Sugar Free Banana Bread with Whole Wheat Flour, Sweetened with Dates

Fresh baked banana bread is one of the most comforting things to have in your kitchen. It should always start with fully ripe bananas, as it adds natural sweetness to the bread. And what’s great about my recipe is that it contains no added sugar at all! Well, there’s a tiny sprinkling of brown sugar on top but you can omit if you want. Also, chocolate chips are a nice addition if you don’t mind a little sugar.

The batter is sweetened by the ripe bananas and dates. I used a blender to mix all the wet ingredients, so no need to chop the dates. You can adjust how sweet you want your bread by adding more bananas or dates. To make it even healthier, I used whole wheat flour and a little bit of oats. You can store this sugar-free banana bread in the fridge for about a week.

Right Image: Chocolate chips (or nuts) optional

Loaf ready to go into the oven

Sugar-Free Banana Bread Recipe

  • 1 3/4 cups whole wheat flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 2 tablespoons rolled oats
  • 5-7 dates, pitted and chopped
  • 2 eggs
  • 1/4 cup coconut oil or butter
  • 4-6 ripe bananas
  • 1/4 cup pecans or chocolate chips (optional)

    Crumb Topping

  • 1/4 teaspoon cinnamon
  • 2 teaspoons coconut oil or butter
  • 1 tablespoon rolled oats
  • 1 teaspoon light brown sugar (optional)

    Preheat oven to 350ยฐF. Grease loaf pan with coconut oil (or butter), then mix crumb topping together in a small bowl and set both aside.

    Sift dry ingredients into a large bowl. Add bananas (reserve 1 for later if you like banana chunks), dates, eggs, and coconut oil (or butter) into a blender. Puree until smooth. Mix the batter into the dry ingredients until no lumps. Chop remaining banana and add to batter. Mix in chocolate chips (if using).

    Pour batter into greased loaf pan and sprinkle crumb topping on top. Bake for 50-60 minutes. Cool before serving.

    Total Time: 60-70 minutes
    Yield: 1 loaf
    print recipe print recipe

  • [be sure to check out my banana muffins for another delicious and healthy recipe]

    Follow me on Pinterest

    43 Responses to “Sugar Free Banana Bread with Whole Wheat Flour, Sweetened with Dates”

    1. tartepink September 3, 2011 at 10:24 pm #

      I was looking for a sugar-free banana bread recipe for my baby! This is great, definetely gonna try!

    2. Tres Delicious September 4, 2011 at 2:30 am #

      I love it being sugar free. It’s such an amazement.

    3. Barb September 4, 2011 at 3:50 pm #

      Thanks Guys! Please let me know how it comes out should you decide to make it.

    4. Radhika September 8, 2011 at 1:15 pm #

      Barb, Found you on tasteologie..
      Wonderful use of dates, oats and whole wheat flour in this banana bread. Would love to try an eggless version of yours…

      • Barb September 8, 2011 at 3:20 pm #

        Hi Radhika, thanks for checking out my site. I like your idea of an eggless version, putting it on my “to-cook list” for a future blog post

    5. Marca Acme September 14, 2011 at 10:40 am #

      Make crumb topping and set aside? Done
      Make batter and pour in loaf pan? Done
      Bake batter? Done
      Cool bread? Done

      Now … what am I supposed to do with the crumb topping?

      • Barb September 14, 2011 at 10:50 am #

        My apologies! The crumb topping goes on top of the batter before you bake it. Thanks for pointing this out. Will fix in the recipe ASAP.

    6. Lindsey @ Why Just Eat September 17, 2011 at 3:58 pm #

      What a neat idea to use dates as a sweetener!! Luckily I’m headed to the store shortly – can’t WAIT to try this!! I guess that means I’m going to have to eat my other loaf of banana bread first, though. Darn. LOL ๐Ÿ™‚

      • Barb September 17, 2011 at 4:08 pm #

        Haha ๐Ÿ™‚ let me know how it turns out if you make it!

