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.
Lower Sugar Banana Bread
Whenever we need a steady supply of healthy comfort food, this banana bread is our favorite easy option. 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 allows the flavor of the bananas to shine through, creates the texture you expect from a banana bread recipe, and reduces the amount of added sugar. I love tweaking classic recipes to be a little less sweet so we can taste all of the flavors, not just overt sweetness.
We love it slightly warmed up or toasted. YUM. This is a great weekday breakfast, it packs well as travel food, and is a perfect addition to a freezer stash or meal train.
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Ingredients You Need
Here’s what you’ll need to make this recipe so you know what to have on hand and ready to go.
- 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: Large eggs add structure and tenderness to this quick bread recipe.
- All purpose and whole wheat flour: Using half and half of each flour adds some extra nutrition but keeps the bread light and fluffy.
- Sugar: A modest amount of sugar creates the texture you expect from classic banana bread, but allows the banana flavor to shine through.
- Baking soda: Check to make sure your baking soda is fresh as it’s key for the bread cooking through and rising properly.
- Cinnamon, vanilla, and salt: Round out the flavors nicely.
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.
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.
- Gather the ingredients. Melt the butter and mash the bananas.
- Stir together the wet ingredients.
- Stir in the dry ingredients.
- Add to the pan and bake!
TIP: Melt the butter first so it has a chance to cool while you mash the bananas.
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.
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.
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.
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If you try this recipe, I’d appreciate it so much if you leave a comment and give it a star rating!
Lower Sugar Banana Bread (SO Good!)
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 9×5-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.
Video
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
This post was first published December 2020.
Excellent recipe thank you so much for taking your time in mentioning things so well I ended up using super right plantains in a complete whole wheat flour and it turned out so delicious that God finished in one day and we are just three members in the family.
A few more questions. Could I use oil instead of butter–like avocado oil? If i wanted to use brown sugar instead of white sugar would that still work and would I use 1/2 cup of packed brown sugar? Thanks!
I haven’t made this one that way I am not sure if the flavor of avocado oil would be noticeable or not. I think brown sugar would be fine though.
Hi! This looks like a great recipe. I plan to make it tomorrow. Could I use whole wheat pastry flour instead of whole wheat flour? I use it a lot in pancakes and muffins with good results.
Yes, I think that should work similarly. Enjoy
I subbed applesauce for the sugar for my weaning baby and they turned out amazing 😍 He loved them!
I always come to YTF when I have extra ingredients I need to get rid of. My brown bananas have never tasted so good 😍
Hooray!
We really liked this recipe. We used maple syrup instead of regular sugar and gluten free flour rather than the flour in the recipe (I used 1.5 cups instead of 2).
The crust and sides were a little more cooked and dry whereas the middle was perfect. Any ideas why it may have cooked on the outside a bit more? Thank you.
I haven’t made it with your substitutions, so I can’t say for sure. Hopefully you enjoyed it anyway!
Great recipe! Just the right amount of sweetness and comes out nice and moist. I am at a high altitude so it only had to bake for about 35 minutes and it came out perfect. Thank you!
Been making this regularly – so yummy! Thank you!
Omitted the sugar and put 50g of dark chocolate chips instead and it turned out great! It only took 30mins and in the oven for me.
I made this bread into muffins, and they were so good! I had to modify the recipe based on what I had, but they still turned out great. For reference, I used flax eggs in place of eggs and applesauce instead of butter. I will 100% make these again!
This is what I have been looking for. Only wish I had not over baked it, so, even if yours is a bit wet in the middle after 40-ish minutes, take it out. It will continue to cook as it cools.
– This is so simple.
– Slightly sweetened. I would describe it as already ripe banana being enhanced by a little more sweetness. So if you’re tired of overly sweet things, this is yours.
– Can tell this is the right texture, when baked for the right time. If you’re looking for a banana BREAD that’s not dense but yet doesn’t feel like a loose crumbed CAKE texture, but in real nature of a moist quick bread, this is yours also. Thank you for taking time to share this recipe with me.!!
Love this recipe! Wanted to try this as mini loaves (5×3) . What would you suggest for baking time and temperature?
I would do 375 F for 22-26 minutes or until a cake tester inserted into the center comes out cleanly.
I have never commented on a recipe before (anywhere on the internet!) but came back here to say thank you for this one!! I had tried so many different banana bread recipes including the one my mom always made, and for whatever reason they never turned out right. The inside would always be sort of raw and the outside would be dried out. Or the baking soda taste would be too strong. Or they’d taste too salty. I’d always have to cut some of it out/off and we’d eat the remains lol.
This recipe is the first time banana bread has worked out for me!! I don’t know what the trick is, but I’ve made this recipe at least 3 or 4 times now, and every time it turns out excellent. The first time I made it, my 5 year old said “Mom! This is the first time you’ve made banana bread that’s actually good!” LOL. I am also constantly trying to reduce sugar in our diets, so having a recipe that is a bit less sweet is awesome. I double this every time and freeze one loaf (if it doesn’t get eaten first).
