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
Add to Meal Plan

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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Comments

  1. 5 stars
    Love this Recipe and all the friends I’ve made it for have been pleased. It is unreal how how good the results are without the excessive amounts of butter and sugar. I also love the high banana ratio, which to me is the point of making the bread. I’ve made all sorts of variations, and some nice alterations have been extra cinnamon, half-sugar, and quick or old-fashioned rolled oats.
    Thank you Lauren for showing us that quick breads can be done better!

  2. I’ve made this several times throughout 2021, it’s a favorite to make because it’s simple, healthy delicious and low sugar added. What else to do with bananas?

  3. 5 stars
    A favourite at our house that I’ve recommended to many others. Made at least once a month for the last 3 years, either as is or as muffins.

    Awesome! Turns out great every time.

  4. 5 stars
    Skinny Banana Bread!!
    The best ever. 19 grandchildren and everyone loves it. I have never made so much banana bread. Plus keeping everyone happy. Thank you

  5. 5 stars
    This is my go to Banana bread recipe. I’ve made it several times. Very moist and not a lot of sugar. Super good. I add walnuts in mine. Delicious.

  6. 3 stars
    This recipe turned out SO good! Ended up using a little Splenda and some maple syrup instead of the sugar and it’s delicious! Topped with dark chocolate chips!

  7. 5 stars
    I decreased the sugar to 1/3c and used olive oil (1.5Tbsp) for butter – this was amazing!! So light, fruity and sweet!
    A great recipe!!

  8. 4 stars
    I made this recipe exactly as written and was extremely surprised at how delicious the final result turned out to be. The loaf may not puff up as much as in other recipes due to the ingredients proportions and may not be supremely fluffy but it has a very good flavor and is an easy recipe to follow. I would make this again.

  9. I LOVE your banana bread recipe! I make banana bread on a regular basis as it’s one of my favorites as well as my a favorite of my granddaughters! I have tossed out my old recipe and will use yours now as long as I can bake! Next I’m going to try it with gluten-free flour blend as I have two daughters that can only have gluten-free foods. Thank you so much for sharing that the same recipe can be made with the gluten-free blend flour.

  10. 4 stars
    sadly the bread had the perfect texture, cooked amazing. only thing is I can’t taste the banana at all, its super plain. I added in nutmeg, did 2c whole wheat flour, 1c pastry flour (double batch)
    even had a little extra banana puree.
    I replaced 4tbls of butter with 4tbls Greek yogurt.

    those were the changes I made, and using swerve brown sugar, granular sugar.

    did I put to much whole wheat flour that it covered up the banana taste? Did the Greek yogurt take away from it??

    This recipe is absolutely perfect though, other than me messing up trying to make it healthier so I can enjoy it.

  11. Sooo moist and wonderful! I subbed it with a gluten free flour mix and I subbed the sugar for coconut and monk fruit, and it was perfect.

  12. 5 stars
    Yum!!! Absolutely delicious. The only change I made was Bob’s gluten free flour mix. Perfect! Love it and will add it to my baking list.

  13. 5 stars
    I love it and it’s super adaptable. I use 1/2 whole wheat pastry flour and 1/2 almond flour. I’ve made it with just 3 smaller bananas if that’s all I have. I have swapped the sugar with date paste and SF monk fruit brown sweetener . Today I added some peanut powder for added flavor. I’ll often put in some chia seeds too. I’ll try oat flour next time. Can’t go wrong- the whole family loves it and it’s plenty sweet 👍🏻

  14. 5 stars
    Delicious! I used just 2 Tablespoons of white granulated sugar and no brown sugar. I used margarine in place of the butter. It was so tasty!

  15. 5 stars
    Delicious!! I replaced the plain flour with sekf raising and added no extra baking soda and it was perfect regardless!!

  16. 5 stars
    Best banana bread recipe ever! I like to reduce the sugar to 3 tablespoons of brown sugar only and add chocolate chips!

  17. 5 stars
    This was delicious! Honestly the best banana bread recipe I’ve had. I think it tastes better than those with loads of sugar.

    Have made it twice now: once with all purpose flour and once oat flour (oats blended to fine powder). Both lovely.

  18. 5 stars
    I made this two days in a row! It was so delicious that we had to share it with friends. Instead of butter, I used 1/4 c of applesauce and it was decadent! I added chopped walnuts.

  19. 5 stars
    Thanks for the recipe! I loved the ingredients and the family loved the bread. I did 1c white wheat and 1/2c white flour. Perfect in 40 minutes!

  20. 5 stars
    An excellent banana bread! I have made many other (and most have a lot more fat) and I think this one is fantastic. A keeper.

  21. 5 stars
    You would never think this is low fat absolutely delicious. Very moist. I’m on WW and this is only 3 points

  22. This recipe (with minor tweaks: sugar substitutes and applesauce instead of butter) is a staple at our house. Made it for the 500th (ish) time this morning. Just delicious. I also double the cinnamon, as Hubby is a huge cinnamon fan.

  23. 5 stars
    Delicious, easy, and not too sugary or sweet! I added a handful or two of chocolate chips (and halved the recipe because of my lack of bananas) and it turned out perfectly 🙂

  24. 5 stars
    I’ve made this recipe many times and I’m so glad I found it! It’s absolutely delicious and it’s not crazy high in calories. Win win!!

  25. 5 stars
    WOW, I found my new lower sugar and fat banana bread recipe. So fast and easy and the flavour. So delicious. I had dark brown sugar so it is a deep, rich colour. Also added handful of mini chocolate chips for extra taste. Thanks, great recipe.

  26. 5 stars
    This is by far the best banana bread I have ever made! Moist with a rich banana flavor. After cooling if I wrap it and place it in the fridge overnight before eating it. It’s just delicious & my family and friends always ask me to bake it!

  27. 5 stars
    Made this today with one cup whole wheat flour and half a cup all purpose flour. Used grapeseed oil in place of the butter (just personal preference). I added chopped walnuts just because my bf likes anything with nuts, and subbed erythritol in place of the sugar.Turned out amazing. I will be making this often!

  28. 5 stars
    I made this today and it came out moist and perfect! I made a few adjustments: 2 tbsps instead of 3 tbsps of brown sugar, 1 tbsps instead of 2tbsps of granulated sugar; I only had 1 cup of mashed banana so I added 1/3 cup of unsweetened applesauce. I added 1/3 cup of walnut halves too so I think that kicked up the cals to 200! This will be my default recipe from now on! Thank you!

  29. 5 stars
    I was looking for a lower sugar recipe to make healthier banana bread for my kids. This one passed the test! It’s delicious and my kids have no clue there’s so much less sugar in it. I do trick them and add some chocolate chips to the top (and they think the chips are all throughout). What a great recipe.

  30. 5 stars
    I keep making this recipe because it’s so good and goes so fast in our house. Always moist, delicious and healthy. Using 4 very ripe bananas is key and makes it easy too.

  31. 5 stars
    Great recipe! I made it even skinnier and replaced the butter with applesauce. Add some chopped walnuts as well 👍turned out very good👏

  32. 100 calories per slice is not possible with this recipe unless you are slicing each loaf into 16 slices, which would be VERY thin for banana bread.

    It’s a great, low fat recipe (especially if you substitute fat free yogurt for the butter) , but it’s still 1600 calories per loaf.

  33. Took time out of my fat to make this recipe for my family and cookedit for an hour and it did not turn out. Way under cooked even though I cooked it longer. I don’t recommend it nor will I make it again.

  34. 5 stars
    Excellent! I have made “light” versions of banana bread before, but this is by far the best. I substituted 3 tablespoons of brown sugar with organic maple syrup and omitted the extra tablespoons of white sugar. I also used whole wheat flour and added chopped walnuts. I followed your advice and first brought my egg to room temperature (something I never did before). Definitely a keeper.

  35. 2 stars
    Followed recipe to the letter. Bread top layer was baked. The inside was not cooked but not under. The taste was not good either. Not a good recipe for me. Happy for those that it worked for. Just won’t use this one again.

  36. I have made lots of banana bread in my 49 years of marriage but when I found this recipe is now my go to recipe. Not only is it a healthier version but taste great also. Happy I found this recipe.

  37. 5 stars
    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!

  38. 5 stars
    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!

  39. 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.

  40. 4 stars
    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!

  41. 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 ☺️ 🍞 🍌

    1. It will still work fine :-), or for a little extra moistness you could add a few tablespoons of applesauce or sour cream/plain yogurt.

  42. So delicious! Can this fabulous banana bread be frozen and then defrosted to eat a few days later?

    Many thanks

  43. 5 stars
    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!

  44. 3 stars
    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.

    1. 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.

      1. 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.

      2. 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!

  45. 5 stars
    This recipe is amazing. I’ve made it about 5 times now since I discovered it (a couple of months ago). I sometimes substitute one of the tablespoons of sugar for a tablespoon of Maple Syrup, throw in some raisins and grate in a good chunk of ginger root if I want to put a bit of a spin on it.

    1. 5 stars
      I substitute Splenda brown sugar blend & Splenda. Then I add a chopped walnuts. Going to add pecans next time. I found this recipe when I was cooking for seniors home. I use this recipe at home & my family loves thus bread.

  46. 5 stars
    Excellent, moist bread that doesn’t blow up my daily calorie allowance. Even my husband loves it, and he generally wants LOTS of sugar in his baked goods. I think it’s the five bananas!

  47. 5 stars
    This turns out perfectly! It tastes amazing and I double the recipe and do one with Enjoy Life chocolate chips and it is so good!!! Thank you for a low sugar and still delicious banana bread:)

  48. 5 stars
    I forgot to rate the recipe when I commented previously, so I am re-submitting.

