If you are on a diet but have the sweet tooth, this Low Calorie Banana Bread recipe is for you. Moist and delicious, this skinny banana bread is a low fat, low calorie and healthy alternative to the original. Same taste, same texture!
Just 88 calories, no oil, no nuts, no refined flour. Say hi to the perfect dessert for weight loss!
Can you eat banana bread on a diet?
Although I'm not a registered dietitian, I am a certified nutritionist and studied the science behind weight loss. In addition, I also went through weight loss myself. What I can tell you is that anything can be part of your diet, there should be no forbidden food. At the end of the day, science says that to lose weight you just need a slight caloric deficit. Needless to say, some foods like vegetables or chicken can be eaten more in abundance than others, like fast food and desserts.
But what if your favorite desserts are also low in calories?
As dreamlike as it may sound, this is now possible with this low calorie banana bread recipe. Clocking at 88 calories per slice, this is the best dessert for weight loss. It is subtly sweet, soft and so moist that it will feel like eating the real thing. But with significantly fewer calories.
Why you will love this low calorie banana bread?
This is the banana bread recipe you've always wanted, and let me tell you why.
- It is a low calorie, low fat and much healthier alternative to the classic banana bread. No oil, no butter, no nuts, no refined flours.
- This skinny banana bread is as soft, moist and delicious as the traditional.
- You only need a handful of simple ingredients that are budget friendly and easy to find at the grocery store.
- It is customizable and versatile. Stir in chocolate chips or turn into banana muffins and you'll end up with a completely new dessert.
- This banana bread stores well for days and is freezer-friendly.
- You can eat dessert for breakfast, as a dessert or snack, without screwing your diet!
This loaf is made with simple ingredients: no oil, no nuts, no butter, but yet as moist and delicious as the original. Let the magic begin, here is all you need to make low calorie banana bread at home!
- Bananas: the riper the bananas, the better. Look for brown-ish bananas, with dark spots all over their skin. If your bananas are still yellow, let ripe before making this recipe.
- Egg: use a large fresh eggs, or replace with one flaxseed egg for the vegan recipe.
- Egg whites: for convenience I like using egg whites in brick. But if you can’t find them, just divide the egg white from the yolk, keeping the latter aside for other recipes.
- Oat flour: both store-bought and homemade oat flour works. For gluten-free banana bread use certified gluten-free flour.
- Maple syrup: pure maple syrup is a healthier and more natural alternative to refined sugars.
- Milk of choice: for the lowest calorie banana bread recipe, use unsweetened almond milk or skimmed milk.
- Vanilla extract and ground cinnamon: these ingredients enhance the flavors of your low calorie dessert.
- Baking powder: it will make your loaf rise.
- Egg: replace with one flaxseed egg for a vegan recipe.
- Egg whites: you can also use one whole egg, or replace with a flaxseed egg for vegan banana bread.
- Oat flour: substitute with white whole wheat flour flour, spelt flour, whole grain flour or all purpose flour. Unfortunately, I haven't tested this recipe with almond flour yet.
- Maple syrup: replace with honey, date syrup, agave syrup, coconut syrup or sugar-free syrups. For this recipe I do not recommend granular sweeteners.
- Milk of choice: use any dairy or dairy-free milk you like. Skimmed or semi-skimmed milk, almond milk, soy milk, oat milk or rice milk are all great.
- Vanilla extract and ground cinnamon: for taste and flavor I highly recommend using both.
- Baking powder: this is a non-negotiable ingredient because it makes the skinny banana bread rise. Do not replace with baking soda.
As it is pretty basic and simple, this low calorie banana bread recipe offers plenty of room for customization. Be creative and add your favorite extras, or take inspiration from the ideas below.
- Make crunchy banana bread with chopped walnuts, pecans or hazelnuts.
- Stir in a handsome of fresh berries for a juicy flavor with few added calories. Blueberries and strawberries are my favorite.
- Turn your dessert into a chocolate chip banana bread.
- Replace about 3 tablespoons of the flour with cocoa powder and bake a low calorie chocolate loaf.
- Make high protein banana bread. My tip is to replace at most 50 grams (½ cup) of the flour with protein powder.
