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Lauren Allen
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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!
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:
Greasea standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to makesure 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.
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.
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.
Recipe
4.97 from 2259 votes
Healthy Banana Bread
This EASY Healthy Banana Bread recipe is made with low sugar, no oil and is just over 100 calories per slice. It still yield incredibly moist, perfectly sweet, and delicious bread!
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Author Lauren Allen
Course Breakfast, Snack
Cuisine American
Servings 12 slices
Calories 137
Cost 3
Prep 10 minutes mins
Cook 35 minutes mins
Total 45 minutes mins
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
Greasea standard 9×5” loaf pan (I also like to line the bottom of the pan with parchment paper to makesure 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
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
I originally shared this recipe January 2017. Updated January 2021 and January 2022.
Process photos by Nikole from The Travel Palate
This post contains affiliate links.
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Original Post
Updated
Categories
- Breads/Rolls
- Breakfast Recipes
- Budget Friendly Meals
- Kid Friendly Recipes
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.
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Comments
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.Reply
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!Reply
Taste great and is very moist, will definitely make again!ReplySomehow, 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?
ReplyIf 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.
Reply
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!Reply
This was delicious. I divided the batter between two small loaf pans and froze one.ReplyI 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.
ReplyHi 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
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