    This recipe was so good! My mixture was a little too thick (I may have overestimated the flour), so I added a little almond milk and unsweetened applesauce. I also substituted stevia for the white sugar and added a 1/2 cup walnuts. I loved how it wasn’t too sweet. The taste was just right and the texture of the bread was perfect. I will definitely be using this one again!

  49. 5 stars
    This recipe was great! My mixture was a little too thick (maybe too much flour) so I added a little almond milk and unsweetened applesauce. Also added a 1/2 cup of walnuts and substituted stevia for the white sugar. It was so good. Not too sweet. Will definitely be trying this one again!

  50. 5 stars
    This recipe is a keeper. I looked for a “low sugar banana bread” recipe. I followed the recipe as written, but I had to make one minor modification: my 2 large very ripe bananas only measured to ~1 cup, so I substituted a single serving container of unsweetened apple sauce for the remaining 1/3 c. of banana. I used white whole wheat flour. (Full disclosure: I added a large handful of chopped walnuts because I like banana nut bread.) This turned out great. I also didn’t use parchment paper to line my stoneware loaf pan (too lazy). I sprayed the loaf pan with baking spray and the loaf released fully and cleanly.

  51. This is my go-to banana bread recipe! I love that it doesn’t need a huge amount of sugar , and always turns out moist and sweet! We eat it for breakfast, morning, and afternoon tea!

  52. 5 stars
    I only cook/bake when I find something on clearance. I make this recipe every time I get ripe bananas on clearance. It is so yummy. I use whole wheat flour and no salt. Yesterday I made it with strawberries, blueberries and bananas. I used a stem mixer to smush the fruit. I used four cups of the smush for each loaf of bread. It was awesome!

  53. 5 stars
    My husband says it’s the best banana bread he’s ever had! I sub 1/2 cup protein powder for the 1/2 cup of flour and it comes out great!

  54. 5 stars
    I have made this bread many, many times. I always add chopped walnuts and most recently I have added craisins or apples. My favorite is one chopped Honeycrisp apple. The bread is moist and delicious! I love eating a piece in the morning while drinking my coffee.

  55. I have made this recipe four times recently and it is the best I have ever had. It is sweet enough for us and doesn’t cause a blood sugar spike. I used liquid egg whites and more cinnamon.

  56. 4 stars
    It rose so well and looked amazing when it came out the oven but sunk quite badly when it cooled. Tastes really good.

  57. 4 stars
    The banana bread wasn’t quite as sweet as I like it & was a little dry to get the center cooked through. Other than that it was really good. The other reason for the lower rating was that I couldn’t see the recipe for more than 10 seconds without an ad popping up getting in the way. They are really hard to get past when using your phone. I had to screenshot the recipe just to make the darn thing.

  58. 5 stars
    I have stuffed up sooo many versions of a “healthier” banana bread in the past. This one turned out perfectly! I added choc chips & frozen berries. Also cooked it longer as my oven isn’t great. Just cooked until a knife came out clean. Thank you !

  59. My daughter has made this several times. It is amazing!
    Can you tell me how many servings/slices there should be in one loaf?

  60. 5 stars
    This is my go to banana bread (and muffin) recipe. It is a family favourite and the best low fat, low sugar recipe I have tried. Not only is it MUCH healthier than most banana bread recipes I have tried, but it also tastes amazing and is moist and perfect.

    I usually double the recipe and make in a chiffon (or chimney) cake pan. Cooks more evenly for a larger cake in this type of pan. Then, if my three teenage/young adult boys doesn’t eat it all in 3 days, I freeze slices individually wrapped for busy days.

  61. 5 stars
    Absolutely delicious and oh so moist!!!! I added a few extras to mine… a few cranberries , pecans and cashews I had left over from the holidays! Perfect and healthy is a winner for me.

  62. 5 stars
    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.

  63. 5 stars
    Delicious! I made the bread as directed but also mini muffins (same temp – 10 minutes baking time) and both turned out perfectly.

  64. 5 stars
    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!

  65. 5 stars
    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.

  66. 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.

  67. 5 stars
    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!

    1. 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.

  68. 5 stars
    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!

  69. 1 star
    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. 🙁

    1. I’m so sorry it didn’t turn out, but something definitely went wrong in the preparation. Hope you get to try it again.

  70. 5 stars
    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!

    1. Thanks you for letting us know you substituted different flour and it comes out fine because I was not sure if I could do that. I want to use part whole wheat regular flour, not pastry.

  71. 5 stars
    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!

  72. 5 stars
    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!

  73. 5 stars
    I just put this in the oven and realised I forgot the butter, oh well hope it turns out ok Thanks for the recipe!

  74. 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!

  75. 5 stars
    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.

  76. 5 stars
    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!

  77. 5 stars
    This recipe was very easy to follow and absolutely delicious!!! I am a pretty experienced cook, but a completely novice baker, and it was simple! I will definitely be making this in the future!!! Well done!!!

  78. 5 stars
    This recipe was awesome! So moist and delicious. I used a little more mashed bananas 1 3/4 cups and substituted honey for white sugar and coconut oil for butter. The smell coming from my kitchen! 🤗Very good! Will make again!!

  79. Have seriously made this recipe 10 tens now this year…Add chocolate chips for a little extra sweetness. So moist and delicious! Best banana bread I’ve had.

  80. 5 stars
    This was by far the best banana bread I’ve made. Made 1 with and 1 without chocolate chips. My kids have demolished 1/2 the first loaf. I did dark pans so reduced the heat to 325 and due to my oven only cooked about 35 mins. It cooked through and didn’t over brown. I will definitely be using this recipe again! 🙂

  81. 5 stars
    Great recipe! I doubled the recipe and made it in a bunt pan. Added raisins, walnuts and a few chocolate chips, delicious!

  82. 5 stars
    I LOVE this banana bread! I use this recipe as a base and add my own modifications every time I make it, with the latest being unsweetened applesauce. The applesauce gave the bread a different and very pleasant taste. I also forgo salt and add honey instead of granulated sugar. Thanks Lauren for making an easy and delicious recipe for my 4 y.o. and me to follow and enjoy!

  83. I made this recipe, substituting vanilla with ground cloves; I did not use egg and did not have brown sugar (used regular sugar). I baked for 1 hour 10 minutes at 180 degrees Celsius in the first 35 minutes and 150 degrees Celsius for the rest of the time.

    It turned out great!

    1. I use whole wheat flour and almond extract, instead of vanilla. I’m sure you can use almond flour if you haven’t already. 🙂

  84. I wants crazy about these, but my 5 year old loved them. I added some chocolate chips, but that was the only change.

  85. 5 stars
    I’ve tried many banana breads in the past but I’ve been looking for a recipe which doesn’t have tonnes of calories in it. I found this one and I was relieved that I had all the ingredients in my pantry because this banana bread was truly a banger!!! It’s seriously the best one ever. Super moist and it’s has an amazing taste. Will definitely have a go in this recipe again!

  86. 5 stars
    During our lockdown I tried to go shopping as few times as I could but it also meant sometimes I ended up with overripen bananas in the fridge. I was looking for a skinny recipe and yours came up. I have to say it is divine! My 3 kids and husband finished up the whole loaf in 10 minutes. I didn’t even put this much sugar and as my eggs were small/medium I put a splash of 0.5% milk into the batter and worked perfectly. Definitely will be a regular treat in our house! Thanks

    Ps.: your recipe must be a favourite among dieters because it is included in one of the biggest food diary apps too 🙂

  87. 5 stars
    Great recipe, we loved it! By chance, do you have one with walnuts added, including the nutritional information as posted here?

    1. I doubt it because the bananas give it the texture. Maybe you could replace a little bit and add blueberries but I would not eliminate the bananas

  88. 5 stars
    thank you so much for this recipe…. it has become my go-to COVID/ Lockdown bake for a delicious gift to give to friends( and to myself!). Simple, easy recipe, I have it down to memory now in my 6th cook, and I look forward to baking more of this deliciousness. Oh, and I added Valencia Orange Peel from the spice aisle, and it really brings something nice to an already great recipe.
    Cheers,
    Fergus

  89. 5 stars
    I was searching for my go-to banana bread recipe from cooking light, but found this one. I decided to give it a try. Wow! It tastes better and has way less sugar than the cooking light recipe. Now I have a new favorite!

  90. Hi there
    Can you let me know how many slices are made in this recipe? Curious to know 1 slice size? I’ve made it today and it’s lovely!

  91. 5 stars
    Honestly the best banana bread recipe I’ve made. I actually whipped my bananas – because why not – and I don’t know if it did anything but the bread is so light and fluffy and flavorful.

    No reason to use any other recipe ever and I imagine is very easy to make this vegan.

    Thanks for posting this. Total yum.

  92. 5 stars
    This is my go to banana bread recipe! I love it so much. Much less sugar than many recipes but lovely flavour and texture. Thank you so much!!

  93. 5 stars
    Bonjour, j’ai fait la recette avec des bananes bien mûres. C’est très bon ! très moelleux. Maintenant chaque fois que j’aurai des banaes bien mûres je ferai ce pain. Merci, merci…
    Sylviane de Nice (France)

  94. 5 stars
    Omg I love this recipe it’s perfect. Not soggy. Lovely and moist and fluffy just amazing. It will be a regular in my house.

  95. 5 stars
    I was looking for a skinny banana bread and came across your recipe. I made it yesterday. It was really good. It wasn’t dense and no where as sweet as regular banana bread. It was lighter in texture and just lightly sweet, more like a sweet bread I would say. The vanilla and cinnamon really added to the taste. I will definitely make this again.

  96. 5 stars
    I really like this! Next time I might eliminate 1T of the sugars so it’s not quite as sweet. Question – just verifying that it is 1 tablespoon of vanilla?

  97. 5 stars
    Love this recipe, low sugar and low fat. I did substitute Swerve white and brown sugar and added a few extra spices. It’s the perfect snack for my diabetic mother. I typically use over ripe bananas for extra sweetness. Highly recommend!

