Banana bread has become massively popular over the last few years and what’s not to like, it’s a great way to use up banana’s that you’d usually throw away and it tastes amazing. But is banana bread good if you’re on a diet?

The simple answer is no, banana bread is not good for dieting especially if you’re on a low carb or low-calorie diet. Most recipes for banana bread contain a large amount of sugar and banana bread is high in calories and carbs.

That doesn’t mean you can’t eat it because like all treat foods, everything in moderation is fine, but if you’re dieting don’t be mislead by the fact banana bread contains fruit.

It’s not all bad though, banana’s do contain nutrients which are good for you and there are ways to reduce the calories in banana bread and ways to increase nutrient and fibre content too. Read on to find out more…

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Why is banana bread bad for you?

Banana bread is not bad for you as such, it’s just not so great if you’re on a diet or trying to lose weight.

This is because banana bread is high in calories and for most diets would use up a bulk of a calorie or carb allowance.

Most banana bread recipes are high in sugar, which is due to the refined sugar which is added to the recipe and natural sugars which are found in bananas.

Many low carb diets such as Keto, recommend avoiding bananas as a fruit because they’re high in sugars and carbs.

It’s not all bad though, because bananas are high in potassium which helps our bodies to regulate fluid levels and helps our heart, muscles and nerves to function properly.

Bananas also contain fibre which aids digestion, vitamin B6 which helps the body use and store energy and vitamin C which helps to protect cells and boost immunity.

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Nutritional value of banana bread

There are generally two types of banana bread, yeast and no yeast. The yeast version of banana bread is made by using yeast to leaven (rise) the bread, this produces a drier and chewier loaf.

Most recipes which you will come across will be the no yeast version where the bread is leavened with either self-raising flour or baking powder.

This method is more popular because it produces a moister cake-like crumb which tends to be more flavoursome.

The information in this post relates to banana bread using the none yeast version of banana bread.

The table below lists the nutritional value of this banana bread recipe, which contains 10 servings of the following ingredients:

• 4 very ripe medium bananas
• 125g Caster sugar
• 100g Soft brown sugar
• 140g Butter
• 2 eggs
• 1tsp ground cinnamon
• 1tsp mixed spice
• 250g Self raising flour
• 2tbsp milk

Nutrition type	Amount per serving
Calories	335kcal
Fat	13g
Saturated fat	8g
Cholesterol	63mg
Carbohydrates	52g
Protein	5g
Sodium	118mg
Sugar	28g
Calcium	29mg
Potassium	223mg
Vitamin A	428IU
Vitamin C	4mg
Iron	1mg
Fibre	2g

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Does banana bread make you gain weight?

The banana bread its self doesn’t make you gain weight.

The body gains weight when more calories are eaten than the body can burn throughout the day though movement and natural body functions.

So having a slice of banana cake won’t make you instantly gain weight, it’s fine in moderation and depending what else you’ve eaten that day.

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Can you make banana bread more healthy?

There are ways you can make banana bread more healthy in that you can increase the nutrient and fibre content, reduce fat and sugars.

It’s difficult to reduce the carb content by a considerable amount because of the bananas and the element of carbs needed for flavour.

Below are some ideas to make banana bread more healthy:

1- Change from white flour to wholemeal or brown flour

Changing from white flour to wholemeal is a good way to increase the number of nutrients in the banana bread recipe.

While the calorie and carb value is the same in both types of flour, changing to wholemeal will provide the following benefits:

• Higher fibre content – unlike white flour, part or all of the whole grain is used in brown flour and has many benefits including a healthier digestive system and heart.
• An increased amount of B vitamins – B vitamins are good for our bodies for many reasons including cell health, digestion and the production of red blood cells.
• Natural source of iron and calcium – in the UK, Iron and calcium are added to white flour, but in brown flour, this isn’t required because it occurs naturally.

It’s worth noting that brown flour absorbs more liquid than white flour, so you may need to add a little milk to loosen up the mix and to avoid a dry banana bread.

2- use margarine or baking spread instead of butter

Although I’m not a big advocate of margarine, it is lower fat than butter, so if you’re looking to reduce the calorie count of your banana bread you could look at making this swap.

Another benefit to using margarine or baking spread such as stork when you’re making cake-like banana bread the end result will be lighter and fluffier than it would with real butter.

