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.
LOOKING FOR MORE HEALTHY SNACK IDEAS? TRY SOME OF MY OTHER FAVORITES:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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
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.
Ellie says
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!
Dale Henderson says
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.
Diane Kontar says
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.
Victoria says
Very delicious!!
Salvador says
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.
Julia says
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!
Stephanie says
Delicious! I made the bread as directed but also mini muffins (same temp – 10 minutes baking time) and both turned out perfectly.
Nishel says
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.
Rachael says
Can you substitute with gluten free flour ?
Lauren Allen says
Yes, I believe several commenters have done so with success!