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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This Skinny Banana Bread is so moist, perfectly sweet, and delicious, you would never know it's "skinny"!
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Save Recipe



  • 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.


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.


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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About The Author

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.

4.97 from 2374 votes (1,976 ratings without comment)

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Recipe Rating


  1. 5 stars
    Loved this banana bread recipe! Easy to make, moist and not too sweet. Will be s staple recipe in my household!

  2. 5 stars
    Delicious even with making lots of substitutions…
    Vegan and Gluten free version
    Used :
    4 frozen bananas (thaw b4 cooking)
    Truvia brand “ brown sugar “
    Flax egg (1tbs ground flax + 3tbs H20)
    Dolcedi ( liquid sweetener made from apples (from Italy/available online) for granulated sugar
    Applesauce as written into wet ingredients)
    Gf all purpose flour
    Used the same amounts as original recipe

  3. 5 stars
    I was not convinced at first, but this banana bread tasted so good without being too sweet or containing loads of butter.

  4. Hi
    I am baking this banana bread and am very disappointed with the results.
    I have followed everything as in the recipe and used all the same ingredients with no substitutes.
    The cake was definitely not done after 45 minutes and has now been in the oven for over an hour and is still not done. The outside is burning but inside is still not fully cooked.
    I do not usually have trouble with any other recipes and my oven works perfectly. Any idea why this is happening? Please let me know.

    1. I’m sorry to hear you’re having trouble with the recipe. It sounds like your oven might be running a bit hot, causing the outside to cook faster than the inside. Try lowering the oven temperature by 25 degrees and baking it for a longer period. Also, you can tent the bread with foil to prevent the top from burning. I hope this helps!

  5. 5 stars
    I have made this multiple times and even given it as a gift. (One of the loaves was mailed to a 100-year-old aunt in California and she loved it!) I mash it using a pastry blender, it all gets mixed in one bowl, and it goes into the oven and emerges in a state of perfection.

    1. How amazing that you shipped it in the mail! Thanks for sharing, and I’m so happy you enjoy the recipe.

    1. We haven’t tested it with almond flour but you can look through the comments as a couple of people have successfully! Happy baking!

  6. 5 stars
    DELICISIOSA’! I added a leftover 1/2 of a milk choc bar in pieces and 2, 80% chocolate squares in pieces as well and roasted almonds. Floored! Thankyou for this amazing recipe:)! A bit more guilt but not eating this all at once!

  7. 2 stars
    Good flavor but my bread would not cook all the way through. Gummy on the bottom even though I cooked it for over 1.5 hours.

  8. 5 stars
    I kept some of the bananas a bit chunky and mashed the rest, I also added 100g raisins and it was without a doubt, the best banana bread I have tasted – the family loved it too! 35 minutes was the perfect bake, between light and moist. I weighed everything and calories counted it, mine was coming it at 156 calories a slice – completely worth it!

  9. 4 stars
    I made this recipe with 3 large bananas, vegan butter, a smidge of ACV, and a small amount of vegan kefir. I baked for 30 minutes in an 8×8 pan. The texture is cakier than the average banana bread, which I love. I could see adding an almond butter swirl, chocolate chips, or serving with strawberry jam. Thank you for this healthier treat 🙂

  10. 5 stars
    For a healthy bread this was great. I made it into muffins instead. I used your trick to quickly ripen bananas. They had an amazing flavor. The bread wasn’t as soft as a full fat bread version would be but that’s to be expected. Great flavor and moist.

  11. 5 stars
    I have tried many banana bread recipes over the years and finally found THE one! This is easy to make (the hardest part is waiting for those bananas to become overripe, although next time I might try your pro tip of baking them for a few minutes) and tastes delicious, not dry, not heavy. I forgot the walnuts, so I wrote them in under Ingredients on a paper copy so I will remember next time. 🙂

  12. I tried this recipe tonight but sieved whole meal flour and used caster sugar and light sugar as alternatives and it came out so nice ! It was moist and fluffy will definitely make again!!

  13. 5 stars
    First time ever making banana bread and just took my first bite and it is amazing!! I added walnuts and used stevia brown sugar and stevia sugar. Such a good recipe!! Thank you for sharing!

  14. 3 stars
    This recipe is ok. It’s a good start. The texture is good, but it definitely needs way more sugar and I used bananas that were black. But not bad, overall.

  15. Mine was perfect and I made with my 20 month old as everything was in spoon measurements! We added 1/3cup choc chips – absolutely delicious! Thank you for the recipe.

