This easy, healthy low-sugar banana bread is packed with wholesome ingredients so you can enjoy a slice guilt-free. Simple to prepare and perfectly moist, it’s the ideal treat for anyone avoiding refined sugar.
I rarely buy cafe-style banana bread anymore because I prefer a pared-back, lower-sugar version at home. This loaf is refined sugar-free, with just a touch of rice malt (brown rice) syrup to lightly sweeten the batter.
This low-sugar banana bread is a great way to use up overripe bananas and makes a generous loaf that’s perfect for sharing. It also freezes beautifully, so you can portion slices for lunchboxes or quick snacks.
I love a slice lightly grilled with a smear of butter, and sometimes I even add a little strawberry jam—an odd combination my husband teases me about, but delicious nonetheless.
How do you like to enjoy your banana bread? Let me know in the comments below!
INGREDIENTS
Here’s what you’ll need to make this healthy banana bread:
- Very ripe bananas: The darker and softer the better for sweetness and flavour.
- Olive oil: Use a mild-flavoured olive oil or substitute coconut oil.
- Rice malt syrup / brown rice syrup: Can be swapped for honey or maple syrup.
- Rolled oats: Use standard rolled oats; do not use steel-cut or quick oats.
- Milk: Any milk works—cow’s milk, almond or soy.
- Wholemeal flour: You can substitute plain all-purpose flour if preferred.
- Eggs
- Baking powder, cinnamon, vanilla extract and salt
Optional topping: Slice an extra banana in half and press it into the top before baking. It caramelises in the oven and adds lovely flavour.
What can you add to banana bread?
Banana bread is delicious on its own, but you can mix in about ½ cup of one of these for a variation:
- Chopped walnuts
- Chocolate chips
- Shredded coconut
- Nutella swirls
- Nut butter
INSTRUCTIONS
Preheat the oven to 160°C (320°F) and line a loaf pan with baking paper.
In a bowl, combine the rice malt syrup and olive oil and stir until blended. Add the milk, eggs and mashed bananas and mix gently. Add the rolled oats, wholemeal flour, baking powder, vanilla extract, a pinch of salt and one teaspoon of the cinnamon. Stir until just combined—avoid overmixing to prevent a dense loaf.
Pour the mixture into the prepared loaf pan. If using, press the sliced banana halves into the top and lightly dust with the reserved teaspoon of cinnamon and a few rolled oats.
Bake for about 60 minutes, checking around 50 minutes since oven temperatures vary. The loaf should be lightly browned and a skewer inserted into the centre should come out clean.
Allow the loaf to cool in the tin for 5 minutes, then remove and transfer to a rack to cool for another 10–15 minutes. Slice and enjoy.
Why is my banana bread dense?
Dense banana bread is often the result of overmixing once the flour is added. Stir only until the ingredients are combined—overworking the batter develops gluten and produces a heavy, rubbery texture.
Storing your banana bread
Once cooled, keep leftover banana bread in an airtight container at room temperature for a few days. For longer storage, wrap individual slices in cling film and place them in an airtight container or freezer bag in the freezer for up to three months.
Frozen slices are convenient for lunchboxes or for a quick sweet fix.
MORE RECIPES
- Healthy Pumpkin Scones
- Spinach and Ricotta Rolls
- Healthy Date Loaf
- Banana Coconut Muffins
- Spinach and Feta Pinwheels
- Strawberry Banana Popsicles
- Air Fryer Garlic Bread
If you’ve tried this Low Sugar Banana Bread, I’d love to hear how you enjoyed it—leave a comment and a star rating below!
Low Sugar Banana Bread
10 slices
10 minutes
1 hour
1 hour 10 minutes
This low-sugar banana bread is filled with wholesome ingredients so you can enjoy a slice guilt-free. Perfect when you want something sweet without a lot of added sugar.
Ingredients
- 3 very ripe bananas, mashed
- ⅓ cup olive oil (mild flavour)
- 3 tbsp rice malt syrup
- ½ cup rolled oats
- ¼ cup milk
- 2 eggs
- 1½ cups wholemeal flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings
- Rolled oats, lightly dust on top
- Banana halves, pressed into the mixture before baking
Instructions
- Preheat oven to 160°C and line a loaf pan with baking paper.
- Combine rice malt syrup and olive oil in a bowl.
- Add milk, eggs and mashed bananas and combine.
- Add the remaining dry ingredients (reserve 1 tsp cinnamon for the top) and mix until just combined—do not overmix.
- Pour into the loaf pan, top with reserved cinnamon and optional banana halves or oats.
- Bake for about 60 minutes, checking from 50 minutes. The loaf should be lightly browned and a skewer should come out clean.
- Cool in the tin for 5 minutes, then transfer to a rack to cool 10–15 minutes.
- Slice and enjoy.
Notes
Oil: Use mild olive oil or coconut oil. Sweetener: Honey or maple syrup can be used instead of rice malt syrup. Flour: Plain all-purpose flour may be substituted for wholemeal. Storage: Store at room temperature in an airtight container for a few days or freeze slices for up to 3 months. Nutrition: Values are estimates per slice.
Nutrition Information:
Yield: 10
Amount Per Serving:
Calories: 194
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 20mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 7g
Protein: 3g