Low Calorie Banana Bread That Doesn't Taste Like a Compromise — Finally
This moist, sweet banana bread clocks in under 150 calories per slice. Made with applesauce and Greek yogurt, it tastes like the real thing – no compromise. My picky daughter approved it for school snacks on week three without knowing it was the light version.
Equipment
- 9x5 Loaf Pan
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Spatula
- Wire rack
Ingredients
Wet Ingredients
- 1.5 cups mashed ripe bananas (about 3 large)
- 1/3 cup unsweetened applesauce
- 1/3 cup nonfat Greek yogurt
- 2 large egg whites
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat pastry flour (or all-purpose)
- 0.5 cup packed light brown sugar
- 1 tsp baking soda
- 0.5 tsp cinnamon
- 0.25 tsp salt
Instructions
- Preheat your oven to 350°F. Line your loaf pan with parchment paper, leaving overhang on the long sides.
- In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Add the applesauce, yogurt, egg whites, and vanilla. Whisk until creamy and uniform.
- In a separate bowl, whisk the flour, brown sugar, baking soda, cinnamon, and salt.
- Pour dry ingredients into wet. Fold gently with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best moisture, use spotty brown bananas. If your bananas aren't ripe, roast them at 300°F for 15 minutes to concentrate sugar. Don't overmix the batter – fold until just combined. Cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 4 days, fridge for a week, or freeze slices for up to 3 months. Reheat frozen slices in the toaster for 3-4 minutes or microwave 15-20 seconds.