Low Sugar Banana Bread Recipe
Equipment
- 9 by 5-inch (23 by 13 cm) metal loaf pan, measured from the top
- Hand mixer or stand mixer
Ingredients
- 1 ¼ cups (150 g) All-purpose flour (such as King Arthur), spooned and leveled
- 1 tablespoon (8 g) malted milk powder, optional
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 large eggs, at room temperature
- 3 tablespoons (37.5 g) brown sugar, light or dark
- 3 tablespoons (37.5 g) sugar
- 1/2 cup (109 g) vegetable oil, or other neutral oil
- 3-4 (380 g) super ripe bananas, black and spotty on the outside
- 6 tablespoon (72 g) sour cream, at room temperature
- 1 tablespoon (17.5 g) unsulphured. molasses, not blackstrap
- 1 tablespoon vanilla extract
- 3/4 cup (75 g) toasted walnuts (optional), coarsely chopped
Instructions
- Heat your Oven and Prep Your Pan: Preheat your oven to 325 °F and set the rack in the center of the oven. Grease and flour a 9-by-5 loaf pan (23-by-13 cm). Line the bottom of the pan with parchment paper so the sides hang over the pan.
- Whisk Dry Ingredients: In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, malted milk powder (if using) and salt. Set the bowl aside.
- Beat the Eggs and Sugar: In a stand mixer fitted with the whisk attachment, beat the eggs and sugars on medium speed until light and fluffy. This should take approximately 5 minutes in the stand mixer or 8 minutes with an electric mixer. When you think you've beat the egg mixture enough, give it another minute. This step is critical to ensure your bread is light and fluffy.
- Drizzle in the Oil: With your mixer on a low speed, slowly drizzle in the oil until incorporated. Make sure not to pour the oil all in at once - this will deflate the batter you just whipped up!
- Mix the Wet Ingredients: In a small bowl, mash the bananas with a potato masher or a fork until they are smooth without small lumps. Whisk in the sour cream, vanilla, and molasses.
- Mix the Wet into the Dry Ingredients: Add the banana mixture to the egg mixture and mix on low until just combined. Fold the dry ingredients into the wet ingredients with a wooden spoon until there are no streaks of flour left. Don't over-mix! The more you mix, the more gluten formation you'll have, and the tougher the loaf.
- Pour the Batter in the Pan and Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes until golden brown on the top. The bread should spring back when you touch the center. You can also insert a skewer into the middle to check for doneness - if it comes out clean - or with a few crumbs, the bread is ready. If you have an instant read thermometer, you can pull the bread is between 195℉ and 205℉.
- Let the Bread Cool & Remove from Pan: Let the banana bread cool in the pan on a wire rack for 30 minutes. Pop the bread out of the pan and allow to finish cooling on the wire rack. Cut and serve! Banana bread can be stored tightly wrapped in plastic wrap at room temperature for 3 days or in the refrigerator for up to 5 days. The bread can be frozen, tightly wrapped in plastic wrap, for up to one month. Thaw the banana bread overnight at room temperature to enjoy.
Notes
- Brown Sugar - Feel free to replace some or all of the brown sugar for white sugar.
- Don't over-mix the batter! When you add the dry ingredients to the wet ingredients, carefully fold the batter so you don't flatten the air you incorporated into the mixture. You want it to be lumpy, but free of chunks or streaks of flour.
- Add-ins - Feel free to add a cup of chocolate chips or toasted, chopped walnuts. You may have to increase your baking time slightly.
- Substitutions - You can substitute the full-fat sour cream with low-fat sour cream or full-fat greek yogurt. If you don't want to use amaretto, simply leave it out or replace it with a teaspoon of almond extract.
Nutrition
Looking for a healthier way to enjoy banana bread? This low-sugar banana bread is super moist, flavorful, and made with just 6 tablespoons of refined sugar. It’s the perfect option for anyone craving a lighter yet satisfying treat with all the banana goodness!
This recipe was originally published on December 18, 2022, but has been updated with new information and improvements to make it even better!
If you’re anything like me, banana bread is one of those comfort foods you can’t get enough of. There’s something about that perfect slice—moist, tender, and packed with banana flavor—that just hits the spot every time. But if you’re also like me, you might find it hard to justify having a slice for breakfast when traditional banana bread can feel more like dessert.
That’s where this recipe comes in. Inspired by Joanne Chang’s Baking with Less Sugar, this low-sugar banana bread gives you all the flavor you love without the extra sugar and fat. It’s just as delicious, moist, and tender as the classic version, but with a healthier twist.
With only a fraction of the sugar and less oil, this version lets you indulge without the guilt—making it the perfect snack or breakfast to enjoy any time of day.
Ready to try the best (healthier) banana bread you’ve ever tasted?