3- Reduce the sugar content

Although there isn’t really another sugar we could use which could be lower in calories, a sugar alternative could be used in replacement of some or all of the sugar content.

Sugar alternatives vary in flavour and proportions which should be used to replace a specific amount of sugar in a recipe, but if this is something you want to do, it’s worth experimenting with your favourite sugar alternative.

Some recipes use honey instead of sugar, although honey does contain some good nutrients, it’s actually higher in calories per teaspoon full than sugar.

While there are ways to reduce the sugar content in banana bread, there is still a high level of natural sugars in the bananas.

You can reduce the amount of banana you use, but this could lead to less flavour and drier bread texture.

4- Add nuts and or seeds to the banana bread recipe

Nuts won’t increase the calorie count of banana bread, in fact, they will increase it because nuts are high in calories and natural oils, but they will provide fibre and nutrient benefits.

Here are some ideas of how you can add nuts and seeds to a banana bread recipe:

• Chopped pecans – good for flavour, both within the mix or chopped on top of the bread.
• Walnuts – work really well chopped up in the banana bread mix.
• Mixed seeds – add a handful of mixed seeds to the banana bread mix or sprinkle some over the top before you bake for a nutty flavour and texture.

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Until next time…

I hope this post has helped you understand more about the nutritional downsides and upsides of banana bread.

If you want to find out more about banana bread, you may like to read the following articles:

Ultimate moist banana bread

Banana and fruit tea bread recipe

What is banana bread eaten with?

I wanted to put together a complete and ever-growing and ultimate list of types of bread from around the world.

Bread is one of the main food types in many countries around the world, we all have different takes on recipes, bread names and how we use it in our diets.

In the list below, I’ve detailed many bread types along with some useful information including links to recipes, information on flour types and which leavening process is used for rising. So, in no particular order let’s go…

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Breads made without yeast

Sourdough can be made using a variety of different flour types depending on what final result you’re looking for and so can the starter.

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Soda bread is a quick and easy bread to make because the dough doesn’t require kneading, rising or proving. Give it a try using this soda bread recipe.

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White bread varieties

The following white bread varieties are all breads which are made using white bread flour but have a slightly different method of shaping or ingredient variation.

All of these bread types are generally yeast-risen, but can also be made using sourdough.

The tin or sandwich loaf

If you want to have a go at making a white tin loaf, try my white bread recipe here.

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Bread types table

The table below details all the bread types on this page along with some more useful information about each bread type.

Bread type	Rising agent	Flour type
Sourdough	Sourdough starter	Various bread flour – white brown etc
Soda bread	Bicarbonate of soda	Various – white brown etc
Damper bread	Self raising flour/bicarbonate of soda	Self raising
Beer bread	Beer & yeast (optional)	Various – white brown etc
White tin loaf	Yeast	White bread flour
Milk loaf	Yeast	White bread flour
Cob loaf	Yeast or sourdough starter	Various bread flour – white brown etc
Bloomer loaf	Yeast	White bread flour
Plaited bread	Yeast	Various bread flour – white brown etc
Wholemeal or brown loaf	Yeast or sourdough starter	Wholemeal or brown loaf
Granary or malted bread	Yeast	Hovis Granary flour or malted alternative
Seeded bread	Yeast or sourdough starter	Various bread flour – white brown etc
Banana bread	Yeast/self raising flour or baking soda	Various depending on recipe type
Bara Brith	Yeast/self raising flour or baking soda	Various depending on recipe type
Spelt bread	Yeast or sourdough starter	White or brown spelt flour
Rye Bread	Yeast	White or brown rye flour
Cornbread	Baking powder or soda	Cornmeal
Ciabatta	Yeast	White bread flour
Focaccia	Yeast or sourdough starter	White bread flour
Breadsticks	Yeast or sourdough starter	White or brown bread flour
Pain de champagne	Yeast or sourdough starter	White bread flour
Baguette	Yeast or sourdough starter	White or brown bread flour
Brioche	Yeast	White bread flour
Chapati	None	White or brown flour
Naan bread	Yeast	White bread flour
Crusty rolls	Yeast or sourdough starter	Various bread flour – white brown etc
Hot cross buns	Yeast	Various bread flour – white brown etc
Steamed buns	Yeast	White bread flour

Wholemeal and brown bread varieties

Making brown bread is just as easy as making a white loaf, recipes vary slightly as brown flour absorbs and continues to absorb more water throughout the dough making process. Try making a wholemeal loaf using the recipe here.

