Low Calorie Banana Bread

This deceptively low calorie banana bread is moist, fluffy, and full of fresh banana flavor. Made in one bowl with no added sugar, it’s hard to believe each slice has less than 100 calories!

I could never stay on a diet if it meant I couldn’t enjoy sweets. Luckily, I’ve never had to make such a sacrifice. 

Between low calorie muffins, low calorie pancakes, and low calorie banana bread, I’m able to satisfy my sweet tooth AND stick to my diet goals. 

This low calorie banana bread recipe is naturally sweetened with honey and a touch of sugar-free sweetener. A little Greek yogurt gives the bread a beautiful crumb and moistness, and the fresh banana flavor comes out tenfold. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed (and substitutions)
3. How to make low calorie banana bread
4. Tips to make the best recipe
5. Recipe variations
6. Storage instructions
7. Frequently asked questions
8. More low calorie desserts to try
9. Low Calorie Banana Bread (Recipe Card)

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 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. 

Ingredients needed (and substitutions)

As I mentioned, there are no fussy or complicated ingredients required to make this healthy banana bread recipe. Here is everything you’ll need:

• 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. 
• Greek yogurt. For moisture, in place of butter or 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. 
• Sweetener. I used 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 flour in this recipe for its light color and subtle 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. 

Tips to make the best recipe

• 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. 
• Make low calorie banana muffins. Pour the batter into 2 greased muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean. 
• Prevent burning. If the top of the bread starts browning quickly, lightly cover it in aluminum foil around 25 minutes into the baking process.

Recipe variations

• Swap the banana. To make a low-calorie pumpkin bread, swap the banana for pumpkin puree and add 1 tablespoon of pumpkin pie spice. 
• Add spices. I like to add a dash of cinnamon and nutmeg or just use pumpkin pie spice.
• Experiment with mix-ins. Some of my go-to low-calorie mix-ins are fresh or frozen berries, sugar-free chocolate chips, or chopped pecans.
• Make chocolate banana bread. Add ¼ cup of cocoa powder to the batter to make chocolate bread.  
• Enhance the flavor. Adding a teaspoon of vanilla extract goes a long way and doesn’t add any extra calories. 

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 low calorie desserts to try

• Low calorie cookies– Soft, chewy, and loaded with chocolate chips. 
• Low calorie ice cream– Same rich flavor and velvety texture but with half the calories.
• Greek yogurt brownies– Swap the oil for yogurt, and you get a moist, fudgy brownie everyone will love. 
• Chocolate mug cake– My favorite single-serving dessert that clocks in at less than 100 calories per cake!