Skinny banana bread with protein powder
Adding protein powder to baked goods is a clever way to make desserts more balanced and filling. For a high protein banana bread, replace 50 grams (½ cup) of the oat flour with protein powder. My recommendation is to use vegan protein powder or casein. Unlike whey, these are perfect for baking because they do not get dry.
Keep in mind that substituting oat flour with protein powder will change the batter consistency. In general, vegan protein powder and casein absorb more liquid while whey protein less. Adjust the batter with more milk or more flour until it gets smooth, if it is necessary.
How to make low calorie banana bread
Step 1: Mix the wet ingredients
In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. After mashing, stir in egg, egg white, maple syrup, a teaspoon vanilla extract, half a teaspoon ground cinnamon and a pinch of salt. Whisk well, until you get a smooth batter.
Step 2: Incorporate the dry ingredients
Incorporate into the mixture the oat flour and the baking powder. Stir the banana bread batter, while gradually pouring in the milk. Start with little milk (about 1 large spoon) and add up to 3 tablespoons (45 ml) only if the batter is still too dry.
Step 3: Bake and enjoy
Pour the batter into a prepared loaf pan. Bake in hot oven at 180 C° (350 F°) for 30 to 40 minutes, or until a toothpick inserted into the center of your low calorie banana bread comes out clean. Remove the dessert from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely over a wire rack before slicing.
Before storing, let cool completely at room temperature. Once cooled, place leftovers in an airtight food container or wrap in aluminum foil and keep at room temperature for up to 3 days.
For a longer storage, place the low calorie dessert in a food container and refrigerate for a maximum of 5 days. As an alternative, you can also freeze in an airtight zipping bag for up to 3 months. Before serving, remove from the freezer and pop in the oven for a couple of minutes. Enjoy!
Which is the right time to eat banana bread for weight loss?
As this recipe is low in calorie and healthy, the right time to eat banana bread for weight loss is whenever you crave some. But if you still need ideas, try serving it..
- For breakfast, maybe with a bowl of Greek yogurt and some fruit for a more satisfying meal.
- As a dessert after lunch or dinner, without overdoing on calories.
- In the morning or in the afternoon, as a healthy homemade alternative to packaged diet snacks.
- After a workout, ideally with a protein shake or a serving of low fat Greek yogurt.
- Use spotty ripe bananas. They add natural sweetness and moisture.
- Customize your dessert. Walnuts, strawberries or chocolate chips will make your low calorie banana bread irresistible.
- Do not over-bake the loaf or it gets dry. You know it’s ready when a toothpick inserted into its center comes out clean.
- Store leftovers in the fridge. Besides preserving the freshness, banana recipes taste better after cooling (at least for me).
- Eat the next day. I have the feeling that banana bread tastes better the next day, do you agree?
FAQ - Frequently asked questions
Yes, banana are highly nutritious. They're a great source of vitamin C, vitamin B6 and potassium.
For gluten-free banana bread use certified gluten-free oat flour and baking powder.
If you want to make this recipe vegan, replace the egg and egg white with two flaxseed eggs.
For the lowest calorie recipe, I recommend making this banana loaf with unsweetened almond milk or skimmed milk and sugar-free maple syrup.
A slice of this healthy banana bread has about 88 calories.
More low calorie desserts
- Low calorie protein brownies
- Greek yogurt cheesecake
- Low calorie brownie skillet
- Cottage cheese chocolate ice cream
- 71 calorie protein cake
Low Calorie Banana Bread
- 1 egg
- 1 egg white or one whole egg
- 2 bananas very ripe
- 45 grams (3 tbsp) maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅙ tsp salt
- 180 grams (1 ¾ cups) oat flour or preferred flour
- 15 to 45 ml (1 to 3 tbsp) milk of choice to consistency
- 1 ½ tsp baking powder
- Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
- In a large mixing bowl mash the ripe bananas with a fork until completely smooth, then stir in egg, egg white, maple syrup, vanilla extract, ground cinnamon and a pinch of salt. Mix well, until you get a smooth batter.
- Incorporate into the mixture the oat flour and the baking powder. Stir the banana bread batter, while gradually pouring in the milk. Start with little milk (about 1 tablespoon) and add up to 3 tablespoons (45 ml) only if the batter is still too dry.
- Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your low calorie banana bread comes out clean.
- Remove the dessert from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely before slicing.
Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.