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+ servings
stacked banana bread on a drying rack with chocolate chips baked in
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4.60 from 10 votes

Healthier Banana Bread

Everything you love about my banana bread recipe with just a few reductions and ingredient swaps - no strange ingredients just a banana bread with less fat and processed sugar.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $5


  • ½ cup (100g) granulated sugar
  • cup (79ml) unsweetened applesauce
  • 1 tablespoon (15ml) vegetable oil
  • 3 medium tired bananas brown spotted
  • 2 large eggs
  • 1 teaspoon white vinegar or lemon juice
  • ½ teaspoon salt
  • 7 tablespoons unsweetened vanilla almond milk or nonfat milk
  • 1 teaspoon baking soda
  • 1 cup (124g) all-purpose flour
  • 1 cup (124g) whole wheat flour
  • ½ cup (90g) mini chocolate chips optional


  • Preheat oven to 350°F. Grease a 9x5x3” loaf pan with cooking spray.
  • Mash bananas in a large mixing bowl. Add sugar, applesauce, and oil and stir until mixed.
  • Mix in eggs, salt, and baking soda. Add the vinegar to the milk and add it to the bowl. Stir until combined. Stir in both flours, then stir in chocolate chips.
  • Pour into prepared pan.
  • Bake for 45-55 minutes until a toothpick comes out with just a few crumbs. The top will be a nice golden brown.
  • Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.



  • Store leftover banana bread covered at room temperature for up to 4 days.
  • Freeze banana bread whole or in slices for up to 2 months.


Serving: 1serving | Calories: 233kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 220mg | Fiber: 3g | Sugar: 21g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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