Low Calorie Banana Bread

I’ve given a lighter makeover to many of my family’s favorite treats, so creating a lighter banana bread was only natural. After all, it’s our favorite quick bread.

For this recipe, I swap the butter and oil for Greek yogurt. It cuts back on fat while still delivering a tender crumb and plenty of moisture. The bread is naturally sweetened with honey and has plenty of banana flavor in every bite. 

I’ve tested this recipe countless times to make sure it tastes just as indulgent as traditional banana bread, just with a lighter ingredient profile. 

Key Ingredients

Here’s what goes into low calorie banana bread, along with my kitchen roles. Full measurements are in the recipe card below.

• Ripe bananas. The browner, the better! In fact, I usually freeze my brown bananas so I can use them in case of a banana bread emergency. 
• Large eggs. Room temperature, preferably. If they’re cold, gently place them in a bowl filled with warm water for 3-4 minutes right before using. I tested this recipe with flax eggs and while it worked, it just wasn’t as tender.
• Greek yogurt. My secret weapon to replace butter and oil. I used non-fat Greek yogurt for the extra protein boost, but plain yogurt works, too. 
• Honey. One of my favorite refined sugar-free sweeteners. You can also use pure maple syrup or agave if you prefer. 
• Granulated sugar. I use allulose, but you can use any sugar-free sweetener, like keto brown sugar or monk fruit powder. If calories aren’t an issue, you can also use regular brown sugar. 
• White whole wheat flour. I prefer this flour in this recipe for its light color and subtly sweet flavor. It also has less gluten than all-purpose flour, making for a chewier, heartier loaf. Use gluten-free flour or standard all-purpose flour, if needed. 
• Baking soda. To help the bread rise. 
• Salt. To enhance the flavor of the other ingredients. 

How to make low calorie banana bread

Step 1- Prep. Preheat the oven to 350F/180C, line a 9×5-inch loaf pan with parchment paper, and grease it with non-stick cooking spray.  

Step 2- Make the batter. In a large mixing bowl, add the bananas and mash well. Add the eggs, yogurt, and honey and stir to combine. Add the sweetener, flour, baking soda, and salt, and continue mixing until just combined. 

Step 3- Bake. Pour the banana mixture into the greased loaf pan and bake for 40 minutes or until a toothpick inserted comes out clean. Let the bread cool completely in the pan before slicing and serving. 

Storage instructions

To store: Any leftover banana bread can be stored in an airtight container at room temperature for 4 days or in the refrigerator for up to 1 week. 

To freeze: To keep the bread fresher for longer, I like to store leftover slices in a freezer-safe container and freeze them for up to 6 months. Let the bread thaw overnight in the fridge or microwave for 30 seconds to enjoy it warm.