Easy Cooking Light Banana Bread — Moist With Classic Flavor

Name: Cooking Light Banana Bread
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 cup mashed very ripe banana ((about 3 small)); 1/2 cup sugar; 1/2 cup plain nonfat yogurt ((or low-fat sour cream)); 1/4 cup butter ((melted)); 2 eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup walnuts or pecans ((toasted and chopped))

Facebook Pinterest

Jump to Recipe

If you are a fan of lighter recipes, then you will enjoy this Cooking Light Banana Bread! It’s perfectly moist and flavorful while using simple ingredient swaps to keep things on the lighter side without sacrificing the amazing classic flavor.

A loaf of Cooking Light banana bread topped with chopped nuts is sliced on parchment paper atop a cooling rack. In the background, a plate holds another slice with a fork beside it.

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

🍰 Every time I make chocolate chip banana bread for book club, it’s gone before we even discuss the first chapter – priorities, I guess!

My 2 Best Tips For Making Cooking Light Banana Bread

Banana Ripeness: Use very ripe bananas with lots of brown spots – they provide the natural sweetness and moisture that makes this lighter version actually taste good. The riper the bananas, the less you’ll miss the reduced sugar in this recipe.

Don’t Overmix: Stir the batter just until the flour disappears to avoid tough, dense bread – this is especially important with the reduced fat content. Overmixed batter will result in a heavy, chewy texture instead of the tender crumb you want.

melissa leaning over counter looking up from a cook book.

I recommend using thick, Greek-style nonfat yogurt if possible – thinner yogurts can add too much moisture and make the bread dense or soggy.

Use a thermometer to hit 200-205°F in the center rather than guessing – with less fat and sugar, the margin for error is smaller and this prevents dry or underbaked bread.

This temperature check is your best insurance against a gummy center or overbaked edges.

🩷 Melissa

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe Rate this Recipe

4.75 from 4 votes

Cooking Light Banana Bread

If you are a fan of lighter recipes, then you will enjoy this Cooking Light Banana Bread! It's perfectly moist and flavorful while using simple ingredient swaps to keep things on the lighter side without sacrificing the amazing classic flavor.

Prep Time15

Cook Time45

Additional Time1

Servings: slices

Calories: 185kcal

Author: Melissa Griffiths

Equipment

Ingredients

1 cup mashed very ripe banana (about 3 small)
½ cup sugar
½ cup plain nonfat yogurt (or low-fat sour cream)
¼ cup butter (melted)
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup walnuts or pecans (toasted and chopped)

Instructions

Preheat the oven to 350°F. Coat an 8 ½ x 4 ½ x 3-inch loaf pan with baking spray and dust with flour.
Combine first 5 ingredients in a large bowl; beat with an electric mixer on medium speed until well blended.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture. Add the nuts and stir just until moistened.
Spoon the batter into the prepared pan. Sprinkle the top with sugar and more chopped nuts if you like.
Bake for 45 minute to 1 hour, or until the center registers between 200°F and 205°F on an instant read thermometer or a wooden pick inserted in the center comes out clean.
Cool for 10 minutes in the pan on a wire rack. Then remove from the pan and cool completely on a wire rack.

Notes

Toasting Nuts: Toast walnuts or pecans in a dry skillet for 3-4 minutes before adding to enhance their flavor and create better texture contrast.

Pan Preparation: Thoroughly coat your loaf pan with baking spray and dust with flour to ensure easy release and prevent sticking.

Baking Options: Want to use a muffin or bundt pan? Go for it! And of course you can’t go wrong with a streusel topping. Just remember to bake mini loaves for 35 minutes or muffins for 18 minutes.

Mix-in options: Some of my favorite banana bread mix-ins include:

Craisins or other small pieces of dried fruit
Other nuts, including pecans, pistachios or hazelnuts
Chocolate chips for a decadent twist

Nutrition

How To Make Cooking Light’s Banana Bread

ingredients to mix batter for easy banana bread and batter in a metal bowl

Step 1: Combine first 5 ingredients in a large bowl; beat with an electric mixer on medium speed until well blended.

steps to mix banana bread batter in a mixing bowl

Step 2: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture. Add the nuts and stir just until moistened.

Step 3: Spoon the batter into the prepared pan. Sprinkle the top with sugar and more chopped nuts if you like.

Two side-by-side images of cooking light banana bread in a loaf pan: the left shows unbaked batter topped with chopped pecans, and the right displays a golden-brown baked loaf with toasted pecans on a plaid cloth background.

Step 4: Bake for 45 minute to 1 hour, or until the center registers between 200°F and 205°F on an instant read thermometer, a wooden pick inserted in the center comes out clean.

Step 5: Cool for 10 minutes in the pan on a wire rack. Then remove from the pan and cool completely on a wire rack.

collage of images of sliced homemade banana bread

Step 6: If you can’t wait for it to cool fully, you can serve it warm. Just note that the loaf will not cut cleanly if still hot.

Recipe FAQs

Can I substitute the butter with something else?

Yes! You can use a butter substitute like margarine or vegan butter, coconut oil, or even replace half with unsweetened applesauce for extra moisture and fewer calories.

Can I make muffins instead of a loaf?

Absolutely! Divide the batter among 12 muffin cups and bake for 18 minutes, checking for doneness with a toothpick.

How do I know when my banana bread is done?

The center should reach 200-205°F on an instant-read thermometer, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.