Description

This Low Calorie Banana Bread is a moist, flavorful, and healthier twist on traditional banana bread. Made with ripe bananas, oat flour, and natural sweeteners like maple syrup or honey, it’s perfect for a guilt-free snack or breakfast. The recipe is easy to prepare and uses simple ingredients, making it a great choice for a wholesome treat that doesn’t compromise on taste.

Ingredients

Scale

Wet Ingredients

2 ripe bananas (about 7 oz / 200 g total)
1 egg
1 egg white or one whole egg
45 g (3 tbsp) maple syrup or honey
1 tsp vanilla extract
15 to 45 ml (1 to 3 tbsp) milk of choice (adjust to consistency)

Dry Ingredients

180 g (1 ¾ cups) oat flour or preferred flour
1 ½ tsp baking powder
½ tsp ground cinnamon
⅙ tsp salt

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Instructions

Preheat and Prepare Pan: Heat the oven to 180°C (350°F). Line a 20 cm (7.9 inches) loaf pan with parchment paper or lightly grease it with oil to prevent sticking.
Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt until the batter is smooth and well combined.
Add Dry Ingredients: Gradually incorporate the oat flour and baking powder into the wet mixture, stirring to combine evenly.
Adjust Batter Consistency: Slowly pour in milk starting with 1 tablespoon and add up to 3 tablespoons as needed until the batter reaches a moist but not runny consistency.
Pour and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
Cool Down: Remove the banana bread from the oven and let it cool in the loaf pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

Storage Directions: Let the banana bread cool completely at room temperature. Store in an airtight container or wrap in foil at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate for up to 5 days to maintain freshness.
Freezing: Place banana bread in a freezer-safe container or ziplock bag and freeze for up to 3 months. Thaw before serving, and optionally warm in the oven for a few minutes.

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 125
Sugar: 6 g
Sodium: 120 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 37 mg