This EASY Healthy Banana Bread recipe is made with low sugar, no oil and is just over 100 calories per slice. It yields incredibly moist, perfectly sweet, and delicious bread!
Looking for more bread recipes? Try my Lemon Poppy Seed Bread, Artisan No Knead Bread, or Skillet Cornbread!
What I love about the recipe:
- Normal Ingredients – No artificial sweeteners or anything out of the ordinary here. I use basic pantry ingredients you already have.
- Healthy – No oil, low sugar, FOUR bananas, and around 100 calories per slice!
- Tastes Amazing – When baked goods are labeled “healthy” they often don’t taste great, but I promise you no one would ever guess that this banana bread is any different! It is still just as moist, sweet, and scrumptious as traditional banana bread!
How to make Healthy Banana Bread:
Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
Stir together flour, baking powder, baking soda and salt in a separate bowl. Add to banana mixture and stir to combine. Stir in melted butter.
Bake at 350 degrees F for 35-45 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.
Pro Tips:
- Use very ripe bananas. The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
- Trick to ripen bananas quickly: Place the bananas (peel on) on a baking sheet and bake at 350 degrees F for about 6-8 minutes. until the outer peel is dark.
Storing and Freezing Instructions:
To Store: Banana bread will keep at room temperature for 3-5 days.
To Freeze: Cool completely and then store in an airtight container or freezer safe bag for up to 3 months. Allow to thaw to room temperature before serving.
Recipe Variations:
- Healthy Banana Muffins: Follow my instructions HERE!
- Mix-Ins: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the pan.
Follow me for more great recipes
Recipe
Healthy Banana Bread
Ingredients
- 4 bananas , about 1 ⅓ cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (white or white-whole wheat)
- 2 Tablespoons unsalted butter , melted (or substitute applesauce)
Instructions
- Grease a standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
- Gently stir in melted butter. Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.
Notes
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Follow Me
I originally shared this recipe January 2017. Updated January 2021 and January 2022.
Process photos by Nikole from The Travel Palate
This post contains affiliate links.
I made this without the butter, delicious 🙂
DELICISIOSA’! I added a leftover 1/2 of a milk choc bar in pieces and 2, 80% chocolate squares in pieces as well and roasted almonds. Floored! Thankyou for this amazing recipe:)! A bit more guilt but not eating this all at once!
Good flavor but my bread would not cook all the way through. Gummy on the bottom even though I cooked it for over 1.5 hours.
I kept some of the bananas a bit chunky and mashed the rest, I also added 100g raisins and it was without a doubt, the best banana bread I have tasted – the family loved it too! 35 minutes was the perfect bake, between light and moist. I weighed everything and calories counted it, mine was coming it at 156 calories a slice – completely worth it!
I made this recipe with 3 large bananas, vegan butter, a smidge of ACV, and a small amount of vegan kefir. I baked for 30 minutes in an 8×8 pan. The texture is cakier than the average banana bread, which I love. I could see adding an almond butter swirl, chocolate chips, or serving with strawberry jam. Thank you for this healthier treat 🙂
For a healthy bread this was great. I made it into muffins instead. I used your trick to quickly ripen bananas. They had an amazing flavor. The bread wasn’t as soft as a full fat bread version would be but that’s to be expected. Great flavor and moist.
I have tried many banana bread recipes over the years and finally found THE one! This is easy to make (the hardest part is waiting for those bananas to become overripe, although next time I might try your pro tip of baking them for a few minutes) and tastes delicious, not dry, not heavy. I forgot the walnuts, so I wrote them in under Ingredients on a paper copy so I will remember next time. 🙂
I tried this recipe tonight but sieved whole meal flour and used caster sugar and light sugar as alternatives and it came out so nice ! It was moist and fluffy will definitely make again!!
First time ever making banana bread and just took my first bite and it is amazing!! I added walnuts and used stevia brown sugar and stevia sugar. Such a good recipe!! Thank you for sharing!
DElicious. Added walnuts and chocolate chips
This recipe is ok. It’s a good start. The texture is good, but it definitely needs way more sugar and I used bananas that were black. But not bad, overall.
To substitute the butter with applesauce, is it the same amount, 2 tablespoons?
Mine was perfect and I made with my 20 month old as everything was in spoon measurements! We added 1/3cup choc chips – absolutely delicious! Thank you for the recipe.
Unfortunately my bread never solidified in the middle! I followed the recipe exactly but even after leaving it in the oven an extra 15 minutes it stayed mushy in clumps throughout the loaf and fell to pieces and globs when i tried to cut it
This is a perfect recipe. I added a sprinkling of Demerara sugar and chopped walnuts on top. Will be my go to for too ripe bananas from now on. Thank you!!
I am absolutely shocked how well this turned out. I’ve tried so many banana bread recipes. They either don’t rise well or are super sweet like cake, or too dense. I’m in Australia so, different measurements but i made do. It’s delicious. Nice texture. We added chopped walnuts in the mix and sprinkled on top. Otherwise made as per recipe. I took photos, wish I could post them.
Can I use oats and seeds and olive oil?
Thanks, Dave
Thank you for this! I make it regularly. After a few batches made as written, I decided to try my own “even healthier” version: half the sugars, one grated apple rather than butter or applesauce and add nuts and seeds, measured with my heart. It’s still delicious and I am so grateful for this foundational recipe which I will always stick with!
Just made this! It’s so good! And low calories! Mine was a bit thick so I just added a bit of milk!
Best-tasting banana bread I’ve ever made and I love that it doesn’t call for a lot of OIL like so many other recipes. And my finished loaf looks JUST like yours! How many times does that happen? (not often)
This recipe is my favorite banana bread recipe & I make it every single week! My kids love it and I feel good about making it because it doesn’t have a crazy amount of sugar. Yum yum!
10/10 rating. So easy to throw together, tastes delicious AND healthy! So excited to find this recipe. Followed it to a tee and it came out perfectly.
Found this while searching for a recipe to use up my left over bananas, super quick and so simple to make! I used a bit less sugar as my bananas were very overripe. It came out delicious, so moist and tasty, would definitely make it again. Thank you!
Taste great and is very moist, will definitely make again!
Somehow, my banana bread had burnt and turned black, from inside to out. It was raw even after an hour of being in the oven. What did I do wrong?
If it was burnt on the outside and raw on the inside, the oven temperature might have been too high, or the bread was placed too close to the heating element.
I substituted the brown sugar with Truvia brown sugar and the sugar with Splenda since my husband is diabetic. This banana bread was moist and delicious! Husband said this was the best! Thank you for the recipe!
This was delicious. I divided the batter between two small loaf pans and froze one.
I made these today and am very happy with the results! In the nutritional section, serving size “one slice” is too ambiguous. It would be more helpful if portion size was shown by weight or dimensions.
Hi Rosemary! I’m personally counting calories so I understand wanting to get the servings right! In the recipe, the total servings are 12, so if you try to cut 12 even slices you’ll get a good idea of where your individual servings are. If you have a kitchen scale and you really want to go for the gusto, you could weigh your finished batter and divide it evenly into a 12 muffin tin. Then you’d definitely make sure you were spot on for serving size 🙂 Going to make these this afternoon but I’ll be adding chocolate chips… lol
We love the bread. My son has eaten some with breakfast, lunch and dinner. But my other son is allergic to eggs. Has anyone tried just leaving the egg out?
I’ve just had gallbladder surgery, we love eating homemade banana bread. I was skeptical but this recipe was very nice and surprisingly moist texture. My five year old had 2 slices in one sitting, don’t think it’ll last 3-5 days lol
This is the only banana bread recipe I use! Comes out delicious and moist every time. My husband loves it too and requests I make it at least once a month. Seriously a perfect recipe. I usually mix in choc zero milk chocolate chips at the end or sometimes even blueberries. I also like to top it with cut up banana pieces. So good; I would eat this every day if I could! Love that it’s much healthier than other recipes out there.
I opted for a new banana bread recipe and tried this one. This one was extremely disappointing. I make banana bread all the time, but this one tatsted like salt. It was disgusting.
I’m guessing you accidentally added salt instead of sugar, or added 1/2 of tablespoon. Recipe calls for only 1/2 teaspoon of salt, which is intended to intensify the flavor but this quantity wouldn’t be able to change the taste.
Looks awesome!!
This recipe turned out fantastic, substituted monk fruit sugar for white. Tastes just as good as other recipes I’ve used with twice as much sugar. Thanks for an awesome healthy alternative
This banana cake is exactly what I was looking for. It’s just sweet enough, very light, and surprisingly very moist and fluffy. I’ve made it twice this week already. Everyone loves it, even the kids!
Made this today! Surprisingly so good! Highly recommend for a lower calorie option!
I made this banana bread today. It is delicious!! Thank you so much for sharing this recipe! ❤️
Love, love, love this recipe! I make it all the time!! Everyone I share with loves it also. Thank you so much for sharing!!-) it’s always moist, delicious and Easy to make.
I use this recipe every time I make banana bread. I use fresh ground dry oats for my flour substitute, 5tbls of organic maple syrup for my sugar substitute, and I mix in some dark chocolate chips at the end before I bake. It’s so delicious and moist! Thank you.
Hello,
Do you know if I used a gluten free flour if I would need to add anything else to the recipe? I’ve just started low fodmap and love raisin and banana bread so wondering if I can adapt this recipe? Thank you
Hi! I bake with gluten free flour all the time, most of them are 1:1 so Replacing regular flour with gluten free works perfect! You shouldn’t need to add anything:)
This bread is so delicious. Since finding this recipe a few months ago, I have made it several times. I use swerve sugar for both sugars and used white whole wheat flour along with apple sauce. I put in some dark chocolate chips and wow it tastes so good.
I followed the recipe as written the first time, using whole whear flour. We loved it and didn’t miss the additional oil and sugar typically in banana bread. I’ve made it again several times, reducing the sugar each time and swapping the butter with one tablespoon of coconut oil. Most recently I reduced the sugar to only 2 tablespoons of brown sugar and we thought it was delicious! My toddler asks for it for breakfast! Great low sugar, low fat recipe that you can make whole grain based on your preferences.
The best banana bread ever!
This bread is amazing…especially, since it’s healthy. I used almond and spelt flour, sugar substitute for the granulated sugar and apple sauce for the butter. I also use half vanilla extract and the other half spoon maple extract. I add sugar free chocolate chips and sprinkle brown sugar and pecans over top before baking. This doesn’t even last an hour at my house!
So glad I found this! I followed the recipe exactly and it turned out delicious! I used butter instead of apple sauce, and the bread is nice and moist. I might add a little applesauce next time. Thank you for sharing!
Wow, just made this. Wonderful taste. Thank you for making it available.
As I was lacking some of the ingredients, I made a few substitutions and additions. The bread turned out very tasty. I did substitute 1Tbs mayo for the butter, 3 Tbs maple syrup for the sugars, and added 1 Tbs coconut powder, and 2 Tbs ground flax seed. Very moist. If I make this again, I’ll omit the salt as the mayo was salty enough.
I just made these but am diabetic during pregnancy. I did two T brown sugar and 1 T honey instead of the sugars listed. Still tasted great! I made them in muffins and baked super quick. Hope my kids love them too! Thanks for the recipe!
Ok making this now and I can just say that 40-45 minutes on 350 is not enough. Turned heat down to 325 and giving it another 15 minutes and hope for the best. I’ve made banana and pumpkin breads before and know at least an hour or hour and 15 minutes is the best cooking time especially with amount of wet ingredients.
Can you use regular sugar ? I don’t have any brown sugar. Regular eggs instead of egg sub?
I have tried too many banana bread recipes to know that this is the absolute best of them all!! I got so excited and proud of myself for them. Thank you for sharing the recipe. The ratios of the ingredients are perfect. Have saved it for every future bake! The option to view it in metrics was also helpful. Look forward to exploring more recipes. 😀
I made this according to the recipe, using the applesauce and an egg replacement. Turned out very dry and crumbly. Taste was good but why so dry? Do you think the egg replacement? I want to try again but I’m not sure what happened. I was laughing reading all the reviews that said moist! 🥰🤣
It’s dry because there is very little fat in it. It needs fat to be a bit moist. If you are using egg replacer then sub the butter with olive oil. Olive oil is healthier to consume than butter. Don’t use 100 percent extra virgin olive oil because 100 percent extra virgin is better consumed raw as in salad dressings, dips or drizzled over foods. I buy the Kirkland brand olive oil from Costco as it does not have a strong olive smell and use that in baking and cooking in general.
My husband, who doesn’t even like sweets, told me that this banana bread was the best I’ve ever made! He asked when I was going to make more. I used two thirds whole wheat flour and one third white flour and folded in some Kirkland semi-sweet chocolate chips. Absolutely scrumptious!
This Banana Bread is so moist and delicious! My fussy grandson even had 3 slices because he loved it! Very delicious recipe, and great since I am type 2 diabetic, and the sugar is low for this recipe… Give it a try you won’t be dissapointed!
Turned out great!!! Do you think I can substitute pumpkin pie mix for the bananas to make a pumpkin bread?
Chewy, flavorful. Added 1/3 cup each of mini choc chips and chopped walnuts to the top. Excellent low sugar recipe.
It turned out perfect! I added ½ cup of chocolate chips, ¼ cup chopped walnuts. I didn’t have ripe bananas so I baked them in the oven for about 12 minutes to ripen them. My bread was ready in 34 minutes!!! thank you Lauren
So glad to have found this recipe. I was looking for a recipe with lower sugar and this banana bread was perfect. It is moist, flavorful and the only thing I would do differently next time would be to add some chopped walnuts to the top. This will be my go-to recipe from now on.
I used monk fruit sweetener and monk fruit brown sweetener for a healthier version. I added toasted slivered almonds and topped with crushed pecans mixed with monk fruit brown sweetener. It turned out amazing.
I am trying to watch my cholesterol and sugar, thank you for this great recipe. I substituted applesauce for the butter. It tasted wonderful, even my husband liked it. Do you think I can substitute mashed sweet potatoes instead of bananas?
Quite a nice recipe, very moist and the perfect sweetness but slightly dense (that might be my fault). I topped it with some walnuts and brown sugar and it was delicious!
This is delicious. I’ve made it 2x now and both times was a big hit with my very picky 10 year old. One thing, I had to bake it for over an hour but maybe it’s my oven. We just moved and I’m not used to it yet.
The second loaf I made 1.5 X the size to get a higher loaf. It’s so good. I also baked the bananas in their skin before using them so that added to the sweetness. I also substituted the white sugar for coconut sugar. I highly recommend this recipe.
Thank you
Made this for the 1st time from the Tastes Better from Scratch cookbook. I used 3 – 6×3 pans and baked the bread for 26 minutes. Also, added a little over 1/3 cup of mini chocolate chips. Delicious!!! I will definitely be making this again.
Made this the other day and my super healthy athlete son devoured it. A lot of healthier breads are chewy, but this has the texture of a full fat version. I used a small container of no sugar applesauce because I was out of butter. I did add some chocolate chips. Waiting on some bananas to ripen so I can make more. Thank you.
I never write reviews but this recipe was so great. I’ve tried a lot of different banana bread recipes and always had to tweak them a little so they weren’t too sweet or dry as a bone. This recipe took care of everything.
I will admit though that I did substitute the butter for olive oil and used half a cup of oat flour for part of the all purpose. Tastes amazing! Thank you.
It is light and moist and yummy!!! Some banana breads are dense. This is light and fluffy. It’s a keeper.
