Healthy Low Calorie Banana Bread

If you ask me, banana bread doesn’t need all the extra calories to be delicious.

This lightened-up version of everyone’s favorite quick bread keeps all the comforting flavors you love while cutting back on sugar and fat. Sweet, ripe bananas do most of the heavy lifting here, bringing natural sweetness and moisture to every slice.

I’ve swapped out traditional ingredients with smarter alternatives like Greek yogurt and honey, but trust me – you won’t miss the extra calories. The result is still that familiar, homey banana bread aroma filling your kitchen.

It’s a feel-good recipe that lets you enjoy a slice (or two!) without any guilt, perfect for breakfast or an afternoon snack.

What Kind of Bananas Should I Use?

For banana bread, you’ll want to use overripe bananas – the ones with lots of brown spots or that have turned mostly brown. These super-ripe bananas are much sweeter and mash more easily than yellow or partially ripe ones, which means better flavor in your final bread. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two, or pop them in a 300°F oven for about 15-20 minutes until the skins turn black. Just make sure to let them cool before using them in your recipe. Don’t worry if your bananas look too dark – as long as they’re not moldy, they’re perfect for baking.

Options for Substitutions

This healthy banana bread recipe is pretty flexible with substitutions. Here’s what you can swap:

• Bananas: Bananas are essential for this recipe, but if yours aren’t ripe enough, you can quickly ripen them by baking them in their peels at 300°F for 15-20 minutes until black.
• Greek yogurt: You can swap the Greek yogurt with unsweetened applesauce, mashed pumpkin, or regular plain yogurt. Just make sure to strain regular yogurt first to remove excess liquid.
• Honey: Feel free to replace honey with maple syrup or agave nectar in equal amounts. Each will give a slightly different flavor profile but work just as well.
• Allulose: Any sweetener works here – try monk fruit, stevia, or regular sugar. Just remember that different sweeteners have different levels of sweetness, so you might need to adjust the amount.
• White whole wheat flour: You can use regular whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend. If using regular whole wheat flour, the bread might be slightly denser.
• Eggs: For a vegan version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes) or ½ cup mashed banana.

Watch Out for These Mistakes While Baking

The biggest mistake when making low-calorie banana bread is using underripe bananas – make sure your bananas are very spotty and dark, as they’ll provide natural sweetness and moisture that’s crucial for this healthier version. Another common error is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated, as too much mixing will lead to a dense, tough loaf. To ensure your bread doesn’t end up dry (a common issue with low-calorie baking), avoid overbaking – start checking for doneness at the 45-minute mark by inserting a toothpick in the center, and remember that it will continue cooking slightly as it cools in the pan. For the best texture, let the bread cool completely before slicing, and if you’re storing it for later, wrap it tightly in plastic wrap to maintain moisture.

What to Serve With Banana Bread?

This healthier banana bread makes a great breakfast or snack that you can dress up in several tasty ways. A warm slice pairs perfectly with a cup of coffee or tea, and you can spread a little almond butter or light cream cheese on top for extra protein. For breakfast, try serving it alongside some fresh berries and Greek yogurt to make it more filling. If you’re having it as an afternoon treat, a cold glass of milk (regular or plant-based) makes the perfect companion to help balance out the natural sweetness of the bananas.

Storage Instructions

Counter Storage: This low calorie banana bread stays fresh at room temperature for up to 2 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture and keep the bread from getting too soft.

Refrigerate: Want it to last longer? Pop your banana bread in the fridge in an airtight container, and it’ll stay good for up to a week. The cold temperature might make it a bit firmer, but that’s totally normal!

Freeze: This bread freezes really well! Cut it into slices, wrap them individually in plastic wrap, and store in a freezer bag for up to 3 months. It’s super handy to grab a slice whenever you need a quick breakfast or snack.

Thaw & Enjoy: When you’re ready to eat your frozen banana bread, let it thaw at room temperature for about an hour. If you like it warm, pop it in the toaster or microwave for a few seconds – it’ll taste almost like fresh-baked!

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 10-15 g
• Carbohydrates: 150-160 g

Ingredients

• 2 big bananas
• 2 large eggs, whisked
• ½ cup plus 1 tablespoon plain non-fat greek yogurt
• 3 tablespoons honey
• ¼ cup allulose (or your preferred sweetener)
• 1½ cups white whole wheat flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Step 1: Prepare the Oven and Loaf Pan

Start by preheating your oven to 180°C (350°F).

While the oven is heating, grease a 9×5 inch loaf pan thoroughly to ensure easy removal of the bread after baking.

Once greased, set the pan aside until you are ready to use it.

Step 2: Mix Wet Ingredients

In a large mixing bowl, add the bananas and mash them well using a fork or potato masher.

Once the bananas are smooth, add the eggs, Greek yogurt, and honey.

Mix these ingredients together until they are fully combined, creating a consistent wet mixture.

Step 3: Combine Dry Ingredients

To the banana mixture, add the allulose, flour, baking soda, and salt.

Carefully mix everything together until just combined.

Be sure not to overmix, as this can affect the final texture of your banana bread.

Step 4: Pour and Bake

Pour the prepared batter into the greased 9×5 inch loaf pan.

Place the pan in the preheated oven and bake for about 40 minutes.

Check for doneness by inserting a toothpick into the center of the bread—if it comes out clean, the bread is ready.

Step 5: Cool and Serve

Once baked, remove the pan from the oven and allow the banana bread to cool completely in the pan.

This cooling time helps the bread set further and makes slicing easier.

Once fully cooled, slice the banana bread and serve.

Enjoy your freshly baked, healthy banana bread!