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A wonderful banana bread that is lower in fat and calories than most other banana bread recipes.
Ingredients
- 2/3 cup white sugar
- ¼ cup margarine, softened
- 2 eggs
- 1 cup mashed bananas
- ¼ cup water
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
Step 2
In a medium bowl, beat the white sugar and margarine or butter until smooth and creamy. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
Step 3
Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
Step 4
Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 169 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 5% |
| Cholesterol31mg | 10% |
| Sodium275mg | 12% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber1g | 4% |
| Total Sugars14g | |
| Protein3g | |
| Vitamin C2mg | 8% |
| Calcium15mg | 1% |
| Iron1mg | 6% |
| Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Thanks for the recipe!! It’s really good especially for a banana bread that’s not as fattening. Very moist & good flavors. I also added a bit of chopped walnuts… umm umm umm. One concern though- if using a 9×5 pan, you may want to check after 45 mins. I’m glad I did as anything longer would have dried it out.
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This is very similiar to the recipe my mother made but with less butter. I sprinkle nutmeg and cinnamon on the top and a few nuts. HMMMMM Great recipe!!!
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This was a delicious and moist banana bread recipe. Not only did it taste great, but smelled wonderful while in the oven and drove my whole house mad! I added a touch of vanilla (not much!) and a tablespoon of fat-free creamcheese for moistness (reduce the butter/marg first) and it was superb!
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This recipe was great! My boyfriend ate half the loaf in one day. I made it even lower in fat by substituting egg beaters for the eggs.
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This was a very easy and tasty recipe. I’ve been looking for and trying different banana bread recipes, and this is the one that will end my search. It is moist, sweet, and easy. I added walnuts and it’s just terrific!
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This is an easy and absolutely delicious recipe! I would suggest adding walnuts to the mix for those who like them . . .
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I added a half bag of low fat chocolate chips-so much for low fat!!!
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Delicious! It was a big hit with my son. Very moist for a low-fat recipe. I only baked it for 50 minutes and it was done perfectly.
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I’m always looking for lowfat recipes so this one caught my eye! It’s moist and delicious and does NOT taste at all low fat! I usually substitute egg whites for whole eggs. Also, I add 2/3 cup wheat flour and 1 cup white flour in place of 1 2/3 white flour only!!! It’s great!
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no one even knew that this was a low-fat recipe! It was so moist and full of flavor. It was very easy to follow and turned out great!
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Excellent! I used milk in place of the water. I added some vanilla and a little almond extract. I also sprinkled some chocolate chips on top before I put it in the oven. Baked in 8×4 pan for 55 minutes. Very moist and yummy!
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I, too substituted applesauce for the butter and used only egg whites, making this virtually fat-free. To battle my fiance’s chocolate cravings, I added unsweetened cocoa powder to half the batter and made a two-layer loaf. Um, yum! Thanks for the healthy and versatile recipe!
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Very quick and easy. Turned out just right. Will definitely use this recipe again.
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This was one of the first things i’ve ever baked. I’m 15 and I usually spend my time at malls rather than in the kitchen. But I got bored and decided to try the recipe out. My family ate the entire loaf that night. It was great. And almost too easy. A WINNER.
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Thought the recipie was very good, and didn’t taste low fat, because it really isn’t. 5 grams of fat when you have to keep fat grams to 30 grams and under a day just wasn’t worth it. Won’t make this recipie again.
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I didn’t care for this recipe…pretty bland.
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This turned out great!! I made it in a cake pan and only had to cook it for half the time, until the top turned nice and brown. Wonderful recipe. Very easy.
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I’ve made this banana bread several times now and each time it is moist, delicious, and absolutely scrumptious! Its never been bland or tasted like a low-fat version. Of course, the riper the bananas, the better the taste. I love that I can enjoy this wonderful banana bread without all the guilt. Its perfect on the go for a quick breakfast or afternoon snack. Even my fat-fee-low-fat skittish fiance loves this banana bread! He couldn’t tell the difference! Thanks for this healthier low-fat version. Its a keeper.
-sue -
OK. I have to admit – I added 1 cup raisins, 1 cup chopped walnuts and 1 cup chocolate chips, so this definitely wasn’t “lowfat” when I was done. But, WOW was it good with the additions! I’ve made it twice now in the past two weeks to use up some bananas that got too ripe. This recipe is definitely a keeper!