Table of Contents
Why You’ll Love This Low-Sugar Banana Bread
Moist and Tender Texture: This banana bread is incredibly moist and tender, thanks to the perfect balance of ripe bananas and just the right amount of oil. You’ll never have to worry about dry banana bread again!
Packed with Banana Flavor: With loads of mashed bananas, this recipe delivers that bold, sweet banana flavor in every bite. It’s the kind of banana bread that’s bursting with taste, yet light on sugar.
Lower in Sugar, But Full of Flavor: By cutting down the sugar by over half and using less oil, this banana bread lets you enjoy the indulgence without the extra calories, making it a healthier (but still delicious) choice.
Traditional banana bread typically packs around 270 calories per slice, 10 g fat, and around 20 g sugar (in an average slice). In comparison, a slice in this healthier version rings in at around 145 calories, 7 g of fat, and 10 g of sugar (assuming around 12 slices per loaf). Disclaimer: I’m not a nutritionist, and if you want specific nutrition per ounce or slice, please a recipe nutrition calculator like this.
Key Ingredients for Low Sugar Banana Bread
All-Purpose Flour: The base for this banana bread, providing structure and texture. I recommend using a high-quality flour like King Arthur (11.7% protein), and for best results, be sure to spoon and level your flour for accurate measurement.
Malted Milk Powder (optional): Adds a subtle richness and depth of flavor, making the bread extra delicious. While optional, it gives the loaf a slightly sweet, nutty undertone.
Baking Soda: A leavening agent that helps the bread rise, ensuring a light and fluffy texture.
Spices (Cinnamon, Nutmeg, Cloves): These warm spices bring a cozy, comforting flavor to the bread, complementing the sweetness of the bananas. The combination of cinnamon, nutmeg, and cloves creates a deliciously spiced loaf that isn’t overpowering. Feel free to experiment – if you don’t like nutmeg/cloves, feel free to leave them out. Cardamom also works lovely here!
Kosher Salt: Enhances the natural sweetness of the bananas and balances the flavors in the bread. Make sure if you’re using Morton’s (instead of Diamond Crystal) you’re using about half of the amount. Check out this article explaining the difference in more detail.
Eggs: Provide moisture, richness, and structure, helping to bind the ingredients together and create a tender crumb.
Brown Sugar & Sugar: A smaller amount of sugar (just 6 tablespoons total) gives the bread just the right sweetness, without being overly sugary. Brown sugar adds a touch of molasses flavor and moisture, while the white sugar keeps the texture light.
Vegetable Oil: This keeps the bread moist and tender.
Super Ripe Bananas: The key ingredient for flavor! The riper the bananas, the sweeter and more flavorful the banana bread will be. Make sure to use bananas that are black and spotty for maximum sweetness.
Sour Cream: Adds richness and moisture while keeping the bread soft and tender. It also helps to balance out the flavors, giving the bread a slight tang.
Molasses: Just a tablespoon of unsulphured molasses adds a warm, deep flavor and complexity to the bread, complementing the spices and sweetness of the bananas. You also get the benefit of a touch of natural sweetness.
Vanilla Extract: A classic addition to almost any baked good, vanilla enhances all the flavors and gives the bread a wonderful, aromatic scent.
Toasted Walnuts (optional): Toasting the walnuts brings out their natural flavors, adding a crunchy texture and nutty richness to the bread. While optional, they’re a great addition if you love a bit of crunch in your loaf.
Tips for Perfect, Moist Banana Bread Every Time
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Use Overripe Bananas: Make sure your bananas are very ripe with lots of black spots. Overripe bananas provide the natural sweetness and moisture that is key to this banana bread recipe. The riper the bananas, the better the flavor.
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Beat Eggs and Sugar Until Fluffy: It’s essential to beat the eggs and sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter, ensuring your banana bread comes out light and tender, not dense.
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Be Gentle When Mixing: When adding the dry ingredients to the wet, fold the mixture together gently. Overmixing can cause the gluten in the flour to develop, which can make the bread tough and chewy. Stop mixing as soon as you no longer see streaks of flour in the batter.
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Check for Doneness: To ensure your banana bread is perfectly baked, check for doneness by gently pressing the top of the loaf—it should spring back. You can also insert a skewer into the center; if it comes out clean (or with a few crumbs), your bread is ready. For the best results, check the internal temperature with a thermometer; it should be between 195°F and 205°F when fully baked.
These small steps will help you achieve a perfectly moist and delicious banana bread every time!
Frequently Asked Questions:
How do I store banana bread? To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay good for up to 3 days at room temperature or up to 5 days in the refrigerator.
Can I freeze banana bread? Yes! If you want to store it for a longer period, wrap the banana bread tightly in plastic wrap and foil before freezing. It will stay fresh for up to a month. Simply thaw it overnight at room temperature before enjoying.
