Why You’ll Love Low Calorie Banana Bread Recipe
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Each slice is under 100 calories, making it a guilt-free treat.
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It’s naturally sweetened with ripe bananas and a touch of honey or maple syrup.
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Moist, tender, and satisfying without using oil or butter.
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Easily made gluten-free or dairy-free to suit various diets.
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One bowl and a few simple steps — minimal prep, maximum reward.
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Ideal for meal prep — bake once, enjoy all week.
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Kids and adults alike love it.
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Freezer-friendly for long-term storage.
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Versatile with plenty of flavor add-in options.
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Perfect way to use up overripe bananas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
egg
egg white (or use a second whole egg)
ripe bananas
honey or maple syrup
vanilla extract
ground cinnamon
salt
oat flour
baking powder
milk of choice (optional, for batter consistency)
Directions
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Preheat oven to 350°F (180°C). Grease or line a loaf pan with parchment paper.
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In a large bowl, mash the bananas until smooth.
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Add the egg, egg white, honey or maple syrup, vanilla extract, cinnamon, and salt. Stir until well combined.
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Fold in the oat flour and baking powder. Mix gently.
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If the batter is too thick, stir in a splash of milk until smooth.
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Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes
Calories per slice: Approximately 88–95 calories
Variations
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Add chopped nuts like walnuts or pecans for crunch.
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Mix in sugar-free chocolate chips for extra indulgence.
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Use cocoa powder in place of some flour for a chocolate banana bread.
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Add blueberries, raspberries, or chopped strawberries for a fruity version.
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For a spiced loaf, add nutmeg, cloves, or pumpkin pie spice.
Storage/Reheating
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps well for up to 5–6 days in a sealed container.
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Freezer: Wrap slices individually and freeze for up to 3 months.
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To reheat: Warm slices in the microwave for 10–15 seconds or toast for a slightly crisp edge.
FAQs
What makes this banana bread low calorie?
It uses ripe bananas and a small amount of honey or syrup for sweetness and skips oil or butter, relying on the banana for moisture.
Can I make this banana bread vegan?
Yes, use flax eggs in place of the eggs and a plant-based milk.
Can I use a different flour instead of oat flour?
Yes, whole wheat or all-purpose flour can be used. Almond flour may work with some adjustments.
Are ripe bananas necessary?
Yes. Overripe bananas provide natural sweetness and the soft texture needed for the best banana bread.
How can I make this gluten-free?
Use certified gluten-free oat flour or a gluten-free flour blend.
Can I make this into muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake at the same temperature for 15–20 minutes.
What kind of milk should I use?
Any milk works — almond, oat, soy, dairy, or coconut. Use what fits your dietary needs.
How do I know it’s done baking?
Insert a toothpick into the center — it should come out clean or with a few crumbs.
Can I double the recipe?
Yes, but use a larger loaf pan or divide between two pans and adjust the baking time as needed.
Is this banana bread freezer-friendly?
Absolutely. Slice, wrap individually, and freeze. Thaw at room temperature or microwave to enjoy.
Conclusion
Low Calorie Banana Bread is the perfect balance of healthy and delicious. Moist, naturally sweetened, and full of comforting flavor, it’s a go-to recipe for anyone looking to enjoy banana bread without the extra calories. Whether you eat it fresh, toasted, or straight from the freezer, this loaf fits beautifully into a balanced lifestyle.
