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.
Ingredients
Scale
Wet Ingredients
- 1 whole egg
- 1 egg white (or one whole egg)
- 2 ripe bananas (about 7 oz / 200 g)
- 45 g (3 tbsp) maple syrup (or honey)
- 1 tsp vanilla extract
- 15 to 45 ml (1 to 3 tbsp) milk of choice (to consistency)
Dry Ingredients
- 180 g (1 ¾ cups) oat flour (or preferred flour)
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- ⅙ tsp salt
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