I made this recipe as muffins and they turned out fabulous! You can’t even tell it’s been modified to be healthier. Will definitely be my go-to recipe from now on!
My favorite banana bread recipe EVER! I tried this by chance, hoping it would taste okay despite the low amount of sugar and it was incredible! The addition of the cinnamon was perfection and you don’t miss a bit of sugar. I did add a few chocolate chips as well. I made mine into muffins and they were moist and delicious. Can’t wait to make again!
My loaf came out very dry. Might try again another time.
This is a fantastic recipe. I had a “tried and true” banana bread recipe that I have used for years, but it has a stick of butter and a cup of sugar in it. I was looking for a healthier recipe and this is it! It is light and moist and tastes great. I did add some walnuts and a few chocolate chips as well.
I made this twice. The first time with regular flour and applesauce. – exactly as written. The second time , I used whole wheat flour and applesauce. I also added walnuts for some protein. I think this is the healthiest snack I have made in a very long time! I did bake it in muffin tins for 20 minutes so I could have a grab and go in the morning.
There is no need for butter in this recipe! I had the mini snack containers of applesauce, and I dumped one of those in it instead of butter and mixed the applesauce with the banana sugar mixture. One thing I would like to add that could be very helpful. I sift my flour. It mixes with the “wet” ingredients much easier and avoids the overmixing habit that so many bakers have.
Thanks.
Delicious. So happy with this recipe. Just enough. Thanks!
Great recipe, so fluffy and tasty. Still so sweet even though not as much sugar as usual recipes call for! Will be using this as my go-to banana bread recipe!
Very tasty, but a bit dense. It didn’t rise all that much, but I admit my ingredients are old. I think it could have even had less sugar- it has a very rich flavor. Overall it came out good not great
Absolutely delicious 🤤 fab recipe changed one thing used dark brown sugar instead of light brown sugar. Not too sweet so moist will definitely make again with left over ripe bananas
This was over all a delicious recipe! But, most people don’t have much access to coconut sugar. It was a great recipe though!
So glad you loved the recipe. I’m a little confused about the coconut sugar though bc this recipe does not have coconut sugar in it.
Came back to comment how delicious this recipe is!!!! This is the BEST banana bread recipe ever! And healthier than your typical b bread that usually calls for 1+ cups of sugar. I did 3 TBSP of brown sugar + 2 TBSP of coconut sugar. Make sure your bananas are extra ripe! Sprinkle some walnuts with chocolate chips on top and you will die and come back alive within seconds.
I’ve made this recipe sooo many times. I love that it’s not too sweet and you really taste the banana flavor. I like adding chocolate chips or nuts, but it’s also good plain!
I baked it for 35 minutes, then 45, then an hour. Then an hour and 15 minutes. Gave up. Unfortunately it’s not edible, completely raw in the middle.
I’m sorry that happened! It might be a good idea to calibrate your oven and make sure it’s heating to the correct temperature.
Excellent, much better than my old recipe that used alot more sugar. Only change I made was used a heaping teaspoon of Cinnamon. This will be my go to recipe! Thank you!!!
Googled low sugar banana bread and this super easy recipe came up. Baked it twice in as many days. Used sugar substitutes and it turned out wonderful. Thank you for my new favourite go to banana bread recipe.
Super yummy! Moist, sweet, and easy to make. Great recipe.
I was looking for a healthier banana bread recipe with less sugar. This recipe is great! I used 3 large bananas and substituted applesauce for the butter. It was perfectly sweet and moist. We loved it and will make it again.
Has anyone tried this using GF all purpose flour? I’m making it now and wondering if there’s anything I need to know 🙂
I have used King Arhtur Measure for Measure Gluten Free flour and had good results. I needed to bake 5 or 10 extra minutes.
From another comment, though I’m a bit late so hopefully this can help somebody
“I have used King Arhtur Measure for Measure Gluten Free flour and had good results. I needed to bake 5 or 10 extra minutes.”
Wonderful to hear!! Thanks for letting us, and our gluten free readers, know!!
This is my go-to banana bread recipe! I love it! Tasty, low sugar, and easy to make. One question: Can oat or almond flour be substituted for the white/wheat flour? Has anyone tried that?
This is very good! First time I made this and my parents love it too!
My family loves this recipe! It’s easy and hard to believe it’s also healthy and tastes great. My son asks for it on a regular basis.
Phenomenal, followed recipe mostly to the letter, didn’t over mash the banana and added some dark choc chips and sliced banana on top. Tastes incredible, not too sweet and perfectly moist. Saved to my favourites forever!
This turned out great. By far the best recipe I have made. I was looking for a recipe with less sugar. Will definitely make it again. thank you for sharing this recipe
Just made this banana bread & omitted the white sugar & used the apple sauce instead of the butter- Best banana bread I’ve tasted in a long time!😄
Did you use a 1-1 ratio for the applesauce?
I did and it turned out great.
I LOVE this recipe and have made is several times. It comes out every time! Thank you!
Hello and Thank you! Been looking for a low fat fat free Banana Bread recipe to replace the one that I’d lost! It was from an old OLD Betty Crocker Cookbook. Can’t find the cookbook 😭 but I found this and it’s in the oven right now!!
This is the second time I’ve made this recipe. It’s just as good as the first time, so it’s a keeper! I added walnuts for the extra crunch and flavor. Next time, I’ll try muffins.
I’m happy that I found your recipe – it actually tells us the measured amount of bananas instead of how many to use:)
Thanks, Lauren!
This banana bread recipe is definitely a keeper! Found this while looking for a recipe for my super-ripe bananas and this will be my go-to from now on. I only had 3 bananas but they were large and it worked fine. Otherwise, I made as directed and subbed apple sauce for the butter and it is so delicious!
Excellent recipe and healthy!
Hi Lauren. I have a strange thing that happens to me often when I make bread in loaf pans. I end up with it not being completely cooked, even though it looks brown and tests done with a toothpick coming out clean. I wonder if this is because I use egg beaters instead of eggs? Any ideas?
Great recipe. All of the low sugar recipes I came across subbed the sugar with honey or some other sweetener, but I really just wanted something less sweet. I made it as written and added some chopped prunes at the end. It took about 40 minutes to bake and the texture is perfect.
I made this banana bread and it turned out fabulous and delicious. I did not have any sugar in the house but I did add 4 tablespoons of real maple syrup. I also added 2 chopped dates and a few chopped pecans. Great result!
Hi. I’m new to your site. This banana recipe is something I want to try. I’ve been on the search for a recipe that has the least amount of sugar. Im curious how it would be without any sugar added as my bananas are looking quite sweet with all of the brown spots. Just wondering.
Two woefully overripe bananas saved from the indignity of the compost bin! I halved the recipe and made muffins. I added a couple handfuls of raisins, pre-chopped dates, and a couple shakes of cinnamon and nutmeg. Perfect-o!
I wouldn’t normally comment on recipe blogs, but this was THE MOST PERFECT BANANA BREAD – thank you so much for the recipe. I only had three bananas on hand, but it was still amazing.
So good! I doubled the batch and added fresh blueberries- and went with the applause instead of butter
Made them into large muffins and cooked for 24 mins
I’ve used this recipe a few times and always come out perfect, I’m not a great baker either! I use 1 cup wholewheat flour and 1/2 cup plain flour, I also add a handful of dark choc chips and a big handful of raisins. Cooks for 40-45mins at 175degreesC in a fab oven. Tasty and don’t miss the sugar, do think raisins/currants help though!
Thank you for commenting on using whole wheat flour. I was wondering if it would work and didn’t want to experiment.
My absolute favorite banana bread recipe of all time. It is perfect. I make this weekly and still marvel at how amazing it is.
I love this recipe! Do you think I could substitute pumpkin puree for the bananas for pumpkin bread? Would I need to add more sugar since the bananas are sweeter than pumpkin? I’d like to keep it as “low sugar” as possible. Thanks!
Hi Cary, I’d suggest my Healthy Pumpkin Muffins recipe. https://tastesbetterfromscratch.com/skinny-pumpkin-chocolate-chip-muffins/
Carry, I did just that and it was delicious! I substituted ½ cup of pureed pumpkin in place of 1 medium banana, it was a 1:1 ratio of pureed pumpkin for mashed banana. I will do it again. Good luck!
Best Banana Bread recipe I have found – being a diabetic I can eat 1 slice
Also my spouse is low salt and this banana bread is perfect for him without the salt added
I have made it several times and it is delicious. Followed your directions but if I get the inside completely done, the outer part is dry. Would it hurt to bake it at 325 degrees but a little longer? Maybe my oven is too hot. Thanks!
Yes, that would work.
Wow, this hit the spot for sure, totally satisfied my sweet tooth and lower calorie than my usual recipe but just as good! Thanks so much for taking the time to post such amazing, easy to follow recipes!
Mine turned out very dry (perhaps I should have used the applesauce option instead of butter?) flavor could have been better as well.
Bread was delicious and came out fine. Only used three bananas.
My favorite Banana Bread recipe. I have probably made it at least 10 times now. Really great Banana Bread flavor without all the sugar. Thanks for the delicious recipe!!
Good but a bit spongey. Any solution for this.
Waste of ingredients. Followed the recipe, but turned out raw at the center and burned on sides.
I followed the recipe but my bread turned all wet inside after 45 minutes and it was not rised properly 🙁
Sorry to hear that Vanessa. It would be a good idea to get fresh ingredients (especially baking soda and baking powder) If those ingredients are old, your bread won’t rise. You will also want to check that your oven is heating to the right temperature. You can get an oven thermometer on Amazon to test it.
I made the banana bread and added walnuts and it was so easy and just as delicious. Thanks!
Why do you add the butter last? How does it change the recipe? Super excited to make this!
I have a very hard to please family. They loved the banana bread. Thanks!
Can someone who has had success with this banana bread weigh the amount of bananas they are using? Bananas come in all different sizes and 4 bananas for one person could be 3 or 5 for another. Weight is really the only accurate way to list them as an ingredient. Thank you in advance for your help!
Easy, easy, easy and delicious! I replaced the 2 tablespoons of white sugar with ‘diet’ sugar, kept the brown sugar and added mixed seeds. Maybe because I used extra large bananas (or some diet sugar) but I needed to add a further 1/2 cup of flour so it was less runny. I could not believe how much it raised during cooking. It’s SO delicious and moist. Thank you!
This is an amazing recipe! My family loves banana bread, and this was a simple and easy recipe, with reduced sugar. No one in my family even missed the sugar. They said it’s better than any of the other banana breads (with a lot more sure in them) that I’ve made. This is our new “go to” recipe for banana bread. Even made a loaf and added in some semi-sweet chocolate chips. Delicious!
My family and I are obsessed with this recipe!!!! It’s so good and simple. I always split it into two loaf pans and add dark chocolate chips .
This was amazing! Don’t even miss the sugar!
I made this recipe for banana bread this morning and it turned out amazing!
Just came here to say this is a great recipe, and quite forgiving as well. Pretty sure I used fewer bananas but it still came out wonderful. I love the small amount of sugar and oil and I wouldn’t change a thing except for maybe add some nutmeg in place of some of the cinnamon.
Thank you!!
Tips: I followed recipe exactly. Added half cup of chopped pecans and half cup of chopped chocolate chips. I used a glass loaf pan. Bread is still cooling but looks amazing. My tip is to have your oven rack at the highest setting and still fitting the bread in. Mine is the second slot from the top. This allows the bread to cook through without burning. Also measure out your mashed bananas I had regular sized very ripe bananas and used three and had the amount the recipe calls for. I set timer for 35 minutes and it needed about 8 more minutes after that. I can’t wait to try this bread. Thanks for the recipe!
Love this banana bread! I’ve made it a few times, definitely my go to recipe. Thanks Lauren ❤
This is by far the best low-fat, low sugar Banana Bread I’ve ever found. No one will ever suspect that it’s actually half-way Healthy, as Sweets go.
The texture was good but the flavor of the rising agents overpowered everything else, including the banana. I wouldn’t make this again as written.
Great recipe! How could I alter cooking time if I were to triple recipe for a healthier bundt?
This recipe is awesome!! I did use the Apple sauce instead of butter. I hav a fabulous banana bread recipe of my own but looking for lower calories. This delicious!!
I’m not a very good cook but I’m trying to learn healthy recipes. Can you please tell me how much applesauce you used instead of the butter please? For the banana bread? Thank you. I don’t know how to cook without using measuring cups and measuring spoons, pam
Pam, oil can be exchanged for applesauce 1:1.
Therefore based on the recipe above you would use two (2) Tablespoons of applesauce.
Crappy recipe
I followed the recipe to a T and the bread remained raw in the center while the edges burned. I used the size pan and temp recommended.
You sub the apple sauce for butter 1:1. So, if there are two tablespoons butter, you should use two tablespoons applesauce. Hope that helps!
Very delicious! Even my husband that doesn’t like banana bread likes this!
Because my pantry was lacking, I baked this with a few adjustments, and it it truly the best banana bread my family and I have ever had! I only had 3 ripe bananas, so I added 1/2 cup of oat milk, omitted the granulated sugar and only added around 3-3.5 tbsp of brown sugar, then only 1 tbsp of melted coconut oil. Everything else was the same, except I used whole wheat flour and sprinkled slices almonds on top. It was much more moist than I expected but I loved that (I could have baked it longer than 45 minutes but I didn’t really want to)! Pro tip: add peanut/nut butter to your slice – you won’t regret it!
Hi Lauren!
I used your Banana Bread recipe today with only 3 bananas & did bake at 350 for 45mins.
I stopped baking my Bread because the top was getting too dark.
My tester was coming out fairly clean, but unfortunately near the top of my Bread it’s a bit under baked.🙁
Maybe 2 Bananas would work better?
Taste is good for a low sugar Banana Bread!
Thanks for listening & for your sharing your recipe!
Lor ~
This recipe is absolutely delicious and easily converts to gluten free!! Best part…lower in calories and you don’t miss all of the sugar that’s typically in other recipes! Absolutely love making banana bread now and feel guilt free! 😉
Absolutely wonderful!
I happened upon this recipe two weeks of. It has already become my favorite. I decrease the flour by 1/2 cup and add oat bran. I also add lots of chopped pecans. Delicious!!!
I finally had to come and comment on this recipe. I’ve been making this for years now, it’s my favorite banana bread hands down – and I’ve gone through so many different kinds now, but I come back to this one always. Other banana breads are just so SWEET! And loaded with fats and oils, I can’t stand it, it’s hard for me to digest them. With this loaf? Not an issue. It doesn’t have any thick oily residue out of the pan either, doesn’t leave your tongue coated with an oil aftertaste or leave you feeling bloaty. It doesn’t spike my blood sugar so quickly either (although I’m not diabetic). It’s just so much easier on my system, honestly. It’s light enough that I can snack on as a quick breakfast or with coffee later in the afternoon.
The only thing I ever do to this recipe is sometimes toss in blueberries, or white chocolate chips… Or both, if the mood strikes. It’s fantastic. This is my permanent go-to banana bread.
This is SO GOOD! I don’t like “regular” banana bread and was looking for a healthier option for the family, and I came across this. I sampled out of curiousity, and it is DELICIOUS! Perfectly sweetened and the family devours – they can’t tell it’s healthier! Thank you!
I made a lot of banana bread and this is the Best! So moist and not too sweet
This was so good!!! I added pecans. I could have eaten the whole loaf myself!