  16. 2 stars
    Unfortunately my bread never solidified in the middle! I followed the recipe exactly but even after leaving it in the oven an extra 15 minutes it stayed mushy in clumps throughout the loaf and fell to pieces and globs when i tried to cut it

  17. 5 stars
    This is a perfect recipe. I added a sprinkling of Demerara sugar and chopped walnuts on top. Will be my go to for too ripe bananas from now on. Thank you!!

  18. 4 stars
    I am absolutely shocked how well this turned out. I’ve tried so many banana bread recipes. They either don’t rise well or are super sweet like cake, or too dense. I’m in Australia so, different measurements but i made do. It’s delicious. Nice texture. We added chopped walnuts in the mix and sprinkled on top. Otherwise made as per recipe. I took photos, wish I could post them.

  19. Thank you for this! I make it regularly. After a few batches made as written, I decided to try my own “even healthier” version: half the sugars, one grated apple rather than butter or applesauce and add nuts and seeds, measured with my heart. It’s still delicious and I am so grateful for this foundational recipe which I will always stick with!

  20. 5 stars
    Best-tasting banana bread I’ve ever made and I love that it doesn’t call for a lot of OIL like so many other recipes. And my finished loaf looks JUST like yours! How many times does that happen? (not often)

  21. 5 stars
    This recipe is my favorite banana bread recipe & I make it every single week! My kids love it and I feel good about making it because it doesn’t have a crazy amount of sugar. Yum yum!

  22. 5 stars
    10/10 rating. So easy to throw together, tastes delicious AND healthy! So excited to find this recipe. Followed it to a tee and it came out perfectly.

  23. 4 stars
    Found this while searching for a recipe to use up my left over bananas, super quick and so simple to make! I used a bit less sugar as my bananas were very overripe. It came out delicious, so moist and tasty, would definitely make it again. Thank you!

  24. Somehow, my banana bread had burnt and turned black, from inside to out. It was raw even after an hour of being in the oven. What did I do wrong?

    1. If it was burnt on the outside and raw on the inside, the oven temperature might have been too high, or the bread was placed too close to the heating element.

      1. 5 stars
        I substituted the brown sugar with Truvia brown sugar and the sugar with Splenda since my husband is diabetic. This banana bread was moist and delicious! Husband said this was the best! Thank you for the recipe!

  25. I made these today and am very happy with the results! In the nutritional section, serving size “one slice” is too ambiguous. It would be more helpful if portion size was shown by weight or dimensions.

    1. Hi Rosemary! I’m personally counting calories so I understand wanting to get the servings right! In the recipe, the total servings are 12, so if you try to cut 12 even slices you’ll get a good idea of where your individual servings are. If you have a kitchen scale and you really want to go for the gusto, you could weigh your finished batter and divide it evenly into a 12 muffin tin. Then you’d definitely make sure you were spot on for serving size 🙂 Going to make these this afternoon but I’ll be adding chocolate chips… lol

      1. 5 stars
        We love the bread. My son has eaten some with breakfast, lunch and dinner. But my other son is allergic to eggs. Has anyone tried just leaving the egg out?

  26. I’ve just had gallbladder surgery, we love eating homemade banana bread. I was skeptical but this recipe was very nice and surprisingly moist texture. My five year old had 2 slices in one sitting, don’t think it’ll last 3-5 days lol

  27. This is the only banana bread recipe I use! Comes out delicious and moist every time. My husband loves it too and requests I make it at least once a month. Seriously a perfect recipe. I usually mix in choc zero milk chocolate chips at the end or sometimes even blueberries. I also like to top it with cut up banana pieces. So good; I would eat this every day if I could! Love that it’s much healthier than other recipes out there.

  28. 1 star
    I opted for a new banana bread recipe and tried this one. This one was extremely disappointing. I make banana bread all the time, but this one tatsted like salt. It was disgusting.

    1. I’m guessing you accidentally added salt instead of sugar, or added 1/2 of tablespoon. Recipe calls for only 1/2 teaspoon of salt, which is intended to intensify the flavor but this quantity wouldn’t be able to change the taste.

  29. 5 stars
    This recipe turned out fantastic, substituted monk fruit sugar for white. Tastes just as good as other recipes I’ve used with twice as much sugar. Thanks for an awesome healthy alternative

  30. 5 stars
    This banana cake is exactly what I was looking for. It’s just sweet enough, very light, and surprisingly very moist and fluffy. I’ve made it twice this week already. Everyone loves it, even the kids!