  98. 5 stars
    I’ve made this so many times with my toddler. It’s our favorite banana bread recipe- it’s not too sweet, doesn’t require a ton of oil or butter and packed full of yummy banana flavor.

  99. I made this and I can safely say it was absolutely delicious, best banana bread I have ever tasted, even though I say so myself 😋

  100. 5 stars
    I really like this recipe – it’s not as sweet and cake-like as some banana breads, but I prefer this slightly less sweet version I think. I do have to bake it for a bit longer than suggested – it seems to take about 55 minutes, and at 40 minutes it was still raw in the middle. But of course that’s not a problem at all as it’s really easy to tell if it needs longer when you check it.

    I find this works with pretty much any sugar or combination of sugars. Last time I used 3 tbsp of caster sugar and 2 tbsp of golden syrup. Sometimes I throw in a handful or two of raisins or chopped walnuts too.

  101. 5 stars
    Best Banana Bread recipe I’ve ever used!
    The whole family loves it and begs me to make it every Weekend. Thanks for sharing.

  102. Ok so wanted to make banana bread to eat before a workout, so I needed to up the protein and make it gluten free.
    Instead of the sugars in the recipe I put the bananas in the food processor together with 4 dates. Next time will add only 2 it turned out very very sweet! I used a one and a half cups of oatmeal flour (DIY put gluten free oats in blender) and half a cup of red lentil flour which has relatively higher protein (same DIY in blender – not food processor till dusty) then I added 60 gr of vanilla protein powder and therefore no vanilla extract was needed (used JYM Tahitian vanilla flavour which is mild) and 28 gr of chopped pecans/walnuts. End result is an even less calories than this recipe with 7gr of protein x slice! and it turned out very moist and delicious

  103. 5 stars
    This was my first ever banana bread and it was great! Thank you for the recipe, it came out perfectly and was delicious 🙂

  104. This recipe is excellent. It’s an easy and delicious take on banana bread. I don’t change anything, but next time I may add blueberries. Thank you!

  105. 5 stars
    absolutely delish!This is the second time I’ve made it, and its just Devine!! could actually eat the whole loaf tbh! 🙂

  106. Hi! Can I replace the brown and granulated sugar with coconut sugar, and the flour with coconut or almond flour?

  107. 5 stars
    Yes, I’ve made it and I’m gonna make it again. I posted pictures of it and so many ppl asked me for the recipe and many of them made it themselves.
    It’s very moist & yummy!
    I added some chocolate chips and next time will add walnuts!

  108. 5 stars
    My 7 year old said this was the best thing she has ever tasted; high praise indeed! Gorgeous banana loaf.

  109. 5 stars
    Really tasty and moist. I added honey instead of brown sugar, as well as walnuts and raisins and my husband thought it was delicious. Cream cheese went perfectly on a warm slice. Great afternoon snack with pretty much zero guilt!

  110. 3 stars
    For a lower calorie banana bread, this was a good recipe. Consistency was pretty chewy, but I liked it! If you’re looking for regular old banana bread I would go with a different banana bread recipe though

  111. I have baking powder but not baking soda. Not sure what baking soda is tbh (I’m in the UK). Can I use something else or just leave it out altogether or will it ruin the recipe? Thanks!

      1. 5 stars
        Thanks for the reply. I made it and it’s the BEST! Really easy to make, low in fat and sugar and, most importantly, delicious! I added a handful of chopped walnuts which gave it a nice crunch. Will be making this regularly. Thanks so much, from lockdown in the UK 🙂

    1. We would use self raising flour in the UK Maria. That’s why baking soda is added to all purpose flour, as a raising agent, much the same as we would with plain flour & baking powder!

  112. 5 stars
    Easy and delicious! I’ll be making this often. I can’t believe no oil and such a small amount of sugar compared to most breads. Thanks!

  113. 5 stars
    This is the best banana bread I’ve ever had. Honestly I did not expect it to be this good with so little fat. I made it with mostly whole wheat flour and I baked my not super ripe bananas at 300 for 15 mins and the banana flavor is deep.
    During the pandemic we are baking a lot. This recipe is a keeper.

  114. 5 stars
    I never usually write reviews, but this recipe was SO FREAKING GOOD! you can customize the sugar to your liking and the texture is so fluffy yet moist
    *chef’s kiss*

  115. 5 stars
    This is the best healthy banana bread recipe I have ever used! I also add chocolate chips and walnuts. My family and I love this recipe!

  116. 4 stars
    pretty good! tastes like typical banana bread, i somehow don’t feel all the guilt after
    eating a few slices because it’s “healthy” haha.. but maybe a little caramel or butter would improve the texture!

  117. 5 stars
    I like to try different banana bread recipes. I have a long time whole wheat banana nut bread recipe I usually make so when I made this one, I used whole wheat flour. I like that it has less sugar. I added walnuts to it and was very generous with the bananas. This bread is so moist and tasty. I might just be my current favorite! Yum!

  118. Mine isn’t out of the oven yet, but the kitchen smells wonderful. I make a lot of banana bread. I changed this one somewhat using 3/4 cup almond flour, 1/2 cup whole wheat flour and 1/4 cup white flour. I added about 1/2 cup of chopped walnuts. We shall see, but I am betting on delicious!

  119. 5 stars
    I made it and it is great. Making this my default Banana bread recipe. Thank you. Wonder What happens if I cut cinnamon and add melted dark chocolate instead?

  120. 5 stars
    Very moist and tasty. I added an additional tablespoon of white sugar because, what can I say?, I’m a sugar addict. It still was not too sweet. Everyone who tasted it loved it. I took it to work and handed it around. I’ve made lots of banana breads, and this is one of my favorites.

  121. 5 stars
    What a moist and delicious bread!!! We love it and will be making again. Thank you!

  122. 5 stars
    This recipe is excellent as is. Sometimes I chop up pecans or walnuts and add to the recipe. On days when I cheat, I use 60% dark chocolate chunks to the recipe.

  123. 5 stars
    Best Banana Bread recipe I have ever made! Very moist and sweet. My husband also loved it. The only thing I changed was the amount of vanilla extract. It called for 1 tablespoon but I only used 1 teaspoon. I will definitely be making this again.

  124. 5 stars
    Best recipe ever! I make this weekly and it’s so simple and yummy. I love that it’s low fat with minimal sugar as I always find other banana breads are too sweet. It only takes minutes to prepare and I recommend warming it again before eating as it brings out the banana flavour.

  125. Nice recipe. Changed up a few ingredients. I used 3/4 c ground oatmeal (made my own oat flour) and 3/4 c flour.
    Also used melted coconut oil instead of butter and 1 Tbls real maple syrup (omit 1 Tbls white sugar. Added 2 Tbls
    Chopped raisins and walnuts. Delightful flavors. Perfect sweetness and texture. This became a little more nutrient and
    Fiber dense. Healthy alternatives!

  126. 4 stars
    This is a perfectly fine banana bread recipe. It’s moist, chewy, and not too sweet. The “no oil” bit is a little misleading because it does have butter, which is less healthy than oil. Additionally, it has 9g of sugar per slice, compared to other recipes that use honey and have less than 20g of sugar in an entire loaf.

    1. For what it’s worth, butter is much healthier than oil. Just don’t want people reading this and believing outdated information.

  127. My daughter and I just put our bread into the oven. The recipe was simple and easy to follow. We can’t wait to try it! Thank you for sharing.

  128. This is absolutely hands down the best Banana Bread I’ve ever had, let alone made. So moist, so delicious. The only thing I did different was use coconut sugar instead of brown, and used Swerve (erythritol), instead of white sugar, because it’s what I had. Beautiful perfection. Better than any full fat or sugary loaves.

  129. 5 stars
    Just made the recipe tonight!! Turned out great! The perfect amount of sweetness and actually “tasted” like banana bread is supposed to. I find that it’s hard sometimes comparing skinny recipes with the classics- unless it’s a really good recipe. And this was a home run! New staple, next time want to try walnuts in it.

  130. Rarely do I review a recipe, but I had to come back for this one. Tried this recipe when looking for a healthier banana bread, as I’ve tried a few but was so-so on each one. Not only we’re the others not as healthy with the extra bananas and little sugar and butter, but they had nowhere near the great texture, moistness and taste of this one. Tastes much more like authentic banana bread than the other healthy recipes have tried. I loved this banana bread and will be using this recipe from now on.

  131. 5 stars
    Fantastically good recipe! Other banana bread recipes have way too much sugar. This one comes out right every time, even with a few subs. I used Garbanzo bean flour once for 2/3 of the flour in the recipe and it turned out great. Maybe some gluten free bandwagonners could try all chickpea flour. I particularly enjoy a slice with my home made 1 ingredient pecan butter. Yum!

  132. Can I use regular whole wheat flour instead of white. That’s all I have on hand right now. Really want to make this recipe because it looks simple and delicious.

  133. 5 stars
    Holy Smokes! This is sooooo good! 🙂🙂
    I just sampled it and dang I can’t wait to make more.
    The only tweak I made was applesauce in lieu of the butter/oil. My kids will never know its sugar free and loaded with good stuff. Even at high altitude it is perfect!!

    I will never use another receipe for 🍌🍞Banana Bread!!!!

  134. This recipe is delicious but it definitely does not make anywhere close to 12 slices meaning its higher calories per slice than it suggests. I got 8 slices the size of the ones in the video. Easy to make though and tasty and quick.

