Low Calorie Banana Bread
A moist, flavorful banana bread with hearty whole grains and nuts, perfect for a healthy breakfast or snack for those watching their calorie intake.
Ingredients
Instructions
- In a large bowl, mix together the flour, oats, cornmeal, and wheat germ.
- Add the buttermilk, melted margarine, eggs, mashed bananas, chopped nuts, and applesauce to the dry ingredients.
- Stir well until combined.
- Pour the batter evenly into two greased and floured loaf pans.
- Bake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To reduce calories further, consider using a sugar substitute or reducing the amount of margarine. You can also omit the chopped nuts if you're looking for a nut-free version. For added flavor, try incorporating a tablespoon of vanilla extract or some chocolate chips. If the batter appears too thick, a splash of additional buttermilk can help achieve the right consistency.
Serving Suggestions
This low-calorie banana bread makes a delicious breakfast or snack option. Serve it warm with a smear of light cream cheese or enjoy it alongside a fresh fruit salad. It pairs beautifully with coffee or tea. For a unique twist, consider serving slices with a dollop of yogurt or alongside a slice of Blueberry And Rhubarb Pie for a delightful dessert spread.
Storage & Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it toasted for a delightful crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Banana Bread contains roughly 637 calories, with 8g protein, 68g carbohydrates, and 38g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and vitamin A (14% 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 substitute the whole wheat flour with another type?
Yes, you can substitute whole wheat flour with all-purpose flour or a gluten-free flour blend, but this may slightly alter the texture and flavor. If using all-purpose flour, you might want to add a bit more oats or wheat germ to maintain the bread's hearty quality.
How ripe should my bananas be for this recipe?
For the best flavor and sweetness, use very ripe bananas with lots of brown spots. Overripe bananas are softer and easier to mash, which will result in a moister banana bread. If you have frozen bananas, they work perfectly too; just thaw and mash them before adding to the batter.
Can I make this recipe vegan?
Absolutely! To make this banana bread vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and replace the buttermilk with a non-dairy alternative like almond milk mixed with a teaspoon of vinegar. This will keep your recipe plant-based without sacrificing flavor.
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).