This No-Sugar Banana Pineapple Bread is naturally sweetened by very ripe bananas and pineapple, with no added granulated or brown sugar. It turns out soft, moist, and wonderfully fruity. Very ripe bananas are especially important because they provide most of the sweetness.
🛒 Ingredients
Makes 1 large loaf — about 10–12 slices
3 very ripe bananas, mashed
1 cup crushed pineapple, very well drained
2 large eggs
⅓ cup melted unsalted butter or coconut oil
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ cup chopped walnuts or pecans
¼ tsp nutmeg, optional
½ cup unsweetened shredded coconut, optional
For a lower-carb version: replace the all-purpose flour with a suitable almond-flour baking blend, but the texture will be denser.
👩🍳 Step-by-Step
- Preheat the oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- Prepare the pineapple
Drain the crushed pineapple extremely well.
Press it gently with a spoon or paper towel to remove excess juice. This is important because too much pineapple liquid can make the bread heavy or soggy.
- Mash the bananas
Place the very ripe bananas in a large bowl and mash them with a fork.
A few small banana pieces are perfectly fine and actually give the bread a nice texture.
- Add the wet ingredients
Add:
eggs
melted butter
vanilla
drained pineapple
Mix until everything is well combined.
- Prepare the dry ingredients
In a separate bowl, whisk together:
flour
baking soda
cinnamon
salt
nutmeg, if using
6. Combine
Slowly add the dry ingredients to the banana mixture.
Stir gently with a spatula just until the flour disappears.
Don’t overmix—the batter should remain thick and slightly lumpy. Overmixing can make quick bread dense and tough.
- Add the nuts
Fold in the chopped walnuts or pecans.
If using coconut, fold it in at this point too.
- Fill the pan
Pour the batter into your prepared loaf pan.
Smooth the top with a spatula.
For an attractive bakery-style finish, sprinkle a few extra chopped walnuts and a little shredded coconut over the top.
- Bake
Bake at 350°F (175°C) for approximately 50–60 minutes.
Start checking around 50 minutes.
Insert a toothpick into the center. It should come out clean or with just a few moist crumbs.
If the top becomes brown before the center is done, loosely cover it with aluminum foil and continue baking.
- Cool
Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
Then carefully transfer it to a wire rack and allow it to cool completely before slicing.
This helps the moist center set properly.
🍯 Important: No Added Sugar
This recipe contains no added sugar, but it is not sugar-free in the nutritional sense. Bananas and pineapple naturally contain sugars.
For the sweetest loaf without adding sugar, use very ripe bananas with plenty of brown spots. A no-added-sugar banana bread recipe similarly relies on very ripe bananas for sweetness.
🍫 Delicious Variations
Coconut Pineapple: Add ½ cup unsweetened coconut.
Banana Nut: Add ¾ cup walnuts or pecans.
Tropical: Add coconut + chopped macadamia nuts.
Cinnamon: Increase cinnamon to 1½ tsp and add a pinch of nutmeg.
Chocolate: Add ½ cup sugar-free chocolate chips.
Cream Cheese: Serve each slice with a thin layer of softened cream cheese.
❄️ Storage
Once completely cooled, wrap the loaf tightly and store:
Room temperature: about 2 days
Refrigerator: up to 5 days
Freezer: up to 2–3 months
For freezing, slice the bread first and wrap individual slices so you can take out only what you need.
⭐ My Best Tips
Use very ripe bananas for maximum natural sweetness.
Drain the pineapple really well.
Don’t overmix the batter.
Don’t slice the loaf while it’s piping hot.
If you want a more cake-like, moist texture, use melted butter.
If you want a slightly lighter loaf, use half butter and half unsweetened applesauce.
The result: soft banana bread + juicy pineapple + cinnamon + crunchy nuts = a delicious tropical loaf without adding sugar. 🍌🍍😋