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.
Enjoy this banana bread with a low calorie gingerbread latte for an amazing treat!
Try my Low Calorie Zucchini Bread and my Low Calorie Corn Bread for more low calorie breads.
Jump to:
- How Many Calories Are In a Banana?
- How Many Calories Are In Banana Bread?
- Why You'll Love This Recipe
- Ingredients You Need
- Step By Step Photos
- How To Make Low Calorie Banana Bread
- Baking In a Standard Sized Loaf Pan
- Tips
- Variations & Mix-Ins
- Frequently Asked Questions About Banana Bread
- More Banana Recipes You Might Enjoy
- Low Calorie Banana Bread
- #respond
Banana bread is a classic comfort food recipe that’s great for breakfast or as an afternoon snack. I developed this low calorie banana bread recipe to have lower calories and fat so you can enjoy a deliciously dense banana bread that’s lightened up without sacrificing on flavor!
How Many Calories Are In a Banana?
Depending on the size, the average medium sized banana has 105 calories.
More low calorie breads to try: Low Calorie Pumpkin Bread
How Many Calories Are In Banana Bread?
Regular banana bread is loaded with butter, flour and sugar. This banana bread recipe uses flour and sugar, but the amounts are reduced which lowers both the calorie count and fat content making it a great homemade banana bread.
- Average Calories In Banana Bread: 420 calories per slice
- Average Calories In This Recipe: 74 calories per slice
More low calorie baked goods to try: 100 Calorie Blueberry Muffins
Why You'll Love This Recipe
This is the best banana bread with detailed instructions in the recipe card! It’s the perfect banana bread recipe when you're looking for an easy quick bread with big banana flavor.
Both kids and adults can enjoy this snack. It's low sugar, uses no oil and has just the right amount of sweetness.
This recipe requires just one bowl (and no mixer!), measuring cups and some basic ingredients. You can customize it by adding fun ingredients to the batter such as chopped walnuts or chocolate chips. This moist banana bread tastes amazing the next day.
Related recipe: Low Calorie Oil-Free Cinnamon Rolls
Ingredients You Need
- Ripe bananas: You’ll need ripe bananas to naturally sweeten the banana bread batter. The bananas should have brown spots on the outside, be soft and should smell sweet. This recipe will not work without overripe bananas!
- Unsweetened 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.
- Sugar: You’ll need a bit of granulated or brown sugar to sweeten the bread but not as much sugar as you would find in a traditional banana bread recipe.
- Salt: Helps balance all the flavors in the banana bread.
- Baking powder: Helps the bread rise and become fluffy. Do not replace with baking soda.
- Large egg: Binds the ingredients together while baking and gives the outside its crust.
- Skim milk: One of the wet ingredients in the batter that makes it creamy.
- All-purpose flour: The dry ingredient in the banana bread that brings all of the ingredients together. You can also substitute the white flour with whole wheat pastry flour or white whole wheat flour for a whole wheat banana bread. I don't recommend almond flour, coconut flour, or oat flour– they will not work in this recipe.
More easy make-ahead breakfast recipes: Low Calorie Pancakes
Step By Step Photos
Add all ingredients except flour.
Gently whisk by hand until smooth.
Add in flour and stir until combined.
Divide batter between two mini loaf pans and bake.
How To Make Low Calorie Banana Bread
Step 1. Prep baking pans: Preheat the oven to 350 ℉. Spray two mini baking pans with non-stick cooking spray and set aside. You can also line the pans with parchment paper.
Step 2. Mix ingredients: In a large mixing bowl, mash bananas with a fork until completely smooth. Then 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 and pour batter between the two baking pans. Bake for 20 minutes, or until golden brown.
Step 5. Serve: Let the bread cool on a wire rack, then cut each loaf into 6 individual slices.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Baking In a Standard Sized Loaf Pan
Pour the batter into the greased loaf pan and bake for about 40-50 minutes, or until a toothpick comes out clean when inserted from center of the loaf.
Tips
- Bananas need to be overripe for best results. If you have under ripe bananas, you can ripen them quickly by wrapping them in foil and putting them in a 350 °F oven for 10-15 mins!
- Make sure your eggs are at room temperature. To quickly bring your eggs to room temp, place them in a bowl of warm water for 3-5 minutes before you use them.
- Don't over bake! You'll know it’s ready when a toothpick inserted into the center comes out clean.
- It’s important to let the banana bread cool completely before removing from the pan. This will help keep it from crumbling.
- Make muffins. Just fill muffin tins with the batter and bake!
Variations & Mix-Ins
Below are some fun ways to customize the flavor of your low cal banana bread!
- Add in a scoop of protein powder to the dry ingredients. This is a great way to make the bread high protein, more balanced and filling. Or check out this protein banana bread recipe.
- Stir in some cinnamon and nutmeg into the batter.
- For a fancier presentation, garnish the top of the batter with a thinly sliced extra banana.
- Swirl in your favorite chopped nuts such as walnuts or pecans for a banana nut bread.
- Add ¼ cup cocoa powder to the batter to make a chocolate banana bread.
- Replace the egg for one flaxseed egg and a non-dairy milk to make a vegan banana bread.
- Replace the sugar with a zero calorie sweetener like monk fruit sweetener. You can also use pure maple syrup or coconut sugar.
Frequently Asked Questions About Banana Bread
For the lowest calorie recipe, I recommend making this banana bread with unsweetened almond milk and a sugar substitute that is refined sugar free.
For the lowest calorie recipe, I recommend making this banana bread with unsweetened almond milk and a sugar substitute that is refined sugar free.
Wrap the cooled banana bread in plastic wrap, aluminum foil, or place in an airtight container. The banana bread will stay fresh for about 1 to 2 days at room temperature, and up to about a week by refrigerating it. If you want to enjoy it warm, heat it in the microwave for about 10-15 seconds, or in a toaster oven.
Yes! Cool the bread completely, then wrap tightly in plastic wrap or place in an airtight container. Freeze for up to 2-3 months. You can also cut your leftover bread into slices and individually wrap in plastic wrap before freezing. This way you can thaw and enjoy a slice whenever you want. Just thaw at room temperature when you're ready to enjoy it.
More Banana Recipes You Might Enjoy
Low Calorie Banana Bread
Special Equipment
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 the oven to 350℉. Spray two mini baking pans with non-stick cooking spray and set aside. You can also line the pans with parchment paper.
- In a large mixing bowl, mash bananas with a fork until completely smooth. Then add all the ingredients except the flour. Gently mix by hand until everything is mixed and the batter is smooth.
- Add in the flour and stir until combined.
- Divide and pour batter between the two baking pans. Bake for 20 minutes, or until golden brown.
- Let the bread cool on a wire rack, then cut each loaf into 6 individual slices.
Notes
- Bananas need to be overripe for best results. If you have under ripe bananas, you can ripen them quickly by wrapping them in foil and putting them in a 350 °F oven for 10-15 mins!
- Make sure your eggs are at room temperature. To quickly bring your eggs to room temp, place them in a bowl of warm water for 3-5 minutes before you use them.
- Don't over bake! You'll know it’s ready when a toothpick inserted into the center comes out clean.
- It’s important to let the banana bread cool completely before removing from the pan. This will help keep it from crumbling.
- Storing: Wrap the cooled banana bread in plastic wrap, aluminum foil, or place in an airtight container. The banana bread will stay fresh for about 1 to 2 days at room temperature, and up to about a week by refrigerating it. If you want to enjoy it warm, heat it in the microwave for about 10-15 seconds, or in a toaster oven.
- Freezing: Cool the bread completely, then wrap tightly in plastic wrap or place in an airtight container. Freeze for up to 2-3 months. You can also cut your leftover bread into slices and individually wrap in plastic wrap before freezing. This way you can thaw and enjoy a slice whenever you want. Just thaw at room temperature when you're ready to enjoy it.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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.
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.
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. 🙂
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.
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.
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
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.
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.
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.
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
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.
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!
Jayne
Love this recipe. Wonderful flavor easy to make. Thank you for sharing.
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.
Dannii
I love a slice of banana bread with a coffee as an afternoon pick me up.
Anita
I can eat banana bread everyday, so a low carb option like this is a God send. Thanks for sharing. 🙂
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.
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.
Patty at Spoonabilities
This is the perfect banana bread recipe. It's so moist and best of all SO healthy!
Morgan
This banana bread looks delicious! I love that it's low calorie too! ☺