Banana Bread(Low Calorie)
A moist, low-calorie banana bread with hints of orange and lemon, perfect for a healthy snack or breakfast option for banana lovers.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the bottom of a 9 x 5 inch loaf pan.
- In a large mixing bowl, combine unbleached flour, whole wheat flour, sugar, baking soda, and salt.
- In a separate bowl, mash the bananas and mix in the softened margarine, egg, orange juice, and lemon juice.
- Add the banana mixture to the dry ingredients and stir until just combined.
- Fold in raisins evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.
Tips & Substitutions
For a moister banana bread, use very ripe bananas. You can replace some of the sugar with unsweetened applesauce for a lower-calorie option. If you're out of raisins, chopped nuts or dark chocolate chips can work well instead. To ensure even baking, make sure to mix just until combined; overmixing can lead to a dense loaf.
Serving Suggestions
Serve slices of banana bread warm with a pat of butter or a drizzle of honey for added sweetness. It pairs beautifully with a cup of tea or coffee. For a delightful dessert, serve alongside a scoop of vanilla ice cream or with a dollop of whipped cream. Consider enjoying it with some fruit for a balanced breakfast or snack.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. For longer storage, slice and freeze the bread in individual portions, wrapping each slice tightly in plastic wrap before placing them in a freezer bag.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread(Low Calorie) contains roughly 444 calories, with 2g protein, 27g carbohydrates, and 38g fat. It is a good source of vitamin C (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour instead of regular flour?
Yes, you can substitute gluten-free flour for the unbleached and whole wheat flour. However, make sure to use a gluten-free blend that contains xanthan gum or add it separately to help with texture. The result may vary slightly, but it should still be delicious.
How can I tell when the banana bread is done baking?
The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the top; if it browns too quickly, you can cover it with foil to prevent burning while the inside continues to bake.
Can I add other ingredients to the banana bread?
Absolutely! Feel free to add nuts, chocolate chips, or even spices like cinnamon and nutmeg for extra flavor. You can also experiment with adding shredded coconut or dried fruit. Just keep in mind that adding too many ingredients may affect the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).