Really Low Fat Low Cholesterol and Low Sugar Banana Bread
Indulge guilt-free with this deliciously wholesome Really Low Fat, Low Cholesterol, and Low Sugar Banana Bread—a healthier twist on the classic comfort food! Made with naturally sweet ripe bananas, unsweetened applesauce, and optional stevia for added sweetness, this banana bread skips the butter, refined sugars, and egg yolks without compromising on flavor or texture. The use of whole wheat flour makes it fiber-rich and satisfying, while warm cinnamon adds a cozy, spiced aroma. Perfect for breakfast, a snack, or even dessert, this easy-to-make recipe takes just 10 minutes of prep before baking to golden perfection. Enjoy it as-is for a nutritious treat, or fold in optional walnuts for extra crunch and heart-healthy fats. Ideal for health-conscious bakers and those following low-fat or low-sugar diets, this nourishing banana bread is as simple as it is satisfying.
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Recipe Information
Ingredients
- 3 large Bananas (ripe, mashed)
- 2 large Egg whites
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Stevia or other natural sugar substitute (optional)
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add egg whites, unsweetened applesauce, and vanilla extract to the mashed bananas. Mix well until fully combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, salt, and stevia (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently until just incorporated. Be careful not to over-mix.
If using chopped walnuts, fold them into the batter gently.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Slice the banana bread and serve. Store leftovers in an airtight container for up to 3-4 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 235.6 g | 86% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 57.7 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2338 mg | 50% | |
*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.