Can I use a different type of flour? I haven’t tried alternative flours. If you’re swapping out whole wheat, I’d recommend testing with half and half (half whole wheat, half regular AP flour). If you swap out the AP flour for a gluten free flour, you will likely experience difference in texture. I’d love to hear how it turns out, so please let me know!
Can I substitute the sugar with a sugar substitute? This recipe hasn’t been tested with sugar free substitutes like Monk fruit. Sugar plays a key role in baking beyond just sweetness. It helps create the right texture, keeping the bread moist and tender, while also aiding in browning and flavor development. Replacing sugar with substitutes can result in a denser, drier loaf with less flavor complexity. For the best results, it’s better to reduce sugar rather than eliminate it entirely. Sidebar – I’m obsessed with this blogger (Sugar Free Londoner), so if you’re in desperate need of a no-sugar-added banana bread give this a shot!
Related Recipes You’ll Love
The Best Easy Banana Bread – Want something a little more decadent? Try this OG banana bread recipe. Always a winner!!
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Low Sugar Banana Bread Recipe
Equipment
- 9 by 5-inch (23 by 13 cm) metal loaf pan, measured from the top
- Hand mixer or stand mixer
Ingredients
- 1 ¼ cups (150 g) All-purpose flour (such as King Arthur), spooned and leveled
- 1 tablespoon (8 g) malted milk powder, optional
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon Diamond Crystal kosher salt
- 3 large eggs, at room temperature
- 3 tablespoons (37.5 g) brown sugar, light or dark
- 3 tablespoons (37.5 g) sugar
- 1/2 cup (109 g) vegetable oil, or other neutral oil
- 3-4 (380 g) super ripe bananas, black and spotty on the outside
- 6 tablespoon (72 g) sour cream, at room temperature
- 1 tablespoon (17.5 g) unsulphured. molasses, not blackstrap
- 1 tablespoon vanilla extract
- 3/4 cup (75 g) toasted walnuts (optional), coarsely chopped
Instructions
- Heat your Oven and Prep Your Pan: Preheat your oven to 325 °F and set the rack in the center of the oven. Grease and flour a 9-by-5 loaf pan (23-by-13 cm). Line the bottom of the pan with parchment paper so the sides hang over the pan.
- Whisk Dry Ingredients: In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, malted milk powder (if using) and salt. Set the bowl aside.
- Beat the Eggs and Sugar: In a stand mixer fitted with the whisk attachment, beat the eggs and sugars on medium speed until light and fluffy. This should take approximately 5 minutes in the stand mixer or 8 minutes with an electric mixer. When you think you've beat the egg mixture enough, give it another minute. This step is critical to ensure your bread is light and fluffy.
- Drizzle in the Oil: With your mixer on a low speed, slowly drizzle in the oil until incorporated. Make sure not to pour the oil all in at once - this will deflate the batter you just whipped up!
- Mix the Wet Ingredients: In a small bowl, mash the bananas with a potato masher or a fork until they are smooth without small lumps. Whisk in the sour cream, vanilla, and molasses.
- Mix the Wet into the Dry Ingredients: Add the banana mixture to the egg mixture and mix on low until just combined. Fold the dry ingredients into the wet ingredients with a wooden spoon until there are no streaks of flour left. Don't over-mix! The more you mix, the more gluten formation you'll have, and the tougher the loaf.
- Pour the Batter in the Pan and Bake: Pour the batter into the prepared pan and bake for 50 to 60 minutes until golden brown on the top. The bread should spring back when you touch the center. You can also insert a skewer into the middle to check for doneness - if it comes out clean - or with a few crumbs, the bread is ready. If you have an instant read thermometer, you can pull the bread is between 195℉ and 205℉.
- Let the Bread Cool & Remove from Pan: Let the banana bread cool in the pan on a wire rack for 30 minutes. Pop the bread out of the pan and allow to finish cooling on the wire rack. Cut and serve! Banana bread can be stored tightly wrapped in plastic wrap at room temperature for 3 days or in the refrigerator for up to 5 days. The bread can be frozen, tightly wrapped in plastic wrap, for up to one month. Thaw the banana bread overnight at room temperature to enjoy.
Notes
- Brown Sugar - Feel free to replace some or all of the brown sugar for white sugar.
- Don't over-mix the batter! When you add the dry ingredients to the wet ingredients, carefully fold the batter so you don't flatten the air you incorporated into the mixture. You want it to be lumpy, but free of chunks or streaks of flour.
- Add-ins - Feel free to add a cup of chocolate chips or toasted, chopped walnuts. You may have to increase your baking time slightly.
- Substitutions - You can substitute the full-fat sour cream with low-fat sour cream or full-fat greek yogurt. If you don't want to use amaretto, simply leave it out or replace it with a teaspoon of almond extract.
1 comment
I made this recipe as-is, I just omitted the amaretto because I didn’t have it on hand. Love it.