Light, fluffy, and naturally sweet—this Low-Calorie Banana Bread delivers all the cozy flavor you crave, with a fraction of the sugar and fat.
Perfect for breakfast, snack time, or a guilt-free dessert that tastes like a hug in every slice!
A Guilt-Free Twist on a Classic Favorite
Banana bread is one of those comforting, nostalgic treats that’s always welcome in the kitchen.
Whether it’s part of a slow Sunday brunch or a midweek snack, the familiar aroma of cinnamon and bananas baking is hard to beat.
But traditional banana bread is often loaded with butter, sugar, and white flour—delicious, yes, but not always aligned with a lighter eating plan.
This Low-Calorie Banana Bread is here to change that. It keeps everything you love about the classic—moist texture, warm flavor, and that sweet banana goodness—while trimming the calories and boosting the nutrition.
It’s made with wholesome ingredients like mashed bananas, unsweetened applesauce (as a butter replacement), a little maple syrup or honey for natural sweetness, and whole wheat flour to keep you fuller longer.
This is one of my favorite ways to use up those overripe bananas hanging out on the counter. It comes together in one bowl, and it’s so versatile: enjoy it plain, top it with a dollop of Greek yogurt, or even spread a thin layer of nut butter on a slice for a protein boost.
And if you’re baking for your family, good news—this one gets a thumbs-up from even the pickiest eaters.
What You’ll Need
- 3 medium overripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins & Toppings:
- 1/4 cup chopped walnuts or pecans
- 1/4 cup mini dark chocolate chips
- Rolled oats for topping
- Extra banana slices on top before baking
Pro Tips
- Use very ripe bananas – Bananas with brown spots are sweeter and mash more easily, helping reduce the need for added sugar.
- Don’t overmix – Stir just until combined to keep the bread light and fluffy.
- Cool completely before slicing – It’ll hold together better and keep its soft, moist texture.
- Skip the oil – Unsweetened applesauce keeps it moist with fewer calories.
- Want a stronger banana flavor? Use an extra half banana in place of some applesauce.
Tools You’ll Need
- 9×5-inch loaf pan
- Mixing bowl
- Fork or potato masher (for bananas)
- Whisk or spatula
- Measuring cups and spoons
- Parchment paper (optional, for easy removal)
Substitutions and Variations
- Gluten-free? Use a 1:1 gluten-free flour blend in place of the flours listed.
- Egg-free? Substitute two flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water).
- Vegan? Use flax eggs and maple syrup instead of honey.
- No applesauce? Use mashed pumpkin, Greek yogurt, or more mashed banana.
- Want more sweetness? Add 1–2 tablespoons coconut sugar or a few stevia drops.
Make-Ahead Tips
This banana bread is perfect for make-ahead breakfasts or snacks. Once cooled, wrap the loaf tightly in foil or store slices in an airtight container.
Refrigerate for up to 5 days or freeze for up to 3 months. If freezing, wrap slices individually so you can grab and thaw exactly what you need.
To reheat, warm in a toaster oven or microwave for 20–30 seconds for a soft, just-baked feel.
How to Make Low-Calorie Banana Bread
1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mash the Bananas
In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
3. Add Wet Ingredients
To the mashed bananas, add applesauce, eggs, maple syrup or honey, and vanilla extract. Whisk until combined.
4. Add Dry Ingredients
Sprinkle in whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt. Stir until just combined. Fold in optional mix-ins if using.
5. Bake
Pour the batter into the prepared pan and smooth the top. Add sliced banana or oats on top if desired. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Slice
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing and serving.
Leftovers and Storage
Store leftover banana bread tightly wrapped at room temperature for up to 3 days, in the fridge for 5–6 days, or freeze for up to 3 months.
Slice and individually wrap for easy grab-and-go snacks or breakfast on busy mornings.
Healthy, Delicious, and Family-Approved
With just the right balance of sweetness, heartiness, and nutrition, this Low-Calorie Banana Bread proves that lighter recipes can still taste amazing.
Whether you’re eating it as part of a mindful meal plan, sharing it with your family, or just trying to use up ripe bananas in a better-for-you way, this recipe is sure to become a staple.
Give it a try and let me know how it turned out—did you add walnuts? Make it gluten-free? Swap in pumpkin? Leave a comment and share your favorite twist!
