If you are looking for a comforting treat that won’t weigh you down, this Low Calorie Banana Bread is the perfect answer. Bursting with natural sweetness from ripe bananas and lightly flavored with cinnamon and vanilla, this bread offers all the warmth and satisfaction of classic banana bread but with fewer calories. It’s moist, tender, and incredibly easy to make, proving that healthy baking can be delicious and approachable. Whether you need an energizing breakfast, a midday snack, or a guilt-free dessert, this recipe will quickly become your go-to favorite.

Low Calorie Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Low Calorie Banana Bread plays a crucial role in creating its delightful flavor and texture. From the natural sweetness of bananas and maple syrup to the wholesome goodness of oat flour, these simple elements work together beautifully for a nutritious treat.

1 egg: Provides structure and richness to the bread.
1 egg white (or one whole egg): Adds extra protein while keeping calories low.
2 ripe bananas (about 7 oz/200 g): The star ingredient delivering moisture and natural sweetness.
45 g (3 tbsp) maple syrup (or honey): A natural sweetener that enhances flavor without refined sugar.
1 tsp vanilla extract: Adds warm, aromatic notes to the batter.
½ tsp ground cinnamon: Gives a cozy spice that perfectly complements the banana.
⅙ tsp salt: Balances the sweetness and strengthens the flavors.
180 g (1 ¾ cups) oat flour (or preferred flour): A whole-grain option that adds fiber and gentle heartiness.
15 to 45 ml (1 to 3 tbsp) milk of choice: Adjusts batter consistency for a tender crumb.
1 ½ tsp baking powder: Helps the bread rise beautifully and stay fluffy.

How to Make Low Calorie Banana Bread

Step 1: Prepare the Pan and Oven

Begin by heating your oven to 180°C (350°F) so it’s nicely preheated when the batter is ready. Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it lightly with oil to prevent sticking and ensure easy slicing later.

Step 2: Mix Wet Ingredients

In a large mixing bowl, mash your ripe bananas with a fork until completely smooth—this will give your bread its tender moisture. Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Mix everything thoroughly until you have a smooth, consistent batter rich with flavor.

Step 3: Add Dry Ingredients

Next, fold in the oat flour and baking powder to the banana mixture. As you stir, gradually pour in the milk, starting with one tablespoon and only adding more if the batter feels too thick. This step helps achieve the perfect consistency so your bread will bake up moist but not dense.

Step 4: Bake and Cool

Pour the batter evenly into your prepared loaf pan. Bake it in the preheated oven for 30 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean without any wet batter. After baking, allow the banana bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely—this prevents it from breaking apart when sliced.

How to Serve Low Calorie Banana Bread

Garnishes

A simple dusting of cinnamon or a light spread of natural nut butter complements this Low Calorie Banana Bread wonderfully. Freshly sliced bananas or a drizzle of honey can add extra sweetness and visual appeal without overpowering the delicate flavors.

Side Dishes

Pairing this banana bread with a dollop of Greek yogurt or a cup of your favorite herbal tea creates a balanced, satisfying snack or breakfast. For a heartier option, enjoy it alongside a fresh fruit salad to boost your nutrient intake.

Creative Ways to Present

Try cutting the banana bread into bite-sized cubes for a party platter or toast individual slices lightly and top with mashed avocado and chili flakes for a savory twist. You could even make a layered dessert by alternating slices with low-fat cream cheese and fresh berries.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover slices tightly in plastic wrap or place them in an airtight container to keep them fresh for up to three days at room temperature. Refrigeration can extend their lifespan but may dry the bread slightly.

Freezing

This Low Calorie Banana Bread freezes beautifully. Slice it first, then place parchment paper between each piece to prevent sticking. Store in a freezer-safe bag or container for up to two months. When you want a quick snack, simply take out a few slices and thaw them at room temperature.

Reheating

To bring back that freshly baked warmth, lightly toast slices or microwave them for 15-20 seconds. A quick reheat makes the bread soft and fragrant again, perfect for enjoying any time of day.

FAQs

Can I use almond flour instead of oat flour?

Yes, almond flour can be substituted, but it will change the texture and moisture level slightly. Expect a denser bread, and you might need to adjust the amount of milk accordingly.

What if I don’t have maple syrup or honey? Can I use sugar?

You can use granulated sugar, but the bread might be less moist and have a more refined sweetness. Maple syrup and honey add a natural depth of flavor that enhances this Low Calorie Banana Bread’s character.

Can I make this recipe vegan?

To make a vegan version, use flax eggs (ground flaxseed mixed with water) instead of eggs and choose a plant-based milk. Keep in mind the texture will differ slightly, but it will still be delicious.

How ripe should the bananas be?

For the best natural sweetness and moisture, use bananas that are very ripe with lots of brown spots. The softer and riper, the better for mashing and flavor.

Is it possible to add nuts or chocolate chips?

Absolutely! Adding chopped walnuts, pecans, or dark chocolate chips can add texture and extra flavor, though it will increase the calorie count slightly. Toss them in with the dry ingredients before mixing.

Final Thoughts

This Low Calorie Banana Bread is such a joy to bake and enjoy, offering a perfect balance of health and indulgence. I encourage you to give it a try—it’s a simple recipe that brings incredible satisfaction and makes your kitchen smell heavenly. Once you taste that moist, naturally sweet slice, you’ll feel good about every bite.

Low Calorie Banana Bread Recipe

★★★★★

5.2 from 21 reviews

Author: Naomi
Total Time: 45 minutes
Yield: 8 slices 1x
Diet: Low Calorie

Print Recipe

Description

This low calorie banana bread is a moist, naturally sweetened treat made with ripe bananas, oat flour, and a touch of maple syrup. Perfect for those seeking a healthier alternative to traditional banana bread without sacrificing flavor or texture.

Instructions

Preheat Oven and Prepare Pan: Heat your oven to 180°C (350°F) and line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it lightly with oil to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until completely smooth. Add the whole egg, egg white, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Stir everything together until you achieve a smooth, uniform batter.
Add Dry Ingredients: Gradually incorporate the oat flour and baking powder into the banana mixture. Stir gently to combine.
Adjust Consistency: While stirring the batter, gradually pour in the milk, starting with 1 tablespoon. Add up to 3 tablespoons (45 ml) total only if the batter appears too dry, aiming for a thick but moist consistency.
Transfer to Pan: Pour the prepared batter into the lined or greased loaf pan, spreading it evenly.
Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes. Test doneness by inserting a toothpick into the center of the loaf—if it comes out clean, the bread is ready.
Cool: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack and let it cool completely before slicing.

Notes

Use ripe bananas with plenty of brown spots for natural sweetness and best flavor.
Oat flour can be substituted with whole wheat flour or all-purpose flour if preferred.
Adjust milk quantity based on batter consistency; it should be thick but pourable.
Maple syrup can be replaced with honey or agave nectar.
For a vegan version, substitute eggs with flax eggs or commercially available egg replacers and use plant-based milk.
Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 70 g)
Calories: 130 kcal
Sugar: 7 g
Sodium: 110 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 35 mg

Keywords: low calorie banana bread, healthy banana bread, oat flour banana bread, maple syrup banana bread, low fat banana bread, diabetic friendly banana bread