Sugarless Banana Bread(Makes 2 Loaves)
A moist, flavorful banana bread packed with chopped pecans, raisins, coconut, and pineapple, offering a tropical twist without added sugar. Perfect for breakfast, brunch, or a snack, it appeals to those seeking a naturally sweet, hearty bread with warm spices and crunchy textures.
Ingredients
- 3 cups self-rising flour ⓘ
- 1 teaspoon cinnamon
- 1 cup chopped pecans ⓘ
- 3 beaten eggs ⓘ
- 1 cup vegetable oil ⓘ
- 2 cups mashed ripe bananas ⓘ
- 1 (8 oz) can crushed pineapple, drained ⓘ
- 1/4 cup flaked coconut ⓘ
- 1/2 cup raisins ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 1/2 cups cornmeal ⓘ
- 4 tablespoons melted butter ⓘ
- 1 teaspoon sugar ⓘ
- 1 1/3 teaspoons salt ⓘ
- 1 1/2 cups boiling water ⓘ
- 2 eggs ⓘ
- 2 cups milk ⓘ
Instructions
- Mix self-rising flour, cinnamon, and salt together.
- Scald the cornmeal mixture with boiling water.
- Add melted butter to the mixture and stir well.
- Beat eggs separately and add milk to the eggs.
- Combine the egg-milk mixture with the cornmeal mixture.
- Add chopped pecans, crushed pineapple, flaked coconut, raisins, vanilla extract, and mashed bananas to the batter.
- Pour the batter into greased baking pans.
- Bake in a preheated oven at 350°F (175°C) for 30 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe. If you don’t have self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. To enhance flavor, consider adding a teaspoon of nutmeg or using walnuts instead of pecans.
Serving Suggestions
This sugarless banana bread is delicious on its own, but you can serve it with a spread of cream cheese or almond butter for extra richness. It pairs beautifully with a cup of coffee or tea. For a delightful brunch, consider serving it alongside Family Griddle Cakes for a sweet and satisfying meal.
Storage & Reheating
Store any leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave or toaster.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Banana Bread(Makes 2 Loaves) contains roughly 1243 calories, with 16g protein, 167g carbohydrates, and 51g fat. It is an excellent source of vitamin A (53% of the Daily Value), vitamin C (44% of the Daily Value), and iron (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1763mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the vegetable oil with another type of oil?
Yes, you can use melted coconut oil or canola oil as a substitute for vegetable oil. Both options will work well without altering the flavor significantly. Just ensure they are in liquid form when adding to the batter.
What can I use instead of raisins?
If you're not a fan of raisins, you can replace them with dried cranberries, chopped dates, or even chocolate chips for a sweeter touch. Each of these options will add a different flavor and texture to your banana bread.
How do I know when the banana bread is done baking?
The banana bread is done when it's golden brown on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).