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You’ll love this easy recipe for Low Calorie Banana Bread that’s made with simple ingredients that are easy to find and budget friendly. This skinny banana bread recipe is only 74 calories per slice and is also a great low-fat alternative to traditional homemade banana bread.
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Check out my Zucchini Bread, or my Corn Bread for more low calorie breads.
Banana bread is a classic comfort food recipe that’s enjoyed by both kids and adults. This low calorie banana bread recipe was developed to have lower calories and fat so you can enjoy a deliciously dense banana bread that’s lightened up without sacrificing on flavor!
Traditional banana bread is loaded with butter, flour and sugar. This recipe uses flour and sugar, but the amounts are reduced which lowers both the calorie count and fat content making it a great healthy homemade banana bread.
- Average Calories In Banana Bread: 420 calories per slice
- Average Calories In This Recipe: 74 calories per slice
Why You'll Love This Recipe
- It can be eaten for breakfast, a snack or even as a comforting dessert.
- The calorie count and fat content is far less than what you would find in traditional banana bread.
- It’s homemade from scratch which means it’s free of preservatives and processed ingredients.
- Both kids and adults can enjoy this low calorie treat.
- It stores well and can be frozen for later use making it great for meal prep.
- You can turn it into muffins to make a bite sized snack.
- You can customize it by adding fun ingredients to the batter such as chopped nuts or chocolate chips.
- The ingredients are budget friendly and easy to find in any grocery store.
Ingredients You'll Need
- Ripe Bananas: You’ll need ripe bananas to naturally sweeten this bread. The bananas should be dark on the outside, soft and should smell sweet. This recipe will not work without overripe bananas!
- Unsweetened Applesauce: Applesauce helps bind the batter together and offers a natural sweetness from the apples.
- Vanilla Extract: A light vanilla flavor pairs well with the flavors of banana.
- Granulated Sugar: You’ll need a bit of sugar to sweeten the bread but not as much as you would find in a traditional banana bread recipe.
- Salt: Salt will help balance all the flavors in the banana bread.
- Baking Powder: This will help the bread rise and become fluffy.
- Egg: Helps bind the ingredients together while baking and gives the outside it’s crust.
- Skim Milk: Skim milk is one of the wet ingredients in the batter that makes it creamy but also helps reduce the fat content.
- Flour: The fry ingredient in the banana bread that brings all of the ingredients together.
Step-By-Step Instructions
Step 1: Prep baking pans.
Preheat the oven to 350 degrees F. Spray two mini-baking pans with non-stick cooking spray and set aside.
Step 2: Mix ingredients.
In a medium sized mixing bowl, add all the ingredients except the flour. Gently mix by hand until everything is mixed and the batter is smooth.
Step 3: Add flour.
Add in the flour and stir until combined.
Step 4: Add batter to baking pans.
Divide the batter between the two baking pans. Bake for 20 minutes, or until golden brown.
Step 5: Serve.
Let the bread cool, then cut each loaf into 6 slices.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Because of the texture of the batter, it’s best to split up this recipe into two mini loaf pans for baking.
- Bananas need to be overripe for best results. If you have under ripe bananas, let them sit for 2-3 days in a paper bag with a piece of citrus fruit to speed up the process.
- It’s important to let the banana bread cool completely before removing from the pan. This will help keep it from crumbling.
Variations & Mix-Ins
Below are some fun ways to customize the flavor of your low calorie banana bread!
- Add in chocolate chips or white chocolate chips.
- Stir in some cinnamon and nutmeg into the batter.
- Add some shredded coconut.
- Swirl in your favorite chopped nuts such as walnuts or pecans.
- Add a ¼ cup cocoa powder to the batter to make a chocolate banana bread.
- Sprinkle in some dried fruit before baking.
- Stir in some orange zest to the batter for a bright citrus flavored banana bread.
Storing & Freezing
Storing: Wrap banana bread in plastic wrap, aluminum foil, or place in an airtight container. The banana bread will last for about 1 to 2 days at normal room temperature, and up to about a week by refrigerating it.
Freezing: Wrap banana bread tightly in plastic wrap or place in an airtight container. The banana bread will maintain best quality for about 2 to 3 months in the freezer.
Recipe FAQ‘s
Yes! Bananas are high in potassium, antioxidants and fiber. They are also a great way to get magnesium and vitamins C and B6.
Depending on the size, the average medium sized banana has 105 calories.
This depends on your personal definition of health. Since banana bread typically has a lot of fat and calories, it’s probably not a great idea to consume it all the time. This recipe offers a great alternative to high calorie and high fat banana bread so you can enjoy it more often.
Absolutely! Just fill 12 muffin or cupcake liners with batter and bake!
