This Sugar Free Chocolate Banana Bread is so good, you can't tell it doesn't have any sugar in it! Perfect if you are watching your glucose.
This is a superb Sugar Free Chocolate Banana Bread recipe for those of you that LOVE banana bread but also need to watch your sugars.
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.
This Is The Recipe For Sugar Free Chocolate Banana Bread
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.
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.
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 me a comment below if you have thoughts about using Splenda vs. regular sugar.
Diabetic Bread Recipes
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.
Sugar Free Chocolate Banana Bread recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Baking Soda, Unsweetened Cocoa Powder, Splenda, Unsalted Butter, Milk, Eggs, Vanilla Extract and Bananas.
Keto Chocolate Peanut Butter Bread (low Carb, Gluten Free)
Calories: 343 kcal Carbohydrates: 55 g Protein: 6 g Fat: 14 g Saturated Fat: 8 g Cholesterol: 72 mg Sodium: 178 mg Potassium: 344 mg Fiber: 4 g Sugar: 26 g Vitamin A: 440 IU Vitamin C: 3.9 mg Calcium: 51 mg Iron: 2.2 mg
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.There’s something unbelievably comforting, warming and indulgent about a large slice of banana bread, especially when served warm with butter that melts into it and drips down the sides. Served with a cup of hot tea or coffee, it can make a grey, drizzly day seem so much better!
I’ve always loved banana bread. I used to think of it as a healthy option, and would sometimes deliberately buy a few extra bananas in my weekly shop and let them go nice and brown so I could have an excuse to make some. It’s very easy to make, and it’s got fruit in it – surely it must be healthy?
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Sadly, most banana breads and recipes contain huge amounts of sugar, which seems ridiculous for such a sweet fruit. After giving up sugar on the I Quit Sugar 8-Week Program, my tastebuds changed dramatically and fruit tasted like pudding. Seriously. A bowl of strawberries felt luxurious. And bananas tasted sweetest of all. So I quickly realised that I could make an amazing banana bread without the need to add any extra sugar at all!
Although you could make it plain if you like (just leave out the chocolate chips or replace with cacao nibs), I personally feel that banana and chocolate is a match made in heaven, and it’s my way of adding an extra little bit of sweetness without adding in a cup of sugar to the batter. By all means, make it free of added sugars (anyone on Sugar Free January?), but if you want it to taste like the sweet banana breads you might be used to, or just fancy an extra dose of indulgence, add the chocolate. It still comes out at less than 1/8 of a teaspoon (<0.5g) added sugar per slice, so it is really not far off being sugar free!
Kids LOVE this, too. And it gets them used to a slightly less sweet version. I’m a big advocate of baking sweet treats for kids yourself and using as little sugar or sweetener as you can get away with (and then use less each time), in order to adjust their developing tastebuds. They are not missing out – in fact, they are most likely seriously enjoying themselves (my son calls these “banana brownies”), and it means that when they do inevitably taste something shop-bought or highly sweetened, they may well find it too sweet as their tastebuds are not used to it.
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Whether you are making this for the little kids or the big ones (like me), with or without the little bit of added sugar, for breakfast, snack time or dessert, I can guarantee it will taste delicious and be much appreciated. And use up those browning bananas in your fruit bowl in a much healthier way than usual!
*are your bananas not particularly ripe but you really want to make this loaf today? Check out these speedy tips for ripening bananas quickly (the microwave one works really well!).
**not sure where to get hold of liquid stevia? We buy this one - you need such tiny amounts (literally a couple of drops) in anything that this has lasted us over a year and we still have most of it!
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