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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 147.8
  Total Fat 0.9 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.2 g
  Cholesterol 16.2 mg
  Sodium 381.6 mg
  Potassium 155.7 mg
  Total Carbohydrate 32.3 g
      Dietary Fiber 1.4 g
      Sugars 13.1 g
  Protein 3.5 g
  Vitamin A 1.6 %
  Vitamin B-12 1.8 %
  Vitamin B-6 9.3 %
  Vitamin C 4.4 %
  Vitamin D 2.8 %
  Vitamin E 0.5 %
  Calcium 9.2 %
  Copper 3.1 %
  Folate 11.5 %
  Iron 7.0 %
  Magnesium 3.7 %
  Manganese 9.5 %
  Niacin 7.0 %
  Pantothenic Acid     2.2 %
  Phosphorus     7.7 %
  Riboflavin 10.3 %
  Selenium 11.3 %
  Thiamin 12.0 %
  Zinc 2.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Banana Bread

View the full Banana Bread Recipe & Instructions
Submitted by: MAGGSR74

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Banana Bread

77 calories of Flour, white, (0.17 cup)

30 calories of Granulated Sugar, (0.04 cup)

26 calories of Banana, fresh, (0.13 cup, mashed)

6 calories of Milk, 1%, (0.06 cup)

6 calories of Egg, fresh, whole, raw, (0.08 large)

2 calories of Applesauce, unsweetened, (0.02 cup)

1 calories of Baking Powder, (0.25 tsp)

0 calories of Salt, (0.08 tsp)

0 calories of Baking Soda, (0.04 tsp)


Nutrition & Calorie Comments  

I added 3 servings of Ghiradellli bittersweet chocolate chips and eliminated the salt, and it tastes amazing! Submitted by:
STCOUPEY

(7/11/14)
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This was so easy to make. It comes out very moist and rich-tasting even though it's low in fat. I added chocolate chips and it's fabulous! I'll definitely be making this one over and over again. Thanks for a great recipe!!! Submitted by:
MIZZGRIZZ

(3/23/14)
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Made this banana bread today and it was incredible! I did use the Splenda Baking Blend for sugar and it was really sweet so might cut back on that the next time. Otherwise followed the recipe and love it. Makes nice big pieces!!! Nothing skimpy here! This one is a "Keeper"!!! Submitted by:
PEGGYTARVER

(3/22/14)
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Starting making this then realized "no milk!" Had to improvise on the spot using Soy Milk and Whipping Cream. Used dark brown sugar and tossed in some craisins and added pecans to the top. Served with cool whip. Nice snack or breakfast treat. Submitted by:
SOOKIE

(12/17/13)
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The nutritional information is incorrect on this recipe because only 1/2 cup sugar was listed in the calculations. Submitted by:
SIRIUS2014

(12/14/13)
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This was great. I used whole wheat flour. I would use less sugar next time. I did ad some nuts chopped really fine. This is a do again recipe!
Submitted by:
IM-LUPE

(9/30/13)
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This was a great reciped. I added a dash or two of nutmeg and a pinch of cinnamon, subbed in brown sugar for some of the white, and added pecans...it turned out dense, moist, and delicious! Submitted by:
CAROLINEINCITY

(8/27/13)
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Awesome...
I have a favourite banana bread recipe that I make often which is loved by EVERYONE, so I was skeptical about this low-fat option. So when I made it, I also made one of my own as well to compare.. Not the same, but I must admit it was pretty darn good and a GREAT option for me!
Than
Submitted by:
NYX_2013

(8/18/13)
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Is the Sodium levels correct? When I recreate this recipe in the calculator I get almost 3 times the amount of sodium. Submitted by:
FAUTHSIE

(5/12/13)
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I used 1/4 cups of egg whites instead of the whole egg, skim milk instead of 1%, 1cup of whole wheat and 1 cup of white flour,1/2 cup of sugar instead of 3/4 cup and put in a 1/4 cup of milk chocolate chips and some cinnamon and vanilla. In the oven now so hope it turns out ok! Submitted by:
RHYNOB

(2/23/13)
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MADE THIS FOR FRIENDS AND SOME FAMILY , MADE A FEW CHANGES. CUT DOWN ON SUGAR BY USING SPLENDA,USED ALL WHEAT FLOUR AND ADDED FLAX SEED. THEY LOVED IT . THIS IS A KEEPER. NEXT TIME WILL TRY TO CUT SOME FAT Submitted by:
SHARONKAY13

(2/15/13)
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I followed the directions exactly as posted and even my high-fat eaters here enjoyed it! Submitted by:
SEVERINA418

(2/7/13)
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Wonderful! Only problem is the recipe calls for 3/4 cup sugar, and the calculator has 1/2 cup sugar. I made it with 3/4, but I think I could cut it to 1/2 and still have it taste wonderful. Submitted by:
HSULTANA3

(11/22/12)
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I substituted the sugar with splenda and milk with skim milk. I gave my husband a piece and he just loved it! (And he "hates skim milk and splenda.") .... if he only knew! :-) Submitted by:
ROCKETGIRL229

(9/17/12)
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It was amazing loved it and I didn't miss any of the fat or calories. I made mine with whole wheat flour it it was soooooooo good! Submitted by:
SPECIALKTINERS

(8/23/12)
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I went with the 1/2 cup sugar suggestion and used brown rice flour to make it gluten free. This is absolutely fabulous and I'm cooking it right now again! Submitted by:
JLMCAIN

(7/30/12)
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LOVED IT!!! The only thing that I done different was that I used Splenda instead of regular sugar.....and added a cup of pecans........ Submitted by:
MOJO247

(7/25/12)
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I just made this Banana Bread. AMAZING!! I added 3/4 cup of almond meal, 1/3 cup more apple puree, sub'd golden syrup for the sugar and added some organic shredded coconut and a dash of All Spice. Ive made a few Banana Breads in my time but this will be the only one i will make again! Submitted by:
LINDAWUBZ

(6/24/12)
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I usually make my step-mom's banana bread recipe that I grew up on but at almost 300 cals a slice I decided to look for a lighter one and came across this wonderful recipe! It was so moist and tasty. I used 2 cups of spelt flour instead of white to add to the nutritional value! Tasty! Submitted by:
FIREWIFEAZ

(6/8/12)
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I used all whole-wheat flour, which gave the bread a nutty taste that we enjoyed. I also used 1/4 cup of Splenda instead of the sugar, and 1/4 cup of egg substitute instead of the regular egg. It wasn't very sweet, but we liked it that way because it really allowed the banana to shine through :) Submitted by:
RILEDUP

(3/8/12)
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This is a great recipe. I add good fats by adding chopped almonds and my husband loves it. Submitted by:
MKM2409

(2/28/12)
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Yumm-O! :) I used whole wheat all purpose flour and fat free sour cream and it was a hit! Love it. :) Submitted by:
BRIDGETFELTS

(2/27/12)
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I did make a lot of modifications. I used 2 cups of WW flour, no sugar, no salt, 1/2 tsp vanilla extract, 1 tsp cinnamon, 1 tbsp flax meal, 1/4 cup pumpkin seeds (raw pepitas), 1/4 cup honey, 1 cup mashed banana, 1 cup applesauce (homemade), 1/2 shredded zucchini. So moist and yummy!!!! A keeper!!! Submitted by:
NEWFIEGIRL1977

(2/26/12)
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I used an egg white instead of a whole egg, cut the sugar to 1/2 cup and increased the applesauce by 1/4 cup. Also used half wheat flour. Excellent! Submitted by:
EBARJ33

(2/20/12)
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I used this as a starter recipe. 2 cups of Whole Wheat Pastry flour for the flour and 1/4 C egg beater for the eggs. I still used 3/4 C milk, which was Non-fat. I also added 2 TB of ground flax seed to the mix for added fiber. One spritz of I Can't Believe It's Not Butter spray per slice Submitted by:
415BEACHGIRL

(2/7/12)
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I used half Splenda and half sugar. Otherwise followed the recipe and loved it! Submitted by:
KIMBERDEE39

(11/29/11)
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These are wonderful! Super tasty and moist! They're especially great when you add some mini chocolate chips to the batter. I made mine into muffins and got 16, so it's actually fewer calories :) Thanks for the great recipe! Submitted by:
MANKIE87

(10/24/11)
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