This recipe is light and delicious – always looking for a healthier, less sugar version. This it it!!
I’ve tried so many banana bread recipes and this is my favourite!
I make these as muffins frequently. I do make a few adjustments, not to knock the original but to make it slightly more carb friendly. Just 3 bananas, I use half whole wheat pastry flour and half almond flour. 2tbsp chia seeds and I sub the sugar with just 4 tbsp monkfruit sweetener. I often add Lilly’s SF choc chips and walnuts.
The bread was really moist and flavorful and had a great texture. I was looking for a recipe that was lower in fat and sugar and this came out great. Thank you for sharing!
Tried the recipe, my wife and I love it. Unless You come up with something better, this is now my go-to for banana bread, oh, also peach cobbler!!
I really enjoyed this banana bread. I gave some to my friend who is a diabetic as a healthier alternative. I will be making it again!
Great recipe. My whole family loved it
Love this Recipe and all the friends I’ve made it for have been pleased. It is unreal how how good the results are without the excessive amounts of butter and sugar. I also love the high banana ratio, which to me is the point of making the bread. I’ve made all sorts of variations, and some nice alterations have been extra cinnamon, half-sugar, and quick or old-fashioned rolled oats.
Thank you Lauren for showing us that quick breads can be done better!
Really delicious and moist!
Hi. So do you use less flour when adding the oats? I’ve been wanting to add oats to banana bread, just not sure of the ratio? Do you add any liquid I.e milk? Thanks
When I sub oats for flour I use half and half. It can be made with all oats but will be heavy. I chop the oats in the food processor for a couple of minutes first. If you are adding walnut flour I would suggest a touch of milk.
I’ve made this several times throughout 2021, it’s a favorite to make because it’s simple, healthy delicious and low sugar added. What else to do with bananas?
A favourite at our house that I’ve recommended to many others. Made at least once a month for the last 3 years, either as is or as muffins.
Awesome! Turns out great every time.
Great recipe. I added a few chopped walnuts. Truly delicious!
Skinny Banana Bread!!
The best ever. 19 grandchildren and everyone loves it. I have never made so much banana bread. Plus keeping everyone happy. Thank you
Wonderful recipe and turned out great!
This is my go to Banana bread recipe. I’ve made it several times. Very moist and not a lot of sugar. Super good. I add walnuts in mine. Delicious.
Oh my, I just made the banana bread and I was not disappointed. Easy and tasty.
This recipe turned out SO good! Ended up using a little Splenda and some maple syrup instead of the sugar and it’s delicious! Topped with dark chocolate chips!
Thank you for sharing this delicious receipe, I made it already plenty times for my 3 old boy. 🙏
This was really good. Our whole family enjoyed it!
I decreased the sugar to 1/3c and used olive oil (1.5Tbsp) for butter – this was amazing!! So light, fruity and sweet!
A great recipe!!
I made this recipe exactly as written and was extremely surprised at how delicious the final result turned out to be. The loaf may not puff up as much as in other recipes due to the ingredients proportions and may not be supremely fluffy but it has a very good flavor and is an easy recipe to follow. I would make this again.
I LOVE your banana bread recipe! I make banana bread on a regular basis as it’s one of my favorites as well as my a favorite of my granddaughters! I have tossed out my old recipe and will use yours now as long as I can bake! Next I’m going to try it with gluten-free flour blend as I have two daughters that can only have gluten-free foods. Thank you so much for sharing that the same recipe can be made with the gluten-free blend flour.
sadly the bread had the perfect texture, cooked amazing. only thing is I can’t taste the banana at all, its super plain. I added in nutmeg, did 2c whole wheat flour, 1c pastry flour (double batch)
even had a little extra banana puree.
I replaced 4tbls of butter with 4tbls Greek yogurt.
those were the changes I made, and using swerve brown sugar, granular sugar.
did I put to much whole wheat flour that it covered up the banana taste? Did the Greek yogurt take away from it??
This recipe is absolutely perfect though, other than me messing up trying to make it healthier so I can enjoy it.
Sooo moist and wonderful! I subbed it with a gluten free flour mix and I subbed the sugar for coconut and monk fruit, and it was perfect.
Yum!!! Absolutely delicious. The only change I made was Bob’s gluten free flour mix. Perfect! Love it and will add it to my baking list.
I love it and it’s super adaptable. I use 1/2 whole wheat pastry flour and 1/2 almond flour. I’ve made it with just 3 smaller bananas if that’s all I have. I have swapped the sugar with date paste and SF monk fruit brown sweetener . Today I added some peanut powder for added flavor. I’ll often put in some chia seeds too. I’ll try oat flour next time. Can’t go wrong- the whole family loves it and it’s plenty sweet 👍🏻
Delicious! I used just 2 Tablespoons of white granulated sugar and no brown sugar. I used margarine in place of the butter. It was so tasty!
Our new favorite banana bread recipe. Delicious, moist, and less of what we do not need? Yes, thank you!
Delicious!! I replaced the plain flour with sekf raising and added no extra baking soda and it was perfect regardless!!
Best banana bread recipe ever! I like to reduce the sugar to 3 tablespoons of brown sugar only and add chocolate chips!
This was delicious! Honestly the best banana bread recipe I’ve had. I think it tastes better than those with loads of sugar.
Have made it twice now: once with all purpose flour and once oat flour (oats blended to fine powder). Both lovely.
Delicious and moist. Used maple syrup because I was out of brown sugar. So good.
How much oat flour did you use? I am planning to make it tomorrow
I made this two days in a row! It was so delicious that we had to share it with friends. Instead of butter, I used 1/4 c of applesauce and it was decadent! I added chopped walnuts.
Thanks for the recipe! I loved the ingredients and the family loved the bread. I did 1c white wheat and 1/2c white flour. Perfect in 40 minutes!
An excellent banana bread! I have made many other (and most have a lot more fat) and I think this one is fantastic. A keeper.
You would never think this is low fat absolutely delicious. Very moist. I’m on WW and this is only 3 points
This recipe (with minor tweaks: sugar substitutes and applesauce instead of butter) is a staple at our house. Made it for the 500th (ish) time this morning. Just delicious. I also double the cinnamon, as Hubby is a huge cinnamon fan.
Delicious, easy, and not too sugary or sweet! I added a handful or two of chocolate chips (and halved the recipe because of my lack of bananas) and it turned out perfectly 🙂
I’ve made this recipe many times and I’m so glad I found it! It’s absolutely delicious and it’s not crazy high in calories. Win win!!
WOW, I found my new lower sugar and fat banana bread recipe. So fast and easy and the flavour. So delicious. I had dark brown sugar so it is a deep, rich colour. Also added handful of mini chocolate chips for extra taste. Thanks, great recipe.
This is by far the best banana bread I have ever made! Moist with a rich banana flavor. After cooling if I wrap it and place it in the fridge overnight before eating it. It’s just delicious & my family and friends always ask me to bake it!
Made this today with one cup whole wheat flour and half a cup all purpose flour. Used grapeseed oil in place of the butter (just personal preference). I added chopped walnuts just because my bf likes anything with nuts, and subbed erythritol in place of the sugar.Turned out amazing. I will be making this often!
Tastes like buttermilk banana bread without even using buttermilk! This is my favorite recipe!!
My go to! Love that I can have this guilt free and it’s also good for my kids!
Made many times. Delicious!
Made this for the first time today. Turned out great!
I made this today and it came out moist and perfect! I made a few adjustments: 2 tbsps instead of 3 tbsps of brown sugar, 1 tbsps instead of 2tbsps of granulated sugar; I only had 1 cup of mashed banana so I added 1/3 cup of unsweetened applesauce. I added 1/3 cup of walnut halves too so I think that kicked up the cals to 200! This will be my default recipe from now on! Thank you!
I was looking for a lower sugar recipe to make healthier banana bread for my kids. This one passed the test! It’s delicious and my kids have no clue there’s so much less sugar in it. I do trick them and add some chocolate chips to the top (and they think the chips are all throughout). What a great recipe.
I keep making this recipe because it’s so good and goes so fast in our house. Always moist, delicious and healthy. Using 4 very ripe bananas is key and makes it easy too.
Great recipe! I made it even skinnier and replaced the butter with applesauce. Add some chopped walnuts as well 👍turned out very good👏
100 calories per slice is not possible with this recipe unless you are slicing each loaf into 16 slices, which would be VERY thin for banana bread.
It’s a great, low fat recipe (especially if you substitute fat free yogurt for the butter) , but it’s still 1600 calories per loaf.
This is a great recipe! Will definitely make it all the time now!
Took time out of my fat to make this recipe for my family and cookedit for an hour and it did not turn out. Way under cooked even though I cooked it longer. I don’t recommend it nor will I make it again.
Excellent! I have made “light” versions of banana bread before, but this is by far the best. I substituted 3 tablespoons of brown sugar with organic maple syrup and omitted the extra tablespoons of white sugar. I also used whole wheat flour and added chopped walnuts. I followed your advice and first brought my egg to room temperature (something I never did before). Definitely a keeper.
Followed recipe to the letter. Bread top layer was baked. The inside was not cooked but not under. The taste was not good either. Not a good recipe for me. Happy for those that it worked for. Just won’t use this one again.
I have made lots of banana bread in my 49 years of marriage but when I found this recipe is now my go to recipe. Not only is it a healthier version but taste great also. Happy I found this recipe.
I have made this recipe about once a week since coming across it on Pinterest! It comes out great every time and is now my “go-to” banana bread recipe! We watch our 1 1/2- year old grandson four days a week and I love that there isn’t much sugar in it! It is his snack-time favorite!
Very good! I made one as written and one gluten free, substituting coconut sugar. Thanks!
Super late to the baking game but had some left over bananas so thought I would give this a go. Came out really well! I used a silicone mould and it popped right out. As others commented, it’s quite sweet, but that suits me fine. Great recipe!
Just tried. Very nice tasting, but i also had the same problem as previous commenter. Not done at 35 minutes, brown on top, Left in for additional 10 minutes, finally took out cut in half, and bottom still seemed not quite done. Covered and left 10 more minutes. Tasted good but not evenly cooked. I did use a metal pan. I will try again.
On another note, my usual banana bread recipe usually takes 50 to 60 minutes! However this one is lightened up so I guess should take less.
Made this today, delicious but extremely sweet. I thought that 3 tbs of sugar is a lot so I skipped the brown sugar and added 2 tbl of granulated sugar and one tbl of honey instead but it is still quite sweet. Cannot imagine how sweet it would be with the original recipe. But it came out nice and delicious even if it´s a bit sweeter. Thank you!
I am going to try this recipe but leave out the sugars an replace butter with EVOO for a more healthier version ☺️ my banana’s are extremely ripe an should be sweetened enough. I will share my results after baking the Banana Bread. Thank you fir share this delicious recipe ☺️ 🍞 🍌
I only have three bananas, will it still work? Do I need to substitute for the missing banana?
It will still work fine :-), or for a little extra moistness you could add a few tablespoons of applesauce or sour cream/plain yogurt.
So delicious! Can this fabulous banana bread be frozen and then defrosted to eat a few days later?
Many thanks
Yes, it freezes really well!
Amazing! Will definitely make these often…I added a handful of chopped walnuts and scooped it into muffin tins…(made 14 muffins) and baked for 30 minites…excellent!
This recipe has worked for others, but is not behaving with me. I followed it, adding 1/4 tsp of nutmeg and a half cup of walnuts/pecans. After 35 min, top is brown, bread has risen, but the center is still quite wet. I’ll check again at the 45 min mark, and then monitor every few min. after that. I just want the bread to bake, and not burn.
Forgot to add that I’m using a glass bread pan. At 45 min. it seems more baked, but not everywhere. I guess I will have to wait until the inside is fully baked and discard the top of the bread if it gets too burnt.
Try covering it with tinfoil if the top seems to be done but the inside is still too wet. Hopefully this will help it bake further but not burn.
Your problem could be the glass bake pan. I find metal does a much better job when it comes to breads and batters. I used to have the same issue but with brownies!
Just made this recipe and the banana bread is SO GOOD!
This recipe is amazing. I’ve made it about 5 times now since I discovered it (a couple of months ago). I sometimes substitute one of the tablespoons of sugar for a tablespoon of Maple Syrup, throw in some raisins and grate in a good chunk of ginger root if I want to put a bit of a spin on it.
I substitute Splenda brown sugar blend & Splenda. Then I add a chopped walnuts. Going to add pecans next time. I found this recipe when I was cooking for seniors home. I use this recipe at home & my family loves thus bread.
Excellent, moist bread that doesn’t blow up my daily calorie allowance. Even my husband loves it, and he generally wants LOTS of sugar in his baked goods. I think it’s the five bananas!
This turns out perfectly! It tastes amazing and I double the recipe and do one with Enjoy Life chocolate chips and it is so good!!! Thank you for a low sugar and still delicious banana bread:)
Just made this and added walnuts, it’s delicious
I forgot to rate the recipe when I commented previously, so I am re-submitting.
This recipe was so good! My mixture was a little too thick (I may have overestimated the flour), so I added a little almond milk and unsweetened applesauce. I also substituted stevia for the white sugar and added a 1/2 cup walnuts. I loved how it wasn’t too sweet. The taste was just right and the texture of the bread was perfect. I will definitely be using this one again!
This recipe was great! My mixture was a little too thick (maybe too much flour) so I added a little almond milk and unsweetened applesauce. Also added a 1/2 cup of walnuts and substituted stevia for the white sugar. It was so good. Not too sweet. Will definitely be trying this one again!
This recipe is a keeper. I looked for a “low sugar banana bread” recipe. I followed the recipe as written, but I had to make one minor modification: my 2 large very ripe bananas only measured to ~1 cup, so I substituted a single serving container of unsweetened apple sauce for the remaining 1/3 c. of banana. I used white whole wheat flour. (Full disclosure: I added a large handful of chopped walnuts because I like banana nut bread.) This turned out great. I also didn’t use parchment paper to line my stoneware loaf pan (too lazy). I sprayed the loaf pan with baking spray and the loaf released fully and cleanly.
This is my go-to banana bread recipe! I love that it doesn’t need a huge amount of sugar , and always turns out moist and sweet! We eat it for breakfast, morning, and afternoon tea!
I only cook/bake when I find something on clearance. I make this recipe every time I get ripe bananas on clearance. It is so yummy. I use whole wheat flour and no salt. Yesterday I made it with strawberries, blueberries and bananas. I used a stem mixer to smush the fruit. I used four cups of the smush for each loaf of bread. It was awesome!
I haven’t tried it yet but I’m curious whether anyone has tried substituting pumpkin for banana?
So yummy, so light & so easy to do. I used salted butter, as that’s what I had, & it was still perfect! 🥰
My husband says it’s the best banana bread he’s ever had! I sub 1/2 cup protein powder for the 1/2 cup of flour and it comes out great!
I have made this bread many, many times. I always add chopped walnuts and most recently I have added craisins or apples. My favorite is one chopped Honeycrisp apple. The bread is moist and delicious! I love eating a piece in the morning while drinking my coffee.
I have made this recipe four times recently and it is the best I have ever had. It is sweet enough for us and doesn’t cause a blood sugar spike. I used liquid egg whites and more cinnamon.
Lightly sweet & Delicious!
It rose so well and looked amazing when it came out the oven but sunk quite badly when it cooled. Tastes really good.
