Healthy Banana Bread Low Calorie Low Fat Low Sugar
Indulge guilt-free with this Healthy Banana Bread, a deliciously moist and wholesome treat that’s low calorie, low fat, and low sugar. Made with naturally sweet overripe bananas, unsweetened applesauce, and just a touch of maple syrup or honey, this recipe swaps traditional ingredients for healthier alternatives without sacrificing flavor. Whole wheat flour and a dash of cinnamon add a hearty, cozy touch, while optional mix-ins like walnuts or dark chocolate chips provide a customizable twist. Perfect for breakfast, snacks, or dessert, this one-bowl recipe comes together in just 10 minutes of prep time and is baked to perfection in under an hour. Whether you enjoy it fresh out of the oven or as a make-ahead staple, this banana bread is a nourishing treat the whole family will love! Keywords: healthy banana bread, low calorie banana bread, low sugar, low fat, whole wheat banana bread recipe.
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup or honey
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsweetened almond milk (or any milk of choice)
- 0.25 cup Walnuts or dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until smooth.
Add the unsweetened applesauce, egg, vanilla extract, and maple syrup or honey to the mashed bananas. Mix well until fully combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
Stir in the unsweetened almond milk to loosen the batter. If desired, fold in walnuts or dark chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 288.8 g | 105% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 93.7 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 310 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2894 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