  135. My 10 year old boy and I made this banana bread. I was attracted to the recipe because of the low amount of sugar. I believe that bananas are sugary enough. I doubled the recipe (good thing because it went fast) and used 1 tbs of almond extract and 1 Tbs of vanilla extract instead of 2 TBS of vanilla only. Living on Maui, we get our fair share of banana bread….I would put this up to Auntie’s any day! Really delicious! Thank you for sharing

  136. 5 stars
    This is the best banana bread recipe out there! I keep coming back to it time and time again. The other recipes have way too much sugar and butter in them. I’ve also made this recipe with 1/2 cup mini chocolate chips, and it turned out really good. My husband is Swiss and he had never tasted banana bread before I made this for him, he loves your recipe!

  137. Hello!
    Just a quick question
    Must recipes call whipped butter and sugar.
    Why do you call for melted?
    What is the difference?
    Thank you so much! Can’t wait to try this recipe

    1. When melted, butter no longer contributes to the consistency of the bread, only the taste. I prefer the consistency and taste of the bread using melted butter.

  138. 4 stars
    I skipped the butter altogether, because my guy is obsessed about oil and especially butter, and added a handful of porridge oats and nuts. Came out a bit more bready but still heavenly. Thank you!

  139. 5 stars
    I made this banana bread today and it was a hit! I had just put it in the oven when I saw I had forgotten to add the melted butter! I pulled it out and mixed the butter in while it was in the already greased and floured bread pan. I crossed my fingers! 45 minutes later I pulled it out of the oven and it was beautiful! It slid right out of the pan to cool.
    I had added a cup of chopped walnuts and a 1/2 cup of semi sweet chocolate chips. Also, I only used three good sized bananas. I was making it for a friend that wanted to try the chocolate chips in it. It was really good and a perfect texture and moistness.
    Thank you I’ll be making this again!

  140. Amazing recipe! Super enjoyed the moist texture and the fact this recipe used a lot less sugar and butter than other recipes i saw! Thank you for sharing!! 💯

  141. I didn’t change anything, I just added 1/2 cup of chopped walnuts. This is absolutely delicious!!! I cooked it for 40 minutes and it came out perfect! I will definitely make this again!!!

  142. 5 stars
    Made your banana bread today. My husband and I love it! This will be my go to recipe for banana bread from now on.

  143. 5 stars
    Love this easy “skinny” version of banana bread! Very rich flavor with only 2 tbsp of butter in it! My family loves it and I smell it baking right now! Sometimes I add chopped nuts and other times mini chocolate chips. Is very good!!!

  144. 5 stars
    This banana bread is SO good. I’ve been on the search for a good, and of course tasty, banana bread that doesn’t have an overload of sugar- and this one is IT. It was so soft and simple. Took around 42 minutes to bake in our oven. Everyone in my family loved it!

  145. Out this banana bread in a bundt pan with same baking instructions. Very tasty, moist, but stays together, slices nicely!

  146. 5 stars
    Loved! Added dark chocolate chips too and it was perfect. Best banana bread recipe I’ve made so far! I also did half almond flour, half AP.

  147. I added about a cup of chopped walnuts….. I was really surprised at the amount of vanilla at first but then it made sense!! Easy recipe to make, I didn’t have parchment paper in the house at the time so i coated the grease in pan with light coating of flour. I was a banana short so i added almost another tablespoon of butter, then my oven runs a little hot so i put timer for 35 mins …i got worried it was going to get to dry, so I stuck tooth pick in it after 29 mins in oven….it was done! It couldn’t of turned out any more perfect! Popped right out of pan too. I’m used to banana bread sweeter, but this is the best banana nut bread I’ve ever tried, not mushy bread either. After piece or two u don’t even miss the sugar. I put a little butter on my slices…just love it…thank you.

  148. This was very good! Moist, tasty and sweet. I added walnuts on one half and a few dark choc chips to the other half. Everyone in the house loved it. Thanks!

  149. 5 stars
    This is my 4th time making this and I can not rate this higher it honestly is my favourite snack & gets eaten sooo fast in me family! Thanks heaps 🙂 ps – add walnuts!!

  150. This recipe sounds delicious! I love that the nutritional information is included, just wondering if you know what the serving size is in grams or ounces?

    Thank you

  151. Can you make this with 2 bananas? I love the recipe but only have 2 very ripe bananas! I can’t find another one like it.

    1. If you can, add a big scoop of applesauce, greek yogurt, pumpkin puree, or mashed avocado to make up the difference!

  152. 5 stars
    I make these into muffins and I add raisins, chopped nuts and unsweetened coconut. Best muffins by far! 🥰

  153. 5 stars
    This was even better the second day. Heavy and moist. I refrigerate it after it’s cooled. With less sugar and calories I was able to fit it into my diet plan, but my son and husband loved it too.

  154. 5 stars
    This is the BEST banana bread recipe I have ever made! Instead of regular flour I use 1/2 cup oat flour( more protein) and 1 cup almond flour. I also use ghee instead of butter. It is so moist and amazingly delish!!! I do refrigerate once it’s cooled, but it doesn’t last more than a day in my house. Thank you for this wonderful recipe!!

  155. 5 stars
    This is my second review and we still love this as much as we did when I reviewed in September. I’ve been looking for a way to increase protein in my baking for my 14 year old athlete. This adaption is no longer “skinny” but it is high protein and works out to about 13 g of protein per slice. Follow the recipe exactly as written except take out 1.5 cups of flour and replace with 0.5 cup of flour, 1 cup of almond flour and 0.5 cup of whey protein powder. Add 0.5 cup of greek yogurt to the wet ingredients and skip 2T of butter. I’ve used both vanilla and chocolate protein powder and both work great. I have 3 loaves in the oven right now – 1 skinny banana bread (as written), 1 skinny banana bread + 0.5 cup of chocolate chips and one high protein version with chocolate chips. Thank you again for this amazing recipe!

  156. 5 stars
    My sister found this recipe about a year ago and it’s the only one we’ve been using since. It’s so easy to put together, has way less sugar and fat, and tastes amazing. We love warming it and putting some sea salt butter on top (because we saved on the fat in the bread). It’s amazing.

  157. 5 stars
    I substituted butter for greek yogurt at a 2:1 ratio so in this case only 1 tablespoon and it was perfect! This was very easy to make and my dad loved it.

  158. 5 stars
    Well that loaf didn’t last but a day. I added 1/2 tsp cardamom, 1 tsp nutmeg and folded in some homemade spiced nuts….husband went on and on.

    Thank you

  159. 5 stars
    I love this recipe . . . definitely a keeper!! I used all-purpose GF flour and added walnuts to half of them. Delicious.

  160. 5 stars
    This is the best banana bread I have ever had, and it’s so healthy I don’t feel terribly guilty after eating a slice (or two)! I will definitely make this again. I ripened my bananas in the oven and it worked like a charm.

  161. Absolutely delicious! I have been baking a lot more being at home from work, so the skinny recipes are coming in handy. This did not taste skinny, and the whole family loves it. Just wondering when it says 137 calories per slice, how many slices are you getting? Thanks!

  162. 5 stars
    This is the second time this week I’m making this recipe. It’s so very yummy with so much less sugar. Than you, perfection,

  163. 5 stars
    This was the 1st banana bread that I have ever made and it came out so moist and delicious! So glad that I came across this healthy recipe! Family enjoyed it as well and it was perfect with coffee!
    Thank you!😀

  164. 5 stars
    I’ve been using this recipe for a couple of years. We made it today, and it was delicious as always. Thank you! 😊

  165. 5 stars
    Just made this! I’m always looking for healthier recipes, and this one is the best healthy banana bread I’ve tried. I subbed brown and granulated Swerve for the sugars. Delish! I did have to bake it a total 50 minutes, but I live at altitude, do no surprise. It was still good and moist. I’m deleting all the other BB recipes that I’ve pinned. Thank you!

  166. Hi
    Made skinny banana loaf today
    I added some chopped apricots it woz so Delicious
    N easy to make can’t stop eating it (I’ve my name on it ) thanks again for a wonderful fun recipe.

  167. 5 stars
    Hey! I’ve been making this recipe for weeks on end now, because my family really loves eating it, and of course, can never get enough of it! It’s deliciously moist and always has a good sweetness to it that the kids love. Thanks for posting this recipe because it has really added a touch of deliciousness to my life 🙂

  168. 5 stars
    Literally just pulled this out of the oven and cut a slice, couldn’t resist because it smelled so good! It perfectly satisfied my craving for banana bread without the guilt of a 1C sugar 1/2C butter etc recipe! Highly recommend

  169. 5 stars
    I am currently doing WW and was looking for a lowfat recipe to use up some ripe bananas. I made them into 24 mini muffinss, baked for 15 minutes and they came out very good; perfect sweet treat with my coffee. Even my hubby thought they were pretty good.

  170. 5 stars
    Hi Lauren,
    Made this BB today and not only did the house smell wonderful, it tasted great. Perfect comfort food for this uncertain time…take care, Caroline

  171. 5 stars
    This is delicious! Perfect way to use up bananas, and I love the fact that you use so little fat and sugar.
    Thank you! Stay safe and healthy.
    RF

  172. 5 stars
    I made this last night. Very good!! I added 4 Tbs all brown sugar b/c I just prefer it in my BB and 4 big bananas. I also added about 1 C walnuts.
    I read through some of the comments. Why do people feel the need to question and comment on Lauren’s description of “skinny” banana bread? If you have any doubt, look up a few BB recipes and compare the amount of sugar/oil/butter/even flour. Trust me! Lauren’s is much “skinnier” and healthier.
    Also, I’ve seen this on many recipes and when I do it irritates me. If someone wants to know the WW points, look them up yourself. Why do people expect the recipe maker to either know that information or find it out for the person wanting to know? If you’re on WW (which I am being a diabetic) then you know how to look up points much easier than someone not (and someone NOT on WW doesn’t have access to the app or web site since it’s a paid subscription). And this lady is a Mom of 4 so…..
    Lauren, I didn’t mean to use your site for my soapbox but I love looking at recipes and blogs/personal web sites and I see comments like this every single time I read recipes and it makes me nuts. I felt some people commenting about your recipe were almost rude. I had to speak up and apologize if you’d rather I didn’t. I just feel if anyone disagrees with anyone’s recipe-just keep scrolling or move onto another blog or whatever. No need to be snippy, or rude.

