Looking for a healthier and guilt-free version of your favorite banana bread? This lower fat banana bread recipe is perfect for you! Made with simple ingredients and easy-to-follow instructions, this recipe will satisfy your cravings without the added calories. Plus, it’s a great way to use up those overripe bananas sitting on your kitchen counter. So, let’s get baking!
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the mashed bananas, unsweetened applesauce, brown sugar, egg, and vanilla extract. Mix well until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture, and stir until just combined. Avoid overmixing.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing and serving.
Serving size: 1 slice (1/12th of the loaf)
- Calories: 122
- Total Fat: 0.8g
- Saturated Fat: 0.2g
- Cholesterol: 16mg
- Sodium: 220mg
- Total Carbohydrates: 27.4g
- Dietary Fiber: 1.4g
- Sugars: 10.7g
- Protein: 2.3g
- Large mixing bowl
- Separate bowl for dry ingredients
- 9×5 inch loaf pan
- Wire rack
Enjoy a slice of this delicious banana bread with a cup of coffee or tea for breakfast or as a healthy snack. You can also top it with some peanut butter, honey, or cream cheese for extra flavor.
Feel free to add your favorite mix-ins to the batter, such as chopped nuts, chocolate chips, or dried fruit. You can also use whole wheat flour or almond flour for a healthier twist.
- You can substitute the brown sugar with honey, maple syrup, or stevia.
- If you don’t have unsweetened applesauce, you can use mashed avocado or Greek yogurt instead.
- You can use flax eggs or egg replacer for a vegan version of this recipe.
You can store this banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 2 months.
- Make sure to use ripe bananas for a sweeter and more flavorful bread.
- Avoid overmixing the batter, as it can lead to a dense and tough texture.
- If the top of the bread is browning too quickly, cover it with foil halfway through the baking time.
This recipe yields 12 slices of banana bread.
Frequently Asked Questions:
- Can I use frozen bananas for this recipe? Yes, you can thaw the bananas and use them as you would with fresh ones.
- Can I use a different type of sugar? Yes, you can use white sugar, coconut sugar, or any other sweetener you prefer.
- Can I omit the egg? Yes, you can use a flax egg or egg replacer for a vegan version of this recipe.
This lower fat banana bread recipe is one of my favorites! It’s moist, fluffy, and packed with banana flavor, while still being healthier than traditional banana bread. I love having a slice for breakfast or as a midday snack, and it always satisfies my sweet tooth without any guilt. Give it a try and let me know what you think!