low calorie banana loaf recipe
The Best low calorie banana loaf recipe
I have been making this low calorie banana loaf for years now and it is a staple in my kitchen. My kids love it for breakfast or as an after school snack and I love that it satisfies their sweet tooth without all the extra sugar and fat. This recipe uses simple swaps like applesauce instead of oil and a little less sugar so you can enjoy a moist and flavorful loaf without the guilt.
I started looking for a lighter version of banana bread when I was trying to eat healthier but still wanted something comforting. This loaf has become a favorite for weekend brunches and even for packing in lunchboxes. It is perfect for anyone watching their calories but still wanting a delicious treat. The best part is that it is so easy to make and uses up those ripe bananas sitting on your counter.
Low Calorie Banana Loaf
A moist and tender banana loaf made with healthier ingredients. This version cuts down on sugar and fat without sacrificing flavor.
🥘Ingredients
For the Loaf
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Low Calorie Banana Loaf Works
This low calorie banana loaf is a recipe I turn to again and again because it works for any occasion. Whether it is for a quick breakfast, a school bake sale, or a family gathering, everyone enjoys it without realizing it is a healthier option. I hope you give it a try and see how easy it is to eat well and still feel satisfied.
❓ Frequently Asked Questions About Low Calorie Banana Loaf
1. Can I use whole wheat flour instead of all purpose flour?
Yes, you can substitute whole wheat flour for all purpose flour. The loaf will be a bit denser and have a nuttier flavor. You may need to add a tablespoon or two of milk if the batter seems too thick.
2. How do I make this banana loaf even lower in calories?
To lower the calories further, you can use a sugar substitute like stevia or erythritol instead of the granulated sugar substitute. You can also replace the egg with two egg whites to reduce fat and cholesterol.
3. Can I freeze this banana loaf?
Absolutely. Let the loaf cool completely, then wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before slicing.
4. Why is my banana loaf dry?
Overmixing the batter can make the loaf dry and tough. Mix just until the flour is incorporated. Also, make sure your bananas are very ripe, as they add moisture. If your loaf is still dry, try adding an extra tablespoon of applesauce next time.
5. Can I add nuts or chocolate chips to this recipe?
Yes, you can add up to 1/2 cup of chopped walnuts, pecans, or chocolate chips. Keep in mind that this will increase the calorie and fat content. For a lower calorie option, try adding a handful of fresh or frozen blueberries instead.
