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
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.
Renee from Sonoma says
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!
Jennifer says
You pretty much made it into a completely different recipe 😂🤪
Pat G. says
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.
Cathie Langton says
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!
Celeste Wood says
I just put this in the oven and realised I forgot the butter, oh well hope it turns out ok Thanks for the recipe!
Jude_X says
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!
Grace says
Please how long can I keep it for at room temperature?
TIA
Lauren Allen says
It’s best eaten by about day 3!
Marcella Lang says
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!
Lauren Allen says
I think you could sub gluten free flour at a 1:1 ratio.
Marcella says
Thanks, Lauren! I will try that next time 😊
Happy Thanksgiving!
Sara says
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!
Danielle says
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. 🙁
Lauren Allen says
I’m so sorry it didn’t turn out, but something definitely went wrong in the preparation. Hope you get to try it again.
Suzanne Baker says
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!