  173. 5 stars
    Delicious and easy recipe!!! I added chocolate chips and unsweetened coconut flakes, and then sprinkled pecans on top.

  174. 5 stars
    This was really good. Im only 13 and it was so easy to make that I finished making it in less than an hour. 10/10 would make again.

  175. 5 stars
    This is absolutely delicious….I had 3 very ripe organic bananas looking straight at me, then found your site and tah-dah…
    scrumptious banana bread…I used Trader Joes Gluten Free flour too and worked out just fine for 35 minutes.

  176. 5 stars
    Can’t wait to try this! I’ve been looking for a low calorie banana bread substitute and this is perfect! Thanks!

    1. I does have butter and sugar, you’re right–that’s why I didn’t call it “Healthy”. It’s skinny because it has significantly less fat and sugar than regular banana bread. 🙂

    2. It’s has a LOT LESS sugar and butter than most banana bread recipes. Most call for 1 cup of sugar, or 1/2 cup packed brown sugar and 1/2 oil. Her recipe is healthy and skinny. What’s so hard to wrap your head around? 🤨🤯

    1. Because it wouldn’t be accurate to call it “healthy”, but it’s a lot healthier than regular banana bread.

  177. My 15 year-old wanted to help in the kitchen and I asked him to make this bread since I wanted to try it. He did and OMG, we will never go back to our old recipe. Delicious!!

  178. 5 stars
    Loved the recipe! My kiddos were excited to see it on the counter after waking up Sunday morning. I added 1 teaspoon of Himalayan pink salt and added 1 cup of walnuts and it was perfect. From reading the other comments it seems you can continue building on this recipe!

  179. 5 stars
    Awesome recipe. Welcome to STL and our fabulous weather! Made 2 loaves, one all banana and one 50/50 banana and pumpkin. Used trivia baking blend for sugar. Both turned out amazing. Thanks for the recipe. I’m always on the hunt for healthier/ low sugar recipes

  180. 5 stars
    I love this recipe!! I had never tried baking anything before and thought this looked simple enough to start with – and I was right, so clear and easy to follow. I added some dark chocolate chunks and they melted *perfectly* in the bread after 35 minutes at 350 degrees. The bread is so tasty and is the perfect texture, much better (and healthier and more cost-effective) than the stuff from a grocery store bakery. Thank you for sharing this, I look forward to checking out the other recipes on your website! 🙂

  181. 4 stars
    Made a double recipe and added 1/3 cup chopped pecans to one loaf, and 1/2 cup chocolate chips to the other. Both turned our beautifully. I will definitely bake this bread again. Two loaves required about 5 1/2 very ripe bananas that I had frozen for months, then thawed for this recipe. Happy to find a tasty low sugar recipe.

  182. Absolutely delicious! Many recipes over indulge on the sugar which is awful but yours used very little and turned out to be so yummy! Thank you! If you have anymore low sugar, great tasting recipes, please share!😍

  183. 5 stars
    Thanks! found it quite hard actually to find a recipe that was lower in sugar then stumbled across this. Its lovely and most importantly of all it gets the thumbs up from my daughter 🙂

  184. Love your recipe. I’ ve tried it following it exactly and it always turns out perfect.

    Thought I’d experiment today and try a more keto. Friendly version buy substituting regular flour for 3/4 cup of coconut flour and one chia seed egg…….. Its edible but not as good its very moist.

    Lesson learnt stick to original recipe lol.

  185. I really want to try this recipe but only have 3 really ripe (like need to use today) and was wondering, if not enough banana to make the right amount may I add some grated apple to make up the amount? Thank you!

  186. 5 stars
    I added 6 very ripe bananas and it baked for around 50 minutes at 350. I tasted it as soon as it came out of the oven, and admittedly, was disappointed. Texture was weird and it wasn’t very sweet.

    24 hours later, it transformed into the yummiest, moistest banana bread I’ve made! Can’t wait to see how much better it will taste tomorrow too!

    1. I don’t think the batter needs more milk–I think it results in a really moist bread. If anything I’d add more banana before I added more milk.

  187. 5 stars
    I just tried a gluten free version and it is delicious! I used King Arthur Measure for Measure Gluten Free flour and then used one packet of Sweet Leaf stevia in place of the white sugar and unsweetened apple sauce in place of the unsalted butter. Consistency is great and taste is delicious! Thank you for this recipe!

  188. 5 stars
    Very good! I love how this bread is so moist. I added 1/2 cup of chocolate chips and a cinnamon brown sugar pecan topping on top. It was delicious! My family didn’t even realize I used whole wheat flour!

  189. 5 stars
    Omg love this! Can’t stop making it! Do you think I could sub for carrots or does that need a completely different recipe?!
    Also could we be distantly related haha

  190. Hi, is there a substitution unsalted butter? If I add whole wheat instead of white flour will it make it taste different? Do I have to add salt? Thank you! I can’t wait to make them. 🙂

  191. I made this with bananas and it was excellent! Enjoyed having a healthy option that is very good. Was wondering if you think this recipe would work with pumpkin instead of bananas, to substitute my regular pumpkin bread recipe?

  192. Addendum to my last post-In addition to the banana bread question, I’m also wondering in general if whole wheat pastry flour can be substituted in your other recipes too- like chocolate chip cookies etc. Wasn’t sure if it can be subbed 1:1 for all purpose. I’ve used white whole wheat in the past too, just have more pastry flour to use at this time. Is there a general rule on using these two different types of whole wheat flour to replace AP? Thanks in advance!

  193. Hi,
    Would the banana bread work with whole wheat pastry flour? (Or a combination of AP flour & whole wheat pastry flour?) Thavk you!

    1. I think the combination of AP flour and Whole Wheat flour would be best. It will change the taste and texture slightly but should still be good.

  194. Hi Lauren!
    This recipe looks amazing – I can’t wait to try it!
    I was wondering (due to the time of year), do you think I could replace the bananas with a can of pumpkin puree to make it a spiced pumpkin bread instead?
    Thanks!
    Natalie

  195. 5 stars
    Thank you!! I looked on line for a recipe with basic ingredients that I had on hand. I tripled the recipe because I had 13 super sweet over-ripe bananas (leap of faith!)…. I made a huge loaf and muffins. I used Splenda brown sugar (less then 1/2), and no white sugar, and fat free Fage yogurt instead of butter, generic egg beaters instead of eggs. I added mini dark chocolate chips. Greased silicon bakeware with a good coating of spray PAM, no liners, and everything came right out of the bakeware. I did not over-mix as indicated – which is key, and made moist, dense and cakey banana chocolate chip cake/muffins.

  196. Thank you thank you thank you! This is so healthy, low cal and delicious. I made half the recipe with 1 tbspn of sugar and 1/2 tbspn of olive oil (omitted the butter) and it still turned out great.

  197. i made this with a few minor tweaks:
    -1/2 T vanilla extract and 1/2 T almond extract, i didn’t want to use up all of my vanilla
    – replaced butter with applesauce, i don’t use butter in my baking anymore and applesauce is lower calorie
    overall tasted amazing and i recommend adding almond to highlight the light cinnamon flavor.

  198. 5 stars
    Very good recipe! What makes it moist and healthy? How did you come up with this recipe? I added 4.5 bananas, chocolate chips and walnuts! Perfect! I wondered about the applesauce in place of sugar and butter, so thanks for the feedback. Thanks for the recipe, too!!

  199. 5 stars
    Delicious banana bread. I only used one tbsp of sugar and no butter and it still came out great. I brought it in to work and they loved it. Best part, only two WW points.

  200. Dear Lauren,
    I just followed your recipe exactly, and the banana bread turned out well and tasty. It could be a tad more moist. So I’m wondering, what if I replace all sugar and butter with five Tbs. of apple sauce? We like to generously butter our banana bread when we eat it, so I’d like to cut the butter from the recipe, and the apple sauce would provide the sweetness and an extra bit of moisture. You think it might work?
    Regards, Silke

  201. 5 stars
    Thank you! My go-to banana bread recipe has 1 cup of sugar in it!! Admittedly it’s an awesome recipe but full of diet killers. I made your recipe last week and hubby and the kids loved it! I have two loaves in the oven now – one with chocolate chips. Thank you! I can now make guilt-free banana bread more often.

  202. 5 stars
    Absolutely brilliant recipe ! I changed it a little bit . Used coconut sugar instead of brown sugar , added 1 cup flour and 1/2 cup oats , added almonds and walnuts and used coconut oil instead of butter and swirled some peanut butter on the top ! Turned out lovely light and soft .

  203. 5 stars
    I’ve made many different “healthy” banana breads and this one is my favorite so far! I did change a few things (which I always do with recipes). I added 1/2 cup of unsweetened applesauce and chopped up walnuts as well and just 1 teaspoon of vanilla. Came out so good! Next time, I will try it with almond flour like one commenter mentioned.

  204. I omitted the granulated sugar, just used 3 bananas and cooked for 20 minutes at 170 degrees in a small bread pan. Perfect!

  205. 5 stars
    Loved this!! We added a small handful of dark chocolate chunks and dusted the loaf pan with unsweetened cocoa 😍 I like that it starts with less sugar so I don’t feel as bad about adding chocolate or peanut butter!

  206. In Alabama, this recipe for banana bread does NOT pass as proper banana bread. My whole family was screaming at me, I was forced to feed it to my hound, Rufus. How come everything must be healthy, these days? I love butter. I love fat. I love sugar. I love burgers. Kill me, if you must. Please, for the love of god, post a better recipe — with a proper five cups of sugar. And more butter.

