Low Calorie Banana Bread

My family loves this low calorie banana bread. It’s moist, fluffy, and full of banana flavor. You’d never know each slice has less than 100 calories.

I’ve given the low-calorie makeover to many of my family’s favorite treats. These include low calorie muffins, low calorie pancakes, low calorie cookies, and low calorie candy. Making a low-calorie banana bread is a no-brainer because it’s our favorite quick bread.

For this recipe, I swap out the butter and oil with yogurt, which not only cuts down on the fat but gives the bread a beautiful crumb and moistness. It’s sweetened with honey and packs in so much banana flavor.  I’ve made this banana bread for my family thousands of times to make sure it tastes just as good as any banana bread out there.

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make low calorie banana bread
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Low Calorie Banana Bread (Recipe Card)
8. More delicious ways to enjoy banana bread

Why I love this recipe

• 100 calories per slice. This is a low cal treat for a reason, and with such low calories per slice, you might as well have a second!
• Perfect texture. Like my 4-ingredient banana bread or protein banana bread, this low-cal version is made with simple ingredients and has a fluffy, moist texture with a subtle crumb on the outside– just how we like it!
• Customizable. I kept this recipe simple, so all you taste is pure banana flavor, but you treat this bread like a blank canvas and add chocolate chips, chopped nuts, or warm spices. 
• One bowl. No fancy mixers or multiple mixing bowls are needed, so prep time and cleanup are a breeze. 

Key Ingredients

• Ripe bananas. The browner, the better! In fact, I usually freeze my brown bananas just so I can use them in the event 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 found that while it worked, it wasn’t as fragile as I’d like.
• 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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. 

Arman’s recipe tips

• Don’t overmix the dough. The more you mix, the more gluten develops and the denser the bread. Only mix until you have a cohesive batter.
• Avoid overbaking. The bread will continue to cook briefly as it cools, so remove it from the heat as soon as a toothpick comes out ‘just’ clean.
• Let it cool in the pan. If you try to get it out early, you’ll risk it crumbling. 
• Prevent burning. If the top of the bread starts browning quickly, lightly cover it in aluminum foil around 25 minutes into the baking process.

Storage instructions

To store: Any leftover banana bread can be stored in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. 

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

Frequently asked questions

More delicious ways to enjoy banana bread

• Strawberry banana bread
• Flourless banana bread
• Blueberry banana bread
• Almond flour banana bread
• Coconut flour banana bread
• Keto banana bread