  31. Love, love, love this recipe! I make it all the time!! Everyone I share with loves it also. Thank you so much for sharing!!-) it’s always moist, delicious and Easy to make.

  32. 5 stars
    I use this recipe every time I make banana bread. I use fresh ground dry oats for my flour substitute, 5tbls of organic maple syrup for my sugar substitute, and I mix in some dark chocolate chips at the end before I bake. It’s so delicious and moist! Thank you.

    1. Hello,

      Do you know if I used a gluten free flour if I would need to add anything else to the recipe? I’ve just started low fodmap and love raisin and banana bread so wondering if I can adapt this recipe? Thank you

      1. Hi! I bake with gluten free flour all the time, most of them are 1:1 so Replacing regular flour with gluten free works perfect! You shouldn’t need to add anything:)

  33. 5 stars
    This bread is so delicious. Since finding this recipe a few months ago, I have made it several times. I use swerve sugar for both sugars and used white whole wheat flour along with apple sauce. I put in some dark chocolate chips and wow it tastes so good.

  34. 5 stars
    I followed the recipe as written the first time, using whole whear flour. We loved it and didn’t miss the additional oil and sugar typically in banana bread. I’ve made it again several times, reducing the sugar each time and swapping the butter with one tablespoon of coconut oil. Most recently I reduced the sugar to only 2 tablespoons of brown sugar and we thought it was delicious! My toddler asks for it for breakfast! Great low sugar, low fat recipe that you can make whole grain based on your preferences.

  35. This bread is amazing…especially, since it’s healthy. I used almond and spelt flour, sugar substitute for the granulated sugar and apple sauce for the butter. I also use half vanilla extract and the other half spoon maple extract. I add sugar free chocolate chips and sprinkle brown sugar and pecans over top before baking. This doesn’t even last an hour at my house!

  36. So glad I found this! I followed the recipe exactly and it turned out delicious! I used butter instead of apple sauce, and the bread is nice and moist. I might add a little applesauce next time. Thank you for sharing!

  37. As I was lacking some of the ingredients, I made a few substitutions and additions. The bread turned out very tasty. I did substitute 1Tbs mayo for the butter, 3 Tbs maple syrup for the sugars, and added 1 Tbs coconut powder, and 2 Tbs ground flax seed. Very moist. If I make this again, I’ll omit the salt as the mayo was salty enough.

  38. I just made these but am diabetic during pregnancy. I did two T brown sugar and 1 T honey instead of the sugars listed. Still tasted great! I made them in muffins and baked super quick. Hope my kids love them too! Thanks for the recipe!

  39. Ok making this now and I can just say that 40-45 minutes on 350 is not enough. Turned heat down to 325 and giving it another 15 minutes and hope for the best. I’ve made banana and pumpkin breads before and know at least an hour or hour and 15 minutes is the best cooking time especially with amount of wet ingredients.

  40. I have tried too many banana bread recipes to know that this is the absolute best of them all!! I got so excited and proud of myself for them. Thank you for sharing the recipe. The ratios of the ingredients are perfect. Have saved it for every future bake! The option to view it in metrics was also helpful. Look forward to exploring more recipes. 😀

  41. I made this according to the recipe, using the applesauce and an egg replacement. Turned out very dry and crumbly. Taste was good but why so dry? Do you think the egg replacement? I want to try again but I’m not sure what happened. I was laughing reading all the reviews that said moist! 🥰🤣

    1. It’s dry because there is very little fat in it. It needs fat to be a bit moist. If you are using egg replacer then sub the butter with olive oil. Olive oil is healthier to consume than butter. Don’t use 100 percent extra virgin olive oil because 100 percent extra virgin is better consumed raw as in salad dressings, dips or drizzled over foods. I buy the Kirkland brand olive oil from Costco as it does not have a strong olive smell and use that in baking and cooking in general.

  42. 5 stars
    My husband, who doesn’t even like sweets, told me that this banana bread was the best I’ve ever made! He asked when I was going to make more. I used two thirds whole wheat flour and one third white flour and folded in some Kirkland semi-sweet chocolate chips. Absolutely scrumptious!

  43. 5 stars
    This Banana Bread is so moist and delicious! My fussy grandson even had 3 slices because he loved it! Very delicious recipe, and great since I am type 2 diabetic, and the sugar is low for this recipe… Give it a try you won’t be dissapointed!

  44. 5 stars
    Chewy, flavorful. Added 1/3 cup each of mini choc chips and chopped walnuts to the top. Excellent low sugar recipe.

