“Sugar free” is really debatable and marketers do push the definition as far as they can.
BTW if you used cane juice instead of apple sauce would you still call this ‘sugar free’?

My feeling is that any time you add “extracted” sugar in any form, it’s no longer sugar-free. Sure there is plenty of sugar in bananas, apples etc, but the sugar is in it’s “food” state, wrapped in fiber and water meaning a slower impact on blood sugar.

I am not anti-sugar though (in moderation) and if you choose to add a little sugar to banana bread – go for it! Just don’t sell it at the next bake sale as sugar free!

Thanks for this interesting recipe!  I might reduce the egg yolks to one and use a little heart-healthy oil to change the profile a bit more in the monounsaturated direction. 

I have used pureed pumpkin in baked goods (cakes, cookies from box mixes) and I don’t have to add oil, eggs, etc.  I am guessing you could adapt some of your homemade recipes with pumpkin.  

The other good substitute is Maltitol.  About 80% of the sweetness and 20% of the calories of sugar.  Great in dark chocolate bars.

http://www.simplylitefoods.com/products.asp 

A recipe that I look forward to trying. Extra virgin coconut oil (one of my favs) would be great in this recipe IF you were looking for some oil.
Why vanilla powder as apposed to extract, Michelle?

Right on on all fronts. I’ve discovered sugar-free banana muffins years ago as a frazzled mom when I forgot to put some in…..kids survived.

Thanks for this! I happen to have 4 very ripe bananas and was about to make the bread today but wanted a reduced sugar version….then your post popped up and now I am all set. Looks delicious!

Love the idea of using coconut oil! I am a huge fan of the stuff! I find vanilla powder has a sweeter flavor than extract, since extract has a high alcohol content and the powder does not. But it’s not always easy to find, so using the extract is fine.

Good idea. I’ve not tried it but heard about it … will have to try it in my next batch of muffins.

This looks amazing!

Such a pet peeve when “no sugar!” still means agave, honey, etc. I agree products should also state – clearly – if it has artifical sweetener added.

If you have any even minor digestive issues stay away from maltitol.  It causes some degree of bloating and gas and several hours of misery for a large majority of people.  Most just don’t know where it is coming from.

Guess I’m in the small minority which is good because the dark chocolate is good for my heart.

is there anyway to do it without wheat? (Gluten-free alternative)? Or would that just be ridiculous given everything else that’s been cut out already

There are a lot of gluten free flours out there but I’ve tried with other recipes doing a straight substitute and the food usually turns out very dry. (Gluten is what gives the food elasticity.) If you’re looking for a gluten-free banana bread, I would look for a recipe that is created specifically for GF flour (am sure there are a ton out there if you google it!).

I will definitely have to give this a try! I make one that’s truly sugar free as well, but I still use oil (coconut oil). I love using apple sauce too and the spices with it sound Ah-mazing! Thank you!

http://meggsalad.com/2012/02/07/banana-nut-muffins/

THANK YOU! That is what I am trying to tell people all the time. It is not sugar-free if it contains agave!

I throw overripe bananas in the freezer.  Using thawed frozen bananas makes for an extra moist bread with power packed  sweet banana flavor.  Thank you for bringing the “sugar free” issue to light – so important especially diabetics.

There are some great ideas here : http://www.greatist.com/health/healthy-recipe-substitutions/?utm_source=Tues+Feb+14+2012&utm_campaign=Newsletter+post+1-27-12&utm_medium=email#

I made this today.  It is yummy!  Mine did not cook completely, so I will make a note for my oven.  I also added chocolate chip…I know it defeats the purpose, but now my son will eat it!

Good! And hey , a few choc chips here and there in one’s diet is not a bad thing Re the undercooking … all ovens are pretty diff temp wise, so always test with a knife, ensuring it comes out “clean”, when inserted right in the middle of the bread …

Just made this last night as muffins….but substituted 1/4 cup of the flour with Valhrona cocoa powder and used buttermilk instead of milk. With a smear of cream cheese, it was divine. Just what hubby and I needed since we gave up refined sugar for Lent. Thank you!!

It SOUNDS divine! I know some people will toss a few choc chips into banana bread, but I’d not heard of cocoa pwdr, but why not! I made another loaf of this last eve and had a banana that was less ripe, so chopped that up into smallish pieces and stirred it into the batter. I love how when you bite into the bread you get a tiny banana piece to chew. Yum.

just wondering… which one is your “favorite local coffee shop”?

That would be The Grey Dog I live in Greenwich Village (NYC)

That would be The Grey Dog I live in Greenwich Village (NYC)

It really infuriates me when you see things branded as healthy just because they use honey instead of sugar or oil instead of butter. It’s still sugar and fat! Good to know you share my view…and I too am a big fan of making banana bread without sugar – you just don’t need it, especially if you use bananas that are so black and mushy they make you feel a bit sick to peel them…end result more than makes up for it though!

It really infuriates me when you see things branded as healthy just because they use honey instead of sugar or oil instead of butter. It’s still sugar and fat! Good to know you share my view…and I too am a big fan of making banana bread without sugar – you just don’t need it, especially if you use bananas that are so black and mushy they make you feel a bit sick to peel them…end result more than makes up for it though!

It’s always applesauce. Any alternative? You can’t get it here.

Making this right now… you don’t say when to add the applesauce in the ingredients but I’m sure you mix with the wet… just FYI in case you want to fix it.

meant… “in the directions”

Just pulled this out of the oven and it is delicious!! I am also dairy-free so substituted soy milk for milk and it turned out fine. Will definitely be baking this one for my diabetic grandfather, who thinks he can’t have all the delicious treats he used to enjoy! Thank you!

Is the wheat flour absolutely essential? If I don’t have wheat, can I just use all-purpose? I also have cake flour.

All purpose flower IS wheat flower, so YES! I believe cake-flower is just a lighter/airier version of all purpose flour, so you could use either.

Great, thanks! But if all purpose flour is wheat flour, why do you specify both kinds of flour in the recipe? I just want to know in order to expand my culinary knowledge.

I just made this recipe exactly as given (with the exception of adding a few bittersweet chocolate chips) and it turned out great! I had to bake it for 1 hour though, covering with tin foil after 30 minutes so the top wouldn’t overcook and so the loaf wouldn’t dry out. I ate a slice almost immediately with a little butter and then…ahem…ate 2 more. This is the perfect breakfast bread–moist, hearty, filling, naturally sweet, and healthy! Thank you so much for posting this recipe!

If i added pumpkin to the bread would be less sweet?

She differentiated between “WHOLE wheat flour” and “all-purpose flour.” They are both wheat but the “whole” is making the difference and adding some whole wheat is supposed to make it a bit healthier. I can’t wait to try this one!

Thank you! I guess that makes sense. I feel really dumb but prior to this conversation I hadn’t made the connection that flour came from wheat

I just made it with bob’s red mill all-purpose gluten free flour. Turned out very yummy. Great recipe… I had no baking powder so put in 1.5 tsp of baking soda. But the loaf still rose very well. I usually don’t eat carbs but I’m pregnant and craving them. This is my healthy compromise.

If you use vanilla powder instead of vanilla extract – is the quantity the same? Just want to make sure. Thanks!

Yes, about 1 tsp vanilla extract will work fine

when and where do you add/use the applesauce???

Sorry! That was not clear at all in the instructions … add it when you add the other wet ingredients and then blend it all well.

Delish!!! Substituted milk for yogurt. Thanks for the recipe!!!!

I made this banana bread last night and it was so yummy! I love it! I will be making it regularly in the future.

This is fantastic!!!!!!!! Thank you!!!!!!!