This Healthy Low Calorie Banana Bread is a moist, lightly sweet loaf that satisfies a craving without derailing your goals. I developed and tested this version to keep calories low by swapping oil for applesauce and using whole-grain flour while preserving flavor. After several bakes I learned how to balance banana sweetness and moisture so it never feels dry or gummy.

Why Make This Recipe

Lower in calories than classic banana bread because it uses unsweetened applesauce and reduced added sugar.
Satisfying texture: tender crumb from yogurt and ripe bananas, with optional mix-ins like dark chocolate chips.
Easy and quick—prep in about 10 minutes and bake in under an hour for a reliable snack or breakfast.
Great for meal prep and portion control; slice into 10–12 servings to keep calories sensible.
Personal insight: I love this loaf because ripe bananas make this naturally sweet, so you can cut added sugar dramatically without losing flavor. If you want an even less sugary version, try this sugar-free banana bread recipe for more ideas.

Recipe Overview

Prep time: 10 minutes
Cook time: 50 minutes (approx.)
Total time: 1 hour
Servings: 10–12 slices
Difficulty: Easy
Method: Mix wet and dry ingredients separately, fold together, then bake in a greased 9×5-inch loaf pan at 350°F (175°C) until a skewer comes out clean.

My Experience Making This Recipe

I tested this loaf multiple times to get the balance of banana and binder right. I solved initial issues with a too-wet center by reducing liquid and adding one extra egg white for structure. Using an oven thermometer and a 9×5 loaf pan consistently fixed uneven baking.

How to Make Healthy Low Calorie Banana Bread

Start by mashing 3 medium very ripe bananas (about 1 1/2 cups). Whisk wet ingredients—1/3 cup unsweetened applesauce, 2 large eggs (or 1 egg + 1 egg white), 1/4 cup plain nonfat Greek yogurt, 1/4 cup maple syrup or honey, and 1 tsp vanilla—then stir in mashed banana. In a separate bowl combine 1 cup whole wheat pastry flour, 1/2 cup oat flour (or whole wheat flour total 1 1/2 cups), 1 tsp baking soda, and 1/2 tsp salt; fold dry into wet until just combined. Pour into a greased 9×5-inch pan and bake at 350°F (175°C) for 45–55 minutes. Expect the top to turn golden and a skewer inserted into the center to come out with a few moist crumbs, not wet batter.

Expert Tips for Success

Measure flour by spooning it into the cup and leveling with a knife to avoid a dry, dense loaf.
Use very ripe bananas (lots of brown spots) for natural sweetness and better moisture; freeze very ripe bananas and thaw before mashing.
Don’t overmix after combining wet and dry—mix until just incorporated to keep the crumb tender.
Use an oven thermometer and check at 40 minutes; ovens vary and an accurate temp prevents underbaked centers.
If you want extra moisture without calories, fold in 2 tablespoons of mashed avocado or substitute 2 tablespoons of applesauce for 2 tablespoons of yogurt.

How to Serve Healthy Low Calorie Banana Bread

Enjoy warm with a thin spread of nut butter for protein and richness without adding many calories.
Serve as a grab-and-go breakfast with Greek yogurt and fresh berries for balanced macronutrients.
Slice thinly and toast lightly; top with ricotta and a drizzle of honey for a simple dessert.
Present on a wooden board with small bowls of mix-ins like chopped nuts, cinnamon, or dark chocolate chips for a brunch spread.

Storage and Reheating Guide

Cool completely before storing to prevent sogginess. Room temperature: keep in an airtight container or wrapped in plastic wrap for up to 2 days. Refrigerator: store in an airtight container for up to 5 days. Freezing: slice and layer with parchment in an airtight freezer bag for up to 3 months; thaw overnight in the fridge or for an hour at room temperature. Reheat slices in a toaster oven at 325°F (160°C) for 6–8 minutes, or microwave for 20–30 seconds, to refresh texture.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free baking flour blend and add 1/2 tsp xanthan gum if your blend lacks it; check doneness carefully.
Dairy-free: Use dairy-free yogurt (unsweetened soy or coconut) and skip the optional Greek yogurt topping.
Vegan: Replace eggs with 1/4 cup mashed silken tofu or 1/4 cup extra applesauce plus 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes).
Chocolate chip or nut boost: Fold in 1/3 cup dark chocolate chips or 1/4 cup chopped walnuts for texture and flavor without many extra calories per slice.

Nutritional Highlights

Lower-calorie swaps (applesauce for oil, reduced sweetener) cut fat and added sugar compared to classic recipes.
Bananas add potassium and natural sugars; whole grains contribute fiber for better satiety.
Allergen info: contains eggs and wheat; contains dairy if you use yogurt—adaptable for gluten-free and dairy-free diets with swaps. Aim for 1 slice per serving to control portions.

Troubleshooting Common Issues

Dense loaf: Likely from overmixing or too much flour—mix until just combined and measure flour properly.
Gummy or wet center: Often underbaked or bananas too watery; bake longer at 350°F (175°C) and test with a skewer, or reduce wet ingredients slightly.
Dry crumb: Usually overbaked—check at 40 minutes and cover loosely with foil if the top browns too fast, or add 2 tablespoons yogurt/applesauce to the batter next time.

Frequently Asked Questions

Q: Can I use frozen bananas?
A: Yes. Thaw frozen bananas, drain any excess liquid, then mash. Frozen bananas can be slightly more watery, so gently squeeze out excess liquid if it seems very loose before mixing.

Q: How do I reduce sugar without affecting texture?
A: Use ripe bananas for sweetness and substitute half the sugar with unsweetened applesauce or 1/4 cup maple syrup. You can also reduce the added sweetener by 25% without a big textural change.

Q: Can I make mini loaves or muffins instead?
A: Yes. Bake mini loaves at 325°F (160°C) for about 25–35 minutes, or muffins at 350°F (175°C) for 16–20 minutes. Adjust time and test with a toothpick.

Q: How do I know when it’s done without overbaking?
A: Insert a toothpick or skewer into the center; it should come out with a few moist crumbs but not wet batter. The internal temperature should be about 205°F (96°C) for a fully set crumb.

Conclusion

For more healthy banana-bread inspiration and variations, check this comforting Healthy Banana Bread Recipe – Tastes Better from Scratch, a light and familiar take on the classic. If you’re looking specifically for very low-calorie versions, this Low Calorie Banana Bread {Under 100 Calories} – The Big Man’s … offers interesting portion-controlled ideas. For a low-sugar, low-fat spin with simple swaps, see this Skinny Banana Bread (Low Sugar + Low Fat) – Your Cup of Cake. Want a chocolatey, low-calorie option? Try the recipe linked here for The best low calorie chocolate chip banana bread – Weight Loss …. For a wholesome, herb-and-whole-grain approach, this Healthy Banana Bread Recipe – Cookie and Kate has excellent technique notes and variations.

Healthy Low Calorie Banana Bread