Lower Sugar Banana Bread (So Easy, So Good!)


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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.

baked-lower-sugar-banana-bread

Lower Sugar Banana Bread

I feel like this year has needed a steady supply of healthy comfort food and this banana bread is so easy that we have been having it a few times a month. 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 reduces the moisture in the bread barely a smidge, but it’s still plenty sweet. And to me, it tastes more like bananas which is a definite plus!

We love it slightly warmed up or toasted. YUM.

ingredients-in-lower-sugar-banana-bread

Ingredients You Need

Here’s what you’ll need to make this recipe:

  • 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
  • Vanilla extract
  • All purpose flour: Using half and half of each flour adds some extra nutrition but keeps the bread light and fluffy.
  • Whole wheat flour
  • Sugar: Check to make sure your baking soda is fresh as it’s key for the bread cooking through properly.
  • Baking soda:
  • Cinnamon
  • Salt

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.

how-to-make-lower-sugar-banana-bread-step-by-step

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.

  1. Gather the ingredients. Melt the butter and mash the bananas.
  2. Stir together the wet ingredients.
  3. Stir in the dry ingredients.
  4. Add to the pan and bake!

TIP: Melt the butter first so it has a chance to cool while you mash the bananas.

banana-bread-in-pan

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.

TIP: 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.

lower-sugar-banana-bread-slices

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.
  • You may also like my Oatmeal Banana Muffins, my Blueberry Banana Bread, and my 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!

This post was first published December 2020.

baked-lower-sugar-banana-bread

Lower Sugar Banana Bread (SO Good!)

Amy Palanjian

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

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Breakfast

Cuisine American

Servings 8

Calories 312 kcal

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.

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

Calories: 312kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 287mgPotassium: 233mgFiber: 3gSugar: 18gVitamin A: 449IUVitamin C: 4mgCalcium: 22mgIron: 2mg

Keyword lower sugar banana bread, whole wheat banana bread



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