The banana bread wasn’t quite as sweet as I like it & was a little dry to get the center cooked through. Other than that it was really good. The other reason for the lower rating was that I couldn’t see the recipe for more than 10 seconds without an ad popping up getting in the way. They are really hard to get past when using your phone. I had to screenshot the recipe just to make the darn thing.
I have stuffed up sooo many versions of a “healthier” banana bread in the past. This one turned out perfectly! I added choc chips & frozen berries. Also cooked it longer as my oven isn’t great. Just cooked until a knife came out clean. Thank you !
My daughter has made this several times. It is amazing!
Can you tell me how many servings/slices there should be in one loaf?
This is my go to banana bread (and muffin) recipe. It is a family favourite and the best low fat, low sugar recipe I have tried. Not only is it MUCH healthier than most banana bread recipes I have tried, but it also tastes amazing and is moist and perfect.
I usually double the recipe and make in a chiffon (or chimney) cake pan. Cooks more evenly for a larger cake in this type of pan. Then, if my three teenage/young adult boys doesn’t eat it all in 3 days, I freeze slices individually wrapped for busy days.
Absolutely delicious and oh so moist!!!! I added a few extras to mine… a few cranberries , pecans and cashews I had left over from the holidays! Perfect and healthy is a winner for me.
Can you substitute with gluten free flour ?
Yes, I believe several commenters have done so with success!
Made this as per the recipe except added some dark chocolate chunks. All gone in one sitting! The kids enjoyed it as a snack after school. Lovely.
Delicious! I made the bread as directed but also mini muffins (same temp – 10 minutes baking time) and both turned out perfectly.
I COUNT MY CALORIES SO I WAS SO HAPPY TO FIND A SKINNY VERSION OF MY FAVORITE BANANA BREAD. THE ONE I USE TO MAKE HAD TWICE THE CALORIES PER SLICE. I FOLLOWED THE RECIPE EXACTLY AS WRITTEN AND IT CAME OUT FABULOUS. THANK YOU!
I’ve made this recipe countless times, most recently today, and it always turns out delicious. Today I substituted the egg with 1/4 cup aquafaba which I whipped a little before adding. It worked very well, if anyone is wondering about a good vegan egg substitute in this recipe.
I also used half white and half whole-wheat flour, omitted the sugar entirely, and added two handfuls of chocolate chips. In my opinion this was a sufficient sweetness!
I used a weird dollar-store small rectangular cake pan instead of a loaf pan, so it looks more like a cake than a loaf, and cooks a bit faster. 30 minutes was more than enough time for it to cook all the way through with this pan.
Very delicious!!
Very tasty banana bread! Followed the recipe as written. Had to keep checking the internal temp to get up to 200 degrees, that added 15 minutes to the baking time.
Loved this so much! I made it exactly according to recipe directions, baked for 40 minutes, only substitution was light margarine in place of butter. It’s moist and delicious, and tastes no different than other higher fat and sugar-packed recipes I’ve made in the past. Mine turned out a little flat on the ends and tall in the middle, but all of my baked goods have been turning out like that lately so I think it might be an issue with my baking soda and not the recipe itself lol!
I made this EXACTLY according to the recipe, then your next statement was that you SUBSTITUTED.
Now I’m not a rocket scientist but I’m pretty sure exactly and substituted is impossible.
Clearly you’re not rocket scientist. But I’m sure you must be fun at parties.
I substituted an equal amount of gluten free flour and folded in allergy friendly chocolate chips. I also add a couple of tablespoons of monk fruit sweetener. These are absolutely the best banana bread muffins I have ever made!
Followed recipe with no alterations. After 35 minutes bread was raw inside. Cooked another 10; still wet inside and very little rise. Ended up baking it a total of 60 minutes but the bread came about 1-inch thick and dense/wet. More like banana bread pudding. I used the same baking soda and powder in a loaf of zucchini bread yesterday and had perfect rise, so I know it wasn’t my leavening. I think you need a lot more than 1.5 cups of flour for 4 mashed bananas. Disappointed that I wasted my ingredients and time on this. 🙁
I’m so sorry it didn’t turn out, but something definitely went wrong in the preparation. Hope you get to try it again.
Best recipe for Banana Bread. I usually slice it when cool, then freeze the slices, individually wrapped. So easy to pop in my children’s school lunch boxes, and it keeps them going! Feel much better about giving them this than very sweet or shop-bought cake. I also take this cake (with at thermos of tea) on a winter hike with friends. Everyone loves it! Only difference is that I always use 100% wholewheat (unbleached/unrefined). I use what I have- which sometimes means mixing wholewheat flour, wholewheat spelt, a small amount of rye etc. If I’m short of bananas, (too small etc) and worried it will be dry, I supplement with a spoonful or so of full fat , natural yoghurt. This recipe has never let me down!
Thanks you for letting us know you substituted different flour and it comes out fine because I was not sure if I could do that. I want to use part whole wheat regular flour, not pastry.
I love this recipe! Thank you! I’ve made it at least 6 times during the pandemic and since my husband is diabetic, I sub the sugar with stevia blend and the brown sugar with Swerve brown sugar. Very delicious!!
Question: I ran out of all purpose flour and wondered if I could use almond or gluten free flour instead and what the ratio would be.
Can you please advise? Thank you!
I think you could sub gluten free flour at a 1:1 ratio.
Thanks, Lauren! I will try that next time 😊
Happy Thanksgiving!
Please how long can I keep it for at room temperature?
TIA
It’s best eaten by about day 3!
Made this today – so moist and lovely. I’d probably use even less sugar next time. There will definitely be a next time! Great recipe, thanks!
I just put this in the oven and realised I forgot the butter, oh well hope it turns out ok Thanks for the recipe!
This is the best banana bread I’ve ever made. Didn’t change a thing and baked for 40 minutes. Incredible that there is so little sugar. Just make sure bananas are super ripe. I freeze bananas all the time. They turn black and when thought are like mush and so sweet. Bread turns out super moist!
Excellent recipe. Followed it exactly and it was very moist and flavorful. I have made banana bread from other recipes and this is the best so far. I was looking for a banana bread recipe with little to no fat but I find the applesauce makes it kinds doughy so I didn’t want to use any applesauce. I did add some walnuts and gives it a nice crunch. Its definitely a keeper.
Thanks so much for this great recipe, Lauren. For the 9 x 5 pan, I increased the flour to 2 cups AP, 1/2 c. whole wheat, and used 2 eggs, 1/4 c. sour cream that needed to be used, and 1/2 c. milk to compensate for the extra dry ingredients. All else the same, though and the bread had a really nice texture. Had to throw in a cup of chopped walnuts, so it’s not as “skinny” as written, but still low fat and DEEE-LICIOUS! This is my go-to recipe from here out, and I love to bake. Thanks, again!
You pretty much made it into a completely different recipe 😂🤪
hi. can i use 100% whole wheat flour in this recipe? thank you 🙂
Yes, the bread will just be a little more dense.
This recipe was very easy to follow and absolutely delicious!!! I am a pretty experienced cook, but a completely novice baker, and it was simple! I will definitely be making this in the future!!! Well done!!!
Making it for the 6th time. It’s our new family favorite – thank you!!
I love making this recipe, its delicious. Fancy putting walnuts in too.
Does it freeze ok?
Yummy
Yes, it freezes GREAT!
This recipe was awesome! So moist and delicious. I used a little more mashed bananas 1 3/4 cups and substituted honey for white sugar and coconut oil for butter. The smell coming from my kitchen! 🤗Very good! Will make again!!
AMAZING!!!
Have seriously made this recipe 10 tens now this year…Add chocolate chips for a little extra sweetness. So moist and delicious! Best banana bread I’ve had.
This was by far the best banana bread I’ve made. Made 1 with and 1 without chocolate chips. My kids have demolished 1/2 the first loaf. I did dark pans so reduced the heat to 325 and due to my oven only cooked about 35 mins. It cooked through and didn’t over brown. I will definitely be using this recipe again! 🙂
Great recipe! I doubled the recipe and made it in a bunt pan. Added raisins, walnuts and a few chocolate chips, delicious!
Moist and delicious!!
Thanks for this beautiful reciepe. This is always my go to whenever I see overripe bananas in the house!
I LOVE this banana bread! I use this recipe as a base and add my own modifications every time I make it, with the latest being unsweetened applesauce. The applesauce gave the bread a different and very pleasant taste. I also forgo salt and add honey instead of granulated sugar. Thanks Lauren for making an easy and delicious recipe for my 4 y.o. and me to follow and enjoy!
I made this recipe, substituting vanilla with ground cloves; I did not use egg and did not have brown sugar (used regular sugar). I baked for 1 hour 10 minutes at 180 degrees Celsius in the first 35 minutes and 150 degrees Celsius for the rest of the time.
It turned out great!
Love this banana bread!
comes out perfect every time!! thank you for the awesome recipe 🙂
Can you sub almond flour?
I use whole wheat flour and almond extract, instead of vanilla. I’m sure you can use almond flour if you haven’t already. 🙂
Can i add greek yoghurt or milk into the recipe? If so, should i make changes to any of the ingredients?
I wants crazy about these, but my 5 year old loved them. I added some chocolate chips, but that was the only change.
Making it again. I love the recipe. Thank you!!
I’ve tried many banana breads in the past but I’ve been looking for a recipe which doesn’t have tonnes of calories in it. I found this one and I was relieved that I had all the ingredients in my pantry because this banana bread was truly a banger!!! It’s seriously the best one ever. Super moist and it’s has an amazing taste. Will definitely have a go in this recipe again!
During our lockdown I tried to go shopping as few times as I could but it also meant sometimes I ended up with overripen bananas in the fridge. I was looking for a skinny recipe and yours came up. I have to say it is divine! My 3 kids and husband finished up the whole loaf in 10 minutes. I didn’t even put this much sugar and as my eggs were small/medium I put a splash of 0.5% milk into the batter and worked perfectly. Definitely will be a regular treat in our house! Thanks
Ps.: your recipe must be a favourite among dieters because it is included in one of the biggest food diary apps too 🙂
Great recipe, we loved it! By chance, do you have one with walnuts added, including the nutritional information as posted here?
I love this bread! I was wondering if you can substitute the bananas with blueberries?
I doubt it because the bananas give it the texture. Maybe you could replace a little bit and add blueberries but I would not eliminate the bananas
Does it have a chewy top or is it more cake-like
thank you so much for this recipe…. it has become my go-to COVID/ Lockdown bake for a delicious gift to give to friends( and to myself!). Simple, easy recipe, I have it down to memory now in my 6th cook, and I look forward to baking more of this deliciousness. Oh, and I added Valencia Orange Peel from the spice aisle, and it really brings something nice to an already great recipe.
Cheers,
Fergus
Just read it makes roughly 12, my bad!
how many slices does this make? trying now!:)
Can this recipe sit overnight? Looks great!
The baked bread? Yes.
I was searching for my go-to banana bread recipe from cooking light, but found this one. I decided to give it a try. Wow! It tastes better and has way less sugar than the cooking light recipe. Now I have a new favorite!
Simply delicious. Hard to believe it’s skinny!
Hi there
Can you let me know how many slices are made in this recipe? Curious to know 1 slice size? I’ve made it today and it’s lovely!
Easy to make and tastes great!
Followed the recipe as is….. came out really good!!
would adding chopped apple to this recipe work?
Honestly the best banana bread recipe I’ve made. I actually whipped my bananas – because why not – and I don’t know if it did anything but the bread is so light and fluffy and flavorful.
No reason to use any other recipe ever and I imagine is very easy to make this vegan.
Thanks for posting this. Total yum.
This is my go to banana bread recipe! I love it so much. Much less sugar than many recipes but lovely flavour and texture. Thank you so much!!
Bonjour, j’ai fait la recette avec des bananes bien mûres. C’est très bon ! très moelleux. Maintenant chaque fois que j’aurai des banaes bien mûres je ferai ce pain. Merci, merci…
Sylviane de Nice (France)
Omg I love this recipe it’s perfect. Not soggy. Lovely and moist and fluffy just amazing. It will be a regular in my house.
I was looking for a skinny banana bread and came across your recipe. I made it yesterday. It was really good. It wasn’t dense and no where as sweet as regular banana bread. It was lighter in texture and just lightly sweet, more like a sweet bread I would say. The vanilla and cinnamon really added to the taste. I will definitely make this again.
Can this be made in muffin cases and can you freeze it ? 😊
Check out my skinny banana bread muffins. And yes, they freeze great!
I really like this! Next time I might eliminate 1T of the sugars so it’s not quite as sweet. Question – just verifying that it is 1 tablespoon of vanilla?
Yes it is!
nice article but i have a question is this banana bread benefits for sugar patients?
There are approximately 9 grams of sugar in each slice :). Hope that helps.
Love this recipe, low sugar and low fat. I did substitute Swerve white and brown sugar and added a few extra spices. It’s the perfect snack for my diabetic mother. I typically use over ripe bananas for extra sweetness. Highly recommend!
I’ve made this so many times with my toddler. It’s our favorite banana bread recipe- it’s not too sweet, doesn’t require a ton of oil or butter and packed full of yummy banana flavor.
There is no butter or yogurt won’t that make the bread dry?
The mashed banana is what helps keep it soo moist.
Butter is the last ingredient. And as Lauren says, the bananas make it … and yummy
Hi! Can I use oat bran instead of all-purpose flour? Thanks!
I haven’t tried that so I cant say! Sorry.
I made this and I can safely say it was absolutely delicious, best banana bread I have ever tasted, even though I say so myself 😋
Love this recipe.
Very delicious.
Baked for 35 min.
I really like this recipe – it’s not as sweet and cake-like as some banana breads, but I prefer this slightly less sweet version I think. I do have to bake it for a bit longer than suggested – it seems to take about 55 minutes, and at 40 minutes it was still raw in the middle. But of course that’s not a problem at all as it’s really easy to tell if it needs longer when you check it.
I find this works with pretty much any sugar or combination of sugars. Last time I used 3 tbsp of caster sugar and 2 tbsp of golden syrup. Sometimes I throw in a handful or two of raisins or chopped walnuts too.
Best Banana Bread recipe I’ve ever used!
The whole family loves it and begs me to make it every Weekend. Thanks for sharing.
Ok so wanted to make banana bread to eat before a workout, so I needed to up the protein and make it gluten free.
Instead of the sugars in the recipe I put the bananas in the food processor together with 4 dates. Next time will add only 2 it turned out very very sweet! I used a one and a half cups of oatmeal flour (DIY put gluten free oats in blender) and half a cup of red lentil flour which has relatively higher protein (same DIY in blender – not food processor till dusty) then I added 60 gr of vanilla protein powder and therefore no vanilla extract was needed (used JYM Tahitian vanilla flavour which is mild) and 28 gr of chopped pecans/walnuts. End result is an even less calories than this recipe with 7gr of protein x slice! and it turned out very moist and delicious
Amazing! I added some pecans I had – made it even better!
This was my first ever banana bread and it was great! Thank you for the recipe, it came out perfectly and was delicious 🙂
This recipe is excellent. It’s an easy and delicious take on banana bread. I don’t change anything, but next time I may add blueberries. Thank you!
absolutely delish!This is the second time I’ve made it, and its just Devine!! could actually eat the whole loaf tbh! 🙂
Hi! Can I replace the brown and granulated sugar with coconut sugar, and the flour with coconut or almond flour?
Yes, I’ve made it and I’m gonna make it again. I posted pictures of it and so many ppl asked me for the recipe and many of them made it themselves.