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Mmmm, so Good!!!! Really simple to make. I usually add more bananas than
called for – probably about 3 bananas worth. Excellent when warm with peanut
butter. My favorite breakfast treat. -
I have not tried this recipe yet, but must tell you that the shortening in almost any recipe can be replaced with applesauce. I’ve done it for years. In cookies the result is a moist cake-like texture. With dense “cakes” like banana bread, they come out super moist, but the bake time is usually slightly less than normal. You can also try using half shortening and half applesauce if you prefer more the traditional texture.
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I’ve tried a lot of banana bread recipes, but this is the best! The crust gets nice and golden but remains soft. The bread itself is incredibly moist. I substituted orange juice for the water and added a handful of carob chips and a handful of chopped macadamia nuts (I know they are high in fat, but I couldn’t resist) and then sprinkled just a little bit of coconut on top. What a treat! Thank you for such a wonderful recipe!
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Fantastic. The best banana bread recipe my son and I have every made. Definitely a family favourite!
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It was very-very tasty!!! Thanks for posting it!
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Very good. I couldn’t quit eating it! I used applesauce instead of the margerine and added chocolate chips. I also added extra bananas. The flavor and texture turned out wonderful.
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at 45 min. this was almost burnt. i used oil for margarine so will try it with applesauce, thanks for the suggestion. i also added 1/2 c. of cocoa powder & more water to compensate. i only used one banana – i think more would of helped plus some almonds cut up which sunk to the bottom! i will try pecans next time. thanks for the basic recipe!
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It is hard to believe this is a low fat banana bread. Even the end pieces are moist. My grandkids didn’t even notice the difference from the one their Mom always bakes for them.
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Very quick, very easy and very tasty.
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Tasty banana bread! I’m glad I found this recipe, as the one my mom has always made had a 1/4 cup oil (and that was AFTER some modification!) This is a much more healthier version. I know it’s not low fat if I add 1 cup of chopped walnuts, but it’s so tasty that way. I also add about a tsp of cinnamon and a can of crushed pineapple (drained, about 10 oz). Yum yum!
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This is such a tasty banana bread, sweet and moist too! Great for a lower fat recipe. I must say, though, I only put in in the oven at 350 degrees for 42 minutes and it ended up slightly too dark.
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Yum! This is flavorful & moist. It is “just” a good banana bread recipe, which I say only because there are SO MANY banana bread recipes – but this one is “low” fat. Give it a try. Then put peanut butter on it so it’s not low fat anymore :-p (Btw, I used recipe exactly, no applesauce or stuff.)
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Very good as it is but better if you add some raisins or dries cranberries. Will make this again, can’t tell that it is low-fat.
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We really enjoyed this recipe. I used egg substitute in place of the eggs and it turned out delicious. I missed not having walnuts in the bread, but that sure would have raised the fat grams. But then again, I thought about how good walnuts are for you…seems like you can never win! Thanks for posting this recipe Lauren, it’s a good one.
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just fantastic! Simple, and yummy! But yes, like other people have said, it certainly does not take more than 45 mins to bake this baby!
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This bread was so excellent. I chose this recipe because all of the others had SO much sugar! Of the flour amount I used whole wheat for the 2/3 cup. That’s the only tweaking I did, And it was PERFECT!
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Terrific Banana Bread!!! I LOVE banana breads and this one is just perfect. Full of banana flavor, not too sweet and low fat to boot. I did increase the bananas to about 12 oz. (It was after mashing 2 big bananas) and didn’t change anything else. It made a beautiful loaf. The texture was between a very moist bread and dense cake. When I ate it I didn’t even need a plate as the slice held together nicely. No crumbs falling off! Will definitely make again later this week for a friend’s dinner party.
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I love this version of banana bread. Everytime my friend and I eat it we realize we could never be Atkins dieters!!! I did add cinnamon and allspice to it to add some more flavor. Delicious!!!
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I just made this recipe last night and it turned out fabulous! The only thing I change was adding 1/2 cup more bananas. I would recommend this recipe to anyone.
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i thought this recipe was excellent. i added a 1/2 cup more banana’s and made them into muffins. my kids love them!!!
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Best yet! I added more banana, applesauce instead of margarine, used half whole wheat half all purpose flour and half splenda with the rest of the sugar. It took less time to cook
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This was excellent, I can’t believe it’s low in fat and better than the regular banana bread recipes I’ve tried. It was moist, not too sweet, and held together extremely well. The only change I made was to add a bit of cinnamon and nutmeg. I was going to throw in some walnuts or chocolate chips but I’m glad I didn’t because I didn’t even miss them. I baked this for 55 minutes but I could have taken it out sooner. I used 2 bananas to give me exactly 1 cup of mashed banana.
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Very good. I made some changes to make it even lower fat. I used just two tablespoons of butter and added about 1/3 cup applesauce, about 1/4 cup pureed stewed prunes, replaced almost half of the white flour with whole wheat flour, used a bit more banana and added some chopped walnuts and raisins. The results were very good, dense and very healthy.
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I did not really like this recipe. I did not like the consistancy, and thought the overall taste was not as good as other banana breads I’ve made it the past. I used whole wheat flour, so that might account for the things I didn’t like.
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I followed this recipe to the letter – just doubled it and baked it as muffins. (A double batch made about 30 regular sized muffins. Mine were baked in paper liners and took 15 minutes at 350 degrees.) It’s wonderful. It has a really nice light texture for a lower fat muffin, without being overly sweet. I’ll definitely make this one again.
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Fantastic recipe! I usually double the recipe, throw in about 1/2 cup of chocolate chips, use my bundt pan, and bake it for approximately 1 hour.
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used applesauce & doubled the recipe to make 24 banana chocolate chip muffins, OH SO GOOD!!!! Everyone who had it loved it! I also put some walnuts in some of them too.
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Excellent recipe! It is moist and tender, and of course delicious. It only took about 45 minutes for me to bake. Great recipe! Try it out!
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SOOOOOOOOOOOOOOOOOOO gooooooooooooooooooood. a google times better than that “almost no fat banana bread”!!! as a poor college student, i didn’t have margarine (so i used butter instead, though i would’ve loved to use the lower fat substitute), i didn’t have white sugar, so i used brown. i didn’t have baking soda, only powder, so i used 2x the powder they stated. it tastes too good. i’m really glad i only had 1 overripe banana left, that i made a small loaf only…otherwise i’d be chowing it all down in one sitting.
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pretty good recipe, i used applesauce as recommended by so many others, and it turned out great! it looked a little watery before i mixed the wet and dry ingredients, but i was using fozen bananas (it works, but looks really really gross). i also added a few handfuls of raisins just for fun – and added sweetness – but the bread was good enough to not need it!
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This is a great low-fat recipe. It tastes like regular banana bread, except that it’s healthier 🙂 Changes I made: a little more than 1/4 cup of apple sauce to replace the margarine, a few drops of vanilla and almond extract, and more bananas (I used 3). The extra banana and apple sauce make it very moist. It’s actually so moist that it sticks to the knife when I slice a piece, which I dun mind cuz I like moist bread. I’ll also add less sugar next time. It’s a lil too sweet for my taste.
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Outstanding bread. I added 1/2 cup chocolate chips and substituted 1/2 the flour with whole wheat flour. Delicious.
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This banana bread was delicious, just as good as, if not better than my other more fattening recipes. I can make this and not feel guilty eating it! I also only cooked it for 45 minutes. Thanks.
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this was great…I have tried many recipies and this is the best..thank you
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Delicious recipe! I read other’s comments and took some advice: added 1/2cup of chocolate chips, 1/2cup chopped walnuts, an extra banana, plus a healthy shake of CINNAMON, my pic for *special* ingredient! (gave a wonderful hint of flavor to the bread, highly recommended). Thanks for the recipe, will definitely use this again.
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I always appreciate the reviews as much as the recipes. From the reviews for this recipe I learned I should add extra bananas, could substitute applesauce for some of the butter and could bake the batter in baking cups. Incorporated all these suggestions and my lowfat banana muffins were delicious. Thanks for the recipes and the reviews.
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This was the first banana bread I’ve ever made and it was very good. It was lower in fat too since I added applesauce instead of the margarine, and that worked out really well. I’m gonna try other banana bread recipes too, but this was definitely really good.
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This is a keeper! It’s very easy to put together since its all in one bowl.It was ready in 40-45 min. I made the mistake of putting chocolate chips on top right before I baked it. Mistake. Some fell off when I turned it upsidedown. Next time I’ll add one more banana.
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This is an incredible banana bread receipe! It looks perfect when done. It was so moist, fluffy, and tasty with dense butter flavor (althought I use margarine). I reduced suger to 1/2 cup. My fiancce (from south) wasn’t a banana bread fan at all. But this one is an exception. He said this is the BEST banana bread he had ever had!! a MUST TRY recipe!
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Great taste for a lower fat recipe. I added an extra banana for good measure.
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I loved this bread. I also made the even “healthier” version by using the following subsitutions Applesauce substitute for oil/margarine. 1 cup of whole wheat flour 2/3 cup white flour, 1 egg and 1/4 cup egg beaters (instead of 2 eggs). I also used evaporated cane juice (raw sugar) instead of refined white sugar. This bread is simply wonderful. Moist and dense. My changes further reduced the calories to 139 per serving with 1 gram of fat. Really guilt free eating and total enjoyment! Thanks Lauren!
