Your favorite dessert bread now made with less sugar and fat, and you won’t taste the difference! This Skinny Banana Bread recipe will be your new go-to!
I was skeptical. I have a banana bread recipe I’m obsessed with. It’s better than Starbucks’ and when I make it with walnuts its better than any cake on the block! I don’t brag about many things, but that recipe will blow you away! But with the new year, I wanted to make some Skinny Banana Bread with the brown bananas on my counter calling my name. So I made this low fat and low sugar recipe! I wasshocked by how good it was! I mean, I guess it makes sense because the bananas keep the bread from getting dry.
This recipe doesn’t have much sugar in it. Usually banana bread has a ton, but I scaled it way back to keep it as healthy as possible. You won’t notice the fat being gone but you will notice it’s less sweet. It didn’t bother me at all but if you ever want some more sweetness after you bake it you can add a drizzle of honey! I liked the less sweet version because I had a slice of banana bread and some greek yogurt for breakfast and it was a great way to start out my day. Usually I eat banana bread and feel a little guilty…like I’m eating cake! But this Skinny Banana Bread is guilt free!
Keto Banana Bread
As with any quick bread, the number one tip is to not over mix! If a recipe ever calls to add in chocolate chips, nuts, blueberries or anything at the end, always add it in before you’re finished mixing in the previous ingredient. For example, don’t wait to completely mix in your dry ingredients with your wet and then add in your walnuts and stir them in… that makes for more mixing than you need! Add in the walnuts when the dry ingredients are 75% mixed in! The more you stir, the tougher your bread will be, that’s why recipes and us bloggers always warn you about over mixing.
My next tip is about the bananas… make sure you’re ripe! The flavor changes as they ripen and those yellow peels with the brown marks make for the sweetest banana bread! If I have some bananas and I know I want to make bread in a few days, I’ll place them in brown paper bags to help speed up the process!
I hope you enjoy my Skinny Banana Bread as much as I did! It’s a healthier version of one of my favorite things to make and I looooooved eating it. Though my husband stole the last 2 slices!! I guess I’ll just have to make some more…The best ever healthy No Added Sugar Banana Bread, bursting with banana flavor and is made with no refined sugar, just healthy, real food ingredients. It’s also dairy-free and has just 150 calories and 6 grams of sugar per slice. Enjoy it plain or add some mix-ins: walnuts, pecans, raisins, or my favorite, chocolate chips!
Healthy Banana Bread With No Added Sugar Or Fat
Everyone should have a healthy banana bread recipe in their back pocket–if for no other reason than to put those slightly imperfect bananas your kids won’t touch to use, or to clear out the abundance of overripe bananas hiding in the back of the freezer.
I’ve been making a version of this No Added Sugar Banana Bread for years. In fact, I’ve been making it so long my original recipe lives on a completely different blog that I ever-so-gradually abandoned after having our first baby. Hah!
Well, I recently revamped the recipe — streamlined a few steps, adjusted the leavening, tweaked the sweetness — and let me tell you, this is by far the best version yet!
Guilt Free Healthy Banana Bread
Behold, Healthy No Added Sugar Banana Bread. Here it’s pictured with walnuts because… God forbid I put a No Added Sugar Banana Bread on the internet with chocolate chips. 🤯
Semi-sweet chocolate chips. Sure that sort of negates the ‘no added sugar’ aspect but chocolate chip mix-ins are just how we roll around here. Even
Bananas. Overripe bananas actually have more fructose (sugar) than the lesser ripe ones we all love to eat which makes them perfect for baking.
Moist Protein Banana Bread (no Sugar, No Oil)
Yes, absolutely! In fact, I rarely have 7-8 overripe bananas at the same time so I typically use ones that I’ve frozen over the course of several weeks.
To freeze bananas, place peeled bananas in an airtight freezer bag and remove as much air as possible before freezing. Frozen bananas can last up to 6 months, maybe longer.
To make banana bread with frozen bananas, let them defrost completely in a freezer bag or bowl and come to room temperature before mashing (with the liquid). This is incredibly important. Your bread won’t cook through if the batter is cold.
Recipe For Low Fat Vegan Banana Apple Chunk Bread
This Healthy No Added Sugar Banana Bread is bursting with banana flavor and is made with no refined sugar. Dairy-free and just 5 grams of sugar per slice.
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
If you make this No Added Sugar Banana Bread please leave a comment and/or give this recipe a rating! Ratings and comments help other busy parents and families discover this recipe. Plus I love to hear from you and always do my best to respond to each and every comment.
Low Carb Keto Banana Bread
Oh and if you do make this recipe, don’t forget to snap a photo and tag me onInstagramso I can share it with our community!
I'm Elle, Registered Dietitian and minimalism-obsessed mama with a thing for simplifying, particularly when it comes to clutter, calendars, and family meals. Favorite things include carbs, cooking, kid-free workouts, and high-waisted yoga pants.
If you're new, read the story behind the blog, and then head here for the best of our beginner articles, guides and inspiration to start your own simplifying journey.Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread, ” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.
Healthy Chocolate Banana Bread (gluten Free!)
Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is
I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.
As you can see, my homemade banana bread has plenty of redeeming qualities, chief being that it won’t send your blood sugar levels for a loop. You can keep them all to yourself, though. No one will be able to tell that this is healthy banana bread!
Best Ever Healthy Banana Bread Recipe
This recipe is flexible! Any of the following flours will work well. I love to use white whole wheat flour and whole wheat pastry flour—they offer all the whole wheat nutrients, without the characteristically nutty flavor.
Want to make your banana bread with almond flour? You sure can, but it’s not a simple substitute, so follow my almond flour-based banana bread recipe instead.
For best results, it’s important to measure your flour properly. Here’s how to measure flour in cups using the “spoon and swoop” method:
Calorie Healthy Pumpkin Banana Bread (low Fat!)
Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.
Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.
With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup. You can easily make this banana bread vegan or gluten free—check the recipe notes for details. Recipe yields 1 loaf (about 10 slices).
Healthy 3 Ingredient Flourless Banana Bread Bars
Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Flour alternatives: In place of the whole wheat flour, you can use an equal amount of all purpose flour, whole wheat pastry flour, spelt flour, or gluten-free
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