Low Fat Banana Bread is a great recipe for a healthier banana bread! If you’re looking for a healthy banana bread recipe, this is the one to try. It’s the best banana bread! I love this easy recipe, and I love that it calls for using some pretty basic ingredients.
As far as quick bread recipes go, this one has simple ingredients and it makes the perfect breakfast or afternoon snack. It’s a favorite banana bread recipe for sure. The sweet banana flavor comes through more with bananas that have some good brown spots on them. Mashed bananas are done with a fork, and that will be easiest to do if the bananas are very ripe. Try this easy banana bread recipe to make a lovely healthy homemade banana bread. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.
What make this a healthier version of banana bread?
It’s a fairly low calorie banana bread. There is less sugar in this banana bread recipe than traditional banana bread recipes. The bonus is that ripe bananas will have a good amount of sweetness to add to the flavor of the bread. There is also very little fat in this skinny banana bread recipe- only one tablespoon of oil! Buttermilk will have a little bit of fat in it as well, but not nearly as much as a classic buttermilk banana bread recipe.
Ingredients needed:
- large eggs
- white sugar
- mashed ripe bananas
- buttermilk
- vegetable oil, canola oil, avocado oil or coconut oil
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
How to make Low Fat Banana Bread:
The complete, printable recipe is at the end of this post.
Preheat the oven to 325°F. Lightly spray a 8×5-inch loaf pan with nonstick spray and dust with flour.
In a large bowl, use an electric mixer to beat the eggs and sugar until thick and light, about 5 minutes. Mix in the bananas, buttermilk, oil and vanilla.
Sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients; beat just until blended. Pour batter into the prepared pan.
Bake the bread until golden brown on top and a tester inserted into the center comes out clean, about 1 hour. Turn the bread out onto a wire rack and cool to room temperature.
Suggested banana bread add-ins and substitutions:
- chocolate chips
- blueberries
- chopped dried apricots
- raisins
- chopped pecans or walnuts
- turn it into a whole wheat banana bread by using half regular whole wheat flour
- make these into healthy banana muffins instead of a loaf
How to store banana bread:
Keep the baked bread in an airtight container, and eat within a few days. Alternately, you can freeze the whole loaf of banana bread. Wrap banana bread in plastic wrap. Then wrap the loaf in aluminum foil too. And then drop the wrapped bread into a large freezer zip baggie. Freeze for up to three months. Alternately, you can wrap individual slices, wrap them in the same manner and freeze. Then it’s easy to take out one slice to enjoy when the craving strikes!
I think slices of banana bread are most delicious when warmed up a little. It’s also delicious with a some butter or peanut butter slathered on top… but then you’re making it not so healthy, so that’s up to you! Enjoy!
The Best Banana Bread Recipes:
- In Your Face Banana Bread
- Classic Banana Bread
- Sour Cream Banana Bread
- Kona Inn Banana Bread
- Nutella Swirled Banana Bread
Low Fat Banana Bread
Ingredients
- 2 large eggs
- ¾ cup granulated white sugar
- 1 cup (about 3 medium) mashed ripe bananas
- ⅓ cup buttermilk
- 1 tablespoon vegetable or canola oil
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F. Lightly spray a 8x5-inch loaf pan with nonstick spray and dust with flour.
- In a large bowl, use an electric mixer to beat the eggs and sugar until thick and light, about 5 minutes. Mix in the bananas, buttermilk, oil and vanilla.
- Sift the flour, baking powder, baking soda and salt over the wet mixture; beat just until blended. Transfer the batter to the prepared pan.
- Bake the bread until golden brown on top and a tester inserted into the center comes out clean, about 1 hour. Turn the bread out onto a rack and cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this because it was low fat, turns out it’s the best banana loaf recipe we’ve tried! Used semi-skimmed milk instead of buttermilk as another commenter suggested.
This recipe was great , I didn’t have any milk I used can milk it came out fine !
Loved your recipe!! For a richer flavor, you can substitute the applesauce for yogurt or sour cream!
– Jack from Skilletguy.com