Low-Fat Whole Wheat Banana Bread

3 minutes
September 30, 2022
Carole Jones
Let the demolition begin! After 6 years of living in my dysfunctional kitchen, we finally began work on our new kitchen over the weekend. I even got to buy a new dishwasher!!!! I’ve been without one for 6 years and you can imagine the amount of dirty dishes our sizeable family produces.
We are trying to do the work in stages as much as possible so we can keep using the kitchen. I am dreading the day the sink gets torn out. It is being moved to a different location which means I’ll be without a sink for at least a couple weeks. The massive bag of paper plates from Sam’s Club is waiting in the pantry.
Low-Fat Whole Wheat Banana Bread
I know the finished result will be amazing and so much better for our family and catering jobs. It will test every ounce of patience my Father in Heaven has given me to make it to the end. Pray for me!
Low-Fat Whole Wheat Banana Bread

Did you ever think you would see the words “low fat” on my blog? I hope I don’t lose any readers over it 🙂 This is the only way I make banana bread in my house. All of those bananas and applesauce makes the bread so moist and tender. The kids don’t even know it is wheat flour with only a smidge of oil. You could even throw in some ground flax seed if you wanted, but be sure to reduce the flour so it isn’t too dry.

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Low-Fat Whole Wheat Banana Bread

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Whole wheat banana bread that is low fat and healthy!  My kids love this recipe.

  • Yield: 1 loaf


  • 3 C whole wheat flour (you can use wheat pastry flour for a lighter texture)

  • 3/4 C sugar

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 3 very ripe large bananas, mashed

  • 1/4 C low fat plain yogurt

  • 2 large eggs

  • 2 Tb canola oil

  • 6 Tb unsweetened applesauce

  • 1 tsp vanilla


  1. Preheat oven to 350 degrees and spray your loaf pan with cooking spray.
  2. In a medium bowl, beat together the banana, yogurt, eggs, oil, applesauce and vanilla.
  3. Add the flour, sugar, soda and salt. Using a rubber spatula, fold dry ingredients into the wet just until combined. Do not overmix.
  4. Pour batter into the pan and bake for 55 minutes. Remove from the pan and allow to cool completely. Wrap in plastic wrap and allow to sit overnight before serving.
  • Author: Carole Jones


  • Serving Size: 1/12tth
  • Calories: 226
  • Sugar: 18g
  • Sodium: 167mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 31mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


14 years ago

Carol, what are the chances I could use brown sugar in place of the white sugar? Our family is trying to eat “clean” meaning as close to it’s natural state as possible. I am struggling with good recipes and so I checked out your blog and found this one right at the beginning…imagine that? Let me know if you have any ideas for me on cooking clean. Thanks Steff

14 years ago

Actually, the last time I made this recipe, it was with brown sugar because I was out of white. I did use a bit less as far as amount due to the added sweetness of the molasses in the brown sugar. The bread was a bit more dense, but still very delicious!

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