Low Fat Mini Banana Bread Squares

A few people have emailed saying they’re recovering from the holidays and aren’t doing much baking this month. I wish I was in that category, but every time I walk through the kitchen I’m compelled to pull out the ingredients and make something. Dinner? No. Sweets and treats? Yes! So I’m trying to find slightly healthier or more wholesome recipes or ideas, and banana bread baked in a mini bar pan is the latest. Hopefully someone out there will find this recipe useful. It has very little fat, and the mini bar cookie pan keeps portion control in check.

Banana bread squares made in a mini bar pan

If you didn’t get bar mini pan for Christmas, I recommend treating yourself to one for Valentine’s Day. They must be all the rage because I’ve been seeing a lot of square cookies and perfectly portioned brownies.

Low Fat Banana Bread Squares
Prep time
Cook time
Total time
Squares of reduced fat banana bread made in a mini bar cookie pan
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 1 1/2 large bananas, whole (very ripe)
  • 1/3 cup granulated sugar or sweetener equivalent
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons grapeseed oil or canola oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7/8 cup (4 ounces) all-purpose, Ultragrain or white whole wheat flour
  • 3 tablespoons buttermilk or milk mixed with 1/2 tsp. lemon juice
  1. Preheat the oven to 325 degrees F. Spray a 12 indentation mini bar pan with flour-added baking spray.
  2. In a large mixing bowl, mash the banana with a hand-held electric mixer or a spoon (depending on ripe it is). Beat in the sugar and the egg and continue beating until smooth.
  3. Beat in the vanilla and oil, then beat in the baking powder, baking soda and salt.
  4. By hand, stir in the flour, then stir in the milk.
  5. Divide the batter equally among all 12 indentations and bake on center rack for about 25 minutes or until golden.
  6. Let cool for 10 minutes, then carefully remove from the pan.
Nutrition Information
Calories: 81 Fat: 1g Sodium: 122mg Fiber: 1g Protein: 2g Cholesterol: 18mg

Related posts:


  1. Carolyn says

    The link above doesn’t point to the mini bar pan. Thank you for this recipe. I’ve had a craving for banana bread, but I didn’t want an entire loaf of it, so this smaller portion recipe is perfect! My favourite recipe for banana bread (also low fat) is baked low and slow (e.g. 275 degree oven for 2.5 hours). The result is a dark, moist and very intensley flavoured loaf. Even though these would bake in a lot less time, I may experiment with the low and slow idea with this recipe.

  2. Meredith says

    woukd these work as regular muffins? What do you think bake time would be in a regular loaf pan or a square (8″? 9″) for cake squares?

  3. says

    Thanks Carolyn! Looks like Zappos ran out, so I put a link to Amazon. Thanks for telling us about your recipe. If you have a link to it, I’d love to try the full loaf.

    Meredith, you can definitely make a full loaf. I’ll go ahead and make a note of that in the recipe, but basically you just double everything and bake it in a 9×5 inch loaf pan at 325 F for about an hour. If you keep the measurements the same, you could probably make thin squares in an 8 or 9 inch pan, in which case the time would be much less than an hour since the bread would be more spread out/thinner.

  4. Erin says

    Oh my goodness, Anna, I feel the same way. I must bake in January. December has its own magic. January needs to be filled with purposeful sweetness. Thanks for the healthier options to make it a little less guilty.

  5. says

    I’m trying to quash my sweet tooth and haven’t done any baking at all in the New Year. I’m enjoying reading about your baking adventures though and I must say these look good. My husband loves banana cake, but cheerfully settles for banana bread and he would be thrilled if I baked something.

  6. Jennifer says

    I actually have one of those pans and rarely use it. Thanks for the great recipe idea. I have a child who loves bananas and I’m trying to watch what I eat, so these look perfect.

  7. Maria says

    I made this last night as a full loaf – it turned out fantastically! I used lemon olive oil rather than the grapeseed or canola, which added a slight hint of lemon flavor that really complimented the banana. I also reduced the sugar slightly. It ended up baking for about 55 minutes. I’ve tried many low fat banana bread recipes and hadn’t been able to find “the one” – this might be it! Great recipe!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: