaced 25g of flour with cacao and added 100%dark chocolate into the batter it was wss just st gorgous. Thank you Ela for another wonder recipe.
Sounds awesome, thanks for sharing, Tracy. 🙂
Can I use all oat flour for this recipe ? If yes how much oat flour to use? Thanks.
No, I really don’t recommend it. It will be very dense if you use just oat flour.
Hi Ela,
I made the banana bread – delicious!
I’m wondering if I can substitute the chopped dates with date sugar. If so, how much date sugar should I use? If 1-for-1, 1/2 a cup?
Thanks!
Hi Glory, I think 1/2 a cup should be fine. 🙂
Fantastic!! So easy & delicious
Topped it with the your homemade Nutella too!
Yay, sounds so yummy, Lisa! Thanks for your feedback. 🙂
Hi did you use brown rice flour or white rice flour in your 50-50 blend?
Hi, I used white rice flour. 🙂
Thank you! 🙂
I’ve tried soooo many sugar free breads, but this is hands down my favorite.
Definitely skeptical about the dates at first, but the strong date taste disappears in the oven, leaving only a sweet taste.
I never need to experiment with banana bread again! Thank you Ela!!
You are very welcome, Celine. So glad you liked it! 🙂
It didn’t work- i first baked it for 45 minutes at 180C and it didn’t budge then i raised the temperature to 210 and had for another 15 minutes still toothpicks were wet then I had it for another 15 minutes at 190C. After it became brown on outside I decided to take it out. And it’s totally not baked on the inside! I used almond flour and everything else according to the recipe.
Hi Kate, I never mentioned that almond flour will work! The recipe clearly says the following:
Will Buckwheat flour alone work?
Maybe. I never tried it.
OMG, it’s an amazing recipe!!! I made it with spelt flour instead and it was amazing. Thank you!!!
Wonderful! I am glad you liked it, Sandra. 🙂
Hi 🙂
My banana bread unfortunately didn’t turn out as wished, but I realised I didn’t clearly follow the recipe. I used whole meal flour instead of gluten free flour, I am assuming that could have been the cause of the texture being dense?
I also used whole walnut not crushed version, and I noticed that the flour got stuck in them even after taking the tray out of the oven. Is there a way I could avoid this next time?
Thank you in advance 🙂
Fanni
Hi Fanni, I believe it could be the whole wheat flour, however, since I don’t use it, I cannot say it for sure.
I would definitely recommend using ground walnuts next time, then you won’t have the same problem again. 🙂
Thank you for this..ive been looking for a good vegan oil free gluten free banana bread recipe and this one is amazing! I used cashews instead of almonds and it worked great! I love the chopped dates in it for bursts of sweetness. I added enjoy life mini chocolate chips inside as well as on top. Also I had a little less then the amount of buckwheat flour needed so compensated w more brown rice flour and it still turned out great!
That’s wonderful, Jamee! Thanks so much for your great feedback. 🙂
Again, like most of your dishes, jackpot! Delicious. Thank you!
You are so welcome, Daire! Happy you like the recipe. 🙂
I’ve made it today and used Bob’s Red Mill gluten free flour blend but unfortunately it did not come out. Crust all around was hard and the inside had the consistency of Play-Doh. It looks like I need to change the gluten-free flour combination.
Hi Dee, sorry to hear it didn’t turn out well with Bob’s Red Mill flour. I used a combination of 50% buckwheat flour and 50% rice flour which was fine. I hope you will try this combo next time. 🙂
Sooo good!!! Making it for the second time this week.
That’s wonderful, Michelle. Thanks for your lovely feedback. 🙂