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.
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!