  45. It turned out perfect! I added ½ cup of chocolate chips, ¼ cup chopped walnuts. I didn’t have ripe bananas so I baked them in the oven for about 12 minutes to ripen them. My bread was ready in 34 minutes!!! thank you Lauren

  46. 5 stars
    So glad to have found this recipe. I was looking for a recipe with lower sugar and this banana bread was perfect. It is moist, flavorful and the only thing I would do differently next time would be to add some chopped walnuts to the top. This will be my go-to recipe from now on.

  47. 5 stars
    I used monk fruit sweetener and monk fruit brown sweetener for a healthier version. I added toasted slivered almonds and topped with crushed pecans mixed with monk fruit brown sweetener. It turned out amazing.

  48. I am trying to watch my cholesterol and sugar, thank you for this great recipe. I substituted applesauce for the butter. It tasted wonderful, even my husband liked it. Do you think I can substitute mashed sweet potatoes instead of bananas?

  49. Quite a nice recipe, very moist and the perfect sweetness but slightly dense (that might be my fault). I topped it with some walnuts and brown sugar and it was delicious!

  50. 5 stars
    This is delicious. I’ve made it 2x now and both times was a big hit with my very picky 10 year old. One thing, I had to bake it for over an hour but maybe it’s my oven. We just moved and I’m not used to it yet.
    The second loaf I made 1.5 X the size to get a higher loaf. It’s so good. I also baked the bananas in their skin before using them so that added to the sweetness. I also substituted the white sugar for coconut sugar. I highly recommend this recipe.

    Thank you

  51. 5 stars
    Made this for the 1st time from the Tastes Better from Scratch cookbook. I used 3 – 6×3 pans and baked the bread for 26 minutes. Also, added a little over 1/3 cup of mini chocolate chips. Delicious!!! I will definitely be making this again.

  52. 5 stars
    Made this the other day and my super healthy athlete son devoured it. A lot of healthier breads are chewy, but this has the texture of a full fat version. I used a small container of no sugar applesauce because I was out of butter. I did add some chocolate chips. Waiting on some bananas to ripen so I can make more. Thank you.

  53. 5 stars
    I never write reviews but this recipe was so great. I’ve tried a lot of different banana bread recipes and always had to tweak them a little so they weren’t too sweet or dry as a bone. This recipe took care of everything.
    I will admit though that I did substitute the butter for olive oil and used half a cup of oat flour for part of the all purpose. Tastes amazing! Thank you.

  54. 5 stars
    It is light and moist and yummy!!! Some banana breads are dense. This is light and fluffy. It’s a keeper.

  55. 5 stars
    I made this recipe as muffins and they turned out fabulous! You can’t even tell it’s been modified to be healthier. Will definitely be my go-to recipe from now on!

  56. 5 stars
    My favorite banana bread recipe EVER! I tried this by chance, hoping it would taste okay despite the low amount of sugar and it was incredible! The addition of the cinnamon was perfection and you don’t miss a bit of sugar. I did add a few chocolate chips as well. I made mine into muffins and they were moist and delicious. Can’t wait to make again!

  57. 5 stars
    This is a fantastic recipe. I had a “tried and true” banana bread recipe that I have used for years, but it has a stick of butter and a cup of sugar in it. I was looking for a healthier recipe and this is it! It is light and moist and tastes great. I did add some walnuts and a few chocolate chips as well.

  58. 5 stars
    I made this twice. The first time with regular flour and applesauce. – exactly as written. The second time , I used whole wheat flour and applesauce. I also added walnuts for some protein. I think this is the healthiest snack I have made in a very long time! I did bake it in muffin tins for 20 minutes so I could have a grab and go in the morning.

    There is no need for butter in this recipe! I had the mini snack containers of applesauce, and I dumped one of those in it instead of butter and mixed the applesauce with the banana sugar mixture. One thing I would like to add that could be very helpful. I sift my flour. It mixes with the “wet” ingredients much easier and avoids the overmixing habit that so many bakers have.


  59. 5 stars
    Great recipe, so fluffy and tasty. Still so sweet even though not as much sugar as usual recipes call for! Will be using this as my go-to banana bread recipe!

  60. 4 stars
    Very tasty, but a bit dense. It didn’t rise all that much, but I admit my ingredients are old. I think it could have even had less sugar- it has a very rich flavor. Overall it came out good not great

  61. 5 stars
    Absolutely delicious 🤤 fab recipe changed one thing used dark brown sugar instead of light brown sugar. Not too sweet so moist will definitely make again with left over ripe bananas

  62. This was over all a delicious recipe! But, most people don’t have much access to coconut sugar. It was a great recipe though!