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I used egg substitute, splenda, and added 1/2 cup chocolate chips. We loved it!
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5 stars for being easy to make, 5 stars for tasting so good and 5 stars for being healthy!!! As per other reviewers, I used a little over 1/4 c. applesauce in place of butter, 1/2 c. sugar instead of 2/3 c. and 3 bananas.
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Excellent! I used applesauce instead of the butter (and used a bit more than 1/4 cup), whole wheat flour, and raw sugar instead of white. I also used three bananas. My husband (a big fan of banana bread) loved it and had no idea it was low fat. 🙂
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This is a very, very good recipe. I used 3 very ripe bananas, light butter, reduced the sugar to half a cup and added half a cup of chocolate chips. Big hit!!
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This banana bread is delicious. I made a couple substitions though. I used 1/3 cup of Splenda sugar blend for baking instead of 2/3 cup of white sugar. The new Splenda sugar blend is awesome for baking! I also used 1/4 cup of applesauce instead of the margarine and used white whole wheat flour from King Arthur instead of the all-purpose flour. I also added a 1/2 cup of chocolate chips. My fiance never knew that what he was eating was actually good for him!
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i originally was going to give this recipe 4 stars but i’m glad i didn’t write it up right away because after 2 days the flavors of this bread really bloomed! like others, i substituted a rounded 1/2 cup. applesauce for the margarine & decreased the sugar to 1/2 cup. of course i was compelled to supplement the flour with 2/3 whole wheat & added a heaping 1/2 cup of golden raisins. no nuts this time, but who knows the future? thank you lauren!
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WOW! I don’t bake much, but I had to clean out the overripe bananas in the freezer so I searched and found such great reviews for this recipe that I had to try it. I am impressed!! I followed the suggestions for using 1/2 cup sugar, 1/4 cup (+ a bitmore) applesauce, and throwing in some chocolate chips. I made it in two mini-loaf pans with enough extra for 3 muffins as well. I cooked for about 40 minutes. Turned out great. They have been out of the oven for thirty minutes and the three muffins are GONE!! Good thing they are low fat…does this mean I can eat the whole thing and LOSE weight!! LOL! GREAT recipe!
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Great recipe… and I’m not usually a Banana Bread lover. Per others’ suggestions I replaced the margarine with applesauce (1/2 cup) and added a teaspoon of vanilla. I’ve added this to my favorite recipes notebook!
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Great! We used applesauce instead of margarine, and all other ingredients were organic… whole wheat flour gave it a very hearty texture. We also threw in a few chocolate chips – absolutely the best banana bread we’ve made!
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I’m not an avid baker, but this recipe turned out great! I used applesauce instead of butter/margarine like a few people suggested. Thanks for the GREAT recipe! 🙂
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I made it exactly as the recipe calls for and it was delicious. I had a coworker say that she did not like banana bread but she loved this!!
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This is the BEST banana bread recipe posted and it’s easy to make. The only changes that I made were to add 1/2 cup of mini chocolate chips, 1 tsp of vanilla and sometimes I add 1/4 of walnut pieces. It’s just depending on who you are making it for, some people like nuts or chocolate. Enjoy the recipe, thank you for posting it!
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This recipe was delicious. I followed the other reviewer’s advice and used applesauce instead of margarine. I’ll definitely be making this one the next time I have overripe bananas again.
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Delicious! This doesn’t taste low fat at all. I made two loaves and drizzled one of them with white chocolate. I will definately make again. Thanks for the great recipe.
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I LOVE this recipe! I used light butter instead of the full fat kind, whole wheat flour instead of all-purpose, added a tsp of vanilla, a tsp of cinnamon, and a 1/4 cup of chopped walnuts. Everybody raved about this bread, even the staunch full-fatters! Thanks for all the great tips!
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Great recipe, really cuts down on the calories and is still moist and delicious! I added a tsp. of vanilla and doubled the amount of bananas and I’m glad I did because if not, I don’t think it would have had as good as a banana taste to it. Thanks for the great recipe!
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This recipe came out just perfect. It’s so simple to make and the baking was absolutely trouble free.
I added a teaspoon of cinnamon and I sprinkled some ginger for added flavour.
I will definitely make it again. -
very very very scrumptious! i made a loaf 2 hours ago and now theirs only 2 pieces left! a keeper
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This is the same recipe I have used for years (from So Fat, Low Fat, No Fat by Betty Rhode) and have adapted my own version from it. Betty’s recipe calls for 3/4 C egg substitute in place of the 2 eggs though. Try it out, it’s a very good recipe!
