There’s just something, dare I say, All-American?, about a freshly baked loaf of banana bread. It’s comfort food at it’s finest.
We usually eat our bananas before they even lose all their green coloring, but on the rare occasion we don’t, I look forward to making banana bread every time.
While we love the classic banana bread, after trying to lose weight after each baby, I knew I wanted a banana bread with less fat.
This recipe uses absolutely NO butter, but you don’t lose any of the flavor or moisture.
How to make low fat banana bread
Step 1: In a medium bowl combine eggs, mashed banana, sugar, and applesauce.
Step 2: Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts and mix well.
Step 3: Pour batter into a greased 9×5″ loaf pan and bake at 350 degrees for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Want to make two loaves? This recipe will fill two pans that are 7 1/2 x 3 1/2 x 2 inches. Bake them at the same temperature for 40 to 45 minutes.
You can also make them into muffins (see directions below).
Can you make banana bread into muffins?
YES! To make this recipe into muffins, spray muffin tins with nonstick cooking spray, and fill about 2/3 of the way full.
This recipe will yield about 20-24 muffins (depending on how full you fill the muffin tins).
Bake at 375 degrees for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Don’t have ripe bananas?
NO PROBLEM! You can ripen a banana quickly by baking them in the oven or microwaving them.
With the peels still on, place them on a foil-lined baking sheet and bake at 350 degrees for about 15 minutes until they are blackened. Let them cool, then scoop the bananas from the peels and use them in your recipe.
With the peels off, place them in a microwave-safe bowl and heat them for about 30 seconds to soften them. Use them in the recipe as usual.
How to store
Banana bread is best stored covered in plastic wrap or foil. It can sit at room temperature for 2-3 days, or refrigerated for up to a week.
To freeze, we like to cut it into slices and individually wrap each slice in plastic wrap, then place the slices in a large, resealable ziploc freezer bag.
That way, we can grab them and go when we’re on the run out the door as a quick snack or breakfast in a pinch.
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More bread recipes
Low Fat Banana Bread Recipe
- 2 eggs beaten
- 1½ cups mashed bananas (about 3 to 5 ripe bananas)
- 1 cup sugar
- ½ cup unsweetened applesauce
- 2 cups whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine eggs, mashed banana, sugar, and applesauce.
- Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; mix well.
- Pour batter into a greased 9 x 5 inch loaf pan and bake for 55 to 60 minutes, until crust is golden brown.
- Cut into slices and serve
- Banana bread is best stored covered in plastic wrap or foil. It can sit at room temperature for 2-3 days, or refrigerated for up to a week.
- Large Mixing Bowl
- 9x5 loaf pan