Low Calorie Banana Bread
You know that feeling. The sweet, warm aroma of banana bread fills the kitchen, promising a slice of pure comfort. It’s one of life’s simple joys.
But then comes the quiet little voice in the back of your head. The one that whispers about sugar, butter, and all the things that make traditional banana bread a calorie-heavy indulgence.
For years, I felt like I had to choose. Either enjoy the real deal and feel a twinge of guilt, or choke down a “healthy” version that was dry, dense, and frankly, disappointing. I was over it.
So, I went on a mission. A mission to create a genuinely delicious banana bread that was light on calories but heavy on flavor and that perfect moist texture. This isn’t just another health-ified recipe. This is the one. It’s the recipe that lets you have your banana bread and eat it too, without a second thought.
What You’ll Need
This recipe uses a few smart swaps to cut down on calories and fat without sacrificing the good stuff. Greek yogurt and unsweetened applesauce are the secret weapons here for moisture.
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 very ripe, large bananas, mashed
- ½ cup plain, non-fat Greek yogurt
- ¼ cup unsweetened applesauce
- ⅓ cup erythritol or a similar granulated sugar substitute
- 1 large egg
- 1 teaspoon vanilla extract
Tools Required
You don’t need any fancy equipment for this. Just your standard baking basics will do the job perfectly.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
How To Make Low Calorie Banana Bread
Follow these simple steps for a perfect loaf every time. The key is to not overmix the batter!
Step 1: Preheat your oven to 350°F (175°C). Lightly grease your 9×5 inch loaf pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon. Set this aside.
Step 3: In a separate large bowl, mash the ripe bananas thoroughly with a fork until they are mostly smooth. A few small lumps are perfectly fine.
Step 4: Add the Greek yogurt, unsweetened applesauce, erythritol, egg, and vanilla extract to the mashed bananas. Whisk everything together until it’s well combined.
Step 5: Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix; stop as soon as you no longer see dry flour streaks.
Step 6: Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
Step 7: Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 8: Let the banana bread cool in the pan on a wire rack for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on the rack before slicing.
Pro Tips
I’ve made this recipe more times than I can count. Here are a few little tricks I’ve learned along the way.
Use Ugly Bananas: The best bananas for banana bread are the ones you wouldn’t want to eat plain. The darker and spottier they are, the more sugar they’ve developed naturally. This means more flavor and sweetness in your bread.
The Gentle Fold: The number one mistake people make is overmixing. When you combine the wet and dry ingredients, you’re developing gluten. Too much mixing makes the bread tough and dense. Fold gently, just until you don’t see flour, and then stop.
The Foil Tent: Ovens can be tricky. If you notice the top of your bread is getting dark brown but the inside is still gooey, don’t panic. Simply create a loose “tent” with a piece of aluminum foil and place it over the top of the loaf. This deflects the direct heat, allowing the center to finish baking without the crust burning.
Substitutions and Variations
Feel free to play around with this recipe to make it your own or to fit what you have in your pantry.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Whole Wheat Flour | All-purpose or oat flour | May alter texture slightly. |
| Greek Yogurt | Sour cream or dairy-free yogurt | Use a plain, unsweetened variety. |
| Erythritol | Monk fruit, stevia blend | Check conversion rates. |
| Egg | Flax egg (1 tbsp flax + 3 tbsp water) | For a vegan option. |
Want to add a little something extra? Try folding in a half cup of one of these before baking:
- Chopped walnuts or pecans
- Sugar-free dark chocolate chips
- A pinch of nutmeg or allspice for extra warmth
Nutrition, Diets, and Pairings
Here’s a quick look at what you can expect from a single slice of this amazing bread, plus ways to make it work for you.
Estimated Nutritional Breakdown
This is an approximation, assuming the loaf is cut into 12 equal slices. Actual values may vary based on your specific ingredients.
| Nutrient | Amount Per Slice |
|---|---|
| Calories | ~110 kcal |
| Protein | ~4g |
| Fat | ~1g |
| Carbohydrates | ~22g |
| Sugar | ~7g (mostly from bananas) |
Ingredient Swaps for Different Diets
- For a Gluten-Free Version: Swap the whole wheat flour with a high-quality 1-to-1 gluten-free all-purpose baking blend.
- For a Dairy-Free Version: Use a plain, unsweetened dairy-free yogurt, like one made from almond, coconut, or soy.
- For a Vegan Version: Follow the dairy-free swap above and replace the egg with a flax egg. To make one, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes to thicken.
Meal Pairing & Efficiency Tips
This bread is fantastic on its own, but it also plays well with others. Try a warm slice with your morning coffee or as a light dessert with a dollop of Greek yogurt and a few berries.
To make the baking process quicker, practice “mise en place.” This is a French term that just means getting all your ingredients measured and your equipment out before you start mixing. It makes the whole process feel smoother and less chaotic.
Make-Ahead, Leftovers, and Storage
This bread stores beautifully, and some even say it tastes better on the second day after the flavors have had time to meld together.
At Room Temperature: Store the loaf in an airtight container or a zip-top bag. It will stay fresh for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture.
In the Refrigerator: If you want it to last a bit longer, it will keep in an airtight container in the fridge for up to a week.
In the Freezer: This bread is perfect for freezing! I recommend slicing the entire loaf first. Then you can wrap individual slices in plastic wrap and place them all in a freezer bag. They’ll last for up to 3 months, and you can pull out a single slice to thaw whenever you get a craving.
Frequently Asked Questions
Here are answers to some common questions you might have.
Q1. Can I use frozen bananas?
Ans: Absolutely! Just make sure to thaw them completely first. They will release a lot of liquid, be sure to include that liquid in the batter as it’s full of banana flavor.
Q2. Why did my banana bread turn out dense and gummy?
Ans: The most likely culprit is overmixing the batter. As soon as the flour is incorporated, stop stirring. Another possibility is that your baking soda was old and no longer active.
Q3. My bread is cooked on the outside but raw inside. What happened?
Ans: This usually means your oven temperature is too high. The outside cooks too fast before the inside has a chance to catch up. Use an oven thermometer to check your oven’s accuracy and use the foil tent trick mentioned in the pro tips.
Q4. Can I make this recipe into muffins?
Ans: Yes, this batter works great for muffins. Line a muffin tin with paper liners, fill them about two-thirds full, and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.
Wrapping Up
There you have it. A simple, straightforward recipe for a low-calorie banana bread that actually tastes like, well, amazing banana bread. It’s moist, flavorful, and so easy to whip up.
No more sad, healthy-ish baked goods. You deserve a treat that makes you feel good from the inside out. Those overripe bananas on your counter are calling.
Give this recipe a try! I’d love to hear how it turns out for you. Drop a comment below with your experience or any creative twists you added.
