If you’re after a lower sugar banana bread that’s just as comforting as the traditional version, you’re in the right place! This recipe is my go-to when I have a bunch of overripe bananas sitting on the counter, begging to be baked.
This recipe resolves issues of excessive sugar, dryness, and complexity often found in traditional banana bread, providing a lighter, healthier option.
I remember the first time I tried using less sugar, it felt risky! But I was thrilled to discover I could still enjoy that classic banana flavor without all the sweetness. If you’ve ever bitten into a loaf that was too sweet or heavy, you’ll know how important this recipe is for creating balance.
What really works here is the mix of whole wheat flour and ripe bananas, making for a hearty texture with each slice. With just 70 minutes in the oven, you’ll have a warm loaf ready to enjoy, while your kitchen fills with the scrumptious smell of baking bananas.
If you’re looking for another easy recipe, try my Sourdough Banana Muffins for a delicious twist!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of whole wheat flour in the ingredients.
- The recipe contains Greek yogurt, so it is unsuitable for dairy-free and vegan diets.
- This recipe does not meet keto or low-carb diets because of mashed bananas and whole wheat flour.
- The recipe is vegetarian and nut-free if nuts or seeds are omitted from the ingredients.
Why You Will Love This Recipe
- Moist and Flavorful This banana bread stays moist thanks to the overripe mashed bananas, which also offer natural sweetness that’s delightful without needing a lot of added sugar.
- Wholesome Ingredients Made with whole wheat flour, this bread has a heartier texture and adds nutrition. It makes for a more satisfying snack or breakfast choice that you can feel good about.
- Simple Preparation With just a handful of easy-to-find ingredients and straightforward steps, this lower sugar banana bread comes together quickly, making it great for a last-minute treat.
- Great for Sharing Once it’s baked, this bread is perfect for sharing with family and friends. It holds up well, so it’s a fantastic option for potlucks or gatherings.
How to Make Lower Sugar Banana Bread
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A methodical approach to making a lower sugar whole grain banana bread suitable for a vegetarian diet.
Ingredients
Scale
- 1 ½ cups (360g) very overripe mashed bananas
- ⅓ cup (80ml) pure maple syrup
- ¼ cup (60ml) oil (neutral oil such as avocado oil recommended)
- ¼ cup (60ml) non-dairy milk
- 1 tsp (5ml) apple cider vinegar
- 2 cups (240g) whole wheat flour (be sure not to pack the flour)
- 1 tsp (5g) baking soda
- ½ tsp (3g) fine sea salt
- ½ tsp (1g) cinnamon
- 1 tsp (5ml) pure vanilla extract
- ½ cup (90g) chocolate chips (optional)
Instructions
- Step 1: Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat. Spray a 9×5 inch loaf pan with cooking spray and line with parchment paper to ensure easy removal of the bread later.
- Step 2: Make Vegan Buttermilk: In a small bowl, combine ¼ cup (60ml) non-dairy milk with 1 tsp (5ml) apple cider vinegar. Stir gently and set aside for a few minutes. This mixture acts as a vegan buttermilk to help the bread rise.
- Step 3: Mash Bananas: Place 1 ½ cups (360g) very overripe mashed bananas in a large mixing bowl. Mash well with a fork until smooth and even in texture for consistent sweetness and moisture throughout the bread.
- Step 4: Combine Wet Ingredients: To the mashed bananas, add ⅓ cup (80ml) pure maple syrup, ¼ cup (60ml) oil, 1 tsp (5ml) pure vanilla extract, and the milk and vinegar mixture. Whisk well to combine all wet ingredients thoroughly but avoid over-mixing.
- Step 5: Add Dry Ingredients: Gradually add 2 cups (240g) whole wheat flour (lightly scooped, do not pack), 1 tsp (5g) baking soda, ½ tsp (3g) fine sea salt, and ½ tsp (1g) cinnamon to the wet mixture. Stir gently with a wooden spoon until just barely combined, leaving a few flour streaks for a light texture.
- Step 6: Fold in Extras: If using, gently fold in ½ cup (90g) chocolate chips or nuts at this stage. Mix only a few more times to avoid over-working the batter which can result in a denser bread.
- Step 7: Prepare for Baking: Pour the batter into the prepared loaf pan lined with parchment paper. Smooth the top lightly with a spatula if needed.
- Step 8: Bake with Covering: Bake on the center rack for approximately 1 hour and 15 minutes. When about 25 minutes remain, cover the bread loosely with foil to prevent over-browning while allowing the loaf to cook fully inside.
- Step 9: Cool Before Slicing: Remove from oven and allow to cool in the loaf pan on a wire rack for 10 minutes. Then carefully lift the bread out using the parchment paper and cool completely on the wire rack before slicing. Proper cooling helps set the texture and prevents crumbling.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding direct sunlight or heat sources.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap or aluminum foil and store in a freezer-safe container for up to 3 months. Thaw at room temperature prior to eating.
- To avoid dense bread, mash bananas thoroughly until smooth for even batter incorporation.
- Cover the bread with foil after 50 minutes to prevent excessive browning while baking through.
- Do not overmix batter after adding dry ingredients to maintain a light texture and prevent sinking in the middle.