    7. Dawn @ My Tasty Space November 3, 2011 at 2:33 pm #

      I just wanted to let you know that I made an adapted version of your banana bread (no dates, yogurt instead, less butter), and it was just fabulous! Thanks so much for posting it, as I’d have had no idea where to start otherwise. I’ve linked back to you and your original version, as well, but wanted to thank you in person ๐Ÿ™‚

      • Barb November 3, 2011 at 2:55 pm #

        Thanks for reporting back, Dawn! I used yogurt in my banana choc chip muffins as well, it’s such a great addition to baking. Your banana bread version sounds delicious. I could use a slice right now ๐Ÿ™‚

    8. Jenny Zachry January 5, 2012 at 9:43 pm #

      I just made this gluten free and it is fantastic!!! I too would love to see an egg free version as well!

      • Barb January 6, 2012 at 9:05 am #

        Thanks for the comment Jenny! What did you use as a flour substitute?

        Maybe I’ll make a “Gluten-Free, non-dairy version” of this recipe soon.

    9. Caroline May 19, 2012 at 10:06 pm #

      Thanks! this recipe was great! tried it without dates and tasted fine!

      • Barb May 20, 2012 at 10:36 pm #

        Thanks, Caroline! Glad it turned out well even w/out the dates.

    10. Maglyn September 24, 2012 at 5:24 pm #

      I live overseas and have not found whole wheat flour. Would it work with regular white flower?

      • Barb September 24, 2012 at 7:13 pm #

        Hi Maglyn – Yes, you could use regular white flour instead of the whole wheat. Thanks for stopping by ๐Ÿ™‚

    11. Jessica February 14, 2013 at 5:50 pm #

      I love banana bread but hate how sweet it usually is.

      I made this bread 4 times in about a week, it’s amazing and my 1.5 year old would have eaten a whole loaf if I let him. I used coconut oil and left out the chocolate chips.

      It tastes even better the next day, if it makes it to the next day!

      I’m going to try making it with whole wheat pastry flour instead of the regular whole wheat flour next time I make it.

      • Barb February 15, 2013 at 8:14 am #

        That’s wonderful, Jessica! So happy you and your 1.5 yr old enjoyed it ๐Ÿ™‚ And whole wheat pastry flour works really well with this recipe so definitely try it next time.

        • Jessica February 17, 2013 at 1:40 pm #

          What size of pan do you use? My loaves don’t rise very much at all and my baking soda is new, but I think I under mixed them. Your loaves look twice the height of mine. lol
          Either way, they’re still delicious. ๐Ÿ™‚

          • Barb February 26, 2013 at 4:09 am #

            Hi Jessica – Not quite sure of the dimensions but I used a regular sized loaf pan. Hopefully it’ll rise higher next time!

    12. Kwiyoung July 11, 2013 at 11:51 pm #

      Finally made this tonight using brown rice flour as my hubby is allergic to gluten. Didn’t have dates so skipped that but doubled the dark chocolate chips to make up for it. Really yummy…next time i’ll add ground flax seeds!

      • Barb July 12, 2013 at 9:42 am #

        I’m so happy you enjoyed it! I’ll have to try this with brown rice flour sometime. Thanks for commenting and hope to see you soon ๐Ÿ™‚

        • Kwiyoung August 5, 2013 at 9:57 pm #

          Made it again and this time with dates. Wow love the flavor…and it’s our favorite banana bread recipe! My family loves your recipes Barb! Keep em coming. ๐Ÿ™‚

          • Barb August 6, 2013 at 12:24 pm #

            That’s wonderful! Thank you so much for trying out my recipes and your kind words ๐Ÿ™‚

    13. Candice July 26, 2013 at 11:57 am #

      I am making this as I type! It is in the oven rising like the sun xxx thanks for the recipe!

      • Barb July 26, 2013 at 12:31 pm #

        Awesome, I can’t wait to hear how it turns out ๐Ÿ™‚ Thanks for your comment, Candice!

