Why You’ll Love Low Calorie Banana Bread Recipe
If you’re looking for a healthier baked treat that doesn’t sacrifice taste, this recipe is for you. It delivers everything you love about traditional banana bread while keeping calories in check.
It’s naturally sweetened with ripe bananas and a touch of maple syrup, making it flavorful without being overly sugary. The texture is soft and tender, thanks to the perfect balance of wet and dry ingredients. It’s also easy to prepare in one bowl, making cleanup quick and simple.
This recipe is versatile, customizable, and ideal for meal prep. Whether you enjoy it plain, with mix-ins, or lightly toasted, it’s a dependable go-to recipe you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas
1 large egg
1 egg white
oat flour
pure maple syrup
milk of choice (such as unsweetened almond milk or skim milk)
vanilla extract
ground cinnamon
baking powder
salt
Directions
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Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.
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In a large mixing bowl, mash the ripe bananas until smooth and mostly lump-free.
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Add the egg, egg white, maple syrup, vanilla extract, cinnamon, and salt to the mashed bananas. Mix until fully combined.
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Stir in the oat flour and baking powder. Gradually pour in the milk, mixing until a smooth batter forms. Do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top evenly.
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Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the banana bread to cool in the pan for about 10 to 15 minutes before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.
Servings and timing
Servings: 12 slices
Preparation time: 10 minutes
Baking time: 30 to 40 minutes
Total time: Approximately 40 to 50 minutes
Variations
For a chocolate twist, fold in a handful of dark chocolate chips or sugar-free chocolate chips before baking.
Add fresh blueberries or chopped strawberries for a fruity variation.
Stir in chopped walnuts or pecans for added crunch.
To increase protein content, substitute a portion of the oat flour with vanilla protein powder and adjust the milk slightly if needed.
You can also divide the batter into a muffin tin to create banana bread muffins, reducing the baking time to about 18 to 22 minutes.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days. If you prefer longer storage, refrigerate it for up to 5 days.
For freezing, wrap individual slices or the entire loaf tightly in plastic wrap and place in a freezer-safe bag. It can be frozen for up to 3 months. Thaw slices at room temperature or in the refrigerator overnight.
To reheat, warm a slice in the microwave for 10 to 15 seconds or toast it lightly in a toaster oven for a freshly baked taste.
FAQs
Can I make this banana bread vegan?
Yes. Replace the egg and egg white with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk.
Is this banana bread gluten-free?
It can be gluten-free if you use certified gluten-free oat flour.
How many calories are in each slice?
Each slice contains approximately 88 calories when cut into 12 equal pieces.
Can I use whole wheat flour instead of oat flour?
Yes, whole wheat flour can be used, but the texture may be slightly denser.
Why is my banana bread dry?
Overbaking is the most common cause. Check for doneness around the 30-minute mark and remove it as soon as a toothpick comes out clean.
How ripe should the bananas be?
The bananas should be very ripe with brown spots, as they provide natural sweetness and moisture.
Can I reduce the sweetener?
Yes, especially if your bananas are very ripe. You can slightly reduce the maple syrup without affecting texture too much.
Can I turn this recipe into muffins?
Absolutely. Pour the batter into a lined muffin tin and bake for 18 to 22 minutes.
What type of milk works best?
Unsweetened almond milk or skim milk keeps the calorie count lower, but any milk will work.
Can I add nuts or seeds?
Yes, chopped nuts or seeds can be folded into the batter for added texture and nutrition.
Conclusion
This low calorie banana bread is proof that you don’t need excess sugar or butter to enjoy a moist, flavorful loaf. Simple ingredients, easy preparation, and a lighter nutritional profile make it a fantastic option for anyone looking to enjoy a healthier homemade treat. Whether you keep it classic or customize it with your favorite mix-ins, this recipe is one you’ll return to time and time again.
Low Calorie Banana Bread
A moist and fluffy low calorie banana bread made with ripe bananas, Greek yogurt, and simple wholesome ingredients. This lighter version is naturally sweetened and perfect for a healthy breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 3 medium ripe bananas, mashed
- 2 large eggs
- 1/2 cup (120g) nonfat Greek yogurt
- 1/4 cup (60ml) maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (60ml) unsweetened almond milk
- 1/4 cup (45g) dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add eggs, Greek yogurt, maple syrup, vanilla extract, and almond milk. Whisk until well combined.
- In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- You can substitute whole wheat flour for added fiber.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- This banana bread can be frozen in slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
