There’s something so comforting about warm banana bread straight out of the oven.

For me, this low calorie banana bread is more than a sweet treat—it’s my go-to when I need something satisfying yet wholesome.

Whether I bake it early on a quiet Sunday or throw it together midweek with overripe bananas, it always hits the spot.

Moist, lightly sweet, and perfectly soft—without any guilt.

Why You’ll Love This Recipe

Naturally sweetened with ripe bananas and maple syrup

Lower in fat and sugar than traditional banana bread

Made with simple, wholesome ingredients

Great for breakfast, snacks, or a light dessert

Dairy-free and gluten-free friendly with easy swaps

Freezes beautifully—perfect for meal prep

What You’ll Need (Ingredient Highlights)

Ripe bananas – The riper, the sweeter.

Bananas give this bread its soft texture and natural sweetness.

Egg + egg white – Helps bind the bread and keeps it light.

Maple syrup (or honey) – Adds just the right touch of sweetness.

Oat flour – Naturally gluten-free and full of fiber.

Cinnamon + vanilla – For that cozy banana bread aroma.

Milk of choice – Any plant-based or dairy milk works to bring the batter together.

Baking powder – Gives the loaf its soft, fluffy rise.

Pro Tips Before You Start

Use spotty, overripe bananas for the best flavor and texture.

Don’t overmix the batter—just stir until combined.

Adjust the milk amount gradually; the batter should be thick but not dry.

Let it cool fully before slicing to avoid crumbling.

Store slices in an airtight container for up to 4 days—or freeze!

How to Make Low Calorie Banana Bread

Step 1. Preheat and prep the loaf pan

Preheat your oven to 180°C (350°F).

Line a 20 cm (8-inch) loaf pan with parchment paper or lightly grease it with oil.

Step 2. Mash the bananas and mix wet ingredients

In a large bowl, mash the ripe bananas until smooth.

Add the egg, egg white, maple syrup, vanilla, cinnamon, and salt.

Stir well to combine.

Step 3. Add dry ingredients

Add oat flour and baking powder to the wet mixture.

Gradually stir in the milk, starting with 1 tablespoon and adding more if the batter feels dry.

Step 4. Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 5. Cool and slice

Let the bread cool in the pan for 15 minutes.

Then transfer to a wire rack to cool completely before slicing.

What to Serve It With

A spread of almond or peanut butter

A dollop of Greek yogurt and berries

Your morning coffee or matcha latte

Drizzled with warm maple syrup

Variations / Substitutions

Swap oat flour with almond flour or whole wheat flour

Replace maple syrup with honey or agave

Add chopped walnuts, blueberries, or dark chocolate chips

Use flax eggs to make it fully plant-based

Storage & Leftovers

Room Temp: Store in an airtight container for up to 4 days.

Fridge: Keeps well for 5–6 days.

Freezer: Freeze slices individually in cling wrap and a zip bag for up to 2 months.

FAQs

Can I make this banana bread without eggs?
Yes! Use flax eggs or egg replacer to keep it plant-based.

Is oat flour gluten-free?
Yes, but make sure to use certified gluten-free oats or oat flour if needed.

Can I use almond flour instead?
You can, but the texture will be more delicate. Use slightly less milk.

Can I reduce the sweetener further?
Yes, you can cut the maple syrup by half or omit entirely if your bananas are extra sweet.

Can I add protein powder?
Yes! Add 1 scoop and reduce oat flour slightly to balance texture.

How do I know it’s done baking?
A toothpick should come out clean or with a few crumbs when inserted in the center.

Can I bake this as muffins?
Absolutely! Adjust baking time to 18–22 minutes for muffins.

Final Thoughts

This low calorie banana bread has become a favorite in my home.

It’s easy to whip up, feels nourishing, and fills the kitchen with that irresistible banana cinnamon aroma.

Whether you enjoy it warm or cold, plain or topped, it’s proof that simple can be delicious.

The Boat Shed Kitchen