Description
Mom’s Best Fluffy “Skinny” Banana Bread is a moist and tender loaf made with ripe bananas and reduced sugar for a lower-calorie treat. Perfectly spiced with cinnamon and optionally studded with nuts, this banana bread offers a fluffy texture that’s ideal for breakfast or a guilt-free snack.
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
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease a 9×5 inch loaf pan and line it with parchment paper for easy removal. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, white granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well mixed.
- Mix Wet Ingredients: In a medium bowl, mash the ripe bananas with a fork until smooth. Add the beaten eggs, melted butter, and vanilla extract to the bananas, then whisk together until fully combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Using a whisk or spatula, mix gently until just combined and smooth. Be careful not to over-mix to maintain a fluffy texture.
- Add Nuts: Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature. Reheat slices briefly in a toaster or microwave if desired.
Notes
- The nutritional information is based on one slice without nuts; with nuts, calorie count increases to approximately 206 calories per slice.
- For the lightest texture, measure flour by spooning into the cup and leveling off with a knife rather than scooping directly.
- Use ripe bananas with heavy spots or brown skin for optimal sweetness and moisture.
- Mix wet and dry ingredients just until combined to avoid a rubbery loaf; over-mixing reduces fluffiness.
- Store bread at room temperature in an airtight container for up to 3 days; avoid refrigeration to prevent drying out.
- Slice cooled bread and freeze wrapped slices for up to 3 months; thaw in the microwave for about 20 seconds before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 179 kcal
- Sugar: 12 g
- Sodium: 150 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: 50 mg
