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.
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.
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!
Sue
Would using foil mini pans change baking time?
simplylowcal
Hi Sue, the cooking time should be the same.
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
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!
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.
Jess
This is such a great way to enjoy my favorite banana bread, guilt-free!
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. 🙂
Carrie Robinson
Banana bread is one of my favorites! I am loving this lower calorie version. 🙂
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!
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!
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)!
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
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.
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. 🙂
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.
Cathleen
I have been making a lot of banana bread recently, so this looks perfect for me! Bookmarked for later 🙂
Maggie Unzueta
Apple sauce? What! Ok, now I have to try this recipe. My hubby and kiddo will love it.
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!
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.