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 mins
Cook 35 mins
Total 45 mins
Save Recipe

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

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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  1. 5 stars
    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!!

    1. 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

  2. 5 stars
    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!

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