Skinny Banana Bread

5 from 31 votes

Favorite homey banana bread is slimmed down in calories but not in flavor! This easy quick bread is a cinch to make and no one will believe it's calorie reduced!

Prep Time10

Cook Time40

Cooling Time (estimate)30

Total Time1 20

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 125kcal

Author: Toni Dash

Ingredients

1.5 cups all purpose flour regular or gluten-free measure-for-measure flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
3 medium bananas ripe (spotted not black) or roasted (see notes)
2 tablespoons unsalted butter melted
1 egg
1 egg white
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
⅓ light brown sugar

Instructions

Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with non-stick food spray.
OPTION: add a piece of parchment paper to the prepared pan overhanging the sides for easier removal after baking.
Mix the dry ingredients in a large mixing bowl: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk or stir to fully combine.
In a separate bowl mash the bananas with a potato masher or fork.
Add the egg, egg white, applesauce, vanilla, brown sugar and melted butter to the mashed bananas. Whisk to fully combine.
Add the dry ingredients to the wet ingredients. Mix fully but do not overmix.
Spoon into the prepared loaf pan.
Bake for 40-50 minutes (check at 35 minutes) until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
After baking allow the bread to cool in the pan for 10 minutes. Remove and cool completely on a wire rack before slicing.

Notes

Ingredients

For gluten-free banana bread we use Bob's Red Mill gluten-free 1-t01 baking flour.

Baking time

Baking time can vary slightly depending on loaf pan material and size. Always check for doneness by inserting a toothpick into the center of the loaf.

How to roast bananas

As an alternative to ripe bananas roast them.

Place bananas in the peel on a rimmed baking sheet.
Bake in a 350 degree oven for 12 minutes. They will be black when done.
Allow to cool enough to be handled.
Peel and mash the fruit as with regular ripened bananas.
Allow the bananas to cool before adding to the recipe.

Variations

Make it sweeter. If you'd like the bread sweeter without adding more sugar, divide and use half light brown sugar and half granulated sugar. Or try dark brown sugar.

Add nuts. Chopped walnuts or pecans adds some extra flavor, crunch and healthy fats. Adjust recipe calories accordingly.

Mini chocolate chips. If you want a splurge mini chocolate chips are a great way to do it. They spread farther in the bread versus their regular size counterparts for a bit of chocolate in every bite. Again, adjust recipe calories accordingly.

How to store

After cooling wrap the bread well in plastic wrap and refrigerate for up to 5 days. The bread also slices more cleanly when chilled.

Weight Watchers points on previous program (WW SmartPoints):

Green: 4
Blue: 3
Purple: 3

Nutrition