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–+ servings
Breakfast, Dessert

Low Calorie Banana Bread

4.92 from 58 votes
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!
40 minTotal
12servings
Low Calorie Banana Bread
Carbs-forward 88 kcal
Protein 14% 3g
Carbs 68% 14g
Fat 18% 2g
Print Recipe 12
Ingredients Steps Nutrition
  • 1 egg
  • 1 egg white or one whole egg
  • 2 ripe bananas about 7 oz/200 g in total
  • 45 g (3 tbsp) maple syrup or honey
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ⅙ tsp salt
  • 180 g (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.
88 kcal
Protein 14% 3g
Carbs 68% 14g
Fat 18% 2g

Per serving, estimated automatically, not a substitute for professional dietary advice.

Storage Directions

  • To Store: Let the banana bread cool completely at room temperature. Once cooled, store in an airtight container or wrap in foil at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
  • To Freeze: Place in a freezer-safe container or ziplock bag and freeze for up to 3 months. When ready to eat, thaw and heat in the oven for a couple of minutes.