    1. So glad you loved the recipe. I’m a little confused about the coconut sugar though bc this recipe does not have coconut sugar in it.

  63. 5 stars
    Came back to comment how delicious this recipe is!!!! This is the BEST banana bread recipe ever! And healthier than your typical b bread that usually calls for 1+ cups of sugar. I did 3 TBSP of brown sugar + 2 TBSP of coconut sugar. Make sure your bananas are extra ripe! Sprinkle some walnuts with chocolate chips on top and you will die and come back alive within seconds.

  64. 5 stars
    I’ve made this recipe sooo many times. I love that it’s not too sweet and you really taste the banana flavor. I like adding chocolate chips or nuts, but it’s also good plain!

  65. 1 star
    I baked it for 35 minutes, then 45, then an hour. Then an hour and 15 minutes. Gave up. Unfortunately it’s not edible, completely raw in the middle.

    1. I’m sorry that happened! It might be a good idea to calibrate your oven and make sure it’s heating to the correct temperature.

  66. 5 stars
    Excellent, much better than my old recipe that used alot more sugar. Only change I made was used a heaping teaspoon of Cinnamon. This will be my go to recipe! Thank you!!!

  67. 5 stars
    Googled low sugar banana bread and this super easy recipe came up. Baked it twice in as many days. Used sugar substitutes and it turned out wonderful. Thank you for my new favourite go to banana bread recipe.

  68. I was looking for a healthier banana bread recipe with less sugar. This recipe is great! I used 3 large bananas and substituted applesauce for the butter. It was perfectly sweet and moist. We loved it and will make it again.

  69. Has anyone tried this using GF all purpose flour? I’m making it now and wondering if there’s anything I need to know 🙂

    1. I have used King Arhtur Measure for Measure Gluten Free flour and had good results. I needed to bake 5 or 10 extra minutes.

    2. From another comment, though I’m a bit late so hopefully this can help somebody

      “I have used King Arhtur Measure for Measure Gluten Free flour and had good results. I needed to bake 5 or 10 extra minutes.”

  70. 5 stars
    This is my go-to banana bread recipe! I love it! Tasty, low sugar, and easy to make. One question: Can oat or almond flour be substituted for the white/wheat flour? Has anyone tried that?

  71. 5 stars
    My family loves this recipe! It’s easy and hard to believe it’s also healthy and tastes great. My son asks for it on a regular basis.

  72. 5 stars
    Phenomenal, followed recipe mostly to the letter, didn’t over mash the banana and added some dark choc chips and sliced banana on top. Tastes incredible, not too sweet and perfectly moist. Saved to my favourites forever!

  73. 5 stars
    This turned out great. By far the best recipe I have made. I was looking for a recipe with less sugar. Will definitely make it again. thank you for sharing this recipe

  74. Just made this banana bread & omitted the white sugar & used the apple sauce instead of the butter- Best banana bread I’ve tasted in a long time!😄

  75. 5 stars
    Hello and Thank you! Been looking for a low fat fat free Banana Bread recipe to replace the one that I’d lost! It was from an old OLD Betty Crocker Cookbook. Can’t find the cookbook 😭 but I found this and it’s in the oven right now!!

  76. 5 stars
    This is the second time I’ve made this recipe. It’s just as good as the first time, so it’s a keeper! I added walnuts for the extra crunch and flavor. Next time, I’ll try muffins.
    I’m happy that I found your recipe – it actually tells us the measured amount of bananas instead of how many to use:)
    Thanks, Lauren!

  77. 5 stars
    This banana bread recipe is definitely a keeper! Found this while looking for a recipe for my super-ripe bananas and this will be my go-to from now on. I only had 3 bananas but they were large and it worked fine. Otherwise, I made as directed and subbed apple sauce for the butter and it is so delicious!

  78. Hi Lauren. I have a strange thing that happens to me often when I make bread in loaf pans. I end up with it not being completely cooked, even though it looks brown and tests done with a toothpick coming out clean. I wonder if this is because I use egg beaters instead of eggs? Any ideas?

  79. 5 stars
    Great recipe. All of the low sugar recipes I came across subbed the sugar with honey or some other sweetener, but I really just wanted something less sweet. I made it as written and added some chopped prunes at the end. It took about 40 minutes to bake and the texture is perfect.

    1. I made this banana bread and it turned out fabulous and delicious. I did not have any sugar in the house but I did add 4 tablespoons of real maple syrup. I also added 2 chopped dates and a few chopped pecans. Great result!

