Lower Sugar Banana Bread (SO Good!)

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 312kcal

Author Amy Palanjian

Equipment

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

US Customary - Metric

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.

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 1/2 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