Thanks again!
I’m so glad to hear that!
This came out so good! Love the mix of flours. If anyone is interested in making it with 0g added sugar I did a 1:1 swap of unsweetened applesauce for the sugar and added 2 tbsp of ground flax to thicken. Baby loved it!
So glad to hear that!
Do you think I can substitute coconut flour?
No, coconut flour doesn’t bake the same way as wheat flour so it is likely to be crumbly and dry.
I make this banana bread at least once a week for my family as a way to use up leftover bananas (thanks to a picky toddler who will only eat them at a particular, and ever changing, level of ripeness). And my kids love it to snack on. What I love about this recipe is now adaptable it is depending on what’s in my pantry. I’ve subbed olive oil out for the butter, used honey or brown sugar in place of white sugar, and really just use as many old bananas as I have and it always turns out yummy! This is definitely a forever recipe in our household
I have this loaf in the oven right now. The batter seemed very thick – is that normal? Looking forward to to trying this!
It is pretty thick. Enjoy!
Can this be made with salted butter?
Sure
Can I sub the sugar for brown sugar or even maple syrup?
I’m wondering the same!
How can this be adjusted for an 8×8 pan??
I haven’t made this that way but I would guess 375 F for about 22-24 minutes.
I made the banana loaf, but with 50g sugar 50g choc chips instead of 100g sugar.
It’s the best banana loaf I’ve made, a delicious easy recipe. Thanks ❤️
What would you recommend for substitution of eggs?
A store bought egg replacer like the one from Bobs Red Mill would be the most reliable option here.
Can I use Coconut oil instead of butter? Thanks.
Yes, just melt it first and let it cool slightly.
This recipe is so easy and so good! I reduced the sugar to 70g and added more banana (180g in total), and it’s still perfectly sweet.
One of the best and most straight forward low sugar banana breads I’ve found. I found it was still a little too sweet so reduced the sugar to 75g and as we’re also gluten free I subbed the flours for 125g gluten free plain flour (freee doves farm) and 120g ground almonds and it turned out perfect! Fluffy texture and a big win not just with our toddler but the whole family!
Glad to hear that worked for you!
This is our go to banana bread! Great that is less sweet and less sugar. I try to bake something different but banana bread is always the top requested.
Delicious! Moist and light! I am saving this for future use. Thank you!
So good! Used 2 cups gluten free flour and it turned out perfectly. I also did slightly less sugar. Thanks for another great recipe!
I made this banana bread for new neighbors with two young children. Since I don’t bake often, I wanted to have some, but I wasn’t going to cut a slice off before giving it to them. So, I used a smaller pan and put some batter in two sections of a muffin tin. After 20 min. I took the muffins out of the oven and after an extra 20 min. the bread was baked to perfection. I Added 1/2 tsp. powdered ginger the the dry ingredients for extra flavor. It’s an easy recipe that tastes very good. Next time I’m adding walnuts and chocolate chips 🙂
2.5 year old loves it!
Had a mild sweetness that was yummy enough to eat, but didn’t require eating the entire loaf in one sitting. My toddler enjoyed help me make it. I felt good about having 50% whole wheat flour. Win!
The best and easiest banana bread recipe ever! I came across this 2 weeks ago and have since made it 6 times! The base recipe is so versatile . I tried various additions (walnuts, chocolate chips, chopped strawberries etc) and for the kids added chia, flax and a little hemp seed. Each time it came out perfect! I added about 1/2 cup applesauce each time based on another reviewed recc to keep it moist.
All our neighbors got a loaf of bread for holidays! Thank you Amy for another knock out!
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!
We also used brown sugar instead in our recipe!
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
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!
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!!
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.
I appreciate that feedback!
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 !
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. 😙🤌🏼✨
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!
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.
Can I use this recipe for instant pot?
Did you mean this comment for a different recipe?
So easy to prep and LOVE that you provide alternatives for different dietary restrictions. Helps our family to still enjoy favorite baked goods without dairy! My 3 year old gave it two thumbs up!
I made this gluten free by using 1:1 gluten free flour as a substitute for the all-purpose and wheat flours. I also added 1/4 c sugar free vanilla yoghurt to the batter to add moisture. It was fantastic!
I tried this for the first time this weekend. It is delicious. Just the right amount of sweetness. Thanks for the lower sugar recipe!
I have made a lot of banana bread over the years but I can tell you this is absolutely the best! I can’t believe it tastes this good with only 1/2 c sugar! I put some walnuts on the top to give it a little crunchy texture.
Can I use wheat white flour?
Sure!
Can you substitute Almond or Coconut flour with this recipe. Thank you
No, that won’t work the same as wheat flour.