It’s very moist & yummy!
I added some chocolate chips and next time will add walnuts!
Could I substitute monk fruit sugar instead of brown sugar and granulated sugar ?
My 7 year old said this was the best thing she has ever tasted; high praise indeed! Gorgeous banana loaf.
Okay this may be my new favorite site! Looking forward to more, more, more! Thank you.
Really tasty and moist. I added honey instead of brown sugar, as well as walnuts and raisins and my husband thought it was delicious. Cream cheese went perfectly on a warm slice. Great afternoon snack with pretty much zero guilt!
For a lower calorie banana bread, this was a good recipe. Consistency was pretty chewy, but I liked it! If you’re looking for regular old banana bread I would go with a different banana bread recipe though
Moist, dense and delicious. I give it 10 stars
I have baking powder but not baking soda. Not sure what baking soda is tbh (I’m in the UK). Can I use something else or just leave it out altogether or will it ruin the recipe? Thanks!
Baking soda in the UK is bicarbonate of soda.
Thanks for the reply. I made it and it’s the BEST! Really easy to make, low in fat and sugar and, most importantly, delicious! I added a handful of chopped walnuts which gave it a nice crunch. Will be making this regularly. Thanks so much, from lockdown in the UK 🙂
We would use self raising flour in the UK Maria. That’s why baking soda is added to all purpose flour, as a raising agent, much the same as we would with plain flour & baking powder!
Easy and delicious! I’ll be making this often. I can’t believe no oil and such a small amount of sugar compared to most breads. Thanks!
This is the best banana bread I’ve ever had. Honestly I did not expect it to be this good with so little fat. I made it with mostly whole wheat flour and I baked my not super ripe bananas at 300 for 15 mins and the banana flavor is deep.
During the pandemic we are baking a lot. This recipe is a keeper.
I never usually write reviews, but this recipe was SO FREAKING GOOD! you can customize the sugar to your liking and the texture is so fluffy yet moist
*chef’s kiss*
This is the best healthy banana bread recipe I have ever used! I also add chocolate chips and walnuts. My family and I love this recipe!
I really liked this recipe. It’s just sweet enough. Yum!
The best! I add blueberries for extra deliciousness 🙂
Best banana bread recipe ever!
pretty good! tastes like typical banana bread, i somehow don’t feel all the guilt after
eating a few slices because it’s “healthy” haha.. but maybe a little caramel or butter would improve the texture!
I like to try different banana bread recipes. I have a long time whole wheat banana nut bread recipe I usually make so when I made this one, I used whole wheat flour. I like that it has less sugar. I added walnuts to it and was very generous with the bananas. This bread is so moist and tasty. I might just be my current favorite! Yum!
Mine isn’t out of the oven yet, but the kitchen smells wonderful. I make a lot of banana bread. I changed this one somewhat using 3/4 cup almond flour, 1/2 cup whole wheat flour and 1/4 cup white flour. I added about 1/2 cup of chopped walnuts. We shall see, but I am betting on delicious!
I made it and it is great. Making this my default Banana bread recipe. Thank you. Wonder What happens if I cut cinnamon and add melted dark chocolate instead?
Very moist and tasty. I added an additional tablespoon of white sugar because, what can I say?, I’m a sugar addict. It still was not too sweet. Everyone who tasted it loved it. I took it to work and handed it around. I’ve made lots of banana breads, and this is one of my favorites.
What a moist and delicious bread!!! We love it and will be making again. Thank you!
I found the texture to be gummy and off-putting.
This recipe is excellent as is. Sometimes I chop up pecans or walnuts and add to the recipe. On days when I cheat, I use 60% dark chocolate chunks to the recipe.
Best Banana Bread recipe I have ever made! Very moist and sweet. My husband also loved it. The only thing I changed was the amount of vanilla extract. It called for 1 tablespoon but I only used 1 teaspoon. I will definitely be making this again.
Best recipe ever! I make this weekly and it’s so simple and yummy. I love that it’s low fat with minimal sugar as I always find other banana breads are too sweet. It only takes minutes to prepare and I recommend warming it again before eating as it brings out the banana flavour.
Nice recipe. Changed up a few ingredients. I used 3/4 c ground oatmeal (made my own oat flour) and 3/4 c flour.
Also used melted coconut oil instead of butter and 1 Tbls real maple syrup (omit 1 Tbls white sugar. Added 2 Tbls
Chopped raisins and walnuts. Delightful flavors. Perfect sweetness and texture. This became a little more nutrient and
Fiber dense. Healthy alternatives!
This is a perfectly fine banana bread recipe. It’s moist, chewy, and not too sweet. The “no oil” bit is a little misleading because it does have butter, which is less healthy than oil. Additionally, it has 9g of sugar per slice, compared to other recipes that use honey and have less than 20g of sugar in an entire loaf.
For what it’s worth, butter is much healthier than oil. Just don’t want people reading this and believing outdated information.
My daughter and I just put our bread into the oven. The recipe was simple and easy to follow. We can’t wait to try it! Thank you for sharing.
Delicious!
This is absolutely hands down the best Banana Bread I’ve ever had, let alone made. So moist, so delicious. The only thing I did different was use coconut sugar instead of brown, and used Swerve (erythritol), instead of white sugar, because it’s what I had. Beautiful perfection. Better than any full fat or sugary loaves.
Just made the recipe tonight!! Turned out great! The perfect amount of sweetness and actually “tasted” like banana bread is supposed to. I find that it’s hard sometimes comparing skinny recipes with the classics- unless it’s a really good recipe. And this was a home run! New staple, next time want to try walnuts in it.
Rarely do I review a recipe, but I had to come back for this one. Tried this recipe when looking for a healthier banana bread, as I’ve tried a few but was so-so on each one. Not only we’re the others not as healthy with the extra bananas and little sugar and butter, but they had nowhere near the great texture, moistness and taste of this one. Tastes much more like authentic banana bread than the other healthy recipes have tried. I loved this banana bread and will be using this recipe from now on.
Fantastically good recipe! Other banana bread recipes have way too much sugar. This one comes out right every time, even with a few subs. I used Garbanzo bean flour once for 2/3 of the flour in the recipe and it turned out great. Maybe some gluten free bandwagonners could try all chickpea flour. I particularly enjoy a slice with my home made 1 ingredient pecan butter. Yum!
Can I use regular whole wheat flour instead of white. That’s all I have on hand right now. Really want to make this recipe because it looks simple and delicious.
Yes, that will be fine. It may just be slightly denser.
Holy Smokes! This is sooooo good! 🙂🙂
I just sampled it and dang I can’t wait to make more.
The only tweak I made was applesauce in lieu of the butter/oil. My kids will never know its sugar free and loaded with good stuff. Even at high altitude it is perfect!!
I will never use another receipe for 🍌🍞Banana Bread!!!!
This recipe is delicious but it definitely does not make anywhere close to 12 slices meaning its higher calories per slice than it suggests. I got 8 slices the size of the ones in the video. Easy to make though and tasty and quick.
My 10 year old boy and I made this banana bread. I was attracted to the recipe because of the low amount of sugar. I believe that bananas are sugary enough. I doubled the recipe (good thing because it went fast) and used 1 tbs of almond extract and 1 Tbs of vanilla extract instead of 2 TBS of vanilla only. Living on Maui, we get our fair share of banana bread….I would put this up to Auntie’s any day! Really delicious! Thank you for sharing
This is the best banana bread recipe out there! I keep coming back to it time and time again. The other recipes have way too much sugar and butter in them. I’ve also made this recipe with 1/2 cup mini chocolate chips, and it turned out really good. My husband is Swiss and he had never tasted banana bread before I made this for him, he loves your recipe!
Hello!
Just a quick question
Must recipes call whipped butter and sugar.
Why do you call for melted?
What is the difference?
Thank you so much! Can’t wait to try this recipe
When melted, butter no longer contributes to the consistency of the bread, only the taste. I prefer the consistency and taste of the bread using melted butter.
I skipped the butter altogether, because my guy is obsessed about oil and especially butter, and added a handful of porridge oats and nuts. Came out a bit more bready but still heavenly. Thank you!
I made this banana bread today and it was a hit! I had just put it in the oven when I saw I had forgotten to add the melted butter! I pulled it out and mixed the butter in while it was in the already greased and floured bread pan. I crossed my fingers! 45 minutes later I pulled it out of the oven and it was beautiful! It slid right out of the pan to cool.
I had added a cup of chopped walnuts and a 1/2 cup of semi sweet chocolate chips. Also, I only used three good sized bananas. I was making it for a friend that wanted to try the chocolate chips in it. It was really good and a perfect texture and moistness.
Thank you I’ll be making this again!
Amazing recipe! Super enjoyed the moist texture and the fact this recipe used a lot less sugar and butter than other recipes i saw! Thank you for sharing!! 💯
Can we add protein powder to this recipe
Sure!
I didn’t change anything, I just added 1/2 cup of chopped walnuts. This is absolutely delicious!!! I cooked it for 40 minutes and it came out perfect! I will definitely make this again!!!
Made your banana bread today. My husband and I love it! This will be my go to recipe for banana bread from now on.
Love this easy “skinny” version of banana bread! Very rich flavor with only 2 tbsp of butter in it! My family loves it and I smell it baking right now! Sometimes I add chopped nuts and other times mini chocolate chips. Is very good!!!
This banana bread is SO good. I’ve been on the search for a good, and of course tasty, banana bread that doesn’t have an overload of sugar- and this one is IT. It was so soft and simple. Took around 42 minutes to bake in our oven. Everyone in my family loved it!
Out this banana bread in a bundt pan with same baking instructions. Very tasty, moist, but stays together, slices nicely!
Loved! Added dark chocolate chips too and it was perfect. Best banana bread recipe I’ve made so far! I also did half almond flour, half AP.
I added about a cup of chopped walnuts….. I was really surprised at the amount of vanilla at first but then it made sense!! Easy recipe to make, I didn’t have parchment paper in the house at the time so i coated the grease in pan with light coating of flour. I was a banana short so i added almost another tablespoon of butter, then my oven runs a little hot so i put timer for 35 mins …i got worried it was going to get to dry, so I stuck tooth pick in it after 29 mins in oven….it was done! It couldn’t of turned out any more perfect! Popped right out of pan too. I’m used to banana bread sweeter, but this is the best banana nut bread I’ve ever tried, not mushy bread either. After piece or two u don’t even miss the sugar. I put a little butter on my slices…just love it…thank you.
SO yummy– it’s hard to find good-tasting low calorie sweets, but this bread does the job!
This was very good! Moist, tasty and sweet. I added walnuts on one half and a few dark choc chips to the other half. Everyone in the house loved it. Thanks!
This is my 4th time making this and I can not rate this higher it honestly is my favourite snack & gets eaten sooo fast in me family! Thanks heaps 🙂 ps – add walnuts!!
This recipe sounds delicious! I love that the nutritional information is included, just wondering if you know what the serving size is in grams or ounces?
Thank you
Can you make this with 2 bananas? I love the recipe but only have 2 very ripe bananas! I can’t find another one like it.
If you can, add a big scoop of applesauce, greek yogurt, pumpkin puree, or mashed avocado to make up the difference!
Just made this version and absolutely loved it. Thanks
Just made this and added semisweet chocolate chips. So moist! My family loved it!
I make these into muffins and I add raisins, chopped nuts and unsweetened coconut. Best muffins by far! 🥰
This was even better the second day. Heavy and moist. I refrigerate it after it’s cooled. With less sugar and calories I was able to fit it into my diet plan, but my son and husband loved it too.
This is the BEST banana bread recipe I have ever made! Instead of regular flour I use 1/2 cup oat flour( more protein) and 1 cup almond flour. I also use ghee instead of butter. It is so moist and amazingly delish!!! I do refrigerate once it’s cooled, but it doesn’t last more than a day in my house. Thank you for this wonderful recipe!!
This is my second review and we still love this as much as we did when I reviewed in September. I’ve been looking for a way to increase protein in my baking for my 14 year old athlete. This adaption is no longer “skinny” but it is high protein and works out to about 13 g of protein per slice. Follow the recipe exactly as written except take out 1.5 cups of flour and replace with 0.5 cup of flour, 1 cup of almond flour and 0.5 cup of whey protein powder. Add 0.5 cup of greek yogurt to the wet ingredients and skip 2T of butter. I’ve used both vanilla and chocolate protein powder and both work great. I have 3 loaves in the oven right now – 1 skinny banana bread (as written), 1 skinny banana bread + 0.5 cup of chocolate chips and one high protein version with chocolate chips. Thank you again for this amazing recipe!
My sister found this recipe about a year ago and it’s the only one we’ve been using since. It’s so easy to put together, has way less sugar and fat, and tastes amazing. We love warming it and putting some sea salt butter on top (because we saved on the fat in the bread). It’s amazing.
Could I use sweetener instead of sugar?
Yes, that would be fine.
I substituted butter for greek yogurt at a 2:1 ratio so in this case only 1 tablespoon and it was perfect! This was very easy to make and my dad loved it.
Well that loaf didn’t last but a day. I added 1/2 tsp cardamom, 1 tsp nutmeg and folded in some homemade spiced nuts….husband went on and on.
Thank you
I love this recipe . . . definitely a keeper!! I used all-purpose GF flour and added walnuts to half of them. Delicious.
This has become a family favorite, and healthful too! Great on all accounts.
Can you leave out the butter?
Thanks!
Yes, that would be fine.
Thanks for the guilt-free recipe! Loved it 😀
This is the best banana bread I have ever had, and it’s so healthy I don’t feel terribly guilty after eating a slice (or two)! I will definitely make this again. I ripened my bananas in the oven and it worked like a charm.
Absolutely delicious! I have been baking a lot more being at home from work, so the skinny recipes are coming in handy. This did not taste skinny, and the whole family loves it. Just wondering when it says 137 calories per slice, how many slices are you getting? Thanks!
The recipe says 12 slices.
I only have dark brown sugar. Will that affect the way the bread tastes or comes out?
That will be fine!
This is the second time this week I’m making this recipe. It’s so very yummy with so much less sugar. Than you, perfection,
This was the 1st banana bread that I have ever made and it came out so moist and delicious! So glad that I came across this healthy recipe! Family enjoyed it as well and it was perfect with coffee!
Thank you!😀
I’ve been using this recipe for a couple of years. We made it today, and it was delicious as always. Thank you! 😊
Great muffin – so happy to find a skinny recipe so we can still enjoy banana ‘bread’!
Just made this! I’m always looking for healthier recipes, and this one is the best healthy banana bread I’ve tried. I subbed brown and granulated Swerve for the sugars. Delish! I did have to bake it a total 50 minutes, but I live at altitude, do no surprise. It was still good and moist. I’m deleting all the other BB recipes that I’ve pinned. Thank you!
Hi
Made skinny banana loaf today
I added some chopped apricots it woz so Delicious
N easy to make can’t stop eating it (I’ve my name on it ) thanks again for a wonderful fun recipe.
Hey! I’ve been making this recipe for weeks on end now, because my family really loves eating it, and of course, can never get enough of it! It’s deliciously moist and always has a good sweetness to it that the kids love. Thanks for posting this recipe because it has really added a touch of deliciousness to my life 🙂
I just made it, it smells divine. I love love it.
Can I use applesauce and walnuts in this recipe?
Yes.