- For moister bread, add an additional tablespoon of oil to the wet ingredients.
- Optionally, add ½ tsp nutmeg with the flour for aromatic warmth.
- Serve slices with almond butter or coconut yogurt as spreads.
- Pair with mixed berries or a light fruit salad for a balanced breakfast or snack.
- Incorporate into banana bread French toast or smoothies for different uses.
- Top with a drizzle of honey or sprinkle cinnamon or shredded coconut for added flavor notes.
- Substitute chocolate chips with chopped nuts or seeds (such as walnuts or chia seeds); lightly toast nuts before folding in for extra flavor.
- This recipe is vegetarian but not vegan due to the inclusion of Greek yogurt (note: original recipe calls for Greek yogurt but provided ingredients do not list it; follow listed ingredients exactly).
- This recipe is not gluten-free; it uses whole wheat flour.
- Use very overripe bananas heavily speckled for maximum natural sweetness and moisture.
- Opt for white whole wheat flour for a milder flavor and increased fiber content.
- Use pure vanilla extract rather than imitation to keep natural flavor integrity.
- Neutral oils like avocado are recommended to keep the bread’s flavor clean and balanced.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mashed bananas: Ripe bananas work best, so look for those that are heavily speckled. They boost the natural sweetness and moisture in the bread.
- Unsweetened applesauce: This is a great way to add moisture without extra sugar. Choose a good quality brand to keep flavors fresh and vibrant.
- Greek yogurt: Use plain nonfat or low-fat Greek yogurt for a creamy texture. It keeps the bread tender and is lower in sugar compared to sour cream.
- Whole wheat flour: Opt for a white whole wheat flour for a milder flavor and nice texture. It adds fiber and helps with the bread’s structure.
- Cinnamon: Go for fresh ground cinnamon for the best flavor. It enhances sweetness naturally, reducing the need for added sugars.
- Pure vanilla extract: Using high-quality vanilla extract elevates the flavor. Avoid imitation vanilla to maintain the recipe’s integrity.
- Nuts or seeds: Chopped walnuts or chia seeds add crunch and healthy fats. Toast them lightly for extra flavor before adding to the batter.
- Mashed bananas: Ripe bananas work best, so look for those that are heavily speckled. They boost the natural sweetness and moisture in the bread.
- Unsweetened applesauce: This is a great way to add moisture without extra sugar. Choose a good quality brand to keep flavors fresh and vibrant.
- Greek yogurt: Use plain nonfat or low-fat Greek yogurt for a creamy texture. It keeps the bread tender and is lower in sugar compared to sour cream.
- Whole wheat flour: Opt for a white whole wheat flour for a milder flavor and nice texture. It adds fiber and helps with the bread’s structure.
- Cinnamon: Go for fresh ground cinnamon for the best flavor. It enhances sweetness naturally, reducing the need for added sugars.
- Pure vanilla extract: Using high-quality vanilla extract elevates the flavor. Avoid imitation vanilla to maintain the recipe’s integrity.
- Nuts or seeds: Chopped walnuts or chia seeds add crunch and healthy fats. Toast them lightly for extra flavor before adding to the batter.
Recipe Tips
- If your banana bread is too dense, mash bananas until completely smooth for better incorporation into the batter, ensuring all ingredients blend evenly.
- When bread browns too quickly, cover it with foil 25 minutes into baking to prevent over-browning while allowing the inside to cook through.
- If your bread sinks in the middle, make sure to not overmix the batter after adding flour. Stir gently until just combined to maintain texture.
- For a drier texture, add an extra tablespoon of oil when mixing wet ingredients. This helps keep the banana bread moist and tender.
- If you want extra flavor, sprinkle ½ teaspoon nutmeg into the batter when incorporating flour for a warm and aromatic touch.
Serving Suggestions
Serve lower sugar banana bread with almond butter or coconut yogurt for spreading. Pair it with mixed berries or a light fruit salad.
Use to make banana bread French toast or smoothies. Add to breakfast muffins or oatmeal for a flavor boost.
Top with nut butter or a honey drizzle for added richness. Sprinkle with cinnamon or shredded coconut for a finishing touch.
Recipe variations
- You can use chopped walnuts or pecans to add crunch to your lower sugar banana bread. Add ½ cup nuts folded in just before baking to maintain texture.
- Add ½ teaspoon ground nutmeg for extra warmth alongside the existing cinnamon in the recipe. This pairs well with lower sugar banana bread and heightens autumn flavors.
- Either vegan chocolate chips or dried cranberries work well as mix-ins. If using dried fruit, soak ¼ cup in warm water for 10 minutes prior to adding for softness.
- If doubling the recipe, use two 9×5 inch loaf pans and bake for 60-70 minutes. Cover the top with foil after 45 minutes to avoid overbrowning. This pairs nicely with Vegan Chocolate Chip Banana Bread.
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How to Store?
To keep your lower sugar banana bread fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat sources.
Refrigeration: Place the bread in an airtight container in the refrigerator up to 7 days. Allow bread to come to room temperature before serving.
Freezing: Wrap slices in plastic wrap or aluminum foil, then store in a freezer container up to 3 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this lower sugar Banana Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