Hi!! So I’m wondering if we don’t use any sugar and add maple syrup will that work and if so how much maple syrup?
Sure, the texture may not be identical, but it should work well. I’d use 1/4-1/3 cup maple syrup
This has become our family’s overall favorite banana bread recipe and I make it often! I have made it using coconut oil in place of half of the butter and it was great! I like to use a little less than a cup of ww flour and add 1TB of ground flax seed. My new favorite now is baking this recipe into muffins! It makes 12 perfect muffins and they freeze so well!
Love your recipes and this is a favorite for sure! Thank you!
Made this today on Christmas day! Super easy and delicious! Made it for my 17month old and my husband ate half of it!! Thank you!
Made this today for my 19 month old. We love it!! You don’t miss the sugar at all. I substituted coconut oil for butter, and only used all-purpose flour. Great recipe. Even my picky husband didn’t notice the difference muahahaha.
I’m so glad!
Funny story… I was so excited to make this tonight and somehow missed putting in the melted butter! I found it sitting on my counter about 20 minutes after the bread was in the oven haha. Good news, it still turned out pretty good considering! I took it out after 35 minutes and my husband has been enjoying it! I did add chocolate chips to mine which also may have helped 🙂 thanks for the literal foolproof recipe!
Funny story… I was so excited to make this tonight and somehow missed putting in the melted butter! I found it sitting on my counter about 20 minutes after the bread was in the oven haha. Good news, it still turned out pretty good considering! I took it out after 35 minutes and my husband has been enjoying it! I did add chocolate chips to mine which also may have helped 🙂 thanks for the literal foolproof recipe!
That’s amazing, I’m so glad it worked out regardless!
We have made this recipe a few times and love it! I saw Amy made it with pumpkin as well and I can’t wait to try that this fall!
It’s so yummy with pumpkin! I keep meaning to post that as a separate recipe but it’s an easy swap for the banana!
Amazing! I love that I can still have my banana bread without feeling guilty and knowing that it’s much healthier for me.
My daughter loved it…actually the entire family loved it… love all of your recipes..this one will be added in our weekly rotation… thank you !
I’m so glad!
Can I replace the egg in this recipe? Applesauce or yogurt?
I haven’t tested an egg-free version but I would try increasing the baking soda by 1/2 teaspoon and using 1/4 milk per egg. I don’t think you want to add yogurt or applesauce with the amount of banana in the recipe.
Hi,
Can you use oat flour for this?
Thank you
It won’t bake the same and would likely be not the right texture if you subbed it entirely. A small amount may be okay.
SOOO good! Made half a batch and it filled my 2 mini-loaf pans perfectly <3
I like bananas, I love banana desserts, but I don’t love banana bread. That is, until I made this recipe. It’s delicious, easy & my kids & I love it! This has become a staple in our house. I bake a loaf, slice half and freeze the other half., so I always have it available.
I’m so glad to hear that!
I made this bread the other day, I used only whole wheat flour and I used coconut oil instead of butter and honey rather than sugar- it was amazing, making it again tonight!!! Thank you for the amazing recipes:-)
So yummy AND easy! I’m going to stick with this recipe from now on. I added chopped dark chocolate and substituted sugar with honey.
Success! Loved by entire family, even the ones one only like Super Sweet desserts – I did add 1/2 c. chocolate chips, as you suggested. Delicious! I had to bake it a bit longer, and went to an internal temp of 200F-250F, per King Arthur’s website and that worked well for me. Oh, also, I had to cover it with foil after an hour because the top was getting too brown – which worked to keep it from burning. Yay! Thanks so much!
I’m so glad to hear that and I appreciate the notes!
This was really yummy! My entire family loved it! I substituted sprouted wheat flour for whole wheat, and you can’t tell the difference. Thanks for the recipe.
I made this today with all gluten free flour and it was wonderful! It was plenty sweet and everyone loved it. Will definitely be making again! Thanks for another wonderful recipe.
I’m so glad to hear that!
I totally loved it! First time making it and a total success. I have Gluten intolerance so I tried 1 cup GF flour, 1/2 cup rice flour and 1/2 cup buckwheat flour. So nice!!! Thanks for this recipe 🙂
Going to cut recipe in half. Only have one ripe banana!!
This is a great fool proof recipe you can also add a 1/2 cup applesauce if you find it to be too dry. But I make this all the time with no complaints and no leftovers!! Love recipes that cut out sugar.
I’m so glad to hear that!
Hello, can I use gluten-free flour for this recipe?
I haven’t tested it, but I think a cup-for-cup style gf flour like the one from King Arthur Flour would work well!
Just made this with some semi. Sweetened chocolate chips, it’s really yummy!!!! Thank you so much Amy for sharing
Excellent recipe! Enjoyed mine with a schmear of cream cheese!