Literally just pulled this out of the oven and cut a slice, couldn’t resist because it smelled so good! It perfectly satisfied my craving for banana bread without the guilt of a 1C sugar 1/2C butter etc recipe! Highly recommend
I am currently doing WW and was looking for a lowfat recipe to use up some ripe bananas. I made them into 24 mini muffinss, baked for 15 minutes and they came out very good; perfect sweet treat with my coffee. Even my hubby thought they were pretty good.
How many points?
Hi Lauren,
Made this BB today and not only did the house smell wonderful, it tasted great. Perfect comfort food for this uncertain time…take care, Caroline
This is delicious! Perfect way to use up bananas, and I love the fact that you use so little fat and sugar.
Thank you! Stay safe and healthy.
RF
It looks great. How can I adapt to bread machine? Does everything stay the same? Thank you.
I would not make this in a bread machine.
I made this last night. Very good!! I added 4 Tbs all brown sugar b/c I just prefer it in my BB and 4 big bananas. I also added about 1 C walnuts.
I read through some of the comments. Why do people feel the need to question and comment on Lauren’s description of “skinny” banana bread? If you have any doubt, look up a few BB recipes and compare the amount of sugar/oil/butter/even flour. Trust me! Lauren’s is much “skinnier” and healthier.
Also, I’ve seen this on many recipes and when I do it irritates me. If someone wants to know the WW points, look them up yourself. Why do people expect the recipe maker to either know that information or find it out for the person wanting to know? If you’re on WW (which I am being a diabetic) then you know how to look up points much easier than someone not (and someone NOT on WW doesn’t have access to the app or web site since it’s a paid subscription). And this lady is a Mom of 4 so…..
Lauren, I didn’t mean to use your site for my soapbox but I love looking at recipes and blogs/personal web sites and I see comments like this every single time I read recipes and it makes me nuts. I felt some people commenting about your recipe were almost rude. I had to speak up and apologize if you’d rather I didn’t. I just feel if anyone disagrees with anyone’s recipe-just keep scrolling or move onto another blog or whatever. No need to be snippy, or rude.
Delicious and easy recipe!!! I added chocolate chips and unsweetened coconut flakes, and then sprinkled pecans on top.
Any idea how many weight watcher points this would be?
Don’t ask her. Just plug the ingredients into the calculator on the app. Jeez.
This was really good. Im only 13 and it was so easy to make that I finished making it in less than an hour. 10/10 would make again.
This is absolutely delicious….I had 3 very ripe organic bananas looking straight at me, then found your site and tah-dah…
scrumptious banana bread…I used Trader Joes Gluten Free flour too and worked out just fine for 35 minutes.
Can’t wait to try this! I’ve been looking for a low calorie banana bread substitute and this is perfect! Thanks!
Can’t get my head around How this is in the slightest bit skinny? It’s full of butter and sugar!!!
I does have butter and sugar, you’re right–that’s why I didn’t call it “Healthy”. It’s skinny because it has significantly less fat and sugar than regular banana bread. 🙂
It’s has a LOT LESS sugar and butter than most banana bread recipes. Most call for 1 cup of sugar, or 1/2 cup packed brown sugar and 1/2 oil. Her recipe is healthy and skinny. What’s so hard to wrap your head around? 🤨🤯
I only have three bananas. Do I compensate with something else in this recipe?
Three bananas will work fine 🙂
Why is it called SKINNY Banana bread ?
I’m gonna have to try this recipe
Thank you
Because it wouldn’t be accurate to call it “healthy”, but it’s a lot healthier than regular banana bread.
Any suggestions if I want to try to do muffins instead of loaf? Thanks
Yes, here is the adapted muffin recipe: https://tastesbetterfromscratch.com/skinny-banana-bread-muffins/
Should that be a teaspoon of vanilla?? Tablespoon seems like loads?
I add a tablespoon. You can add a teaspoon if you’d like.
My 15 year-old wanted to help in the kitchen and I asked him to make this bread since I wanted to try it. He did and OMG, we will never go back to our old recipe. Delicious!!
Could you use peanut flour (pb2) instead of all purpose flour?
I haven’t tested baking with peanut flour so I can’t say! Sorry.
Loved the recipe! My kiddos were excited to see it on the counter after waking up Sunday morning. I added 1 teaspoon of Himalayan pink salt and added 1 cup of walnuts and it was perfect. From reading the other comments it seems you can continue building on this recipe!
Soooo good! I replaced 1/2 cup of flour with vanilla protein powder, they came out awesome! Thanks for the recipe!
Sounds like a great idea. Was your protein powder sweetened? Did you adjust sugar amounts? Thanks in advance!
I used Vega protein & greens, I did not adjust the sugar at all. They were perfectly sweet.
ugh, wish I would have read this comment before I whipped a batch up this afternoon. Great idea.
Super simple and tastes great! I used whole wheat flour and my family hasn’t even noticed.
Totally awesome! Easy and so fluffy. Thank you!
Awesome recipe. Welcome to STL and our fabulous weather! Made 2 loaves, one all banana and one 50/50 banana and pumpkin. Used trivia baking blend for sugar. Both turned out amazing. Thanks for the recipe. I’m always on the hunt for healthier/ low sugar recipes
I love this recipe!! I had never tried baking anything before and thought this looked simple enough to start with – and I was right, so clear and easy to follow. I added some dark chocolate chunks and they melted *perfectly* in the bread after 35 minutes at 350 degrees. The bread is so tasty and is the perfect texture, much better (and healthier and more cost-effective) than the stuff from a grocery store bakery. Thank you for sharing this, I look forward to checking out the other recipes on your website! 🙂
Made a double recipe and added 1/3 cup chopped pecans to one loaf, and 1/2 cup chocolate chips to the other. Both turned our beautifully. I will definitely bake this bread again. Two loaves required about 5 1/2 very ripe bananas that I had frozen for months, then thawed for this recipe. Happy to find a tasty low sugar recipe.
I used Truvia brown sugar blend to lower the sugar even more. Delicious!
Is there a healthier substitute that can be used instead of sugar?
I’m sure agave or honey would work fine.
Absolutely delicious! Many recipes over indulge on the sugar which is awful but yours used very little and turned out to be so yummy! Thank you! If you have anymore low sugar, great tasting recipes, please share!😍
Thanks! found it quite hard actually to find a recipe that was lower in sugar then stumbled across this. Its lovely and most importantly of all it gets the thumbs up from my daughter 🙂
Followed recipe exactly and it turned out perfect!!
Love your recipe. I’ ve tried it following it exactly and it always turns out perfect.
Thought I’d experiment today and try a more keto. Friendly version buy substituting regular flour for 3/4 cup of coconut flour and one chia seed egg…….. Its edible but not as good its very moist.
Lesson learnt stick to original recipe lol.
Perfect!!! Added some nuts, it turned out fantastic!!!
I really want to try this recipe but only have 3 really ripe (like need to use today) and was wondering, if not enough banana to make the right amount may I add some grated apple to make up the amount? Thank you!
Yes, that would work fine!
I added 6 very ripe bananas and it baked for around 50 minutes at 350. I tasted it as soon as it came out of the oven, and admittedly, was disappointed. Texture was weird and it wasn’t very sweet.
24 hours later, it transformed into the yummiest, moistest banana bread I’ve made! Can’t wait to see how much better it will taste tomorrow too!
would adding milk to the batter make it more moist? how much would you suggest?
I don’t think the batter needs more milk–I think it results in a really moist bread. If anything I’d add more banana before I added more milk.
I just tried a gluten free version and it is delicious! I used King Arthur Measure for Measure Gluten Free flour and then used one packet of Sweet Leaf stevia in place of the white sugar and unsweetened apple sauce in place of the unsalted butter. Consistency is great and taste is delicious! Thank you for this recipe!
What would baking temp and times be for mini loafs. If I doubled the recipe and made about 6 mini loafs? Thanks
I would check them around 18-20 minutes.
Very good! I love how this bread is so moist. I added 1/2 cup of chocolate chips and a cinnamon brown sugar pecan topping on top. It was delicious! My family didn’t even realize I used whole wheat flour!
Hi! Can’t wait to make this recipe but can I substitute unsalted butter with unsweetened applesauce?
Yes, that would be fine!
Omg love this! Can’t stop making it! Do you think I could sub for carrots or does that need a completely different recipe?!
Also could we be distantly related haha
I don’t carrots will work the same! Sorry!
Hi can I add jaggery powder ? Instead of sugar
I’ve never baked with jaggery powder, but I’m sure it would be fine.
Hi, is there a substitution unsalted butter? If I add whole wheat instead of white flour will it make it taste different? Do I have to add salt? Thank you! I can’t wait to make them. 🙂
I am wondering the same thing. Can I use whole wheat flour instead of whole wheat white flour?
Yes, but it will change the texture slightly and be a little more hearty feeling.
Yummiest banana bread I’ve made yet! And I love that it’s a healthier version 🙂
This is great! How would I use almond flour instead?
Thank you!
I haven’t tried substituting almond flour in this recipe, but I think it would work fine!
I just made a loaf. It is amazing. Very moist and great with some yogurt butter.
I made this with bananas and it was excellent! Enjoyed having a healthy option that is very good. Was wondering if you think this recipe would work with pumpkin instead of bananas, to substitute my regular pumpkin bread recipe?
Can you use whole wheat pastry flour?
Thanks
That should be fine 🙂
Delicious!
Addendum to my last post-In addition to the banana bread question, I’m also wondering in general if whole wheat pastry flour can be substituted in your other recipes too- like chocolate chip cookies etc. Wasn’t sure if it can be subbed 1:1 for all purpose. I’ve used white whole wheat in the past too, just have more pastry flour to use at this time. Is there a general rule on using these two different types of whole wheat flour to replace AP? Thanks in advance!
I really haven’t tested these ideas but give it a try and let me know. Best wishes.
Hi,
Would the banana bread work with whole wheat pastry flour? (Or a combination of AP flour & whole wheat pastry flour?) Thavk you!
I think the combination of AP flour and Whole Wheat flour would be best. It will change the taste and texture slightly but should still be good.
Hi Lauren!
This recipe looks amazing – I can’t wait to try it!
I was wondering (due to the time of year), do you think I could replace the bananas with a can of pumpkin puree to make it a spiced pumpkin bread instead?
Thanks!
Natalie
Hi Natalie, I haven’t tried that but I bet it would be yummy! I’d love to hear if you try it!
excellent,very yummy
I made this for our camping trip and it was a huge hit! Thanks!
Thank you!! I looked on line for a recipe with basic ingredients that I had on hand. I tripled the recipe because I had 13 super sweet over-ripe bananas (leap of faith!)…. I made a huge loaf and muffins. I used Splenda brown sugar (less then 1/2), and no white sugar, and fat free Fage yogurt instead of butter, generic egg beaters instead of eggs. I added mini dark chocolate chips. Greased silicon bakeware with a good coating of spray PAM, no liners, and everything came right out of the bakeware. I did not over-mix as indicated – which is key, and made moist, dense and cakey banana chocolate chip cake/muffins.
Thank you thank you thank you! This is so healthy, low cal and delicious. I made half the recipe with 1 tbspn of sugar and 1/2 tbspn of olive oil (omitted the butter) and it still turned out great.
i made this with a few minor tweaks:
-1/2 T vanilla extract and 1/2 T almond extract, i didn’t want to use up all of my vanilla
– replaced butter with applesauce, i don’t use butter in my baking anymore and applesauce is lower calorie
overall tasted amazing and i recommend adding almond to highlight the light cinnamon flavor.
Very good recipe! What makes it moist and healthy? How did you come up with this recipe? I added 4.5 bananas, chocolate chips and walnuts! Perfect! I wondered about the applesauce in place of sugar and butter, so thanks for the feedback. Thanks for the recipe, too!!
Delicious banana bread. I only used one tbsp of sugar and no butter and it still came out great. I brought it in to work and they loved it. Best part, only two WW points.
Dear Lauren,
I just followed your recipe exactly, and the banana bread turned out well and tasty. It could be a tad more moist. So I’m wondering, what if I replace all sugar and butter with five Tbs. of apple sauce? We like to generously butter our banana bread when we eat it, so I’d like to cut the butter from the recipe, and the apple sauce would provide the sweetness and an extra bit of moisture. You think it might work?
Regards, Silke
That should be fine! Enjoy.
The recipe is perfect! I will add chopped nuts next time.
Thanks for the great feedback!
Thank you! My go-to banana bread recipe has 1 cup of sugar in it!! Admittedly it’s an awesome recipe but full of diet killers. I made your recipe last week and hubby and the kids loved it! I have two loaves in the oven now – one with chocolate chips. Thank you! I can now make guilt-free banana bread more often.
I’m so glad you love the recipe! Thanks for taking a minute to leave a comment!
Absolutely brilliant recipe ! I changed it a little bit . Used coconut sugar instead of brown sugar , added 1 cup flour and 1/2 cup oats , added almonds and walnuts and used coconut oil instead of butter and swirled some peanut butter on the top ! Turned out lovely light and soft .
I’ve made many different “healthy” banana breads and this one is my favorite so far! I did change a few things (which I always do with recipes). I added 1/2 cup of unsweetened applesauce and chopped up walnuts as well and just 1 teaspoon of vanilla. Came out so good! Next time, I will try it with almond flour like one commenter mentioned.
I omitted the granulated sugar, just used 3 bananas and cooked for 20 minutes at 170 degrees in a small bread pan. Perfect!
Loved this!! We added a small handful of dark chocolate chunks and dusted the loaf pan with unsweetened cocoa 😍 I like that it starts with less sugar so I don’t feel as bad about adding chocolate or peanut butter!
In Alabama, this recipe for banana bread does NOT pass as proper banana bread. My whole family was screaming at me, I was forced to feed it to my hound, Rufus. How come everything must be healthy, these days? I love butter. I love fat. I love sugar. I love burgers. Kill me, if you must. Please, for the love of god, post a better recipe — with a proper five cups of sugar. And more butter.
Sincerely,
Sarabeth McDongul
Tuscumbia, Alabama
Thanks for making me laugh. Here is my traditional banana bread recipe: https://tastesbetterfromscratch.com/our-favorite-banana-bread/
How would i convert this to grams..im from the uk? We dont have cups over here??
Thanks
I hope to have that feature available soon. For now I would suggest using an online calculator.
I live in uk, ever heard of google?
I made it as written. My husband and grandkids want more. Thank you.
I’ve made this 3 times already!! I’ve also scaled down the recipe slightly to make smaller portions (baking for 2 people only). If you wanted to try something a little different, I added some chopped dark chocolate and walnuts – it was delicious!
I was happy to find a banana bread recipe that would use up all four of the ripe bananas I had! I realized I enjoy putting different sugar filled toppings on my banana bread anyway (peanut butter, honey, jam, Nutella) that I decided to cut out the sugar all together. My husband and I agreed that it still tasted like a yummy banana bread on its own without any added sugar! I’m sure it helps make this recipe a bit more “skinny,” too. Thanks for the recipe!
My husband and his entire family are diabetic and this is a healthier version I can make for them.
Plus, even non diabetics love it. It’s delicious!
Made it today. It was yummy.
Delicious banana bread!! Amazing flavour, not too sweet, simply perfect for breakfast or afternoon snack with a tea or coffee.
I baked mine 50 minutes and it could have done even better with 5 more 🙂 Maybe my oven is not so good! But I recommend checking as the recipe calls for with a toothpick, just to make sure you don’t over bake or under bake this beauty!
Oh. My. Goodness. This was amazing. I added four squares of chocolate in the loaf and a swirl of peanut butter. Slightly less skinny… but out of this world!
