Dessert

Low Calorie Banana Bread Recipe

ByAiden Wells October 12, 2025October 12, 2025

Introduction

This low calorie banana bread is a moist and flavorful treat that uses natural sweetness from ripe bananas and maple syrup. It’s a healthier take on a classic favorite, perfect for breakfast or a guilt-free snack.

The image shows a stack of three thick, square slices of a textured brown dessert with visible layers, placed directly on a white marbled surface. Each slice has a base layer with a crumbly, rough brown texture, topped by a smoother middle layer featuring darker brown stripes that look glossy and slightly sticky. The top layer mirrors the crumbly, coarse texture of the base. A woman's hand is gently holding the top slice, showing the softness and crumbly nature of the dessert. Small crumbs are scattered around the base on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the oven to 180°C (350°F) and line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it lightly with oil.
Step 2: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and salt. Mix well until you have a smooth batter.
Step 3: Add the oat flour and baking powder to the wet mixture. Stir to combine while gradually pouring in the milk, starting with 1 tablespoon and adding up to 3 tablespoons if the batter seems too dry.
Step 4: Pour the batter into your prepared loaf pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it out of the pan and allow it to cool completely before slicing.

Tips & Variations

For added texture, try mixing in a handful of chopped nuts or dark chocolate chips before baking.
If you prefer, substitute oat flour with whole wheat or all-purpose flour.
Use ripe bananas with lots of brown spots for maximum sweetness and moisture.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. To keep it longer, wrap well and freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

The image shows a sliced banana bread loaf on a white marbled surface. The bread has a moist, dense texture with a light brown color inside and a slightly darker crust. There are three visible slices in front of the loaf, each showing a thick slice of banana on top with a brownish-yellow peel and dark brown stripe. A bunch of ripe bananas with yellow skins and brown spots is out of focus in the background, along with a small white bowl containing a powdery brown ingredient. A knife with a dark handle is partially visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners instead of maple syrup?

Yes, honey or agave syrup can be used as alternatives, but they may slightly alter the flavor and moisture content.

Is it possible to make this banana bread vegan?

You can replace the egg and egg white with flaxseed or chia seed eggs and use plant-based milk to make it vegan. The texture may differ slightly but will still be delicious.