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Seeds add extra texture and fibre to the bread when used within the dough, they also help to create a nutty flavour when they’re added as a topping before the bread is baked.

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Sweet bread

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Breads made using speciality flour

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Italian Bread

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French bread

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Flatbreads

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Bread rolls and buns

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I hope you enjoyed my post all about different types of bread, I understand there are many many more which aren’t on here.

But there are so many bread types and variations I’d need a bigger website to list them all! I’ll keep adding them so this list will be ever-growing over time.

You might also like the following posts:

Bread making tips and techniques

Best bread flour (available in the UK)

Have you ever wondered why fat is added to bread dough, what it actually does and does it really matter if you don’t add it? In this article I’ll explain how using fat in your bread dough can impact the end result.

Fats such as olive oil, butter and lard are used in bread dough recipes such as burger buns, Italian bread or loaves where you want to achieve a softer crumb and crust, which will stay fresher for longer.

The type of fat you use and whether you even need to use fat in your bread dough depends on the type of bread you’re making and the results you’re looking to achieve.

Read on to find out which fats you should use for each bread type and when you shouldn’t use fat in your dough.

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The benefits of adding fat to bread dough

Many recipes include some sort of fat in them because adding a small amount of fat helps to create bread with a softer texture than bread with no added fat.

As well as creating a softer crumb texture, adding fat also produces a softer outer crust.

It’s for this reason that recipes such as burger buns need some fat because you want the overall outcome to be a nice soft roll, which is easier to eat when you slice it up and add fillings.

By adding fat to bread dough, you are also adding more flavour and it will help the bread will stay fresher for longer than bread with no fat.

Fat is added to the dough mix before it’s mixed and kneaded. If you’re using a harder fat such as butter you will need to make sure it’s softened before you add it to the mix.

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When not to add fat to bread dough

You don’t have to add fat to bread dough and if you’re looking to make a bread with fewer calories or you have a milk allergy then it’s perfectly fine not to add fat.

In fact, many bread purists believe the best bread is made using the fewest ingredients.

Dough which doesn’t contain fat or contains only a small amount of fat will produce a crispier and thicker crust which is perfect for recipes such as crispy rolls or a tin loaf.

Sourdough recipes generally don’t include fats to maintain very crispy and authentic sourdough flavour and texture.

Many flatbreads, such as pitta bread and wraps don’t need any fat in the dough mix, although they may need to be cooked in a little oil depending on the cooking process.

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Top tip!

If you’re looking to achieve a slightly softer crust but you don’t want to add fat or you want to reduce the amount of fat, try adding a tray of water to the base of your oven to create steam when cooking.

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What type of fat should you add to bread dough?

Use the table below for a general rule of which fats to use in your bread dough depending on the bread type.

Bread Type	Fat to use
Standard white/brown loaves	Softened butter, Olive oil or Lard
Soft white rolls/ Burger baps/hot dog rolls	Softened butter or lard
Pizza Dough	Olive oil
Milk loaf	Softened butter
Ciabatta	Olive oil
Foccacia	Olive oil
Brioche	Butter & eggs
Breadsticks	Olive oil or softened butter
Spelt bread	Olive oil or softened butter

The fat you add to white or brown loaves really depends on personal preference on whether you use butter or olive oil, as a general rule I tend to use softened butter for a standard sandwich loaf.

In some cases you can use lard as a fat (pork fat) in bread, this works well in burger/hot dog buns and other savoury bread where you’re looking for a bit of extra flavour and softness.

You can also replace olive oil with rapeseed oil if you prefer, however olive oil is traditionally used in most Italian bread recipes.

Some bread recipes such as Focaccia and garlic bread use fat to add extra flavour to the finished bread recipes. In this case, you may not want to add fat to the dough recipe.

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Using olive oil on a work surface to knead bread

Olive oil works well as a lubricant on a work surface to knead bread. As well as stopping the dough from sticking to the work surface, olive oil makes a good alternative to dusting with flour because it helps to prevent the dough from going too dry.

Using olive oil on surfaces for kneading and also shaping bread will also help to prevent the dough from sticking to the mixing bowl and bread tins.

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More FAQ’s about adding fat to bread dough

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You might also find the following related article useful:

Ingredients for bread making

Best ways to keep homemade bread fresh