Description

Mom’s Best Fluffy “Skinny” Banana Bread is a delicious and lower-calorie twist on the classic banana bread. Made with ripe bananas, a blend of brown and white sugars, and a touch of cinnamon, this recipe yields a moist and fluffy loaf perfect for any time of day. Optional nuts add a delightful crunch without overwhelming the light texture.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all purpose flour
1/2 cup brown sugar packed
1/4 cup white granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

3 large ripe bananas mashed (about 1 1/4 cup)
1/2 cup melted butter slightly cooled
2 large eggs beaten
1 teaspoon pure vanilla extract

Optional Ingredients

1/2 cup chopped walnuts or pecans

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper to prevent sticking. Set aside.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, brown sugar, white granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk together until evenly blended.
Mash Bananas and Combine Wet Ingredients: In a medium bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, beaten eggs, and vanilla extract, then whisk until all wet ingredients are fully combined.
Combine Wet and Dry Mixtures: Pour the wet banana mixture into the dry ingredients bowl. Gently whisk until the batter is smooth and just combined, being careful not to overmix to maintain fluffiness.
Add Nuts (Optional): Fold in the chopped walnuts or pecans if you choose to use them, ensuring they are evenly distributed throughout the batter.
Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the banana bread from the oven and let it cool slightly before slicing. Serve warm or at room temperature. Warm slices can also be reheated briefly in a toaster or microwave.

Notes

Calorie Disclaimer: Nutritional information is based on one slice without nuts. Adding the 1/2 cup of chopped walnuts or pecans increases the calorie count to approximately 206 calories per slice.
Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour, which results in dry bread.
The Bananas: Use heavily spotted or brown bananas for the best sweetness and moisture. Yellow or green bananas will yield less flavorful bread.
Don’t Over-Mix: Mix until the flour disappears to avoid a rubbery texture and keep the bread fluffy.
Storage: Store at room temperature in an airtight container for up to 3 days. Avoid refrigeration to prevent drying out.
Freezing: Slice the cooled loaf, wrap slices individually in plastic wrap, and freeze for up to 3 months. Thaw by microwaving for 20 seconds.

Nutrition

Serving Size: 1 slice
Calories: 179 kcal
Sugar: 10 g
Sodium: 120 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg