Reduced Fat Banana Bread

This has been my banana bread recipe for some time now. It is reduced fat, but it is so good! I like it better than full fat banana bread. It is moist, delicious and easy to make! The website at the bottom of the page says that it is from Ladies’ Home Journal (October 2008). I have no idea where I got this, because to the best of my knowledge, I never subscribed to or purchased this magazine. I think maybe a friend gave it to me. But that doesn’t matter. What matters is that you go buy some bananas, let them get brown, and make this bread.

I don’t have a picture of it sliced–but it is moist and beautiful!

Reduced Fat Banana Bread
adapted from Ladies’ Home Journal

2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup applesauce
2 Tbsp vegetable oil (I use canola)
1 tsp pure vanilla extract
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (about 3)

1) Heat oven to 350*. Grease and flour (I use non-stick spray and also have non-stick bakeware) a 9 by 5 loaf pan, set aside.

2) In a medium bowl, whisk together flour, baking soda, baking powder and salt. In another bowl, whisk together sugar, applesauce, oil, and vinlla extract. Whisk in eggs until combined. Using a large spoon, stir in banana. Gradually stir in flour mixture until just combined. Evenly pour batter into prepared pan.

3) Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour. Transfer bread in pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread topside up. Let stand until cooled completely (if you can wait that long).

This freezes well. I almost always double the recipe and wrap one loaf in foil, then put in a freezer zip-top bag and freeze.

Verdict: I think I made it clear already that I love this banana bread. If you want an extra special treat, throw in some chocolate chips.
Husband’s take: He also loves it.
Changes I would make: None. Except maybe throwing in chocolate chips once in a while. However, that sort of defeats the purpose of making a reduced fat banana bread.
Difficulty: It’s easy, people!

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. I made this and 18 muffins from the same recipe and didn’t tell my husband they were “low fat” we enjoyed both. I added a touch of cinnamon and used coconut oil instead of canola. A definite do again. Thanks Rachel

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  7. My new favorite recipe! Thanks for sharing! Had a bit of extra batter leftover and made some cupcakes and they turned out delicious too and my 1 year old LOVED them! Definitely a keeper! I posted a link on my blog as well!

  8. Finally made it! And Dan and I both give it two thumbs up!

  9. Thanks for the recipe..I'll try making it this week-end and will let you know of the outcome…

  10. Wow this is really reduced fat haha. And I thought my recipe with 1/4 cup oil per loaf was reduced fat! This looks fabulous. I haven't made banana bread enough recently. No idea why!

  11. I LOVE banana bread- this looks wonderful!

  12. YES! I was planning on making banana bread this weekend… and still trying to lose pregnancy weight (WOW it is STUBBORN!), so I'm so glad to see this post!

  13. Yea! I happen to have bananas that are timing this recipe post perfectly : )

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