This wholesome banana bread recipe delivers all the comfort of a classic favorite while keeping your health goals on track. Ready in just 45 minutes, each perfectly moist slice contains only 137 calories and 2g of fat, making it an ideal breakfast or afternoon snack.
With natural sweetness from ripe bananas and 2g of protein per serving, this lightened-up version proves you can enjoy your favorite baked goods without compromise.
Key Ingredients
- Ripe Bananas: 4 medium bananas (1 1/3 cups mashed) – choose spotty ones for best flavor
- Sweeteners: 3 Tbsp light brown sugar + 2 Tbsp granulated sugar for perfect sweetness balance
- Egg & Vanilla: 1 large egg and 1 Tbsp vanilla extract for richness and aroma
- Dry Mix: 1 1/2 cups flour, baking powder, baking soda, salt for perfect texture
- Butter: 2 Tbsp melted (or applesauce for healthier option)
- Spice: 1 tsp cinnamon for warm, cozy flavor
Step-by-Step Instructions
- Prep Work: Grease a 9×5″ loaf pan and line bottom with parchment for easy removal
- Banana Mixture: Mash bananas well, then blend with egg, vanilla, sugars, and cinnamon
- Dry Ingredients: Combine flour, leavening agents, and salt in separate bowl
- Final Mix: Gently incorporate dry ingredients into banana mixture, then fold in melted butter
- Baking: Pour into prepared pan, bake at 350°F for 35-45 minutes until toothpick comes clean
- Cooling: Rest in pan 5-10 minutes, then transfer to cooling rack
Smart Substitutions
This banana bread recipe is super flexible! You can swap the melted butter for applesauce to make it even healthier. For gluten-sensitive folks, try using a 1:1 gluten-free flour blend.
Want it a bit sweeter? Add an extra tablespoon of brown sugar, or toss in some honey instead. The real magic happens when you use super ripe, brown-spotted bananas – they’re naturally sweeter and pack more flavor!
Storage Tips
Your banana bread will stay fresh at room temperature for up to 3 days when wrapped in plastic wrap or stored in an airtight container. Pop it in the fridge to keep it fresh for up to a week.
Love making extra? This bread freezes beautifully! Just wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, let it thaw overnight in the fridge.
Serving Suggestions
Nothing beats a warm slice of banana bread! Try it toasted with a pat of butter, or spread some peanut butter on top for a protein boost. For breakfast, serve it alongside your morning coffee or tea.
Want to make it extra special? Warm a slice for 10 seconds in the microwave and top with a drizzle of honey or a dollop of Greek yogurt. It’s also perfect for lunch boxes or afternoon snacks!
Healthy Banana Bread
Equipment
- 9×5 inch loaf pan
- Mixing bowl
- Wire cooling rack
Ingredients
- 4 bananas about 1 ⅓ cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour white or white-whole wheat
- 2 Tablespoons unsalted butter melted (or substitute applesauce)
Instructions
- Grease a standard 9×5″ loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn’t stick).
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
- Gently stir in melted butter.
- Bake at 350 degrees F. for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.
