Description
This Low Calorie Banana Bread is a delicious and healthier twist on the classic banana bread recipe. Made with ripe bananas, oat flour, and lightly sweetened with maple syrup, it’s moist, flavorful, and perfect for a guilt-free treat or breakfast. The use of egg whites and minimal oil keeps the calorie count low, while baking ensures a tender crumb.
Ingredients
Scale
Wet 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
- 15 to 45 ml (1 to 3 tbsp) milk of choice (to consistency)
Dry Ingredients
- ½ tsp ground cinnamon
- ⅙ tsp salt
- 180 g (1 ¾ cups) oat flour (or preferred flour)
- 1 ½ tsp baking powder
Instructions
- Prep the oven and pan: Preheat your oven to 180°C (350°F). Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it lightly with oil to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and salt. Mix well until you achieve a smooth, cohesive batter.
- Add dry ingredients: Gradually incorporate the oat flour and baking powder into the wet mixture. Stir gently to combine.
- Adjust batter consistency: While stirring, slowly pour in the milk starting with 1 tablespoon. Add more (up to 3 tablespoons) only if the batter appears too dry. The final mixture should be moist but not runny.
- Bake the bread: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for 30 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the banana bread: Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it onto a wire rack or plate to cool completely before slicing and serving.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Oat flour can be substituted with whole wheat or all-purpose flour, but the texture and nutrition may vary.
- Adjust the amount of milk to control the batter consistency; too much will make the bread dense.
- Maple syrup can be replaced with honey or another liquid sweetener of choice.
- For a vegan variation, replace eggs with flax eggs or chia eggs and use a plant-based milk and sweetener.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana bread, low calorie banana bread, healthy banana bread, baked banana bread, oat flour banana bread, easy banana bread recipe
