Low Fat Banana Bread

I’ve been using this banana bread recipe for a few years now, and it never, EVER, fails me! It is very low in added fat and sugar, the sweetness of the banana is enough. It is relatively quick and easy, and comes out tasting fantastic anytime. What could be better? Well, I’ll tell you, you can make many variations to alter it to your taste such as adding walnuts (like I do), or chocolate chips, or even raisins if you so choose. Happy Baking!

Start by cracking the eggs in a bowl with the brown sugar, creaming them together and then beat with an electric mixer . Keep beating them until they are frothy about 2-3 minutes.

In a separate bowl, mash the bananas!

Add the mashed bananas to your sugar & eggs and follow with the rest of the wet ingredients



The only fat you’ll need, canola oil:

Now onto the dry ingredients in a separate bowl


Baking Powder:

Baking Soda:


Combine the dry ingredients well, and then the fun part and final step is mixing it all together. The way to do this is to sift the dry ingredients into the bowl of wet ingredients mixing as you go.

You’ll finish with a thick batter, with a few lumps (no worries, those are the lovely banana chunks). Transfer the batter to a baking dish. We’ve lightly greased and dusted flour in our non-stick dish – this will give you a perfect result.

After baking, let cool for an hour and serve!

This is how your sinfully delicious and moist Banana bread will look. We’ve topped it with some chopped pecans and a light drizzle of honey (for the photo shoot of course)


  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/3 cup buttermilk (see substitutions)
  • 1 tablespoon vegetable oil
  • 1 tablespoon vanilla extract (see substitutions)
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F
  2. Lightly grease 8 1/2×4 1/2×2 1/2-inch pan and dust with flour
  3. Using an electric mixer; beat eggs and sugar in large bowl until light and frothy (for about 5 minutes)
  4. In a separate bowl, mash bananas and add buttermilk, oil and vanilla
  5. Combine sugar-egg mixture with banana mixture to form a wet mixture
  6. Mix all dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl and sift over wet over mixture; beat until just blended.
  7. Transfer batter to prepared pan
  8. Bake bread for about 60 minutes or until golden brown on top and tester inserted into center comes out clean
  9. Allow bread to cool for at least 15 minutes before turning out of pan

Variations: To make this more fun, add some chocolate chips or walnuts into the batter before baking! (This of course will increase the calorie count of the recipe).

Tip: Try serving the banana bread with jam, or honey and some nuts on top for a lovely presentation and amazing taste!

-Vanilla Extract: substitute with maple syrup or lemon zest, tsp for tsp
-Buttermilk: Substitute with milk with a splash of vinegar or lemon juice, cup for cup



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