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Banana bread (very thin slice)
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thin) of Banana bread (very thin slice) (20 g) has 58 calories. That works out to 290 calories per 100 g. It contains 10.4 g of carbs, 0.8 g of protein, 1.5 g of fat and 0.4 g of fiber. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (thin) · 20 g
58
KCAL / 20G
Carbs
10.4g
· 4% DV
Protein
0.8g
· 2% DV
Fat
1.5g
· 2% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 5% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.34 g | 2% |
| Trans fat | 0 g | |
| Sodium | 46 mg | 2% |
| Total carbohydrate | 10.4 g | 4% |
| Fiber | 0.4 g | 1% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (thin) | 20 g | 58 kcal |
| 1 slice (extra small) | 15 g | 44 kcal |
| 1 slice (medium) | 30 g | 87 kcal |
| 2 slice (thin) | 40 g | 116 kcal |
| 1 slice (thick) | 45 g | 131 kcal |
| 1 serving (medium) | 60 g | 174 kcal |
| 1 piece (medium) | 90 g | 261 kcal |
| 100 g | 100 g | 290 kcal |
Calculated from 290 calories per 100 g.
Banana bread is a quick bread, not a yeast-raised loaf. It is mixed and baked in a loaf pan, but its sweet flavor and tender, cake-like crumb make it seem more like cake than traditional bread.
Yes, thaw frozen bananas before using them in banana bread, and include their liquid for a moist loaf. Mash the bananas well; if they release a lot of liquid, avoid adding extra liquid elsewhere in the recipe.
Banana bread can taste mild when the bananas are underripe or when the recipe contains lots of flour and other strong flavors. Use very ripe bananas and mash them thoroughly to spread their flavor through the batter.
Banana bread is done when a skewer inserted near the center comes out without wet batter clinging to it. The top should look set, but a few moist crumbs on the skewer are normal; let the loaf cool before slicing.
Yes, you can make banana bread without eggs by using a tested egg-free recipe or a suitable binder such as mashed banana or applesauce. These swaps can make the loaf denser, so simply leaving the eggs out usually will not work.
To keep banana bread moist, measure the flour accurately, avoid overmixing, and take the loaf out once its center is baked. Let it cool completely, then store it in an airtight container so it does not dry out.
No, thaw frozen bananas before mixing them into banana bread. Frozen fruit is difficult to mash evenly, and its released liquid can throw off the batter; thawing lets you combine the bananas and their juices properly.
Banana bread is usually baked as a loaf and served in slices, while banana cake is often lighter and may have frosting. The ingredients can overlap, so the texture and serving style—not a single fixed recipe—usually distinguish them.
Yes, you can reduce the sugar in banana bread, especially when using very ripe bananas. Sugar also affects moisture and browning, so a large reduction may change the loaf’s texture as well as its sweetness.
Banana bread often sinks when its center is underbaked, the batter is overmixed, or the leavening is out of balance. Check the center before removing the loaf, and avoid opening the oven repeatedly while it bakes.
Vitamins
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B6
0.02mg · 1% DV
Biotin
0.3µg · 1% DV
Minerals
Sodium
46mg · 2% DV
Manganese
0.04mg · 2% DV
Copper
0.01mg · 1% DV
Phosphorus
10mg · 1% DV
Potassium ⭐
22mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 58 calories in 1 slice (thin) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Banana bread is a sweet, loaf-shaped quick bread made with mashed ripe bananas, flour, eggs, sugar and a raising agent. It became especially popular in the United States, where it is a familiar way to bake with bananas that have become very ripe. Despite its name, it is closer to a moist cake than to an everyday yeast-risen loaf.
Its soft, tender crumb and sweet banana flavour suit breakfast, an afternoon snack or a cup of tea or coffee; a very thin slice makes a small treat. It is mainly a carbohydrate-rich baked good, with relatively little protein and fibre, and provides 290 calories per 100 g. Enjoy it plain, or pair it with unsweetened yoghurt rather than adding another sweet topping.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.34g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 32:1
Above the ideal 4:1 (32:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.