Guilt-free banana bread cake slice on a wooden table

Guilt-Free Banana Bread

Why Make This Recipe

Low Calorie Banana Bread is a delightful treat that satisfies your sweet cravings without piling on the calories. It’s a perfect choice for those who want to enjoy a comforting snack while still keeping an eye on their health. Made with ripe bananas and natural sweeteners, this recipe is not only simple but also packed with flavor. Plus, it’s an excellent way to use up overripe bananas!

How to Make Low Calorie Banana Bread

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

Directions:

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

How to Serve Low Calorie Banana Bread

You can enjoy Low Calorie Banana Bread on its own as a snack or breakfast item. It also pairs well with a spread of nut butter or a drizzle of honey. For a special treat, serve it with a side of fresh fruit or a dollop of yogurt.

How to Store Low Calorie Banana Bread

Store your banana bread in an airtight container at room temperature for up to three days. If you want to keep it longer, slice and freeze the banana bread in a freezer-safe bag for up to three months. Simply thaw at room temperature before enjoying.

Tips to Make Low Calorie Banana Bread

  • Use very ripe bananas for the best flavor and sweetness.
  • If you don’t have oat flour, you can easily make your own by blending rolled oats in a blender.
  • Experiment with spices like nutmeg for a different flavor profile.

Variation

You can add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor. If you’re looking for a gluten-free version, use almond or coconut flour.

FAQs

1. Can I substitute the eggs in this recipe?
Yes! You can use a flax egg (1 tbsp of ground flaxseed mixed with 2.5 tbsp of water) as a substitute for the eggs.

2. What if I don’t have maple syrup?
You can use honey or agave syrup as a substitute for maple syrup in this recipe.

3. How can I make this recipe lower in sugar?
You can reduce the amount of maple syrup or use a sugar substitute suitable for baking. Just keep in mind that this might change the flavor and texture slightly.

Print
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Low Calorie Banana Bread


  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A delightful and healthy banana bread that satisfies sweet cravings while being low in calories.


Ingredients

  • 1 egg
  • 1 egg white (or one whole egg)
  • 2 ripe bananas (about 7 oz/200 g)
  • 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

  1. Preheat your oven to 180°C (350°F) and line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it with oil.
  2. Mash the ripe bananas in a large mixing bowl until smooth. Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt until you have a smooth batter.
  3. Add the oat flour and baking powder to the mixture, stirring while gradually adding milk, starting with about 1 tablespoon and adding more if necessary.
  4. Pour the batter into the prepared loaf pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove from the oven and let cool in the pan for 15 minutes, then cool completely before slicing.

Notes

Use very ripe bananas for the best flavor. For gluten-free, substitute with almond or coconut flour.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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