    Sincerely,
    Sarabeth McDongul
    Tuscumbia, Alabama

  207. 5 stars
    I’ve made this 3 times already!! I’ve also scaled down the recipe slightly to make smaller portions (baking for 2 people only). If you wanted to try something a little different, I added some chopped dark chocolate and walnuts – it was delicious!

  208. 5 stars
    I was happy to find a banana bread recipe that would use up all four of the ripe bananas I had! I realized I enjoy putting different sugar filled toppings on my banana bread anyway (peanut butter, honey, jam, Nutella) that I decided to cut out the sugar all together. My husband and I agreed that it still tasted like a yummy banana bread on its own without any added sugar! I’m sure it helps make this recipe a bit more “skinny,” too. Thanks for the recipe!

  209. 5 stars
    My husband and his entire family are diabetic and this is a healthier version I can make for them.
    Plus, even non diabetics love it. It’s delicious!

  210. 5 stars
    Delicious banana bread!! Amazing flavour, not too sweet, simply perfect for breakfast or afternoon snack with a tea or coffee.

    I baked mine 50 minutes and it could have done even better with 5 more 🙂 Maybe my oven is not so good! But I recommend checking as the recipe calls for with a toothpick, just to make sure you don’t over bake or under bake this beauty!

  211. 5 stars
    Oh. My. Goodness. This was amazing. I added four squares of chocolate in the loaf and a swirl of peanut butter. Slightly less skinny… but out of this world!

  212. I made this delicious easy banana bread. I substituted the sugars for fresh chopped dates. I also substituted the butter for coconut oil (melted 2 tbls.) I then added clove, cardamom and all spice. Lastly, chopped walnuts on top. Truly delicious. Thanks so much for the great recipe.

  213. 5 stars
    Fantastic recipe! Yields the perfect banana bread…not too sweet and super moist! I subbed in a cup of almond flour and did 1/2 c of AP flour, also added in 2 tbsp of chia seeds.

  214. 5 stars
    Loved this. I had bananas to use up and this recipe popped up on Pinterest. I made some substitutions and it still came out fabulous. Used chickpea flour, Splenda for the white sugar, applesauce for the butter. My husband loved it as well. My subs lowered the calories to 103 each for 10 slices.

  215. 5 stars
    Made this today. I baked in individual serving size loaf pan from Pampered Chef. They turned out fantastic. Baked for about 25 minutes at 350. The only thing I changed was I added chopped Walnuts.

  216. Super easy to make and very tasty! Would never guess it was such a low cal treat! A big thumbs up from myself and my picky boys!

  217. Hi, would like to make this banana bread, but could you please help me out: how many grams are a cup in this case?

    Thanks!!!!

    1. Hi Agnes,
      The recipe calls for 4 bananas. 1 cup of mashed bananas would be roughly 300 grams. Hope that helps!

  218. 5 stars
    Substituted 1/2 cup flour with protein powder, and one of the bananas for Greek yogurt! Added semisweet chips too, turned out super moist and flavourful for the few ingredients used.

  219. Amazing! My 83yo mother is diabetic with VERY touchy blood sugar level. I gave her a slice and expected her blood sugar to go over 200, but after 3 hours it was only 120. I did make a few changes. I used frozen then thawed bananas, 1/2 gluten free 1/2 wheat flour, and Swerve sugar substitute (I don’t like Stevia). I did use real brown sugar. I found a new banana bread recipe! Thank you!

  220. 5 stars
    The kids absolutely love this! I add 2 Tbsp each of chia & flax seed, along with a few semisweet chocolate chips. The kids think they are getting a treat and I don’t feel guilty letting them indulge in a healthy treat.

  221. 5 stars
    Substituted coconut sugar for the granulated and added a half cup of chopped walnuts. This bread is excellent!!

  222. 5 stars
    YUM! I doubled the recipe, used stevia instead of granulated sugar, and used light butter (1/2 the fat, no added oils), and I added a handful of walnuts. This recipe turned out perfect, it is so yummy!!! Also aesthetic. Thank you for the gem!

  223. 5 stars
    Delicious! I added walnuts and molasses and came out so moist. Use really ripe bananas and you wont be disappointed with this recipe.

  224. 5 stars
    Absolutely delicious ? I chose your recipe because of the low amount of sugar and eggs it required. It came out super moist!! Thank you for this recipe.

  225. 5 stars
    This was absolutely delicious and will be my go to recipe from now on! I absolutely love banana bread but don’t love all of the sugar and oil that normally is in a recipe. This recipe was easy, simple, and SO very yummy. Thank you!

  226. I followed the recipe, with the one substitution. I used Earth Balance Vegan Buttery Stick in place of the butter. Turned out moist and has a lot of flavor. Mine, however, did not rise as full as shown in the picture.

  227. 5 stars
    Wow this recipe was so delicious! I swapped the sugar out for 2 tablespoons of honey and then added one cup of chocolate chips- it tasted so good! Thank you for this recipe!

  228. 5 stars
    Great recipe! We only had whole wheat flour and light butter (half fat), and the bread still turned out awesome – much more moist than I was expecting! I also only used 1 T each of white & light brown sugar since things are normally a bit on the sweet side for me. I seem to have a habit of finding dry recipes, or trying to make recipes ‘healthier’ and have them coming out dry…not this one though. Thank you!

  229. 5 stars
    Quick, easy and delicious. I substituted Stevia for sugar and added special dark chocolate chips…wonderful!

  230. 5 stars
    I made this recipe last night subbing the white sugar and oil for unsweetened apple sauce and it is so good! Tastes just like the real deal: sweet banana with a light, fluffy and super moist! So delicious!

      1. You can sub apple sauce for oil or butter, and keep the same measurement, i.e. 1/4 cup of applesauce instead of 1/4 cup butter or oil.

  231. 5 stars
    I had no flour, so I swapped in whole wheat pancake mix. I also added dried cranberries, walnuts and a bit of apple juice. Came out lighter than traditional banana bread, which was really nice!

    1. I’ve never tested it with honey, so I couldn’t say how it would change the end result. I’d love to hear if you try it 🙂

      1. Hi Lauren! Substituted the sugars into 5 tbsp of honey and it turned out great. My 23 month old and 4 year old liked it. For those who wants to try honey as an alternative for sugar, and want it to be more sweet, they can add 1 or 2 more tbsp of honey.

        Thanks a lot for sharing this recipe! More powers to u! ?

  232. 5 stars
    This is my new favorite banana bread recipe! I added chocolate chips (don’t ask how many, I free poured! ;)) So delicious!

  233. 5 stars
    So delicious! I am so happy I finally found a recipe for banana bread that I love. It came out perfect. I ended up substituting two tablespoons of grapeseed oil for butter and it was still so good. Thank you so much! This is my first banana bread recipe I haven’t messed up haha

  234. 5 stars
    Literally the best banana bread recipe!!! I’ve never understood why I would need to add 1 1/2 cups of sugar to a banana bread recipe! I made this with my 3 year old and he loved it so much. Thanks!!!!

  235. Yep, as printed this is an awesome recipe! My go to “healthy” banana bread recipe calls for non-fat yogurt. I didn’t have any and would have to drive 30 miles to get some, so I tried this recipe for my 1st time. Excellent flavor. I did add an extra 1/2 tsp cinnamon and a 1/2 tsp nutmeg for extra zing.

    1. Maybe your oven was too hot? I remember reading that a hot oven will bake the sides first and prevent the batter from rising any further on the sides, while the center continues to rise. I have used water-soaked cloth baking strips wrapped around 9″ x 2″ cake pans to prevent this from happening.

  236. 5 stars
    je viens de le faire à l’instant et il est DELICIEUX ! “j’ai pas pu attendre qu’il refroidisse entièrement pour le goûter….” MERCI pour cette belle recette 🙂

  237. 5 stars
    My resolution this year is to learn to back, so far I’ve made a chocolate cake, a plain cheesecake, and now your skinny banana bread. It turned out AMAZING!
    Thank you so much for this recipe and the calories are perfect 2.5oz and 137 calories ❤?❤???

  238. I added one tbsp of dark rum and 1/2 cup walnuts. Super yummy. I’m going to use coconut oil next time in place of the butter.

  239. 5 stars
    I’m not a huge banana bread person but my family loves it. This was delicious. I could have eaten the whole loaf in one sitting.

  240. 5 stars
    I would give it more stars if I could. This bread is absolutely delicious!!! I added some walnuts to it and I love it!!! I am the only one who has had a chance to try it because I am the only one home right now!! Thank you so much for sharing this recipe. It will now be my go to for Banana Bread!!

  241. 5 stars
    Added a handful of dark chocolate chips…AHHH-mazing!!! It is so crazy moist, which many banana breads are not. Loved it! Thank you

  242. 4 stars
    Good recipe. Had to adjust slightly. 1/2 tsp of cinnomon and added 1 more 1 tbsp of brown sugar. Baked for 50 minutes at 350. Turned out perfect. The Parchment on bottem worked great!

  243. 5 stars
    I made this recipe as is, except added two eggs because my 3-year-old grandson was intent on cracking two eggs, and it was perfect! I’ve enjoyed reading the comments about how others have modified the recipe, so may play with it next time. I was worried that it might not be sweet enough but my husband said it was perfect. Thank you VERY much for this recipe.

  244. 5 stars
    This turned out great! I swapped the egg for a flaxseed egg and the butter for 2 Tablespoons of olive oil to make it vegan. It was delicious, my kids and I loved it! Thank you!

  245. 5 stars
    I have made this twice over the last few days and this will now be my go-to recipe! I did find the recipe too sweet for my taste, so I made it today with no sugar at all and it came out perfectly sweet using 4 large over ripe bananas. I also sprinkled crushed walnuts on top today and it added a nice crunch. The kids and hubby love it as much a I do. So fast and easy to make which is an added bonus! This recipe is a winner.