I made this delicious easy banana bread. I substituted the sugars for fresh chopped dates. I also substituted the butter for coconut oil (melted 2 tbls.) I then added clove, cardamom and all spice. Lastly, chopped walnuts on top. Truly delicious. Thanks so much for the great recipe.
Thanks for sharing your adaptions! I’m happy you liked it.
Fantastic recipe! Yields the perfect banana bread…not too sweet and super moist! I subbed in a cup of almond flour and did 1/2 c of AP flour, also added in 2 tbsp of chia seeds.
Would there be any changes for high altitude?
No, it should be fine!
Any idea how long to bake in muffin tins?
Yes, they take about 18-22 minutes to bake as muffins 🙂
Loved this. I had bananas to use up and this recipe popped up on Pinterest. I made some substitutions and it still came out fabulous. Used chickpea flour, Splenda for the white sugar, applesauce for the butter. My husband loved it as well. My subs lowered the calories to 103 each for 10 slices.
Made this today. I baked in individual serving size loaf pan from Pampered Chef. They turned out fantastic. Baked for about 25 minutes at 350. The only thing I changed was I added chopped Walnuts.
Super easy to make and very tasty! Would never guess it was such a low cal treat! A big thumbs up from myself and my picky boys!
Would coconut sugar work?
I bet it would (haven’t tried it to say for sure).
Hi, would like to make this banana bread, but could you please help me out: how many grams are a cup in this case?
Thanks!!!!
Hi Agnes,
The recipe calls for 4 bananas. 1 cup of mashed bananas would be roughly 300 grams. Hope that helps!
I think you could Google to get the metric equivalents 🙂
Will Kosher Salt work?
That should work fine!
Amazing recipe! I made this for a ladies brunch and it was a hit! 🙂
Delicious! Added 1/2 cup walnuts and made 8 servings instead of 12 for only 227 calories!
Substituted 1/2 cup flour with protein powder, and one of the bananas for Greek yogurt! Added semisweet chips too, turned out super moist and flavourful for the few ingredients used.
Thanks for sharing your adaptions! Sounds delicious.
Amazing! My 83yo mother is diabetic with VERY touchy blood sugar level. I gave her a slice and expected her blood sugar to go over 200, but after 3 hours it was only 120. I did make a few changes. I used frozen then thawed bananas, 1/2 gluten free 1/2 wheat flour, and Swerve sugar substitute (I don’t like Stevia). I did use real brown sugar. I found a new banana bread recipe! Thank you!
The kids absolutely love this! I add 2 Tbsp each of chia & flax seed, along with a few semisweet chocolate chips. The kids think they are getting a treat and I don’t feel guilty letting them indulge in a healthy treat.
So really 1 Tablespoon of Vanilla. Is this a misprint?
Thanks,
Gina
No, that’s how much I use 🙂
Substituted coconut sugar for the granulated and added a half cup of chopped walnuts. This bread is excellent!!
YUM! I doubled the recipe, used stevia instead of granulated sugar, and used light butter (1/2 the fat, no added oils), and I added a handful of walnuts. This recipe turned out perfect, it is so yummy!!! Also aesthetic. Thank you for the gem!
Delicious! I added walnuts and molasses and came out so moist. Use really ripe bananas and you wont be disappointed with this recipe.
Absolutely delicious ? I chose your recipe because of the low amount of sugar and eggs it required. It came out super moist!! Thank you for this recipe.
Best banana bread I’ve ever made! I use 1/2 white, 1/2 wheat flour. This is DELICIOUS!!
Excellent recipe! Very moist and tasty. I used whole wheat flour and it turned out great. Thanks
Loved the fact that there’s less sugar and fat. I added walnuts. Enjoyed it so much!
This was absolutely delicious and will be my go to recipe from now on! I absolutely love banana bread but don’t love all of the sugar and oil that normally is in a recipe. This recipe was easy, simple, and SO very yummy. Thank you!
I followed the recipe, with the one substitution. I used Earth Balance Vegan Buttery Stick in place of the butter. Turned out moist and has a lot of flavor. Mine, however, did not rise as full as shown in the picture.
Wow this recipe was so delicious! I swapped the sugar out for 2 tablespoons of honey and then added one cup of chocolate chips- it tasted so good! Thank you for this recipe!
Great recipe! We only had whole wheat flour and light butter (half fat), and the bread still turned out awesome – much more moist than I was expecting! I also only used 1 T each of white & light brown sugar since things are normally a bit on the sweet side for me. I seem to have a habit of finding dry recipes, or trying to make recipes ‘healthier’ and have them coming out dry…not this one though. Thank you!
Quick, easy and delicious. I substituted Stevia for sugar and added special dark chocolate chips…wonderful!
I made this recipe last night subbing the white sugar and oil for unsweetened apple sauce and it is so good! Tastes just like the real deal: sweet banana with a light, fluffy and super moist! So delicious!
Ouu I would like to try this with Apple sauce!! How much did you use?
You can sub apple sauce for oil or butter, and keep the same measurement, i.e. 1/4 cup of applesauce instead of 1/4 cup butter or oil.
I had no flour, so I swapped in whole wheat pancake mix. I also added dried cranberries, walnuts and a bit of apple juice. Came out lighter than traditional banana bread, which was really nice!
Can I sub all the sugars into honey?
I’ve never tested it with honey, so I couldn’t say how it would change the end result. I’d love to hear if you try it 🙂
Hi Lauren! Substituted the sugars into 5 tbsp of honey and it turned out great. My 23 month old and 4 year old liked it. For those who wants to try honey as an alternative for sugar, and want it to be more sweet, they can add 1 or 2 more tbsp of honey.
Thanks a lot for sharing this recipe! More powers to u! ?
This is my new favorite banana bread recipe! I added chocolate chips (don’t ask how many, I free poured! ;)) So delicious!
So delicious! I am so happy I finally found a recipe for banana bread that I love. It came out perfect. I ended up substituting two tablespoons of grapeseed oil for butter and it was still so good. Thank you so much! This is my first banana bread recipe I haven’t messed up haha
Literally the best banana bread recipe!!! I’ve never understood why I would need to add 1 1/2 cups of sugar to a banana bread recipe! I made this with my 3 year old and he loved it so much. Thanks!!!!
Lovely banana bread although I found it too sweet. Next time I’ll reduce the sugar component.
Yep, as printed this is an awesome recipe! My go to “healthy” banana bread recipe calls for non-fat yogurt. I didn’t have any and would have to drive 30 miles to get some, so I tried this recipe for my 1st time. Excellent flavor. I did add an extra 1/2 tsp cinnamon and a 1/2 tsp nutmeg for extra zing.
Amazing flavour!!! Thanks
Mine has risen loads in the middle. What have I done wrong? ?
Maybe your oven was too hot? I remember reading that a hot oven will bake the sides first and prevent the batter from rising any further on the sides, while the center continues to rise. I have used water-soaked cloth baking strips wrapped around 9″ x 2″ cake pans to prevent this from happening.
Can I substitute oil for the butter?
That should be fine 🙂
je viens de le faire à l’instant et il est DELICIEUX ! “j’ai pas pu attendre qu’il refroidisse entièrement pour le goûter….” MERCI pour cette belle recette 🙂
My resolution this year is to learn to back, so far I’ve made a chocolate cake, a plain cheesecake, and now your skinny banana bread. It turned out AMAZING!
Thank you so much for this recipe and the calories are perfect 2.5oz and 137 calories ❤?❤???
I added one tbsp of dark rum and 1/2 cup walnuts. Super yummy. I’m going to use coconut oil next time in place of the butter.
I’m not a huge banana bread person but my family loves it. This was delicious. I could have eaten the whole loaf in one sitting.
I would give it more stars if I could. This bread is absolutely delicious!!! I added some walnuts to it and I love it!!! I am the only one who has had a chance to try it because I am the only one home right now!! Thank you so much for sharing this recipe. It will now be my go to for Banana Bread!!
Thanks for sharing Dianne. I’m really glad you like it so much!
Added a handful of dark chocolate chips…AHHH-mazing!!! It is so crazy moist, which many banana breads are not. Loved it! Thank you
Good recipe. Had to adjust slightly. 1/2 tsp of cinnomon and added 1 more 1 tbsp of brown sugar. Baked for 50 minutes at 350. Turned out perfect. The Parchment on bottem worked great!
I made this recipe as is, except added two eggs because my 3-year-old grandson was intent on cracking two eggs, and it was perfect! I’ve enjoyed reading the comments about how others have modified the recipe, so may play with it next time. I was worried that it might not be sweet enough but my husband said it was perfect. Thank you VERY much for this recipe.
This turned out great! I swapped the egg for a flaxseed egg and the butter for 2 Tablespoons of olive oil to make it vegan. It was delicious, my kids and I loved it! Thank you!
I have made this twice over the last few days and this will now be my go-to recipe! I did find the recipe too sweet for my taste, so I made it today with no sugar at all and it came out perfectly sweet using 4 large over ripe bananas. I also sprinkled crushed walnuts on top today and it added a nice crunch. The kids and hubby love it as much a I do. So fast and easy to make which is an added bonus! This recipe is a winner.
I am wondering what (if any) difference it would make if I used salted butter in lieu of unsalted butter? Personally, I’m not keen on unsalted butter so I would likely not ever have it in my pantry.
Based on the consistent 5-star rating, I am going to also rate this 5 stars! Having a SKINNY recipe in which to use my seemingly endless supply of well-ripened bananas is worth at least 4 stars; if it tastes as good as everone says, it will be a 5+++ star rating by me 🙂
LOVE LOVE LOVE ***** I made one loaf exactly as you described and made muffins too. It lasted one day and one night in my house. This was the best recipe ever and I didn’t know how to add the butter so I just mixed it – I will melt it next time or just use olive oil or coconut oil. USE ALL 4 BANANA’S it makes a huge difference in taste and texture. Just enjoy the taste — you won’t miss the sugar — I didn’t tell my family it was low sugar and it was devoured fast.
Lauren, I just made this bread and it is fabulous!! I had plenty of ripe bananas BUT I Absolutely love your tip about ripening bananas in the oven. I did it and it worked like magic.
To my bread I added some Nancy’s Not fat vanilla yogurt. 3 Tbls for a little protein, plus I was out of vanilla. I added banana chunks ( the banana I ripened in the oven) to the batter. I also toasted some walnuts for a topping and drizzled a few TBLS of melted butter, with cinnamon and a few tsp of sugar over the walnuts! So I made it a little less skinny but hey artistic license right? It’s delicious! Thanks so much!
I tried this recipe and it’s simply the best. I’ve used many other recipes but this will become my go recipe for banana bread. I used coconut oil instead of butter, added one scoop of chocolate flavored plant based protein powder, and used 2 tablespoons of stevia brown sugar in lieu of the 3 tablespoons of regular brown sugar. I also added about one tablespoon of vanilla flavored Greek yogurt and a handful of walnuts. I baked the bread for 45 minutes. It turned out very moist and very flavorful. I used 4 bananas as was called for in the recipe.
Thank you, Lauren, for this terrific recipe. Family loved it! I substituted 1/3 oats for the flour and used coconut oil instead of butter. It still turned out so well. We can’t wait to try your other recipes all of which look fantastic. You are an amazing lady to be able to do all of this with three young children. They and your husband are lucky indeed!
Thank you Pam, you are so nice! I love your substitution ideas hear–I’m so happy you liked it, and I hope you get to try more recipes here soon 🙂
I feel stupid asking this can u sub an xtra large egg in a recipe for a large one? Also could I sub brown sugar with stevia blend for the sugar? I’m on WW. We buy xtra lg eggs at home.
Definitely YES you can substitute ex-large egg for a large egg. Also yes for the stevia but it will not taste as rich.
Delicious. I like that is has lots of bananas instead of a ton of sugar and fat like most banana bread recipes. And it is super easy to make 🙂 We’re going to try the muffin version of the recipe next time.
So yummy!! I totally forgot the egg and subbed oil for the butter but it was still delicious I can’t imagine how good it will be with egg and butter. This recipe is definitely a winner. Thank you.
I wonder if I could use powder peanut butter?
If I added cocoa powder to this recipe to make a chocolate banana bread, would it effect the recipe in anyway?
Hi Janett, I haven’t tried it but it should work fine. Remove a little of the flour.
I’ve follow your recipe but make some changes. I usted 2 eggs, only Brown sugar and spelt flour. And finaly don’t understand what I have to do with the melted butter so I added to de mix and it works!!!
Next time I’ll try your recipe exactly.
Best regards from Spain.
Any coment about butter??? Thanks
This recipe is wonderful! I substituted all purpose gluten free flour and added some roasted chopped walnuts. Very moist and delicious!
Holy wow! I’ve been trying different recipes for banana bread for years trying to find the right one wasn’t overly sweet. This one is about as good as it gets. I switched out 1/2 cup of all purpose white flour with whole wheat. (So 1 C all purpose white, 1/2 C wheat), and it worked perfectly. The only downside: I don’t want to share it!
I am thrilled to see the comments are recent. I feel I am always late to a party! My daughter and I are on a weight challenge and I loved seeing how this recipe could stand up to add -ins etc…So I tried replacing some of the flour with 1/2 cup oats (which was lower calorie than whole wheat flour), kefir for the butter, I only had 3 bananas, threw in the dregs of dying blueberries in the fridge (2 TBSP)and used only brown sugar b/c I like the flavor and wanted to see if it was “sweet enough” for us. My goal was to nail a not too sweet breakfast option.
I baked it 33 min, and we couldn’t wait to slice it. Perfect! Not too sweet, moist enough, and the rare blueberry was a treat of sweet. My husband wants me to do the sweeter version- but finished his piece. 😉 I think I need the 4rth banana…
Thanks so much for a fantastic recipe! We will try it with pumpkin next, until we have 4 dying bananas.
Anyone every try substituting pumpkin for the bananas in this recipe? I love the low sugar in this recipe and was thinking about trying the substitution.
I bet that would work really well!
I just made it with 2 parts pumpkin and 1 part banana and then added another chopped banana. I also used 1 part white flour, 1 part whole wheat flour, and 1 part almond flour. It’s amazing!
I added about a cup of toasted sliced almonds, as well as a scoop (~15g) of vegan vanilla protein powder, and this bread turned out beautifully! This will be my new go-to recipe for banana bread. It is pretty moist, my loaf definitely needed the full 45 minutes to bake and the toothpick still came out a little sticky, but it cooled into a lovely quick bread consistency.
I’ve made this recipe twice now, once as a big loaf and once as mini loaves. It is now my new favorite banana bread recipe, which is saying something because my former favorite was my fave for 20 years. But when I was looking for a more heart-healthy recipe to make for someone with heart disease, I found this and decided to give it a go. My former fave used tons of butter, sour cream, and sugar, and not even as much banana. This one uses more banana and is far lower in fat and sugar. To make it even more heart healthy, I eliminated the added salt for the second batch as baking soda and powder are already high enough in sodium and noticed no taste difference. The texture of this bread is perfect every time, not too wet, not too dry.
One of my favorite things about this recipe is you can whip it up in one bowl using only a whisk or spoon, no beaters required. What a time saver! I LOVE this recipe. Thank you! (p.s. Topped ours with chopped nuts and was delish!)
Thank you for sharing! I am so flattered that it has replaced your old, long-standing favorite! Thanks for commenting.
