This is a superb Sugar-Free Chocolate Banana Bread recipe for those of you who LOVE banana bread but also need to watch your sugars.
Why Sugar-Free
Having been recently diagnosed with Diabetes, I was on a quest to find recipes that would fit my new “lifestyle”. It’s amazing how many recipes, especially when baking, use sugar.
I mean I know how much since I write the recipes, but now that I have to really pay attention to the sugars in my recipes, I have little choice but to start exploring sugar alternatives when I bake.
My Latest Videos
Why Banana Bread
If you visit this food blog regularly you know I love Banana Bread. I’ve made classic Banana Bread, Butterscotch Banana Bread, and fruit-filled Banana Bread and even Coconut Banana Bead. But I’ve never made Chocolate Banana bread and certainly never made sugar free chocolate banana bread.
What does it taste like
It tastes exactly as you would expect. Chocolate and Banana. You can’t tell that I used Splenda instead of regular granulated sugar. At least my wife and I couldn’t tell. Leave a comment below if you have thoughts about using Splenda vs. regular sugar.
How To Pick Bananas
The best bananas for banana bread are when they are overripe, not yellow but black. Or they’re at least streaked with black/brown. The darker the better.
If you can’t find overripe bananas, you can speed up the process by putting the bananas in a paper bag along with an apple and loosely folding down the top. The bananas should ripen in just a day or two using this method.
If you want to know more about the origins of Banana Bread check out this article.
Gather your Ingredients
You will need the following ingredients to make this Sugar Free Chocolate Banana Bread recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour
- Baking Powder
- Baking Soda
- Unsweetened Cocoa Powder – I use Hershey’s brand (no affiliation)
- Splenda – Or any other sugar alternative
- Unsalted Butter – You can use salted butter if necessary
- Milk – I use 2% for most of my recipes
- Eggs – fresh large eggs as much as possible
- Vanilla Extract – Store bought or homemade vanilla extract
- Bananas – As ripe as possible
How to Make Sugar Free Chocolate Banana Bread
- Preheat the oven to 325°F. Lightly spray a loaf pan with cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, baking powder and baking soda. Add the unsweetened cocoa and mix well.
- In another bowl, cream together the splenda and butter. Add the vanilla extract and milk.
- Add the creamed butter mixture to the flour mixture and gently stir. Add the eggs one at a time, mixing slightly.
- Fold in the mashed bananas. Pour the batter into the prepared loaf pan. It will be thick at this point.
- Bake for 65 to 70 minutes or until a toothpick comes out clean.
- Allow the bread to cool for about 10 minutes before removing to a wire rack.
Sugar Free Chocolate Banana Bread
↑ Click stars to rate
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Cup Unsweetened Cocoa Powder
- 1 Cup Splenda Granulated Sweetener
- ½ Cup Unsalted Butter, softened
- 2 Tbsp Milk
- 2 Eggs
- 2 Tsp Vanilla Extract
- 3 Ripe Bananas, mashed
Instructions
- Preheat the oven to 325°F. Lightly spray a loaf pan with cooking spray. Set aside.
- In a mixing bowl, whisk together the flour, baking powder and baking soda. Add the unsweetened cocoa and mix well.
- In another bowl, cream together the splenda and butter. Add the vanilla extract and milk.
- Add the creamed butter mixture to the flour mixture and gently stir. Add the eggs one at a time, mixing slightly.
- Fold in the mashed bananas. Pour the batter into the prepared loaf pan. It will be thick at this point.
- Bake for 65 to 70 minutes or until a toothpick comes out clean.
- Allow the bread to cool for about 10 minutes before removing to a wire rack.
I made this loaf for our Canadian Thanksgiving and it was a great hit. I will surely make this again.
Tried to make this receope because I’m a diabetic and did a substitute for the flour using coconut flour. That was a big mistake because the finished product fell apart and was nothing but crumbs in my hands. Next time I won’t substitute the regular flour. Other than that, it tasted delicious.
I made this chocolate banana bread for our Canadian thanksgiving to bring for a pot luck. It was the hit of the party. Everyone wanted the recipe. It was so easy to make and baked up beautifully. I also made a second loaf in small loaf pans. I froze two and kept one ready to eat. Will definitely make this again.