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!

This Skinny Banana Bread is so moist, perfectly sweet, and delicious, you would never know it's "skinny"!

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.

Two process photos for mixing the wet ingredients for healthy banana bread, then adding the dry ingredients.

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.

Healthy banana bread batter in a bread pan next to another photo of the baked bread.

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.

This Skinny Banana Bread is so moist, perfectly sweet, and delicious, you would never know it's "skinny"!

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.

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Recipe

This Skinny Banana Bread is so moist, perfectly sweet, and delicious, you would never know it's "skinny"!
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
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Ingredients
 
 

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

Storing Instructions: Banana bread will keep at room temperature for 3-5 days.
Freezing Instructions: 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.
Muffins: Divide batter evenly into greased or lined standard 12-cup muffin tin. Bake for 18-25 minutes. 
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.

Nutrition

Serving: 1sliceCalories: 137kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 18mgSodium: 209mgPotassium: 208mgFiber: 1gSugar: 9gVitamin A: 105IUVitamin C: 3.4mgCalcium: 29mgIron: 1mg

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I originally shared this recipe January 2017. Updated January 2021 and January 2022.

Process photos by Nikole from  The Travel Palate

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. We haven’t tested it with almond flour but you can look through the comments as a couple of people have successfully! Happy baking!

  1. 5 stars
    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!

  2. 2 stars
    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.

  3. 5 stars
    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!

  4. 4 stars
    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 🙂

  5. 5 stars
    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.

  6. 5 stars
    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. 🙂

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