Lower Sugar Banana Bread Recipe

If you’re looking for a delicious treat that doesn’t overload on sweetness but still satisfies your banana bread cravings, this Lower Sugar Banana Bread Recipe is exactly what you need. It’s moist, tender, and bursting with the natural sweetness of ripe bananas, enhanced gently with pure maple syrup instead of refined sugar. Using wholesome whole wheat flour and a touch of cinnamon, this banana bread feels both comforting and nourishing. Whether you’re a seasoned baker or just want a healthier snack option, this recipe balances flavor, texture, and nutrition perfectly, making it an instant favorite to bake and share.

Ingredients You’ll Need

Gathering simple, everyday ingredients is all it takes to whip up this delightful treat. Each plays a crucial role in creating that perfect balance of moisture, flavor, and structure for an irresistibly soft banana bread.

• Very overripe mashed bananas (1 ½ cups/360g): They provide natural sweetness and moisture, creating the heart of the banana bread’s flavor.
• Pure maple syrup (⅓ cup/80ml): A gentle sweetener that brings warmth without overwhelming the bread with sugar.
• Neutral oil such as avocado oil (¼ cup/60ml): Keeps the bread tender and moist without strong flavors.
• Non-dairy milk (¼ cup/60ml): Works with apple cider vinegar to mimic buttermilk, making the bread rise beautifully.
• Apple cider vinegar (1 tsp/5ml): Reacts with baking soda for a light, fluffy texture.
• Whole wheat flour (2 cups/240g): Adds fiber and a wholesome nuttiness while keeping the loaf hearty.
• Baking soda (1 tsp/5g): The leavening agent that helps the bread rise.
• Fine sea salt (½ tsp/3g): Balances flavors and enhances the sweetness subtly.
• Cinnamon (½ tsp/1g): Adds a cozy warmth and depth to every bite.
• Pure vanilla extract (1 tsp/5ml): Enhances the natural flavors, making the loaf smell like home.
• Chocolate chips, optional (½ cup/90g): For those moments when a little indulgence feels right, melting perfectly into the loaf.

How to Make Lower Sugar Banana Bread Recipe

Step 1: Preheat Your Oven

Kick things off by preheating your oven to 350°F (175°C). Greasing and lining a 9×5 inch loaf pan with parchment paper ensures your banana bread won’t stick and lifts out cleanly after baking, preserving those perfect edges.

Step 2: Create Your Vegan Buttermilk

Whisk together ¼ cup non-dairy milk and 1 teaspoon apple cider vinegar in a small bowl. Let this sit for a few minutes as it curdles; this tangy mixture will react with baking soda to give your loaf a tender crumb and delightful rise.

Step 3: Mash Those Bananas

Take your very overripe bananas and mash them until smooth in a large bowl. This step is essential because thoroughly mashed bananas distribute their natural sweetness and moisture throughout the bread for consistency in every bite.

Step 4: Combine Wet Ingredients

Add the pure maple syrup, oil, vanilla extract, and your homemade vegan buttermilk to the mashed bananas. Whisk everything gently to blend, keeping the batter light and airy – over-mixing can lead to a tougher loaf.

Step 5: Add the Dry Ingredients

Gradually fold in whole wheat flour, baking soda, salt, and cinnamon. Stir just until the flour is incorporated but still a bit streaky. This subtle under-mixing helps keep the final loaf tender and moist by preventing gluten from developing too much.

Step 6: Fold in Extras

If you’re feeling indulgent, now is the time to gently fold in chocolate chips or even some chopped nuts. Careful with the stirring here; just a few motions will evenly distribute the extras without packing the batter down.

Step 7: Prepare for Baking

Pour your batter into the prepared loaf pan, smoothing out the top so that it bakes evenly. A level surface means a gorgeous, uniform loaf once baked.

Step 8: Bake with Care

Bake on the center rack for about 1 hour and 15 minutes. When there are roughly 25 minutes left, cover the loaf loosely with foil to prevent the top from over-browning while the center finishes cooking to perfection.

Step 9: Cool Before Slicing

Patience here pays off. Let the bread cool in the pan on a wire rack for 10 minutes, then use the parchment paper sling to lift it out and cool completely. This cooling step lets the bread set firmly so your slices hold together beautifully.

How to Serve Lower Sugar Banana Bread Recipe

Garnishes

A simple spread of nut butter or a light drizzle of honey pairs wonderfully with this bread. For a little extra flair, sprinkle toasted walnuts or a dusting of cinnamon and powdered sugar right before serving to add an inviting aroma and texture.

Side Dishes

This banana bread shines alongside a cup of freshly brewed coffee or a creamy plant-based latte. It also complements a bowl of seasonal fruit or a dollop of Greek-style yogurt for a balanced breakfast or snack.

Creative Ways to Present

Slice the banana bread thick and toast it gently for a warm, crisp edge. Top it with smashed avocado and a pinch of chili flakes for a savory twist, or turn it into a decadent dessert by layering slices with mascarpone and fresh berries to build a banana bread trifle.

Make Ahead and Storage

Storing Leftovers

Keep leftover banana bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the loaf soft, moist, and ready to enjoy anytime without drying out.