    14. Diana September 11, 2013 at 4:10 pm #

      Thanks for this great recipe! I feel so much better about serving this to my one year old without added sugar. Regarding the leavening, did you mean baking powder instead of baking soda? I was under the impression that soda requires an acid to properly react and rise. My loaves we very flat. Since there isn’t an acid in the recipe (buttermilk, yogurt, lemon juice, etc.), I’m thinking you may have used baking powder for yours? Thanks for the help!

      • Barb September 11, 2013 at 9:33 pm #

        Thank you Diana ๐Ÿ™‚ Thanks for your comment. Hmm, my loaves turned out fine but I haven’t made this in a while so I’ll try it with baking powder next time!

    15. Jacqueline November 12, 2013 at 3:07 pm #

      I split this recipe in half and used brown rice flour and I also used 0% greek yogurt instead of oil and Baking powder instead of soda….dried dates and dark chocolate chunks and split them in 2 little mini pans for 30 min bake time and sprinkled with flaxseed instead of crumble. I hope this helps anyone who needs to sub things….Barb thank you for sharing it is absolutely wonderful!!!!!!!!!!!!!

      • Barb November 12, 2013 at 3:38 pm #

        Yum, that sounds so delicious and healthy, Jacqueline! Thanks for posting your version. And you’re very welcome, I’m glad to share ๐Ÿ™‚

    16. Kate April 1, 2014 at 3:51 am #

      Thanks for this recipe! I love finding tasty healthy snacks!
      We had it for dessert tonight and it was quite yummy.
      I used dried dates (not the medjool kind) and used a few more than suggested. It was just the right amount of sweetness for us.
      Thank you.

      • Barb April 1, 2014 at 9:11 am #

        That sounds great, Kate! What kind of dates did you use? So happy you enjoyed the banana bread ๐Ÿ™‚

        • Kate April 12, 2014 at 4:11 am #

          The dates I used were just the ones you get from the dried fruit aisle in the supermarket. (I’m in Australia, not sure if things are different here than there)
          Since I first commented, I’ve made the recipe into muffins, and tonight I’m going to try adding some cacao to see what it tastes like.
          Thanks again!

          • Barb April 14, 2014 at 9:18 am #

            You’re welcome, Kate! I love turning this recipe into muffins as well. Thinking of baking some this week ๐Ÿ™‚ Let me know how it tastes with cacao!

    17. Kate April 14, 2014 at 5:49 pm #

      The cacao was a great addition!
      Turned it into a lovely chocolatey banana cake. Very nice.
      We love warming or toasting it and serving with some butter. Yum.

      • Barb April 15, 2014 at 1:12 pm #

        Sounds fabulous! I’ll have to try adding cacao next time I bake this recipe ๐Ÿ™‚

        • Kate April 23, 2014 at 2:56 am #

          Something else I tried yesterday.. Pumpkin!
          I substituted 3 of the 6 bananas for some cooked pumpkin, added the choc chips, forgot about the topping…
          It was really yum!
          Again, I used a bunch more dates than suggested (about 18 dried dates this time)
          There are already no muffins left, only 12 hours later.

          • Barb April 23, 2014 at 9:52 am #

            YUM, I’m sure they were gone quickly…that sounds so good, Kate!!

    18. Renita July 30, 2014 at 10:58 am #

      Tried this recipe & I used only 3 tbsps of oil (extra virgin olive oil)instead of 1/4 cup. It came out excellent….. Thanks a lot for sharing such a wonderful healthy recipe.

      • Barb July 30, 2014 at 12:29 pm #

        I’m so happy you loved this recipe, Renita! I love the olive oil tip, I’ll have to try that… Thanks for your comment ๐Ÿ™‚

    19. Zamzam November 6, 2014 at 12:00 pm #

      I was looking for sugar free oatmeal whole wheat flour bread and i found this to be amazing but i used 1 cup oatmeal plus lil more butter come out so perfect this recipe is a keeper, appreciation from Kampala Uganda

      • Barb November 6, 2014 at 1:39 pm #

        I’m so happy this recipe worked out for you! Thank you so much for your comment ๐Ÿ˜€

    Leave a Reply:

    Gravatar Image