There's something incredibly satisfying about a freshly baked loaf of banana bread, especially when it’s a guilt-free version like this Skinny Banana Bread or Muffins recipe. Made with ripe bananas and a mix of sugar substitutes, this recipe offers the perfect balance of natural sweetness and moist texture. Whether you’re enjoying it as a quick breakfast on the go or a cozy afternoon treat, this banana bread is sure to become a household favorite.
What makes this recipe stand out is its flexibility—whether you prefer the classic loaf or crave the convenience of muffins, this recipe has you covered. It’s also adaptable to various dietary preferences, making it easy to enjoy no matter your health goals. Serve it up warm with a little bit of butter or enjoy it as is for a naturally sweet delight that everyone will love.
| Look at the Recipe |
| Ingredients Needed |
| How to Make Skinny Banana Bread or Muffins |
| Storage & Serving Suggestions |
| Tips & FAQs |
| More Healthy Baking Ideas |
Naturally sweet and moist: Made with ripe bananas for that classic flavor.
Versatile: Bake as a loaf or muffins depending on your preference.
WW-friendly: A lower-calorie treat with smart ingredient swaps.
This Skinny Banana Bread is a delicious way to satisfy your sweet tooth while staying on track with your health goals. It’s simple to make, packed with flavor, and perfect for sharing with family or enjoying as a solo indulgence.
This recipe is easy to follow. Start by mixing the bananas with the egg, vanilla, and sugar substitutes. Then, combine the dry ingredients separately before gradually incorporating them into the wet mixture. The key is to mix just until combined—overmixing can affect the texture. Finally, bake in a preheated oven until a toothpick inserted in the center comes out clean. Enjoy your banana bread warm or at room temperature.
Store your Skinny Banana Bread in an airtight container on the counter for up to 3 days, or extend its freshness by refrigerating it for 5-7 days. If you prefer to freeze it, the bread can last up to a month in the freezer. Enjoy a slice with a cup of coffee or tea, or pair it with a dollop of yogurt for a satisfying breakfast.
Can I substitute the self-rising flour with another type?
Yes, you can substitute self-rising flour with wheat, gluten-free, almond, or all-purpose flour. Just remember to add an extra 1/2 teaspoon of baking powder to ensure the bread rises properly.
What’s the best way to avoid overmixing the batter?
The key to perfect banana bread texture is to gently fold the wet and dry ingredients together just until combined. Stop mixing as soon as the flour is incorporated to avoid a dense loaf.
Can I make this recipe into muffins instead of a loaf?
Absolutely! Simply divide the batter into a muffin tin and reduce the baking time to 14-16 minutes. Muffins are a great option if you’re looking for individual servings or a quicker bake.
What sugar substitutes work best in this recipe?
The Lakanto Monkfruit Golden Sweetener is a great zero-point option. However, the point value can vary depending on the brand and type of sugar substitute you use. It’s important to choose one that you enjoy and that aligns with your dietary goals.
What’s the difference between using light butter and applesauce?
Using the light butter made with canola oil adds a creamy richness to the banana bread that applesauce doesn’t quite replicate. However, if you’re looking to save a point, unsweetened apple sauce is a great alternative that keeps the bread moist.
Indulge in the warm, comforting flavors of this Skinny Banana Bread or Muffins recipe, which delivers all the sweetness you crave without the extra calories. Perfect for breakfast, a snack, or a light dessert, this recipe is a healthier alternative that doesn’t compromise on taste.
Preheat your oven to 350°F (175°C). Grease a loaf pan or line a muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, vanilla extract, and sugar substitutes (both brown and white) to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the self-rising flour, baking powder, and baking soda.
Gradually fold the dry ingredients into the wet banana mixture. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan or divide it evenly among the muffin tin cups.
Bake for 40-50 minutes if making a loaf, or 14-16 minutes if making muffins. The bread/muffins are done when a toothpick inserted into the center comes out clean.
Allow the banana bread or muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice the banana bread or remove the muffins from the tin and enjoy a warm, comforting treat.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Banana bread has always been a go-to comfort food in my home, and I’m thrilled to share this lighter version that’s just as satisfying but with fewer calories. I love how versatile this recipe is—whether you’re making a loaf for the family or prepping muffins for the week, it’s a winner every time. Plus, the aroma that fills your kitchen while it bakes is simply irresistible!
Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.
