Bake up healthy comfort food with this super easy and super delicious lower sugar Banana Bread. It’s so easy, so good, and is a perfect breakfast or snack to share with the kids.

baked-lower-sugar-banana-bread

Lower Sugar Banana Bread

I feel like this year has needed a steady supply of healthy comfort food and this banana bread is so easy that we have been having it a few times a month. Usually we have a few overripe bananas sitting around by the end of the week and this comes together in minutes.

I can even make it when I’m a little bleary-eyed in the morning!—and we all love it.

This contains ½ cup of sugar, which is ½ cup less than standard banana bread recipes. This reduces the moisture in the bread barely a smidge, but it’s still plenty sweet. And to me, it tastes more like bananas which is a definite plus!

We love it slightly warmed up or toasted. YUM.

ingredients-in-lower-sugar-banana-bread

Ingredients You Need

Here’s what you’ll need to make this recipe:

  • Unsalted butter, melted and slightly cooled: You can melt this first, then gather the rest of the ingredients so it cools a bit.
  • Mashed very ripe bananas: The more brown spots the bananas have, the better the flavor and natural sweetness will be.
  • Eggs
  • Vanilla extract
  • All purpose flour: Using half and half of each flour adds some extra nutrition but keeps the bread light and fluffy.
  • Whole wheat flour
  • Sugar: Check to make sure your baking soda is fresh as it’s key for the bread cooking through properly.
  • Baking soda:
  • Cinnamon
  • Salt

TIP: I like the mix of half all purpose flour and half whole wheat, but you can use just all purpose flour if that’s what you have.

Ingredient Substitutions

  • Dairy-free: Use melted coconut oil or plant-based butter in place of the regular butter.
  • Gluten-free: Use a 1:1 style of baking mix in place of the wheat flours.
  • You can use coconut sugar if you prefer.
  • Use all whole wheat flour or all all purpose. If you use whole wheat, it may be done a little earlier. If you use all purpose exclusively, it may take a few more minutes.
  • Stir in a handful of chocolate chips or sprinkle some on top if you’d like.

how-to-make-lower-sugar-banana-bread-step-by-step

Step-by-Step Instructions

Here’s a look at how to make this easy banana bread so you know what to expect. Scroll down to the bottom of the post for the full information.

  1. Gather the ingredients. Melt the butter and mash the bananas.
  2. Stir together the wet ingredients.
  3. Stir in the dry ingredients.
  4. Add to the pan and bake!

TIP: Melt the butter first so it has a chance to cool while you mash the bananas.

banana-bread-in-pan

How to Store Banana Bread

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months.

Thaw in the fridge or at room temperature.

TIP: Wrapping the slices in plastic helps retain the moisture, though you can also just store in a container and plan to warm or toast to serve.

lower-sugar-banana-bread-slices

Best Tips for Success

  • Serve chilled or slightly warmed or toasted. (If it’s been a few days and the bread is getting a little dried out, toast it!)
  • Use all all-purpose flour if desired.
  • Add ½ cup chocolate chips to the batter if desired.
  • Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
  • Cut the bread into slices or cubes for younger kids.
  • Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.
  • You may also like my Oatmeal Banana Muffins, my Blueberry Banana Bread, and my Strawberry Banana Bread.

If you try this recipe, I’d appreciate it so much if you leave a comment and give it a star rating!

This post was first published December 2020.

baked-lower-sugar-banana-bread

Lower Sugar Banana Bread (SO Good!)

Be sure to use super ripe bananas—the more black and brown spots, the better the flavor and sweetness will be!—for the best results here. Adapted from The Salty Marshmallow
4.96 from 68 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Cuisine American
Course Breakfast
Calories 312kcal
Servings 8

Ingredients

  • 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
  • Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
  • Stir in the flours, sugar, baking soda, cinnamon and salt.
  • Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.
  • Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
  • Slice and serve.

Notes

  • Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
  • Serve chilled or slightly warmed or toasted. (If it's been a few days and the bread is getting a little dried out, toast it!)
  • Use all all-purpose flour if desired.
  • Add ½ cup chocolate chips to the batter if desired.
  • Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
  • Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.

Nutrition

Calories: 312kcal, Carbohydrates: 45g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 287mg, Potassium: 233mg, Fiber: 3g, Sugar: 18g, Vitamin A: 449IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    This was great. I just made it. My toddler hasn’t had any yet but my husband and I have and it is perfect for us. I clearly made it for my daughter but she rather play. I’m sure it’ll be a perfect snack today for her!

  2. 5 stars
    Perfect perfect recipe! Thank you ❤️
    I swap half of flour for ground oats and also add some flax seeds and chia seeds, so it’s crunchier and even more nutritious 😉 and I recommend trying brown or coconut sugar instead, they add a subtle taste of caramel 🤤 yumm

  3. 5 stars
    I’m old, really old, and that means I’ve tried lots of banana bread recipes. So much sugar in them!!! This recipe manages to be perfect with 1/2 the sugar as usual. I was out of eggs so I used 1/4 cup of applesauce as a substitute, and it worked just fine. Such a great recipe!

  4. 5 stars
    I’ve tried several different banana bread recipes, and I always come back to this one! It’s tried and true always moist plus it’s super simple. I recently substituted coconut oil for butter, and it is sooo good. Our family favorite now. Thank you!!

  5. 5 stars
    Haven’t tried this yet but I love the very clear and organized way in which this recipe is presented. Substitutions and doubling quantities are a bonus. Can’t wait to try. Plus simpler than my usual recipe which requires a mixer to cream the butter and sugar.

  6. 5 stars
    This is SUCH A GOOD RECIPE
    i put 3 eggs and maple instead of sugar and a tad less butter.
    So much height, so fluffy- so so good !

  7. 5 stars
    This is amazing bread! Finally a recipe that has very little sugar & is so swwweet & moist! Very very moist! I browned the butter for a deeper flavor & added walnuts. 😙🤌🏼✨

  8. 5 stars
    This recipe was so easy to make and it tastes delish!! It was kid and hubby approved 😊The best recipe I’ve tried yet👍 Thanks for the recipe!

  9. 5 stars
    Loved this! I used all-purpose flour because I was out of whole wheat, and added chopped walnuts instead of chocolate chips. Delicious. Thank you for sharing your recipe.

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