Low Calorie Banana Bread
Incredibly moist banana bread with fewer calories and naturally sweet banana flavor
Ingredients
for Low Calorie Banana Bread
Ingredient List
- 3 very ripe medium bananas (360 g peeled and mashed)
- 2 tbsp (30 g) light unsalted butter, melted
- 1/4 cup (60 g) plain Greek yogurt guide
- 2 chicken eggs guide
- 1/3 cup (70 g) granulated erythritol or monk fruit sweetener
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 4 g kosher salt guide
- 1 tsp (5 ml) pure vanilla extract
💡Helpful Tips
- Lower calories further: replace butter with 60 g unsweetened applesauce.
- More protein: substitute 30 g flour with vanilla protein powder.
- Even lighter: use 50% whole wheat + 50% white flour for better fiber.
How to Make Low Calorie Banana Bread (Step-by-Step Guide)
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Step 1
Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing the batter inside - this guarantees proper rise and texture.
Take a standard 9×5 inch (23×13 cm) loaf pan. Line it with parchment paper, leaving a small overhang on the long sides to help lift the bread out later. If not using parchment, lightly grease the pan with a thin layer of butter or non-stick spray, making sure to cover the bottom and corners evenly.
Proper preparation of the pan prevents sticking and ensures the Low Calorie Banana Bread releases cleanly after baking. -
Step 2
Peel the bananas and place them into a large mixing bowl. They should be very ripe with brown spots - this ensures maximum natural sweetness.
Using a fork or potato masher, press and mash the bananas until they become a smooth puree. Continue mashing until there are almost no visible chunks. The consistency should be thick but creamy, similar to applesauce.
Properly mashed bananas are critical because they create even moisture throughout the batter and prevent dense pockets in the finished Low Calorie Banana Bread. -
Step 3
Add the melted butter (make sure it is slightly cooled, not hot), Greek yogurt, eggs, sweetener, and vanilla extract directly into the mashed bananas.
Whisk thoroughly for about 60-90 seconds until the mixture becomes completely uniform. There should be no streaks of egg or yogurt, and the texture should look smooth and slightly glossy.
Mixing the wet ingredients properly ensures balanced sweetness and a tender crumb in the finished Low Calorie Banana Bread. -
Step 4
In a separate bowl, combine the flour, baking soda, and kosher salt. Stir with a spoon to distribute the baking soda evenly - this prevents uneven rising.
Gradually add the dry mixture into the wet mixture in two additions. Using a spatula, gently fold the ingredients together. Scrape from the bottom and fold upward until the flour disappears.
Stop mixing as soon as there are no dry flour patches visible. Do not overmix - overmixing develops gluten and can make the Low Calorie Banana Bread dense instead of soft. -
Finish
Pour the batter into the prepared loaf pan and gently smooth the top with a spatula so it bakes evenly.
Place the pan in the center of the oven and bake for 50-55 minutes. Avoid opening the oven during the first 40 minutes, as temperature drops can affect rise.
To check doneness, insert a toothpick into the center of the loaf. It should come out with a few moist crumbs but no wet batter. If needed, bake an additional 3-5 minutes.
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment edges and transfer to a wire rack. Allow it to cool completely before slicing. Cutting too early can cause crumbling. Proper cooling keeps the Low Calorie Banana Bread moist and perfectly structured.
