This Skinny Banana Bread is perfectly sweet, buttery, and very flavorful. Perfect for a side dish, breakfast, or even as a dessert! 


  • 1 1/2 cup self rising flour ( I use Gold Medal )
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 ripe bananas, medium-large
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 Tbsp brown sugar substitute ( I use Lakanto Golden Sweetener)
  • 3 Tbsp white sugar substitute ( I use Lakanto Classic Sweetener) 
  • 2 Tbsp. Land o’ lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce


  1. Preheat oven to 350 degrees and spray bread pan (9×5 or 8×4)or a 12 muffin tin with non stick cooking spray
  2. In a large mixing bowl add bananas and use a fork to mash well.
    Whisk in the egg, vanilla, brown sugar and white sugar substitute. Stir well.
  3. In a separate bowl combine, self rising flour, baking powder and soda. Stir until well incorporated.
  4. Gradually add dry ingredients into the wet ingredients as you stir. Before the two are completely incorporated add in melted butter. Stir just until barely combined.
  5. DO NOT OVER MIX. (The number one tip is to not over mix or it will ruin the texture)
  6. Pour into pan and bake for 30-45 minutes or (18-20 minutes if making muffins) or until an inserted knife or toothpick comes out clean.


  1. For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
  2. After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
  3. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.The point value can differ depending on the sugar substitutes you use. 
    Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
  4. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.If making them into muffins decrease the cooking time to 14-16 minutes.
  5. I recommend using the light butter made with canola oil rather than the unsweetened applesauce. The substitution doesn’t change the point value but the creaminess of the butter really enhances the flavor.


GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce 

BLUE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce

PURPLE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce


Amount Per Serving: CALORIES: 88 TOTAL FAT: 2g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 18mg SODIUM: 294mg CARBOHYDRATES: 17g FIBER: 1g SUGAR: 4g PROTEIN: 2gThe point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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