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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.
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 1/2 cup of sugar, which is 1/2 cup less than standard banana bread recipes. This reduces the moisture in the bread barely a smidge, but it’s still plenty sweet. We love it slightly warmed up or toasted. YUM.
Ingredients in Lower Sugar Banana Bread
Here’s what you’ll need to make this recipe:
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.
How to Make Lower Sugar Banana Bread Step-by-Step
Here’s a look at how to make this easy banana bread. 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.
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.
Tips for Making the Best Lower Sugar Banana Bread
- 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!)
- 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.
If you try this recipe, I’d appreciate it so much if you leave a comment and give it a star rating. Both of those things help more people to find my recipes (and it also helps me to know how a recipe worked in your house!) so thank you in advance!
Lower Sugar Banana Bread (SO Good!)
Description
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
Ingredients
- 1 stick unsalted butter (1/2 cup), melted and slightly cooled
- 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 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.
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