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.
Whenever we need a healthy snack to make at home and I have overripe bananas sitting on the counter, this banana bread is in order.
Quick Look: Lower Sugar Banana Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Serving: 8
- Flavor Profile: Pure ripe banana flavor with cinnamon and vanilla
- Difficulty: Easy, perfect for everyday baking
- Why to Make: It’s a quick, lower sugar way to enjoy classic banana bread
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Table of Contents
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.
Why this Recipe Works
This contains ½ cup less sugar than standard Banana Bread Muffins and 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 significantly.
This is a great toddler breakfast, it packs well as travel food, is a perfect postpartum freezer meal, and it’s great for a meal train.
(You may also like my Strawberry Banana Bread, Blueberry Banana Bread, and Protein Banana Bread.)
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Ingredients You Need
Here’s what you’ll need to make this Lower Sugar Banana Bread 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 of each type of 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: These 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.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“Every recipe from Amy at Yummy Toddler Food has been a winner. I love how simple they are – one bowl like this recipe and pantry staples. I added walnuts and choc chips and it was yummy. Not too sweet. Loved by adults and the toddlers.” —Tricia
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 gluten-free 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, the Banana Bread 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
Here’s a look at how to make this healthy Banana Bread so you know what to expect. Scroll down to the bottom of the post for the full information.
Step 1. Melt the butter and mash the bananas.
Step 2. Stir together the wet and dry ingredients.
Step 3. Add the batter to the prepared pan, smoothing so the batter is evenly distributed.
Step 4. Bake under a cake tester or toothpick inserted into the center comes out cleanly.
TIP: Melt the butter first so it has a chance to cool while you mash the bananas.
Lower Sugar Banana Bread FAQs
You can substitute plain Greek yogurt for half of the butter. It may take a few more minutes to bake.
Sure, check out my Banana Bread Muffins recipe for the details. (You may also like my Banana Bread Oatmeal).
Sure, add ⅓ cup of either, chopping the walnuts finely.
How to Store
Store any leftover Lower Sugar Banana Bread, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days or in the fridge for 5 days. Or freeze slices, once cooled, and 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!)
- 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.
More Easy Baked Goods
Muffins
Easy Banana Oatmeal Muffins
Breakfast
Blueberry Yogurt Cake
Breakfast
Easy 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!
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 melted butter, mashed 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, 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.
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?