  246. 5 stars
    I am wondering what (if any) difference it would make if I used salted butter in lieu of unsalted butter? Personally, I’m not keen on unsalted butter so I would likely not ever have it in my pantry.

    Based on the consistent 5-star rating, I am going to also rate this 5 stars! Having a SKINNY recipe in which to use my seemingly endless supply of well-ripened bananas is worth at least 4 stars; if it tastes as good as everone says, it will be a 5+++ star rating by me 🙂

  247. 5 stars
    LOVE LOVE LOVE ***** I made one loaf exactly as you described and made muffins too. It lasted one day and one night in my house. This was the best recipe ever and I didn’t know how to add the butter so I just mixed it – I will melt it next time or just use olive oil or coconut oil. USE ALL 4 BANANA’S it makes a huge difference in taste and texture. Just enjoy the taste — you won’t miss the sugar — I didn’t tell my family it was low sugar and it was devoured fast.

  248. 5 stars
    Lauren, I just made this bread and it is fabulous!! I had plenty of ripe bananas BUT I Absolutely love your tip about ripening bananas in the oven. I did it and it worked like magic.
    To my bread I added some Nancy’s Not fat vanilla yogurt. 3 Tbls for a little protein, plus I was out of vanilla. I added banana chunks ( the banana I ripened in the oven) to the batter. I also toasted some walnuts for a topping and drizzled a few TBLS of melted butter, with cinnamon and a few tsp of sugar over the walnuts! So I made it a little less skinny but hey artistic license right? It’s delicious! Thanks so much!

  249. I tried this recipe and it’s simply the best. I’ve used many other recipes but this will become my go recipe for banana bread. I used coconut oil instead of butter, added one scoop of chocolate flavored plant based protein powder, and used 2 tablespoons of stevia brown sugar in lieu of the 3 tablespoons of regular brown sugar. I also added about one tablespoon of vanilla flavored Greek yogurt and a handful of walnuts. I baked the bread for 45 minutes. It turned out very moist and very flavorful. I used 4 bananas as was called for in the recipe.

  250. 5 stars
    Thank you, Lauren, for this terrific recipe. Family loved it! I substituted 1/3 oats for the flour and used coconut oil instead of butter. It still turned out so well. We can’t wait to try your other recipes all of which look fantastic. You are an amazing lady to be able to do all of this with three young children. They and your husband are lucky indeed!

    1. Thank you Pam, you are so nice! I love your substitution ideas hear–I’m so happy you liked it, and I hope you get to try more recipes here soon 🙂

  251. I feel stupid asking this can u sub an xtra large egg in a recipe for a large one? Also could I sub brown sugar with stevia blend for the sugar? I’m on WW. We buy xtra lg eggs at home.

    1. Definitely YES you can substitute ex-large egg for a large egg. Also yes for the stevia but it will not taste as rich.

  252. 5 stars
    Delicious. I like that is has lots of bananas instead of a ton of sugar and fat like most banana bread recipes. And it is super easy to make 🙂 We’re going to try the muffin version of the recipe next time.

  253. 5 stars
    So yummy!! I totally forgot the egg and subbed oil for the butter but it was still delicious I can’t imagine how good it will be with egg and butter. This recipe is definitely a winner. Thank you.

  254. 5 stars
    I’ve follow your recipe but make some changes. I usted 2 eggs, only Brown sugar and spelt flour. And finaly don’t understand what I have to do with the melted butter so I added to de mix and it works!!!
    Next time I’ll try your recipe exactly.
    Best regards from Spain.
    Any coment about butter??? Thanks

  255. 5 stars
    This recipe is wonderful! I substituted all purpose gluten free flour and added some roasted chopped walnuts. Very moist and delicious!

  256. 5 stars
    Holy wow! I’ve been trying different recipes for banana bread for years trying to find the right one wasn’t overly sweet. This one is about as good as it gets. I switched out 1/2 cup of all purpose white flour with whole wheat. (So 1 C all purpose white, 1/2 C wheat), and it worked perfectly. The only downside: I don’t want to share it!

  257. 5 stars
    I am thrilled to see the comments are recent. I feel I am always late to a party! My daughter and I are on a weight challenge and I loved seeing how this recipe could stand up to add -ins etc…So I tried replacing some of the flour with 1/2 cup oats (which was lower calorie than whole wheat flour), kefir for the butter, I only had 3 bananas, threw in the dregs of dying blueberries in the fridge (2 TBSP)and used only brown sugar b/c I like the flavor and wanted to see if it was “sweet enough” for us. My goal was to nail a not too sweet breakfast option.
    I baked it 33 min, and we couldn’t wait to slice it. Perfect! Not too sweet, moist enough, and the rare blueberry was a treat of sweet. My husband wants me to do the sweeter version- but finished his piece. 😉 I think I need the 4rth banana…
    Thanks so much for a fantastic recipe! We will try it with pumpkin next, until we have 4 dying bananas.

  258. 5 stars
    Anyone every try substituting pumpkin for the bananas in this recipe? I love the low sugar in this recipe and was thinking about trying the substitution.

      1. I just made it with 2 parts pumpkin and 1 part banana and then added another chopped banana. I also used 1 part white flour, 1 part whole wheat flour, and 1 part almond flour. It’s amazing!

  259. 5 stars
    I added about a cup of toasted sliced almonds, as well as a scoop (~15g) of vegan vanilla protein powder, and this bread turned out beautifully! This will be my new go-to recipe for banana bread. It is pretty moist, my loaf definitely needed the full 45 minutes to bake and the toothpick still came out a little sticky, but it cooled into a lovely quick bread consistency.

  260. 5 stars
    I’ve made this recipe twice now, once as a big loaf and once as mini loaves. It is now my new favorite banana bread recipe, which is saying something because my former favorite was my fave for 20 years. But when I was looking for a more heart-healthy recipe to make for someone with heart disease, I found this and decided to give it a go. My former fave used tons of butter, sour cream, and sugar, and not even as much banana. This one uses more banana and is far lower in fat and sugar. To make it even more heart healthy, I eliminated the added salt for the second batch as baking soda and powder are already high enough in sodium and noticed no taste difference. The texture of this bread is perfect every time, not too wet, not too dry.
    One of my favorite things about this recipe is you can whip it up in one bowl using only a whisk or spoon, no beaters required. What a time saver! I LOVE this recipe. Thank you! (p.s. Topped ours with chopped nuts and was delish!)

    1. Thank you for sharing! I am so flattered that it has replaced your old, long-standing favorite! Thanks for commenting.

  261. Not sure what I did wrong, followed the exact receipe but turned out very gloobey and flat and raw 🙁 maybe it’s my oven

  262. 5 stars
    Absolutely delicious! Made two loaves tonight and my husband said it was the best banana bread that I’ve ever made! I did add dark chocolate chips and walnuts, but the bread would’ve still been great without. Thanks so much for the perfect recipe!

  263. Such a nice trick to ripen the bananas! I never have fresh bananas to make this bread but it’s a great tip anyways, I may need to use it oneday!
    – Natalie Ellis

  264. If you replace the egg with 1/3 c flaxseed and the oil with 1/3 c cinnamin applesauce, what would the calories be and how would the nutritional values change?

  265. 5 stars
    I am just done baking this bread , I use sunflower oil , no white sugar just 3 table spoon of brown sugar , I don’t like it sweet specially for breakfast. I added 1/2 clove , 1/2 ginger and 1/2 cup roasted walnuts . It’s super good finally a bread that is not too sweet low fat with a lot of bananas in it. I baked it for 33 minutes next time I will bake it 30.
    Thanks

  266. 5 stars
    This is my go to for when I make banana bread for my kids. But instead of the white sugar I do Agave nectar because it helps balance out your blood sugar and doesnt mess with it as bad. Then I add some almond extract and some molasses. My kids love it!! Sometimes if I have them I also add some apples into it as well.

  267. 5 stars
    So delicious ! My new go to recipe for banana bread because it has about a fourth of the sugar compared to most recipes, yet is still sweet because of the additional bananas!

  268. 5 stars
    I added a couple of scoops of chocolate protein (fruit / veg mix) plus some applesauce, mini dark choc chips and my picky eater kids love it!

  269. 5 stars
    Made this with my three year old while dad and brothers weren’t around – needless to say we couldn’t wait until they got back to try it! Delicious! And low enough in calories to justify eating it for breakfast! Couldn’t find our loaf tin so used a square cake tray, worked perfectly!

  270. Just made the skinny banana bread this morning; came out delicious and moist. Added some chopped walnuts for some crunch; thanks for the recipe! ?

  271. 5 stars
    I searched for “easy, healthy banana bread recipe” and found this. Baked and just ate 4 pieces! Oops! Absolutely wonderful! I think it tastes a little like soft “Cinnimon Teddy Grahams”. (That’s a compliment.) Freaking delish! My fam felt the same too 😉

  272. I’m watching my cholesterol. I’m planning on substituting applesauce for butter, but wondering if I can use egg whites instead of a whole egg? Is so, how many egg whites? Thanks!

    1. Hi Colleen, applesauce is a great substitute for the butter. I haven’t tried this with just egg whites–the denseness and tenderness of the cake will probably be effected, but I think it would work fine! Others have also had success using flaxseed instead of the egg. Hope you enjoy the recipe 🙂

  273. 5 stars
    Was looking for low calorie options for the foods my boyfriend loves, this recipe definitely tops the cake. So much flavor and the texture is perfect. Loved making this!

  274. 5 stars
    I am trying to cut sugar so I made this and loved it! I tweaked it a bit because I found it too dry for my family. We use 6 medium bananas and 1/2 cup of chocolate chips (low sugar) and love it!!! Even my pickiest eater loves it!!