  80. Hi. I’m new to your site. This banana recipe is something I want to try. I’ve been on the search for a recipe that has the least amount of sugar. Im curious how it would be without any sugar added as my bananas are looking quite sweet with all of the brown spots. Just wondering.

  81. 5 stars
    Two woefully overripe bananas saved from the indignity of the compost bin! I halved the recipe and made muffins. I added a couple handfuls of raisins, pre-chopped dates, and a couple shakes of cinnamon and nutmeg. Perfect-o!

  82. 5 stars
    I wouldn’t normally comment on recipe blogs, but this was THE MOST PERFECT BANANA BREAD – thank you so much for the recipe. I only had three bananas on hand, but it was still amazing.

  83. So good! I doubled the batch and added fresh blueberries- and went with the applause instead of butter
    Made them into large muffins and cooked for 24 mins

  84. 5 stars
    I’ve used this recipe a few times and always come out perfect, I’m not a great baker either! I use 1 cup wholewheat flour and 1/2 cup plain flour, I also add a handful of dark choc chips and a big handful of raisins. Cooks for 40-45mins at 175degreesC in a fab oven. Tasty and don’t miss the sugar, do think raisins/currants help though!

    1. Thank you for commenting on using whole wheat flour. I was wondering if it would work and didn’t want to experiment.

  85. My absolute favorite banana bread recipe of all time. It is perfect. I make this weekly and still marvel at how amazing it is.

  86. 5 stars
    I love this recipe! Do you think I could substitute pumpkin puree for the bananas for pumpkin bread? Would I need to add more sugar since the bananas are sweeter than pumpkin? I’d like to keep it as “low sugar” as possible. Thanks!

    1. Carry, I did just that and it was delicious! I substituted ½ cup of pureed pumpkin in place of 1 medium banana, it was a 1:1 ratio of pureed pumpkin for mashed banana. I will do it again. Good luck!

  87. 5 stars
    Best Banana Bread recipe I have found – being a diabetic I can eat 1 slice
    Also my spouse is low salt and this banana bread is perfect for him without the salt added

  88. I have made it several times and it is delicious. Followed your directions but if I get the inside completely done, the outer part is dry. Would it hurt to bake it at 325 degrees but a little longer? Maybe my oven is too hot. Thanks!

  89. 5 stars
    Wow, this hit the spot for sure, totally satisfied my sweet tooth and lower calorie than my usual recipe but just as good! Thanks so much for taking the time to post such amazing, easy to follow recipes!

  90. 2 stars
    Mine turned out very dry (perhaps I should have used the applesauce option instead of butter?) flavor could have been better as well.

  91. 5 stars
    My favorite Banana Bread recipe. I have probably made it at least 10 times now. Really great Banana Bread flavor without all the sugar. Thanks for the delicious recipe!!

    1. Sorry to hear that Vanessa. It would be a good idea to get fresh ingredients (especially baking soda and baking powder) If those ingredients are old, your bread won’t rise. You will also want to check that your oven is heating to the right temperature. You can get an oven thermometer on Amazon to test it.

    1. Can someone who has had success with this banana bread weigh the amount of bananas they are using? Bananas come in all different sizes and 4 bananas for one person could be 3 or 5 for another. Weight is really the only accurate way to list them as an ingredient. Thank you in advance for your help!

  92. 5 stars
    Easy, easy, easy and delicious! I replaced the 2 tablespoons of white sugar with ‘diet’ sugar, kept the brown sugar and added mixed seeds. Maybe because I used extra large bananas (or some diet sugar) but I needed to add a further 1/2 cup of flour so it was less runny. I could not believe how much it raised during cooking. It’s SO delicious and moist. Thank you!

  93. 5 stars
    This is an amazing recipe! My family loves banana bread, and this was a simple and easy recipe, with reduced sugar. No one in my family even missed the sugar. They said it’s better than any of the other banana breads (with a lot more sure in them) that I’ve made. This is our new “go to” recipe for banana bread. Even made a loaf and added in some semi-sweet chocolate chips. Delicious!

  94. 5 stars
    My family and I are obsessed with this recipe!!!! It’s so good and simple. I always split it into two loaf pans and add dark chocolate chips .

  95. 5 stars
    Just came here to say this is a great recipe, and quite forgiving as well. Pretty sure I used fewer bananas but it still came out wonderful. I love the small amount of sugar and oil and I wouldn’t change a thing except for maybe add some nutmeg in place of some of the cinnamon.
    Thank you!!

