Go Back
+ servings
The sliced end of a loaf of banana bread on a wooden board on a marble counter
Print Recipe
4.67 from 6 votes

Banana Bread (no refined sugar)

Banana bread is a favorite for many people - try this healthier and really easy steam oven banana bread which contains no refined sugar, and you'll be able to enjoy it more often!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Afternoon Tea, Breakfast, Dessert, Morning Tea, Snack
Cuisine: American, Australian
Keyword: banana bread, banana bread no refined sugar, steam oven banana bread
Servings: 10
Calories: 254kcal


Wet mix

  • 4 bananas medium, or 3 large, overripe ones work best
  • 2 eggs large
  • 1/2 cup vegetable oil or olive oil
  • 1/4 cup milk almond or coconut milk work if you want a dairy free loaf
  • 2 tbs clear honey
  • 1 tsp vanilla extract


  • Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable humidity levels, use 50%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you. Line your loaf tin with parchment paper to extend up over the sides.

For the wet mix

  • Use a potato masher or fork to mash the bananas in a large bowl. Add the rest of the wet mix ingredients and whisk to combine.

For the dry mix

  • Put all the dry mix ingredients in a bowl and whisk to combine. Pour in the wet mix and stir with a large spoon until it’s just mixed.
  • Scrape the batter into your lined tin and bake until it’s risen, golden and tests clean with a skewer, about 50 minutes. Allow to cool in the tin for 10 minutes before turning out onto a rack to cool completely. Serve in thick slices with butter or a smear of ricotta cheese.


  1. Banana bread will keep in a container at room temperature for a day or two after baking. After that I recommend freezing slices and defrosting as you need. Toasted with butter is my favourite way to serve.
  2. As mentioned above, this can be made dairy free by substituting almond or coconut milk for the regular milk.
  3. You’ll need a loaf tin measuring 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches) for this recipe. This is the one I use, along with these loaf tin liners. They make it so easy to get a cake or quickbread into the oven. No mucking around with greasing, cutting baking paper and carefully lining your tin, just chuck one in and you’re done. They are also available in various round tin sizes, so if you’re like me you might want to stock up.


Calories: 254kcal | Carbohydrates: 33g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 143mg | Potassium: 297mg | Fiber: 3g | Sugar: 10g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg