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 Low Calorie Zucchini Bread, or my Low Calorie Corn Bread for more low calorie breads.
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 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
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 delicious 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.
Ingredients You'll Need
- Ripe Bananas: You’ll need ripe bananas to naturally sweeten the banana bread batter. The bananas should have brown spots 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.
- 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: Salt will help balance all the flavors in the banana bread.
- Baking Powder: This will help the bread rise and become fluffy. Do not replace with baking soda.
- Egg: Helps bind the ingredients together while baking and gives the outside it’s crust. 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.
- Skim Milk: Skim milk is one of the wet ingredients in the batter that makes it creamy but also helps reduce the fat content.
- 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.
Step-By-Step Instructions
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!
Expert 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 minutes!
- 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.
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.
- 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.
- Make this bread gluten free by using Bob’s Red Mill 1-to-1 Gluten Free Flour.
- 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.
Storing & Freezing
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 completely, then 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. 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.
Recipe FAQ‘s
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 with less sugar.
Absolutely! Just fill muffin tins with the batter and bake!
For the lowest calorie recipe, I recommend making this banana bread with unsweetened almond milk and a sugar substitute that is refined sugar free.
I use a fork or a potato masher to mash up the bananas. You can also use a hand mixer or pop the bananas in a blender to get them mashed up quick and easy.
Yes, you can! 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.
Other Banana Recipes You’ll Enjoy
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.
Low Calorie 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 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 minutes!
- 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 completely, then 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. 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.
v
Can i use oat milk instead of skim?
Erika
Yes, that should be ok. Let me know if you give it a try.
Lili
So delicious! What would you pair it with drink or topping wise?
Jessica
Hi, would I be able to substitute the sugar for something lower in calories like Splenda or sugar free maple syrup?
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.
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.
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.
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.
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.
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. 🙂
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.
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.
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.
shanna
This was such a yummy bread recipe. I love that it is low in calories so can eat more of it.
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!
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.
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!
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.
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