  275. I just found this recipe and LOVED it! I made it yesterday, added 1/4 cup flax seed to boost the health factor and used coconut oil instead of butter. It was delicious! This is my new favorite banana bread recipe.

    1. Yum, I love the flaxseed and coconut butter additions! Thanks for sharing Michelle! Hope you get to try more of my recipes soon 🙂

  276. I’ve been making my mom’s recipe for banana bread for decades. It has a ton of butter/oil and sugar. Hers uses 4 bananas too. But my family is trump to cut WAY form on sugar. So I tried your recipe. I am very pleased. I used whole wheat flour so my bread is darker than your photos. I also added walnuts in one loaf and pecans in the other. Both are yummy. I will definitely make this again and again.

    1. I’m so happy you liked it! It’s delicious with walnuts! And, I’m happy to hear it turner out great with whole wheat flour 🙂

  277. Hi, Have made this recipe twice. It’s really good and like that it is less calories than most recipes. I only used 3 tablespoons of sugar and it was sweet enough. Thanks for sharing.

  278. 5 stars
    This is the best “skinny” banana bread recipe I have ever tried. I am so impressed that I subscribed to Lauren’s e-mail list and Facebook page, because if her banana bread is this good, I bet her other recipes are great too! I’m bookmarking her site and I will be spending some time looking around! Thank you for a great recipe!

    1. I’m so thrilled to hear that, thank you Dana! I hope you get to try more of my recipes soon 🙂

  279. A friend shared this recipe with me, and my grandson and I made it today. I was amazed at how well it rose and how soft and fluffy it was. A most amazing cake! Could it be made using other soft fruits or chocolate pieces, or is it the bananas that make the texture so great?

    1. Hi Penny, I’m so happy you and your grandson enjoyed this banana bread. You can definitely add chocolate chips. I haven’t tried this with any other soft fruits, so I can’t say for sure how they would effect the recipe. Applesauce may be a good substitute, or mashed strawberries or peaches. I’d love to hear if you try anything.

  280. It hasn’t even come out of the ove yet and my toddler LOVES it! He won’t stop licking he spatula.

  281. 5 stars
    Wonderfully moist and not too sweet. I added frozen cranberries as my trusted higher calorie recipe and included a tablespoon of cinnamon. Thanks for this recipe.

  282. 5 stars
    Added 1/4 cup of chocolate chips and subbed 1 tbsp of butter for 1.5 tbsp of peanut butter, then drizzled another melted tablespoon of peanut butter over the top of the batter. Also, didn’t have baking powder so I doubled the baking soda and it worked out fine. Super delish!!

  283. I am making this for the third time. My family and work colleagues love it and cannot believe how low calorie it is! Everyone that tries it asks for the recipe.

    1. That’s wonderful, thank you for sharing! I’m really happy you’ve enjoyed the recipe so much <3

  284. Recipe looks amazing! I don’t have a banana bread pan, nor do I have a muffin pan. But I DO have two donut pans! Would there be any difference in recipe or cook time if I were to make this recipe turn into a dozen baked banana bread donuts?

    1. I haven’t tried these in a donut pan, but I think it would work fine 🙂 Cook time would probably be closer to 15-20 minutes. Good luck!

  285. 5 stars
    This recipe is delicious! I only used 2 tbls of brown sugar. I poured half the batter in a bread pan, drizzled honey over it, then added the rest of the batter on top. I also swirled cinnamon and the butter over the top. My husband ate the whole loaf.

  286. Is there a possible substitute for the brown sugar? Would a white sweetner work to sub for both types of sugar called for? And what type of yogurt should I be using to replace the butter? I presume wheat flour could replace the white flour? And one more thing, if I have smaller loaf pans, I imagine a shorter baking time would make up for there being multiple loaf pans in the oven?

    1. Hi Amy, it seems other commenters have had success with sweeteners as a replacement in this recipe (I haven’t tried that to say for sure). You could substitute a Tablespoon of applesauce or plain yogurt for the butter. Use a lower baking time for smaller pans. Hope you enjoy this recipe!

  287. 5 stars
    I tried this recipe yesterday and the banana bread came out great! It was very moist and delicious. Instead of white flour, I used Spelt flour, olive oil instead of melted butter and honey instead of sugar. Next time I make it though, I will probably try grapeseed oil, yogurt or applesauce instead of the olive oil. Next time I plan on adding walnuts to the recipe. Thank you.

  288. 5 stars
    Super moist and not too sweet -perfect! I was surprised how little sugar and butter this needed so I was skeptical but I do not think I will need another banana bread recipe from now on-truly! I like how it only took half the time as some of my previous recipes were 60-70 min to bake and even then sinks in the middle! I did a double take on 1 Tbs vanilla … not sure if I ever had a recipe w that much but I trusted it, even the cinnamon seemed a lot but I trusted it… Loved it with walnuts in it too.

    1. Thanks so much Nancy! I’m so happy to hear you liked it! The vanilla and cinnamon really help boost the flavors and make up for the lack of sugar. Love that you added walnuts too! Thanks for your review.

  289. Can’t wait to try this! Do you think I could substitute coconut oil for butter and still achieve the same texture? 🙂

  290. 5 stars
    Yesterday, I was given about 8 lbs of bananas after a 10K and today, I tried your recipe. My husband, who is a bread baker, was very complimentary of the result and your recipe. The texture is very nice and I love that it is not too sweet. I made one with walnuts too and it is delicious. Thank you!

  291. 5 stars
    Just tried this recipe for the first time and yay! I made them in my trusty muffin top pans, topped with a sprinkle of oats and extra cinnamon, and now I have 12 beautiful banana bread breakfasts waiting. My kids are drooling over them, and I know I’ll have to buy more bananas ASAP!

    1. Yum! Thank you for sharing. I love the oats and cinnamon sprinkled on top–delicious! Thanks for following TBFS!

    1. 5 stars
      At 12 slices, I modified this slightly (replaced butter with unsweetened apple sauce and replaced sugars with sweeteners). Mine came out to 3 smart points/slice or 2 slices for 5 Points.

  292. 5 stars
    This is one of the best banana bread recipes I’ve made! I thought 4 bananas was a little much, but I think it makes the banana bread so incredibly moist and delicious. I used a glass loaf pan and covered the top of my bread so it wouldn’t burn once it began rising while the middle wasn’t done. I love that it’s so simple and the wait wasn’t long. Thank you for sharing your recipe!

  293. 5 stars
    I never knew how happy banana bread could make me!!! I love this recipe, thank you so much! I made mini muffins and topped half with dark chocolate chips 🙂 Made about 32 minis. 10-12 mins at 350. No paper liners, I don’t think there is enough fat in the recipe to release from the paper (which is a GOOD thing!)

    THANKS again!!

    1. Hi Susan,
      That would be fine, although I would suggest adding a scoop of applesauce or yogurt to help with the texture!

  294. 5 stars
    Just made this yesterday and it was delicious! You would never know that it was a “skinny” recipe and it was so moist. I will definitely be making this again. Thank you so much for sharing!

  295. 5 stars
    Just made it! It was yummy! And I love the amount of bananas, I’m always looking for ways to use overripe bananas. My family won’t touch them once they’ve turned even a little bit brown! I doubled it with no problem and used half white and half wheat flour.

    1. Heather! So fun to hear from you! I hope your family is doing well! I’m so happy to hear you liked the banana bread. Thanks so much for commenting <3 <3

  296. 5 stars
    I just took this out of the oven and couldn’t even wait for it to cool…so good! Throwing away my old tried and true higher calorie recipe!

  297. 5 stars
    Thanks so much for the quick response. Lowering it to 325 and tenting with foil towards then end worked like a charm adding 4 large bananas. Took 70 minutes but came out perfect 🙂

  298. 5 stars
    Love this recipe! But I’m having problems with the bread rising. It comes out about 1 inch thick. Any suggestions to get it to rise more?

  299. 5 stars
    We LOVE this recipe at our our, I have a 5 year old that is borderline obsessed with it :). Question though. I’ve been struggling with getting it to bake through the middle and realized when I use 4 bananas it’s way over 1 and 1/3 cups. When measuring out 1 and 1/3 cups it’s not nearly as moist but does cook through all the way. Any advice?

    1. Hi Danica, I’m so happy to hear you like the banana bread!
      A lot of things can effect baking banana bread–what type of pan you use (metal or glass), oven temp, altitude. Next time I would add a little less banana (maybe 3 smashed bananas) or measure out about 1 1/2 cups. If you want to add all 4 large bananas you could try cooking it at 325 degrees for a longer bake time and cover it with tinfoil about 2/3 way through baking, so the top doesn’t get too browned.
      I’m hopeful one of these will work–let me know what you try!

    1. Thank you so much! So happy you and your daughter spent that time together, and happy you enjoyed this recipe! 🙂

  300. Hi Lauren
    I saw the nutritional information, however I didn’t see a fiber value and I use that to determine my
    Weight Watchers point value. Would you happen to know what it is?

  301. 5 stars
    I made this banana bread for a second time, it is absolutely delicious! My husband and parents both loved it. It’s moist and so flavorful!

  302. I was wondering, could i use just oat flour in place of the all purpose? Or would i need to add a little xantham gum to help with the binding?

  303. I love this recipe but it always falls in the middle after I take it out of the oven – are they any tricks to keep the middle from collapsing after it is done and cooling?
    Thanks!

    1. Hi Sarah, where are you located? If you’re at a higher elevation you could try adding a spoonful more of flour. Also make sure your baking soda is fresh, and if you are using a glass pan I would try lowering the baking temperature by 25 degrees. Try not to open the oven at all while it’s baking. Hopefully these tips help!

    1. 5 stars
      My wife just made this for me and my picky 4 year old and we both absolutely loved it! Great recipe!!!