I've witnessed my father get cancer with sweet and low, and if you do some research all sweeteners have bad side effects. I believe Stevia is a better choice. Not the one in grocery stores. There also others. The advice for dates etc is good. Plenty of recipes have that in it where you just adapt the date to recipe. Also no mention banana itself is so sugary. That you must include that sugar in recipe as well. Ty for the recipe and all you who have told us about their ad ins. Everything in moderation.

This was actually the worst banana bread I've ever made.

This recipe was great. I make it regularly, and I use 4-5 bananas every time and therefore, I bake it for an hour or 1 hour and 10 minutes. It is plenty sweet for my family and me. Sugar is funny in that the more you eat, the more you "need" to make things taste good to you. If you regularly limit your sugar intake, you will find this recipe to be perfect! If you eat whatever you want without thinking of how much sugar is in each food, you are likely greatly over-consuming sugar, and this recipe will not taste sweet enough for you.

This recipe is bland - very bland. What a disappointment, as I was looking forward to a recipe without sugar or artificial sweeteners. I thought the spices would perk it up, but that did not happen - nor could I taste the bananas. Next time, I will us a sweet juice instead of water, as was suggested - still sugar-laden.

I am going to try this. I usually make it with splenda.

Could really use some salt. Otherwise very good.

I've sworn off sugar for a time and refuse to use artificial sweeteners. This recipe is perfect for an occasional treat. It's full of banana flavour and, while not sweet, very delicious. The nuts are a must - I used brazil nuts. I will definitely make this again. If you're dubious...try for it and see for yourself! Yum.

(Part 2) To weigh in on the sugar free label: this is a version of a recipe that normally calls for sugar / white sugar. This version is sugar free as sugar is not included in the ingredients. Fine. Let's all agree not to sweat the small stuff.
As for the recommendations to add artificial sweetener, first, unless you are accustomed to eating a lot of sweet food this recipe tastes nice without it. Second, what is that stuff?! As a normal home cook I can easily and accurately describe the content and origin of all the ingredients in this banana bread recipe. Those sweeteners, though, render me speechless. Even if the science behind them (typically published by the manufacturers) lends comfort, these are mysterious substances created in factories and sold at a premium (= profits to said manufacturers). Oversimplified, maybe, but it's enough to make me decide to stay away. Maybe try quitting sweet tasting food and drink all together for a few days and then make this recipe as written. You might be in for a sweet surprise :)

The following is copied and pasted from another's post. I think we can educate others in a kind way, without making those who are ignorant about a subject feeling bad. Ignorance is not necessarily bad, just means they are not educated in that subject...we can't know everything. The following is good information:

Bananas contain glucose, they don't contain sugar (i.e. granulated white stuff, which is what people generally think of when they hear the word sugar). Never equate the two. The glucose in fruit does not undergo the toxic process that produces white granulated sugar a.k.a. sucrose.They are entirely different, and therefore affect the body in completely different ways. Glucose is healthy. While sugar, sucrose, is basically inert, it has no nutritional value.

I found that this recipe had too much flour, and didn't have the normal 'banana bread' texture. In the future, I'd put in less flour.

I used coconut oil, half the flour as whole wheat, and 3 single packets of stevia. Tasted great!

Great recipe, no sugar or sweetener. Will make again.

Smelled amazing, tasted so weird. Tastes like nothing but a bit of banana. Usually sugar free still is a bit sweet.. I guess I should have known with seeing there was no honey or any natural sugars. Can't bear to eat these, but I hope my kids will.

I am baking this beast right now and I must say it smells wonderful. I used a gluten free flour alternative and it is taking forever to bake! I also added a little raw honey to sweeten it up just a tiny bit. I pray it comes out well! Oh and I upped the heat to 400°F. It seems to be baking a lot better.

Looks like a great recipe! Will try it tomorrow. Fro anyone looking for extra sweetness I would suggest to try Stevia plant.This is a great natural replacement for all the poisonous artificial sweeteners. Google it! :)

This is the perfect banana bread for someone who has cut sugar out of their diet and can't handle sickeningly sweet desserts. It has really good moisture texture and a mild flavour with just a hint of nutmeg for kick.

I did make several modifications:

1) I'm allergic to eggs, so I subbed 2 tbsp ground chia seeds for the eggs and then added water till I got the right texture for the batter.

2) I only used three bananas and next time I will use four or five to get more banana-y flavour.

3) A pinch of salt brings out the sweetness in baked goods...

4) I used 1 1/2 cups all purpose white flour and 1/2 cup spelt flour.

6) For nuts, I used what I had on hand, almonds, but I think pecans would be nicer as they have more flavour.

7) Baking time in my RV propane oven was 50 minutes at about 325°F.

I will definitely be making this bread again!