Low Calorie Banana Bread

My 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 is under 100 calories! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 99kcal

Author Arman Liew

Ingredients

2 large bananas
2 large eggs whisked
1/2 cup + 1 tablespoon Greek yogurt plain and non-fat
3 tablespoons honey
1/4 cup allulose or any sweetener of choice
1 1/2 cups white wholewheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat the oven to 180C/350F and grease a 9 x5 inch loaf pan and set aside.
In a large bowl, add the bananas and mash well. Add the eggs, Greek yogurt, honey, and mix well. Add the allulose, flour, baking soda, and salt and mix until just combined.
Pour the batter into the greased loaf pan and bake for 40 minutes, or until a toothpick comes out clean.
Let the banana bread cool in the pan completely, before slicing and serving.

Video

Notes

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.

Nutrition