Me and my mom think that it’s the best banana bread we have ever made
Not sure what I did wrong, followed the exact receipe but turned out very gloobey and flat and raw 🙁 maybe it’s my oven
Absolutely delicious! Made two loaves tonight and my husband said it was the best banana bread that I’ve ever made! I did add dark chocolate chips and walnuts, but the bread would’ve still been great without. Thanks so much for the perfect recipe!
This looks great! I will be trying this out next weekend! Do you think it would freeze ok? Thanks! 🙂
Yes, it freezes very well! Enjoy 🙂
You can also freeze ripe bananas if no time for baking… ; )
Such a nice trick to ripen the bananas! I never have fresh bananas to make this bread but it’s a great tip anyways, I may need to use it oneday!
– Natalie Ellis
If you replace the egg with 1/3 c flaxseed and the oil with 1/3 c cinnamin applesauce, what would the calories be and how would the nutritional values change?
Hi Michelle, here is a great nutritional calculator you could use to find out. https://www.myfitnesspal.com/recipe/calculator
awkward calculator to use
I am just done baking this bread , I use sunflower oil , no white sugar just 3 table spoon of brown sugar , I don’t like it sweet specially for breakfast. I added 1/2 clove , 1/2 ginger and 1/2 cup roasted walnuts . It’s super good finally a bread that is not too sweet low fat with a lot of bananas in it. I baked it for 33 minutes next time I will bake it 30.
Thanks
1/2 of what measure for the clove and ginger?
This recipe is delicious!!!!
How many slices in a loaf?
About 10-12 slices, depending on how thick you cut them 🙂
This is my go to for when I make banana bread for my kids. But instead of the white sugar I do Agave nectar because it helps balance out your blood sugar and doesnt mess with it as bad. Then I add some almond extract and some molasses. My kids love it!! Sometimes if I have them I also add some apples into it as well.
How much agave do you sub in for?
This is the BEST Banana Bread recipe ever!!!!!
So delicious ! My new go to recipe for banana bread because it has about a fourth of the sugar compared to most recipes, yet is still sweet because of the additional bananas!
I added a couple of scoops of chocolate protein (fruit / veg mix) plus some applesauce, mini dark choc chips and my picky eater kids love it!
Ooh I love those additions! Thanks for sharing, and I’m glad it was picky-eater approved!
Hi do I need to use plain flour or self raising flour?
Regular All-purpose flour 🙂
Plain flour
Made this with my three year old while dad and brothers weren’t around – needless to say we couldn’t wait until they got back to try it! Delicious! And low enough in calories to justify eating it for breakfast! Couldn’t find our loaf tin so used a square cake tray, worked perfectly!
Tasted AMAZING!!!
I’m not seeing the nutritional label. Can you repost please?
Thank you 🙂
Thanks for pointing that out–I’ve added the full label 🙂
Much appreciated!
hi, how long will this bread last if i keep it in the refrigerator?
It should keep well for about 1 week in the fridge 🙂 Enjoy!
Just made the skinny banana bread this morning; came out delicious and moist. Added some chopped walnuts for some crunch; thanks for the recipe! ?
BEST “SKINNY” RECIPE I’ve ever tried! The bread is moist, delicious and super easy to make!
I searched for “easy, healthy banana bread recipe” and found this. Baked and just ate 4 pieces! Oops! Absolutely wonderful! I think it tastes a little like soft “Cinnimon Teddy Grahams”. (That’s a compliment.) Freaking delish! My fam felt the same too 😉
I’m watching my cholesterol. I’m planning on substituting applesauce for butter, but wondering if I can use egg whites instead of a whole egg? Is so, how many egg whites? Thanks!
Hi Colleen, applesauce is a great substitute for the butter. I haven’t tried this with just egg whites–the denseness and tenderness of the cake will probably be effected, but I think it would work fine! Others have also had success using flaxseed instead of the egg. Hope you enjoy the recipe 🙂
Do you have a recipe for skinny pumpkin bread?
Hi Deb, I have a recipe for skinny pumpkin muffins that you could bake in a bread loaf instead : https://tastesbetterfromscratch.com/skinny-pumpkin-chocolate-chip-muffins/ Enjoy!
Was looking for low calorie options for the foods my boyfriend loves, this recipe definitely tops the cake. So much flavor and the texture is perfect. Loved making this!
I am trying to cut sugar so I made this and loved it! I tweaked it a bit because I found it too dry for my family. We use 6 medium bananas and 1/2 cup of chocolate chips (low sugar) and love it!!! Even my pickiest eater loves it!!
I just found this recipe and LOVED it! I made it yesterday, added 1/4 cup flax seed to boost the health factor and used coconut oil instead of butter. It was delicious! This is my new favorite banana bread recipe.
Yum, I love the flaxseed and coconut butter additions! Thanks for sharing Michelle! Hope you get to try more of my recipes soon 🙂
I’ve been making my mom’s recipe for banana bread for decades. It has a ton of butter/oil and sugar. Hers uses 4 bananas too. But my family is trump to cut WAY form on sugar. So I tried your recipe. I am very pleased. I used whole wheat flour so my bread is darker than your photos. I also added walnuts in one loaf and pecans in the other. Both are yummy. I will definitely make this again and again.
I’m so happy you liked it! It’s delicious with walnuts! And, I’m happy to hear it turner out great with whole wheat flour 🙂
Hi, Have made this recipe twice. It’s really good and like that it is less calories than most recipes. I only used 3 tablespoons of sugar and it was sweet enough. Thanks for sharing.
This is the best “skinny” banana bread recipe I have ever tried. I am so impressed that I subscribed to Lauren’s e-mail list and Facebook page, because if her banana bread is this good, I bet her other recipes are great too! I’m bookmarking her site and I will be spending some time looking around! Thank you for a great recipe!
I’m so thrilled to hear that, thank you Dana! I hope you get to try more of my recipes soon 🙂
A friend shared this recipe with me, and my grandson and I made it today. I was amazed at how well it rose and how soft and fluffy it was. A most amazing cake! Could it be made using other soft fruits or chocolate pieces, or is it the bananas that make the texture so great?
Hi Penny, I’m so happy you and your grandson enjoyed this banana bread. You can definitely add chocolate chips. I haven’t tried this with any other soft fruits, so I can’t say for sure how they would effect the recipe. Applesauce may be a good substitute, or mashed strawberries or peaches. I’d love to hear if you try anything.
It hasn’t even come out of the ove yet and my toddler LOVES it! He won’t stop licking he spatula.
Can’t get better than pleasing a toddler! 🙂 Thanks Ally, hope everyone loves it!
Wonderfully moist and not too sweet. I added frozen cranberries as my trusted higher calorie recipe and included a tablespoon of cinnamon. Thanks for this recipe.
I love the addition of cranberries! Sounds perfect. Thanks for sharing Diana 🙂
Added 1/4 cup of chocolate chips and subbed 1 tbsp of butter for 1.5 tbsp of peanut butter, then drizzled another melted tablespoon of peanut butter over the top of the batter. Also, didn’t have baking powder so I doubled the baking soda and it worked out fine. Super delish!!
Great substitution ideas! Thanks for sharing 🙂
I am making this for the third time. My family and work colleagues love it and cannot believe how low calorie it is! Everyone that tries it asks for the recipe.
That’s wonderful, thank you for sharing! I’m really happy you’ve enjoyed the recipe so much <3
Recipe looks amazing! I don’t have a banana bread pan, nor do I have a muffin pan. But I DO have two donut pans! Would there be any difference in recipe or cook time if I were to make this recipe turn into a dozen baked banana bread donuts?
I haven’t tried these in a donut pan, but I think it would work fine 🙂 Cook time would probably be closer to 15-20 minutes. Good luck!
This recipe is delicious! I only used 2 tbls of brown sugar. I poured half the batter in a bread pan, drizzled honey over it, then added the rest of the batter on top. I also swirled cinnamon and the butter over the top. My husband ate the whole loaf.
Sounds AMAZING! Thanks so much for sharing–I’m so happy you enjoyed it 🙂
Just made this and it’s amazing!! Can’t even tell it’s low fat! Thank you so much!
I agree! Thanks so much for sharing 🙂
Is there a possible substitute for the brown sugar? Would a white sweetner work to sub for both types of sugar called for? And what type of yogurt should I be using to replace the butter? I presume wheat flour could replace the white flour? And one more thing, if I have smaller loaf pans, I imagine a shorter baking time would make up for there being multiple loaf pans in the oven?
Hi Amy, it seems other commenters have had success with sweeteners as a replacement in this recipe (I haven’t tried that to say for sure). You could substitute a Tablespoon of applesauce or plain yogurt for the butter. Use a lower baking time for smaller pans. Hope you enjoy this recipe!
I tried this recipe yesterday and the banana bread came out great! It was very moist and delicious. Instead of white flour, I used Spelt flour, olive oil instead of melted butter and honey instead of sugar. Next time I make it though, I will probably try grapeseed oil, yogurt or applesauce instead of the olive oil. Next time I plan on adding walnuts to the recipe. Thank you.
Love you substitutions! Thanks so much for sharing.
Super moist and not too sweet -perfect! I was surprised how little sugar and butter this needed so I was skeptical but I do not think I will need another banana bread recipe from now on-truly! I like how it only took half the time as some of my previous recipes were 60-70 min to bake and even then sinks in the middle! I did a double take on 1 Tbs vanilla … not sure if I ever had a recipe w that much but I trusted it, even the cinnamon seemed a lot but I trusted it… Loved it with walnuts in it too.
Thanks so much Nancy! I’m so happy to hear you liked it! The vanilla and cinnamon really help boost the flavors and make up for the lack of sugar. Love that you added walnuts too! Thanks for your review.
Can’t wait to try this! Do you think I could substitute coconut oil for butter and still achieve the same texture? 🙂
I haven’t tried it but I think it will work great!
Yesterday, I was given about 8 lbs of bananas after a 10K and today, I tried your recipe. My husband, who is a bread baker, was very complimentary of the result and your recipe. The texture is very nice and I love that it is not too sweet. I made one with walnuts too and it is delicious. Thank you!
What a great compliment! Thanks so much Kristin!
Just tried this recipe for the first time and yay! I made them in my trusty muffin top pans, topped with a sprinkle of oats and extra cinnamon, and now I have 12 beautiful banana bread breakfasts waiting. My kids are drooling over them, and I know I’ll have to buy more bananas ASAP!
Yum! Thank you for sharing. I love the oats and cinnamon sprinkled on top–delicious! Thanks for following TBFS!
Anyone tried using cake flour? I’ve tonnes left and want to try this recipe ASAP!! 🙂
Hi Fiona, cake flour should work just fine in this banana bread recipe!
Any idea how many WW Freestyle points this would be?
At 12 slices, I modified this slightly (replaced butter with unsweetened apple sauce and replaced sugars with sweeteners). Mine came out to 3 smart points/slice or 2 slices for 5 Points.
Thanks for sharing this tip!
This is one of the best banana bread recipes I’ve made! I thought 4 bananas was a little much, but I think it makes the banana bread so incredibly moist and delicious. I used a glass loaf pan and covered the top of my bread so it wouldn’t burn once it began rising while the middle wasn’t done. I love that it’s so simple and the wait wasn’t long. Thank you for sharing your recipe!
How many servings to a loaf trying to figure out how many points for ww
Hi Stacey,
I would estimate between 10-12 slices/servings.
I never knew how happy banana bread could make me!!! I love this recipe, thank you so much! I made mini muffins and topped half with dark chocolate chips 🙂 Made about 32 minis. 10-12 mins at 350. No paper liners, I don’t think there is enough fat in the recipe to release from the paper (which is a GOOD thing!)
THANKS again!!
Would I be able to eliminate the butter, as I am trying to make this a weight watchers friendly recipe?
Hi Susan,
That would be fine, although I would suggest adding a scoop of applesauce or yogurt to help with the texture!
Just made this yesterday and it was delicious! You would never know that it was a “skinny” recipe and it was so moist. I will definitely be making this again. Thank you so much for sharing!
Just made it! It was yummy! And I love the amount of bananas, I’m always looking for ways to use overripe bananas. My family won’t touch them once they’ve turned even a little bit brown! I doubled it with no problem and used half white and half wheat flour.
Heather! So fun to hear from you! I hope your family is doing well! I’m so happy to hear you liked the banana bread. Thanks so much for commenting <3 <3
I just took this out of the oven and couldn’t even wait for it to cool…so good! Throwing away my old tried and true higher calorie recipe!
Thanks so much for the quick response. Lowering it to 325 and tenting with foil towards then end worked like a charm adding 4 large bananas. Took 70 minutes but came out perfect 🙂
Yay! So happy to hear it! Thanks for sharing 🙂
Love this recipe! But I’m having problems with the bread rising. It comes out about 1 inch thick. Any suggestions to get it to rise more?
Hi Connie, what size pan are you using?
Maybe your baking soda is too old
We LOVE this recipe at our our, I have a 5 year old that is borderline obsessed with it :). Question though. I’ve been struggling with getting it to bake through the middle and realized when I use 4 bananas it’s way over 1 and 1/3 cups. When measuring out 1 and 1/3 cups it’s not nearly as moist but does cook through all the way. Any advice?
Hi Danica, I’m so happy to hear you like the banana bread!
A lot of things can effect baking banana bread–what type of pan you use (metal or glass), oven temp, altitude. Next time I would add a little less banana (maybe 3 smashed bananas) or measure out about 1 1/2 cups. If you want to add all 4 large bananas you could try cooking it at 325 degrees for a longer bake time and cover it with tinfoil about 2/3 way through baking, so the top doesn’t get too browned.
I’m hopeful one of these will work–let me know what you try!
Absolutely terrific! My daughter and I really enjoyed making it together. Thank you! : )
Thank you so much! So happy you and your daughter spent that time together, and happy you enjoyed this recipe! 🙂
This recipe turned out great for me! Thanks to sharing!
Hi Lauren
I saw the nutritional information, however I didn’t see a fiber value and I use that to determine my
Weight Watchers point value. Would you happen to know what it is?
Hi Jessie, I just updated it–thanks! There is about 1 gram fiber per slice
Did you figure out the point value?
I made this banana bread for a second time, it is absolutely delicious! My husband and parents both loved it. It’s moist and so flavorful!
Thank you so much for sharing!
Just getting ready to make this…but can you verify the amount of vanilla? A tablespoon seems like an awful lot~
I do use 1 tablespoon of vanilla. You can use less if you want to. I love the flavor it adds.
I was wondering, could i use just oat flour in place of the all purpose? Or would i need to add a little xantham gum to help with the binding?
Oat flour could work–I haven’t tried it to say for sure, but it’s worth a try!
I love this recipe but it always falls in the middle after I take it out of the oven – are they any tricks to keep the middle from collapsing after it is done and cooling?
Thanks!
Hi Sarah, where are you located? If you’re at a higher elevation you could try adding a spoonful more of flour. Also make sure your baking soda is fresh, and if you are using a glass pan I would try lowering the baking temperature by 25 degrees. Try not to open the oven at all while it’s baking. Hopefully these tips help!
Best banana bread muffins I have ever made! Beautiful crumb. Not too sweet. Thanks for posting. ??
I make this bread all of the time! My husband who doesn’t be like bananas even likes it
My wife just made this for me and my picky 4 year old and we both absolutely loved it! Great recipe!!!
What are the nutrition facts for this banana bread?
I have just added nutritional facts. There are about 100 calories/slice 🙂