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Eazy Recipe! I used the substitutions that were suggested in reviews. Replaced the sugar with 1/3 cup Splenda amd will increase it to 1/2 cup next time, substituted 1/4 c plus 1 TBSP of applesauce instead of margarine, replaced half the flour with Whole Wheat flour and added 1 tsp vanilla and sprinkled a little wheat germ on top of batter just before baking. I think next time I will add cinnamon to mask the aftertaste of the splenda. I did double the recipe and made it into 8 mini loaves. The cooking time was reduced to 30 minutes.
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i love this recipe! It was quick and delicious, everyone loved it! I don’t cook eggs so i substitued (1 egg=1 tbsp cornstarch, 1 tbsp oil, 1/2 baking soda/powder each) and it worked wonderfully. I also added coconut to it and it was fabulous!!! =)
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Yum! I like this recipe. I do not eat eggs and substituted 1 tablespoon of plain yoghurt for each egg. Once I added the water, the yoghurt separated, but even with the changes, the banana bread turned out really well. Traditionally, I was using a l-o-t more butter and sugar. This isn’t as sweet as some banana breads, but more to my liking for that reason. Be sure and use sweet bananas though … it really makes a difference. I like the overall appearance and texture. I also threw in some chocolate chips. Give this a try !!
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i substituted apple sauce as suggested and it was soooo good.
thanks! -
Super easy and super yummy. The whole house loved this recipe.
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This is so good. I’ve made this several times as is, but then decided to try using Splenda (for baking) using 1/2 the amount ratio to sugar that is called for in the original recipe. It came out really good.
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This was good the first time, when I followed the recipe exactly. It was great the second time, using apple sauce instead of margarine (made it moister), 2 large bananas (instead of just one cup), and adding walnuts. The third time I also added cocoa powder to half the batter, which was also excellent. Thank you Lauren.
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I’ve made this so many times, and it always comes out moist and delicious. I usually add about 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to give it a little spice. Also, it has never taken 60 minutes for my loaf to cook. It’s usually done in about 45 minutes, so start checking about that time so it doesn’t overcook. 🙂 Wonderful bread though, I really enjoy it. Thanks much!
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This bread is very moist and delicious. I added another cup of banana and it still came out wonderful, with super flavor and texture. Thanks so much, we always love having a loaf or two around here!
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I made this today and used applesauce instead of margarine, and used 3 med. sized bananas instead of 1c, and it was great!!! We like it better than our old version which was packed with fat.Thanks for the great advice from everyone one else.
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The banana bread was sweet and soft. I used 1 1/4 cup all purpose flour and 2/3 cup wheat germ, which produced a moist and soft texture.
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recipe has lesser ingredients than usual banana cake, but i don’t know if i did something wrong, but bread came out with an awkward starchy/floury taste… (i used the suggested egg substitute as well)
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This recipe was excellent. I used Splenda in place of sugar and applesauce in place of butter. Very low fat and everyone at work loved it too.
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This was really great. It was incredibly easy to make and my family and friends loved it! I did add cinnamon like one review suggested and I think it turned out really well. Thank you!!
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Great banana bread. I substituted apple sauce for the margarine. It was so moist and so full of flavor. I couldn’t believe it. You can add anything to this bread. Chocolate chips, coconut, dried fruit, grated zucchini, cinnamon/nutmeg, walnuts. The list can go on and on. This is my new banana bread recipe. Thanks.
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I use egg substitute (or no eggs at all), 3-4 mashed bananas, and add cinnamon. Delicious!!! No one believes it’s reduced/lower fat.
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Surprisingly delicous!A wonderful guilt-free treat!
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This was delicious and my boyfriend (who deep fries everything) loved it!!!
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This has become my most favourite recipe. It is easy to put together. I used brown sugar instead of white sugar and replaced the butter with applesauce. I also added a teaspoon of vanilla. Right before putting the batter in the oven, I added a handful of chocolate chips and chopped walnuts.
I cut the baking time to 35 to 45 min. or when the top of the bread is golden brown. Everytime the bread comes out moist, delicious and my family don’t realize it’s healthy for them too! -
This recipe is simply phenomenal. I will be making this for years to come!
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I searched for a low fat banana bread recipe because I am trying to eat healthier and loose some weight. This recipe is so good and I am making it so much I am probably gaining weight. I replaced the butter with applesauce and use brown sugar instead of white. It is great. As a matter of fact I am making some right now!
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