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.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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.
Related Recipes
Breakfast
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 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.
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!