  96. Tips: I followed recipe exactly. Added half cup of chopped pecans and half cup of chopped chocolate chips. I used a glass loaf pan. Bread is still cooling but looks amazing. My tip is to have your oven rack at the highest setting and still fitting the bread in. Mine is the second slot from the top. This allows the bread to cook through without burning. Also measure out your mashed bananas I had regular sized very ripe bananas and used three and had the amount the recipe calls for. I set timer for 35 minutes and it needed about 8 more minutes after that. I can’t wait to try this bread. Thanks for the recipe!

  97. 5 stars
    This is by far the best low-fat, low sugar Banana Bread I’ve ever found. No one will ever suspect that it’s actually half-way Healthy, as Sweets go.

  98. 2 stars
    The texture was good but the flavor of the rising agents overpowered everything else, including the banana. I wouldn’t make this again as written.

  99. 5 stars
    Great recipe! How could I alter cooking time if I were to triple recipe for a healthier bundt?

  100. 5 stars
    This recipe is awesome!! I did use the Apple sauce instead of butter. I hav a fabulous banana bread recipe of my own but looking for lower calories. This delicious!!

    1. I’m not a very good cook but I’m trying to learn healthy recipes. Can you please tell me how much applesauce you used instead of the butter please? For the banana bread? Thank you. I don’t know how to cook without using measuring cups and measuring spoons, pam

      1. Pam, oil can be exchanged for applesauce 1:1.
        Therefore based on the recipe above you would use two (2) Tablespoons of applesauce.

        1. Crappy recipe
          I followed the recipe to a T and the bread remained raw in the center while the edges burned. I used the size pan and temp recommended.

      2. 5 stars
        You sub the apple sauce for butter 1:1. So, if there are two tablespoons butter, you should use two tablespoons applesauce. Hope that helps!

  101. 5 stars
    Because my pantry was lacking, I baked this with a few adjustments, and it it truly the best banana bread my family and I have ever had! I only had 3 ripe bananas, so I added 1/2 cup of oat milk, omitted the granulated sugar and only added around 3-3.5 tbsp of brown sugar, then only 1 tbsp of melted coconut oil. Everything else was the same, except I used whole wheat flour and sprinkled slices almonds on top. It was much more moist than I expected but I loved that (I could have baked it longer than 45 minutes but I didn’t really want to)! Pro tip: add peanut/nut butter to your slice – you won’t regret it!

  102. 3 stars
    Hi Lauren!
    I used your Banana Bread recipe today with only 3 bananas & did bake at 350 for 45mins.
    I stopped baking my Bread because the top was getting too dark.
    My tester was coming out fairly clean, but unfortunately near the top of my Bread it’s a bit under baked.🙁
    Maybe 2 Bananas would work better?
    Taste is good for a low sugar Banana Bread!
    Thanks for listening & for your sharing your recipe!
    Lor ~

  103. 5 stars
    This recipe is absolutely delicious and easily converts to gluten free!! Best part…lower in calories and you don’t miss all of the sugar that’s typically in other recipes! Absolutely love making banana bread now and feel guilt free! 😉

  104. I happened upon this recipe two weeks of. It has already become my favorite. I decrease the flour by 1/2 cup and add oat bran. I also add lots of chopped pecans. Delicious!!!

  105. I finally had to come and comment on this recipe. I’ve been making this for years now, it’s my favorite banana bread hands down – and I’ve gone through so many different kinds now, but I come back to this one always. Other banana breads are just so SWEET! And loaded with fats and oils, I can’t stand it, it’s hard for me to digest them. With this loaf? Not an issue. It doesn’t have any thick oily residue out of the pan either, doesn’t leave your tongue coated with an oil aftertaste or leave you feeling bloaty. It doesn’t spike my blood sugar so quickly either (although I’m not diabetic). It’s just so much easier on my system, honestly. It’s light enough that I can snack on as a quick breakfast or with coffee later in the afternoon.

    The only thing I ever do to this recipe is sometimes toss in blueberries, or white chocolate chips… Or both, if the mood strikes. It’s fantastic. This is my permanent go-to banana bread.

  106. 5 stars
    This is SO GOOD! I don’t like “regular” banana bread and was looking for a healthier option for the family, and I came across this. I sampled out of curiousity, and it is DELICIOUS! Perfectly sweetened and the family devours – they can’t tell it’s healthier! Thank you!

  107. 5 stars
    I make these as muffins frequently. I do make a few adjustments, not to knock the original but to make it slightly more carb friendly. Just 3 bananas, I use half whole wheat pastry flour and half almond flour. 2tbsp chia seeds and I sub the sugar with just 4 tbsp monkfruit sweetener. I often add Lilly’s SF choc chips and walnuts.