Other Banana Recipes You’ll Enjoy
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Low Calorie Banana Bread
You’ll love this easy recipe for low-calorie banana bread that’s made with simple ingredients that are easy to find and budget friendly. This skinny banana bread recipe is only 74 calories per slice and is also a great low-fat alternative to traditional homemade banana bread.
Ingredients
- 2 ripe bananas, mashed
- 1 tablespoon unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons skim milk
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 350°F. Spray two mini-baking pans with non-stick cooking spray. Set aside.
- In a medium sized mixing bowl, add all ingredients except the flour. Gently mix by hand until everything is mixed and the batter is smooth.
- Add flour. Stir until combined.
- Divide batter between the two baking pans. Bake for 20 minutes, or until golden brown.
- Let cool. Cut each loaf into 6 slices. Enjoy!
Notes
- Because of the texture of the batter, it’s best to split up this recipe into two mini loaf pans for baking.
- Bananas need to be overripe for best results. If you have under ripe bananas, let them sit for 2-3 days in a paper bag with a piece of citrus fruit to speed up the process.
- It’s important to let the banana bread cool completely before removing from the pan. This will help keep it from crumbling.
- Storing: Wrap banana bread in plastic wrap, aluminum foil, or place in an airtight container. The banana bread will last for about 1 to 2 days at normal room temperature, and up to about a week by refrigerating it.
- Freezing: Wrap banana bread tightly in plastic wrap or place in an airtight container. The banana bread will maintain best quality for about 2 to 3 months in the freezer.
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 74Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 15mgSodium: 37mgCarbohydrates: 16gFiber: 1gSugar: 8gProtein: 2g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Morgan
This banana bread looks delicious! I love that it's low calorie too! ☺
Angela Greven | Mean Green Chef
Looks like a totally delish healthy banana bread, yum 😋
Patty at Spoonabilities
This is the perfect banana bread recipe. It's so moist and best of all SO healthy!
Sophie Goel
Thank you for sharing a healthier option to gift to friends and family this year. I also appreciate you discussing how to store it and how long it will keep.
Beth
I too love Banana Bread and I enjoy learning new things like bananas are a berry?!! Mind blown with this new information and this tasty low calorie recipe!
Natalie
Can I substitue a tbs of applesauce with greek yoghurt?
simplylowcal
Hi, Natalie. Yes, you should easily be able to substitute a tablespoon of applesauce for Greek yogurt.
Anita
I can eat banana bread everyday, so a low carb option like this is a God send. Thanks for sharing. 🙂
Dannii
I love a slice of banana bread with a coffee as an afternoon pick me up.
Bonnie
Can someone tell me the size of the pans measurements
simplylowcal
Hi Bonnie, I have a link under the recipe to the mini loaf pans I use.
Jayne
Love this recipe. Wonderful flavor easy to make. Thank you for sharing.
Bintu | Recipes From A Pantry
You just can't beat a slice of banana bread - I love it! I am absolutely loving the fact that this is low calorie too!
Jacqueline Meldrum
Your banana bread looks so soft. I do love banana bread, it's a great way of using up those over ripe bananas. I hate wasting them.
Alisha Rodrigues
Would love to have it every morning. The best part about this bread is that it is low in calories. Love the texture
Tisha
I love banana bread! This is a perfect low carb option with less guilt!
Claire
Is it possible to cook it all in one bigger loaf pan instead of two smaller ones?
simplylowcal
I haven't tried to bake all in one pan, but you would likely have to double the baking time. I would check with a toothpick in the center to see if it's cooked through after 40-50 minutes.
Cindy Kapanowski
Hi, I would like to try this but only have a regular size bread pan. Can I make the whole recipe in that? If so how long should I bake it for? thanks
1
simplylowcal
I haven’t tried to bake all in one larger pan, but you would likely need to double the baking time. I would check with a toothpick in the center to see if it’s cooked through after 40-50 minutes.
Lauren
Hi there! Wondering if anyone has tried stevia or another sweetener other than sugar??
simplylowcal
Hi Lauren! I've never used Stevia with this recipe, but I do use monk fruit sweetener often. It's granulated and is just like using sugar, but with no calories.
Bonnie
Can u make into muffins
simplylowcal
Hi Bonnie. I've never tried turning this recipe into muffins, but several others have successfully, so it should work out ok. 🙂
Cynthia
I just wanted to comment that this is the best healthy banana bread recipe I’ve ever made. I’ve tried many recipes before but they were always super dry and not flavorful. I had 2 ripe bananas and figured why not. The only difference I did was I used a regular bread pan because I did not have mini pans so I baked the whole batter for 35 minutes. I also threw some choc chips and walnuts in there. It taste amazing! Will definitely be making this recipe more often
Anjie
Hi can you use almond or coconut flour?
simplylowcal
Hi Anjie, I haven’t tried this recipe using almond or coconut flour, but hopefully someone else has that can comment.
mare
How many grams is 1/2 cup of sugar and 3/4 cup of all purpose flour?
simplylowcal
Hi Mare, I believe a 1/2 cup sugar is equal to 64 grams and 3/4 cup sugar is equal to 96 grams.
Carly
I’m overwhelmed with how easy this was to make and how delicious! Easily my favorite new banana bread! I love that it under 100 calories too!
Since I only had a regular sized glass bread pan, I let it cook at 30 minutes then turned the oven off and let it sit in it for about 15 more minutes, and it came out wonderful!
simplylowcal
Thanks so much for the review, Carly. I'm glad you enjoyed. 🙂
Arpita
Hi! Can’t wait to make this. Wondering if anyone has made this with whole wheat flour?
simplylowcal
Hi Arpita, I haven’t tried this recipe using whole wheat flour, but hopefully someone else has that can comment.
Hope
two questions can I use oat flour instead of all purpose? and I can I use stevia instead of normal sugar? and if I can How much of each?
simplylowcal
Hi Hope! I’ve never used oat flour, but hopefully someone else has that can comment. I've never tried Stevia with this recipe either, but I do use monk fruit sweetener often. It’s granulated and is just like using sugar, but with no calories and is typically used in a 1:1 ratio.
Traci
You had me at low-calorie...and I'm always up for banana bread. What a simple recipe! No need to make it any other way.
Beth
This recipe is my favorite especially since it's low calorie! I'm thinking of making it this weekend. I'm so excited!
Leslie
First of all, I had no idea that bananas were considered berries! Second, at only 74 calories a slice, this looks like the perfect recipe!
Maggie Unzueta
Apple sauce? What! Ok, now I have to try this recipe. My hubby and kiddo will love it.
Cathleen
I have been making a lot of banana bread recently, so this looks perfect for me! Bookmarked for later 🙂
Megan
Hi, will this still rise if I use gf all purpose flour??
simplylowcal
Hi Megan, I haven’t tried this recipe using gluten-free flour, but hopefully someone else has that can comment.
Jaime
Instead of the skim milk! could I possibly use almond milk?
simplylowcal
Hi Jamie, I haven't made that substitution before, but I don't see why it would be a problem. 🙂
Gina
Each slice is at least 120 calories.. Almost double than what's stated.
3/4 cup flour = 339 calories approx
1/2 cup sugar = 386 calories approx
Thats 725 calories on just flour and sugar. Divided by 6 slices that's 120 per slice without even taking into account the egg, applesauce etc
simplylowcal
Hi Gina, the batter is divided up into two loaves at 6 slices each, so in the end there are 12 total slices, not 6.
tracy
@simplylowcal, so if you use a regular loaf pan (not 2 small) how many calories in each slice? thanks. look yummy!
Erika
Hi Tracy, if you bake all in one loaf pan and slice into 6 slices, it should be about 148 calories a slice.
Beth
Wow the texture of this bread is as nice as the texture of my old recipe that has a cup of oil in. Definitely making it again! Thanks
Shelley
Low in both fat and calories, yet full of healthy bananas?!? Perfect! Banana bread is such a great addition to breakfast, and always a welcome snack mid-afternoon (so great with a warm cup of tea or coffee)!
Lisa | Garlic & Zest
These little mini loaves sound like a great treat for my small family, but let's be honest... no one's gonna stop at one slice. LOL!
Christian Guzman
I found this recipe just in time! I've got two bananas languishing on the counter now. I'm going to give it a try this afternoon!
Carrie Robinson
Banana bread is one of my favorites! I am loving this lower calorie version. 🙂
Nikki
Hey! I was wondering if you could skip the apple sauce especially since it’s such a small amount? I don’t currently have it on hand right now but I want to make this so bad!!
simplylowcal
Hi Nikki, I haven't tried making this bread without the applesauce, but if you give it a try let me know how it goes. 🙂
Jess
This is such a great way to enjoy my favorite banana bread, guilt-free!
Pam
I've been craving banana bread but hesitate to make it because it's usually so high in calories. 74 I can live with though! Thanks.
Tania | Fit Foodie Nutter
I love how easy it is to make and how delicious it turned out! No compromise on the flavour but a great compromise on the calories!
Alisa Infanti
I am always up for a slice of banana bread and I love that this recipe has less sugar than most.
Angela
I love the use of applesauce in your recipe. Makes a nice moist bread with less calories.
Melanie Farley
I just made your banana bread. I didn't have any applesauce.
I increased the bananas to 4 rather than 2. I used Splenda rather than sugar. The baking time was 45 minutes at 350 degrees.
My husband & I really liked the bread plus the low calories.
Thanks
Sue
Would using foil mini pans change baking time?
simplylowcal
Hi Sue, the cooking time should be the same.
Amy
Making this today but I don’t have mini loaf pans. I plan to use my muffin pan. By getting 12 muffins out of your 12 slice recipe the calorie count per muffin should be the same as your calorie count per slice correct? Can’t wait to try it!
Persi
Can you substitute the sugar for something else like honey? Or not put it in at all?
simplylowcal
I haven't tried to test this recipe using honey in place of sugar, but I think you could experiment with that and it would probably be okay.
Kat
Could I possibly use a chia or flax egg to make it vegan?
simplylowcal
Hi Kat, I have not tried this recipe making that substitution, but I think it would likely turn out well. Let me know how it goes if you try it.
Leslie
These are good. I made them even lower calorie with Lakanto monk fruit sweetner for the sugar and Lakanto pancake and waffle mix for the flour. And egg whites. They are good!
Mackie
Hi, can I use a zero calorie sweetener instead of regular sugar? Thanks!
simplylowcal
Hi Mackie, you should be able to do that. I would check to see what the ratio is for granulated sugar.
Bintu | BudgetDelicious
Banana bread is one of my favourite things to make so one that is low calorie sounds oh so good to me! This looks totally delicious!
shanna
This was such a yummy bread recipe. I love that it is low in calories so can eat more of it.
Michelle
I love banana bread. This lighter version is perfect but still feels indulgent
Dianna
How many carbs per slice
Erika
Hi Dianna, all the nutrition information is in the recipe card. There is about 16g of carbs per serving.
SayaDaPapaya
If I baked them in just one pan, how long would it take, and what difference would it make? Thanks!!
Erika
I haven’t tried to bake all in one pan, but you would likely have to double the baking time. I would check with a toothpick in the center to see if it’s cooked through after 40-50 minutes.
Tatiana
Is the batter suppose to be thick almost dough like? If not how do I fix that?
Erika
Hi Tatiana, the batter will be a bit on the thicker side, but not as thick as dough.
Christine
GOOD GOD, THIS IS AMAZING. Had 12 ripe bananas, so I made 6 recipes and split it into 2 regular loaf pans and 2 of the cheap aluminum foil to-go loaf pans. Used whole wheat flour instead of all purpose and used half sugar and half monk fruit/erithritol blend zero calorie sweetener. Put chopped pecans in 2 of the loaves. Baking time was much longer due to the bigger loaves, but so worth it. My 14 year old step son ate it, and I warned him that it was healthy and he said it tasted just like regular banana bread! Great recipe!
Erika
That's great to hear, Christine! Those sound like great substitutions. 🙂
Madison
Hi Erika, thanks for the awesome recipe! I just made it this afternoon and it's delicious - however it didn't really rise at all (about an inch tall). I did use one normal loaf tin and cook for about 45 minutes instead, but still expected it to rise the same? Any thoughts/tips?
Erika
Hi Madison, I haven't tried to make this all in one pan, just in two mini pans. From experience over-mixing the mixture will make it not rise as well, so there's a chance that could have happened.
Linda
Can i use oat flour instead of all-purpose?
Erika
Hi Linda, I haven’t tried this recipe using oat flour, but hopefully someone else has that can comment.
Rose
If I freeze this banana bread how do I defrost it and how long does it take before I can eat it again
Erika
Hi Rose. I would let the loaf thaw on the counter for about 2 hours, and about 30 minutes if the bread was frozen in slices. You can also pop it in the microwave to warm it up again.
Christina
I made these into muffin tins and I only got 7! I was pretty conservative with how much I put in each cup and they didn’t rise much. They are tasty but didn’t know how you got so many servings out of it!
Erika
Hi Christina! I'm glad you enjoyed the recipe. I don't typically make muffins with this recipe. I usually split the batter between two mini bread pans, and I get 6 slices out of each loaf, 12 total with both loaves.
Claria
Is there a way to substitute the egg in a natural way (w.o any store-bought egg replacement )?
Erika
Hi Claria, a couple options to try are to replace the large egg with 1/4 cup carbonated water, OR 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil. I have not tried either with this recipe in particular, but if you give it a try please let me know how it worked out.
Jessica
Hi, would I be able to substitute the sugar for something lower in calories like Splenda or sugar free maple syrup?
v
Can i use oat milk instead of skim?
Erika
Yes, that should be ok. Let me know if you give it a try.
Avery
This always turns out really flat for some reason but I'm not complaining at all, its still so delicious with a great texture so always worth making! 🙂