Freezing

For longer storage, freeze the banana bread. Wrap it well in plastic wrap and then in aluminum foil or place it inside a freezer-safe bag. It freezes beautifully for up to three months without sacrificing flavor or texture.

Reheating

To revive frozen or leftover slices, warm them briefly in a toaster oven or microwave until just heated through. This revives the softness and highlights the lovely aromas, making every bite taste freshly baked.

FAQs

Can I use regular milk instead of non-dairy milk?

Yes! You can substitute regular milk for the non-dairy milk in this recipe. The key is to combine it with the apple cider vinegar to create that vegan buttermilk effect, which helps the bread rise and gives it a tender crumb.

Are chocolate chips necessary in this recipe?

Not at all. The chocolate chips are optional and just a nice little treat if you want something extra. The banana bread itself is delicious and naturally sweet without them.

How ripe should the bananas be for best results?

The bananas should be very overripe, ideally with plenty of brown spots or even fully browned skin. The riper they are, the sweeter and more flavorful your banana bread will be.

Can I make this banana bread gluten-free?

You can, but you’ll want to swap the whole wheat flour for a gluten-free baking blend designed to replace all-purpose or whole wheat flour. Keep in mind that texture may vary slightly with gluten-free flours.

Why is the banana bread not rising properly?

If your banana bread isn’t rising, it might be due to expired baking soda, insufficient vinegar to activate the leavening, or over-mixing the batter, which develops gluten and weighs down the loaf. Double-check these factors to ensure a light, fluffy result.

Final Thoughts

This Lower Sugar Banana Bread Recipe is a gem for anyone who craves the cozy warmth of banana bread without the guilt of too much sugar. Its simplicity and wholesome ingredients make it approachable and satisfying, perfectly blending nutrition with comfort. I can’t wait for you to try it out, share it with loved ones, and watch it become a staple in your recipe collection. Happy baking!

Lower Sugar Banana Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 54 reviews

• Author: admin
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Lower Sugar Banana Bread is a healthier twist on the classic favorite, using overripe bananas and pure maple syrup for natural sweetness, whole wheat flour for added fiber, and a vegan buttermilk substitute to create a moist, tender loaf. It’s perfect for those looking to enjoy a delicious treat with less refined sugar.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ½ cups (360g) very overripe mashed bananas
• ⅓ cup (80ml) pure maple syrup
• ¼ cup (60ml) oil (neutral oil such as avocado oil recommended)
• ¼ cup (60ml) non-dairy milk
• 1 tsp (5ml) apple cider vinegar
• 1 tsp (5ml) pure vanilla extract

Dry Ingredients

• 2 cups (240g) whole wheat flour (lightly scooped, do not pack)
• 1 tsp (5g) baking soda
• ½ tsp (3g) fine sea salt
• ½ tsp (1g) cinnamon

Optional Ingredients

• ½ cup (90g) chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper to ensure easy removal of the bread later.
2. Make Vegan Buttermilk: In a small bowl, combine ¼ cup (60ml) non-dairy milk with 1 tsp (5ml) apple cider vinegar. Stir gently and set aside for a few minutes. This mixture acts as a vegan buttermilk to help the bread rise.
3. Mash Bananas: Place 1 ½ cups (360g) very overripe mashed bananas in a large mixing bowl. Mash well with a fork until smooth and even in texture for consistent sweetness and moisture throughout the bread.
4. Combine Wet Ingredients: To the mashed bananas, add ⅓ cup (80ml) pure maple syrup, ¼ cup (60ml) oil, 1 tsp (5ml) pure vanilla extract, and the milk and vinegar mixture. Whisk well to combine all wet ingredients thoroughly but avoid over-mixing.
5. Add Dry Ingredients: Gradually add 2 cups (240g) whole wheat flour (lightly scooped, do not pack), 1 tsp (5g) baking soda, ½ tsp (3g) fine sea salt, and ½ tsp (1g) cinnamon to the wet mixture. Stir gently with a wooden spoon until just barely combined, leaving a few flour streaks for a light texture.
6. Fold in Extras: If using, gently fold in ½ cup (90g) chocolate chips or nuts at this stage. Mix only a few more times to avoid over-working the batter which can result in a denser bread.
7. Prepare for Baking: Pour the batter into the prepared loaf pan lined with parchment paper. Smooth the top lightly with a spatula if needed.
8. Bake with Covering: Bake on the center rack for approximately 1 hour and 15 minutes. When about 25 minutes remain, cover the bread loosely with foil to prevent over-browning while allowing the loaf to cook fully inside.
9. Cool Before Slicing: Remove from oven and allow to cool in the loaf pan on a wire rack for 10 minutes. Then carefully lift the bread out using the parchment paper and cool completely on the wire rack before slicing. Proper cooling helps set the texture and prevents crumbling.

Notes

• Using very overripe bananas ensures maximum natural sweetness and moisture.
• The vegan buttermilk substitute helps activate the baking soda for better rise.
• Do not over-mix the batter to keep the bread light and tender.
• Covering with foil in the last 25 minutes prevents over-browning while baking all the way through.
• Cool completely before slicing to avoid crumbling.
• Chocolate chips are optional; you can substitute nuts or omit for a simpler bread.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: American