My favorite Skinny Banana Bread recipe is made with low sugar, no oil and is just over 100 calories per slice. It’s the BEST healthy banana bread recipe to still yield incredibly moist, perfectly sweet, and delicious bread!
The many reviews of this Healthy Banana Bread recipe really speak for themselves! If you’re looking to make a healthier version of Banana Bread that uses normal ingredients and still tastes just as good as regular banana bread, you’ve come to the right place!
One of the main things I love about it (besides the obvious fact that it has way less sugar and fat than any traditional banana bread recipes) is that it has FOUR large bananas mashed into it. Most recipes call for 2 or 3 bananas, max. I love the extra banana flavor it gives the bread, and it makes the bread really moist.
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.
- 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.
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.
To make Banana Bread using fresh (yellow) bananas: I have a trick for ripening bananas quickly, so you can use fresh bananas to make banana bread. 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.
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Skinny Banana Bread
Video
Ingredients
- 4 bananas , about 1 1/3 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
Instructions
- Grease a standard 9x5'' 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
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe January 2017. Updated January 2021.
Maria says
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.
Maria says
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.
Samantha says
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.
Annie says
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!
Angelina says
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!
Natalie Gibber says
So delicious! Can this fabulous banana bread be frozen and then defrosted to eat a few days later?
Many thanks
Lauren Allen says
Yes, it freezes really well!
Lucy says
I only have three bananas, will it still work? Do I need to substitute for the missing banana?
Lauren Allen says
It will still work fine :-), or for a little extra moistness you could add a few tablespoons of applesauce or sour cream/plain yogurt.
Kathleen says
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 ☺️ 🍞 🍌
Teri says
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!
gail says
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.
Amy says
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!
anne says
Very good! I made one as written and one gluten free, substituting coconut sugar. Thanks!
Diane says
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!