Skinny Low-Fat Banana Bread

A lower calorie version of my classic, rich and decadent banana bread, with half the fat, but all of the flavor!

I started with my classic banana bread recipe and swapped out the flour for a hearty whole wheat flour and cut the fat in half by replacing it with unsweetened apple sauce, for a guilt-free treat, that is ultra moist and flavorful. 

Wanna take it up a notch? Check out my:

The recipe is so versatile, you can add any kind of additions you want, like chopped nuts, fruits, glazes, icings, espresso powder, streusels or peanut butter.

When your recipe calls for mashed banana, the riper the better! The ripeness of your bananas will determine how naturally sweet your bread turns out, so make sure your bananas are extra ripe, and I mean R-I-P-E! Think, covered in brown spots, too ripe to eat, about to throw it away, ripe. That means the banana is at the peak of sweetness, the riper the better! This will ensure the banana is ultra sweet, soft, and packed with a more intense banana flavor, than a regular yellow banana, making them perfect for your bread.

This bread comes together in one bowl and is so easy to whip together. It is sweetened with honey and brown sugar to give it a really rich, sweet flavor. The greek yogurt replaces sour cream in the original recipe. for a lower calorie alternative that still keeps the batter nice and thick and moist. 

Bake it up and enjoy nice thick slices warm from the oven or completely cool the loaf to snack on throughout the week.

Rich, moist and packed with banana flavor. Enjoy this lower fat version of my classic banana bread in the morning with a cup of coffee, as a lunch box treat, or as a special weekend snack.

Healthy Banana Bread

Yield: 9x5-inch loaf or 3 mini 5-inch loafs


  • 1/2 cup packed brown sugar
  • 1/2 cup honey, agave or pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil or oil of choice
  • 2 large eggs
  • 1 1/3 cup mashed ripe banana (about 3 medium/large overly ripe bananas)
  • 1/4 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour, spooned and leveled
  • 1 teaspoon cinnamon, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional 1/4-1/2 cup mix-ins of your choice such as: chopped nuts or wheat germ, dried or fresh fruits like chopped strawberries, blueberries, diced apple, or banana slices; seeds like sunflower, sesame, pumpkin or flax seeds; even fun additions like chocolate chips, shredded coconut flakes, or nut butters

Position a rack in the lower third of the oven and preheat to 350°F. Line the bottom of a 9x5-inch loaf pan (or 3 mini 5-inch loaf pans) with parchment paper or foil and spray with non-stick spray.

In a large bowl, mix together the sugar, honey, apple sauce and oil until fully incorporated. Beat in the eggs one at a time, until combined. Mix in banana, yogurt and vanilla.

In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gently mix in to the banana mixture, until just incorporated. Fold in  mix-ins, if desired. 

Pour batter into prepared pan. Bake about 60-90 minutes, or until a toothpick inserted in the center comes out clean (30 for mini 5-inch pans). Cool in the pan for 10 minutes before removing to a wire rack to cool completely. Store at room temperature, in an air tight container, up to 2 days, or freeze for up to 3 months.