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
Whenever we need a steady supply of healthy comfort food, this banana bread is our favorite easy option. 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 allows the flavor of the bananas to shine through, creates the texture you expect from a banana bread recipe, and reduces the amount of added sugar. I love tweaking classic recipes to be a little less sweet so we can taste all of the flavors, not just overt sweetness.
We love it slightly warmed up or toasted. YUM. This is a great weekday breakfast, it packs well as travel food, and is a perfect addition to a freezer stash or meal train.
Table of Contents
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Ingredients You Need
Here’s what you’ll need to make this recipe so you know what to have on hand and ready to go.
- 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: Large eggs add structure and tenderness to this quick bread recipe.
- All purpose and whole wheat flour: Using half and half of each flour adds some extra nutrition but keeps the bread light and fluffy.
- Sugar: A modest amount of sugar creates the texture you expect from classic banana bread, but allows the banana flavor to shine through.
- Baking soda: Check to make sure your baking soda is fresh as it’s key for the bread cooking through and rising properly.
- Cinnamon, vanilla, and salt: Round out the flavors nicely.
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.
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.
- 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.
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.
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.
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If you try this recipe, I’d appreciate it so much if you leave a comment and give it a star rating!
Lower Sugar Banana Bread (SO Good!)
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.
Video
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
This post was first published December 2020.
So good! Used 2 cups gluten free flour and it turned out perfectly. I also did slightly less sugar. Thanks for another great recipe!
I made this banana bread for new neighbors with two young children. Since I don’t bake often, I wanted to have some, but I wasn’t going to cut a slice off before giving it to them. So, I used a smaller pan and put some batter in two sections of a muffin tin. After 20 min. I took the muffins out of the oven and after an extra 20 min. the bread was baked to perfection. I Added 1/2 tsp. powdered ginger the the dry ingredients for extra flavor. It’s an easy recipe that tastes very good. Next time I’m adding walnuts and chocolate chips 🙂
2.5 year old loves it!
Had a mild sweetness that was yummy enough to eat, but didn’t require eating the entire loaf in one sitting. My toddler enjoyed help me make it. I felt good about having 50% whole wheat flour. Win!
The best and easiest banana bread recipe ever! I came across this 2 weeks ago and have since made it 6 times! The base recipe is so versatile . I tried various additions (walnuts, chocolate chips, chopped strawberries etc) and for the kids added chia, flax and a little hemp seed. Each time it came out perfect! I added about 1/2 cup applesauce each time based on another reviewed recc to keep it moist.
All our neighbors got a loaf of bread for holidays! Thank you Amy for another knock out!
This was great. I just made it. My toddler hasn’t had any yet but my husband and I have and it is perfect for us. I clearly made it for my daughter but she rather play. I’m sure it’ll be a perfect snack today for her!
We also used brown sugar instead in our recipe!
Perfect perfect recipe! Thank you ❤️
I swap half of flour for ground oats and also add some flax seeds and chia seeds, so it’s crunchier and even more nutritious 😉 and I recommend trying brown or coconut sugar instead, they add a subtle taste of caramel 🤤 yumm
I’m old, really old, and that means I’ve tried lots of banana bread recipes. So much sugar in them!!! This recipe manages to be perfect with 1/2 the sugar as usual. I was out of eggs so I used 1/4 cup of applesauce as a substitute, and it worked just fine. Such a great recipe!
I’ve tried several different banana bread recipes, and I always come back to this one! It’s tried and true always moist plus it’s super simple. I recently substituted coconut oil for butter, and it is sooo good. Our family favorite now. Thank you!!
Haven’t tried this yet but I love the very clear and organized way in which this recipe is presented. Substitutions and doubling quantities are a bonus. Can’t wait to try. Plus simpler than my usual recipe which requires a mixer to cream the butter and sugar.
I appreciate that feedback!
This is SUCH A GOOD RECIPE
i put 3 eggs and maple instead of sugar and a tad less butter.
So much height, so fluffy- so so good !
This is amazing bread! Finally a recipe that has very little sugar & is so swwweet & moist! Very very moist! I browned the butter for a deeper flavor & added walnuts. 😙🤌🏼✨
This recipe was so easy to make and it tastes delish!! It was kid and hubby approved 😊The best recipe I’ve tried yet👍 Thanks for the recipe!
Loved this! I used all-purpose flour because I was out of whole wheat, and added chopped walnuts instead of chocolate chips. Delicious. Thank you for sharing your recipe.
Can I use this recipe for instant pot?
Did you mean this comment for a different recipe?