  108. 5 stars
    The bread was really moist and flavorful and had a great texture. I was looking for a recipe that was lower in fat and sugar and this came out great. Thank you for sharing!

  109. 5 stars
    Tried the recipe, my wife and I love it. Unless You come up with something better, this is now my go-to for banana bread, oh, also peach cobbler!!

  110. 5 stars
    I really enjoyed this banana bread. I gave some to my friend who is a diabetic as a healthier alternative. I will be making it again!

  111. 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!

    1. Hi. So do you use less flour when adding the oats? I’ve been wanting to add oats to banana bread, just not sure of the ratio? Do you add any liquid I.e milk? Thanks

      1. When I sub oats for flour I use half and half. It can be made with all oats but will be heavy. I chop the oats in the food processor for a couple of minutes first. If you are adding walnut flour I would suggest a touch of milk.

  112. 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?

  113. 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.

  114. 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

  115. 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.

  116. 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!

  117. 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!!

  118. 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.

  119. 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.

  120. 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.

  121. 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.

  122. 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.

  123. 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 👍🏻

  124. 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!

  125. 5 stars
    Delicious!! I replaced the plain flour with sekf raising and added no extra baking soda and it was perfect regardless!!

  126. 5 stars
    Best banana bread recipe ever! I like to reduce the sugar to 3 tablespoons of brown sugar only and add chocolate chips!

  127. 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.

  128. 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.

  129. 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!

  130. 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.

  131. 5 stars
    You would never think this is low fat absolutely delicious. Very moist. I’m on WW and this is only 3 points

  132. 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.

  133. 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 🙂

  134. 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!!

  135. 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.

  136. 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!

  137. 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!

  138. 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!

  139. 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.

  140. 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.

  141. 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👏

  142. 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.

  143. 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.

  144. 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.

  145. 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.

  146. 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.

  147. 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!

  148. 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!

  149. 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.

  150. 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!

  151. 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.

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

    Many thanks

  153. 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!

  154. 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!

  155. 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.

  156. 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!

  157. 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:)

  158. 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!

  159. 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!

  160. 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.

  161. 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!

  162. 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!

  163. 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!

  164. 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.

  165. 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.

  166. 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.

  167. 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.

  168. 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 !

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

  170. 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.

  171. 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.

  172. 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.

  173. 5 stars
    Delicious! I made the bread as directed but also mini muffins (same temp – 10 minutes baking time) and both turned out perfectly.

  174. 5 stars

  175. 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.

  176. 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.

  177. 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.

  178. 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!

  179. 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.

  180. 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.

  181. 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!

  182. 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!

  183. 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!

  184. 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!

  185. 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.

  186. 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!

  187. 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!!!

  188. 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!!

  189. 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.

  190. 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! 🙂

  191. 5 stars
    Great recipe! I doubled the recipe and made it in a bunt pan. Added raisins, walnuts and a few chocolate chips, delicious!

  192. 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!

  193. 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. 🙂

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

  195. 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!

  196. 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 🙂

  197. 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

  198. 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.

  199. 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!

  200. 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!

  201. 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.

  202. 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!!

  203. 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)

  204. 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.

  205. 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.

  206. 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?

  207. 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!

  208. 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.

  209. 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 😋

  210. 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.

  211. 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.

  212. 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

  213. 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 🙂

  214. 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!

  215. 5 stars
    absolutely delish!This is the second time I’ve made it, and its just Devine!! could actually eat the whole loaf tbh! 🙂

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

  217. 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!

  218. 5 stars
    My 7 year old said this was the best thing she has ever tasted; high praise indeed! Gorgeous banana loaf.

  219. 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!

  220. 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

  221. 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!

  222. 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!

  223. 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.

  224. 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*

  225. 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!

  226. 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!

  227. 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!

  228. 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!

  229. 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?

  230. 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.

  231. 5 stars
    What a moist and delicious bread!!! We love it and will be making again. Thank you!

  232. 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.

  233. 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.

  234. 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.

  235. 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!

  236. 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.

  237. 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.

  238. 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.

  239. 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.

  240. 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.

  241. 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!

  242. 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.

  243. 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!!!!

  244. 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.

  245. 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

  246. 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!

  247. 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.

  248. 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!

  249. 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!

  250. 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!! 💯

  251. 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!!!

  252. 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.

  253. 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!!!

  254. 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!

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

  256. 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.

  257. 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.

  258. 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!

  259. 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!!