Lower Sugar Banana Bread So Easy So Good

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.

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. Sign up for our email updates to get tips and ideas sent to your inbox.

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. 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.

If you try this recipe, I’d appreciate it so much if you leave a comment and give it a star rating!