Our Low Fat Banana Bread has no butter, but it's still incredibly moist and delicious. With our without walnuts, you won't even be able to tell it's healthier for you!
There’s just something, dare I say, All-American?, about a freshly baked loaf of banana bread. It’s comfort food at it’s finest.
We usually eat our bananas before they even lose all their green coloring, but on the rare occasion we don’t, I look forward to making banana bread every time.
While we love the classic banana bread, after trying to lose weight after each baby, I knew I wanted a banana bread with less fat.
This recipe uses absolutely NO butter, but you don’t lose any of the flavor or moisture.
How to make low fat banana bread
Step 1: In a medium bowl combine eggs, mashed banana, sugar, and applesauce.
Step 2: Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts and mix well.
Step 3: Pour batter into a greased 9×5″loaf pan and bake at 350 degrees for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Want to make two loaves? This recipe will fill two pans that are 7 1/2 x 3 1/2 x 2 inches. Bake them at the same temperature for 40 to 45 minutes.
You can also make them into muffins (see directions below).
Can you make banana bread into muffins?
YES! To make this recipe into muffins, spray muffin tins with nonstick cooking spray, and fill about 2/3 of the way full.
This recipe will yield about 20-24 muffins (depending on how full you fill the muffin tins).
Bake at 375 degrees for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Don’t have ripe bananas?
NO PROBLEM! You can ripen a banana quickly by baking them in the oven or microwaving them.
With the peels still on, place them on a foil-lined baking sheet and bake at 350 degrees for about 15 minutes until they are blackened. Let them cool, then scoop the bananas from the peels and use them in your recipe.
With the peels off, place them in a microwave-safe bowl and heat them for about 30 seconds to soften them. Use them in the recipe as usual.
How to store
Banana bread is best stored covered in plastic wrap or foil. It can sit at room temperature for 2-3 days, or refrigerated for up to a week.
To freeze, we like to cut it into slices and individually wrap each slice in plastic wrap, then place the slices in a large, resealable ziploc freezer bag.
That way, we can grab them and go when we’re on the run out the door as a quick snack or breakfast in a pinch.
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- Easy Homemade French Bread
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- Chocolate Banana Bread
Serves: 8
Low Fat Banana Bread Recipe
Our Low Fat Banana Bread has no butter, but it's still incredibly moist and delicious. With our without walnuts, you won't even be able to tell it's healthier for you!
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Ingredients
- 2 eggs beaten
- 1½ cups mashed bananas (about 3 to 5 ripe bananas)
- 1 cup sugar
- ½ cup unsweetened applesauce
- 2 cups whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F.
In a large mixing bowl combine eggs, mashed banana, sugar, and applesauce.
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; mix well.
Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 to 60 minutes, until crust is golden brown.
Cut into slices and serve
Notes
- Banana bread is best stored covered in plastic wrap or foil. It can sit atroom temperature for 2-3 days, or refrigerated for up to a week.
Nutrition
Calories: 259 kcal · Carbohydrates: 58 g · Protein: 6 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 238 mg · Potassium: 287 mg · Fiber: 5 g · Sugar: 32 g · Vitamin A: 94 IU · Vitamin C: 4 mg · Calcium: 64 mg · Iron: 2 mg
Equipment
Large Mixing Bowl
9x5 loaf pan
Recipe Details
Course: Snack
Cuisine: American
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The Hills Family says:
I'm going to try and make these this week! It sounds Delicious!
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Keri Lynn says:
I'm thinking I will make this today and sub. wheat flour for reg. flour.
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805 Buckaroo says:
Baking this right now. Can't wait to have in the morning.
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Adriana Harp says:
Sounds good except for the 1c sugar .. any ideas for subbing a healthier alternative? Agave? Dates?
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Six Sisters says:
Hi Adriana,
I have never tried it with an alternative, but I think you could even cut the sugar down to 1/2 cup and it would still be delicious!
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Candice says:
Do you know what the calories and fat content are?
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Jodie says:
Truvia is a very good alternative. We substitute that for ever recipe calling for sugar and we can't tell the difference. Possibly we are used to it, but it's delish!
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Jodie says:
...or you can use any Stevia all natural spin off. ;)
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Shaun Renee says:
I just made this tonight and love it. It's so moist and yummy. I was thinking the same thing about substituting wheat flour for all purpose flour the next time I make it.
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Six Sisters says:
Hi Candice,
You can use this website to figure out the calories. Thanks!
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Alexis says:
I just made this bread and it was so moist and delicious. I really like using appesauce instead of butter even though I did add chocolate chips.
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Kay McIntyre says:
Made it this afternoon, my husband and I love it! He said "best banana bread I've ever eaten". It's so moist. We're eating it warm :)
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Debra Collins says:
Made this with 1/3 less sugar, and wouldn't hesitate to go down to 1/2 the sugar. It was moist!
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Tiah G says:
I did 1/2 cup of stevia and 1/2 cup sugar, but I ended up not eating it =/ I tasted too much of the applesauce.. I'm not sure if I did something wrong or if it was just me..
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Six Sisters says:
I have never used Stevia before so that may be the problem with the sweetness. Sorry about that!
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Amy says:
I used 1 cup whole wheat flour and went down to a bit over 1/2 cup sugar. You can also use some nutella and go down to 1/4 cup sugar
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Philippians 1: 3-8 says:
Can you use this for muffins?
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Six Sisters says:
Yes! You could definitely make these into muffins. Just follow the directions from this muffin recipe for cooking times, etc.
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Angie says:
Trying this tonight.... Your website is my new best friend! Thanks for everything
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Crystal Smith says:
Oh So Yummy! This is a keeper. I put 3/4 cup of sugar and added a bit more cinnamon. I did not add the walnuts- just kept it plain but it was so good. Thanks for this recipe!
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Theresa says:
This is great! Looking up the recipe to make again. They freeze great too!
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Samantha Caruso says:
HI there, I love love love this recipe but I recently moved to a higher altitude out in Colorado, any high altitude changes to the recipe?
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Pat says:
Love this recipe! Is it possible to make this recipe into muffins and add blueberries? Not sure how to adjust since the blueberries are naturally sweet and juicy.
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Cyd says:
Hi Pat. I'm sure you could easily make this bread into muffins. We have not yet tried that, so you would need to watch the cooking time closely.
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GinA says:
Hi! How much for walnuts or chocolate chips? It doesn’t have it In the recipe :)
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Cyd says:
You can use your own add ins for this banana bread. Just add 1/2 cup to 1 cup - to your own liking. This is just regular banana bread. We didn't have chocolate chips listed in the ingredients.
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Zoe says:
Can I sub applesauce for another banana? Do you know if it will work?
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Momma Cyd says:
It works best with 1 1/2 cups mashed bananas - it is banana bread. If you don't have enough bananas, add a little more applesauce. That's the perfect substitute for banana bread.
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