🍌 Low-Calorie Oat Banana Bread
3 / 5 Stars ⭐⭐⭐
🍌 Low-Calorie Oat Banana Bread
3 / 5 Stars ⭐⭐⭐
All the comfort of banana bread — none of the sugar crash.
We’ve all had that moment.
Standing in the kitchen, staring at the overripe banana on the counter, craving something cozy… but also knowing you don’t want to undo your day with a sugar bomb disguised as breakfast. That’s where this oat banana bread comes in — soft, gently sweet, high in fiber, and so satisfying you’ll forget it’s technically “healthy.”
This isn’t a diet loaf. It’s not flavorless or dry. It’s a warm hug of a recipe — lightly sweet, moist, and endlessly versatile. Made with oats, whey, and one ripe banana, it’s my go-to for quick breakfast prep, lazy afternoon snacks, or those days when I want to feel like I’m indulging without sabotaging my routine.
The Moment This Bread Was Born
I was in the middle of a strict cut — the kind where you start analyzing even your almond milk — and all I wanted was banana bread. Every recipe I found was either packed with sugar and oil or tasted like wet cardboard. So I started testing my own.
I kept the basics simple: mashed banana, a splash of milk, eggs, some self-raising oat flour, and just enough sweetener to round it out. I added a scoop of whey for extra protein, a bit of melted margarine for softness, and some Cubero chunks for fun. When I pulled it out of the oven and sliced it warm — it was perfect. A cake-bread hybrid with only 75-110 kcal per slice… and it tasted like an actual treat.
💡 What Makes This Oat Banana Bread “Work”
Banana as the sweetener: No refined sugar, just natural carbs that keep you full.
Whey protein: Adds structure, a mild vanilla note, and serious satiety.
Oat flour or regular flour: Keeps it hearty, fiber-rich, and slightly nutty.
Sucralose or erythritol: Optional, but adds that just-sweet-enough lift.
Cubero chunks or sugar-free add-ins: A surprise in every slice.
This loaf is built on a 2:1 ratio / 3:1 ratio of wet to dry — which keeps it soft, sliceable, and never rubbery. Add a swirl of choco light in the center before baking, and suddenly it feels like a bakery-level cake. But it’s still macro-friendly and perfect for everyday eating.
🥣 How I Love Serving It
Toasted with a spoon of light cream cheese or Skyr.
Warmed in the microwave with a drizzle of sugar-free syrup or almond butter.
Topped with berries and a little cinnamon for breakfast.
Cold, straight from the fridge with a coffee. (Yes, it holds up beautifully.)
I also love slicing and freezing individual pieces so I can pop one out, toast it, and enjoy on busy mornings — no extra effort required.
📌 Baking Tips I’ve Learned
Don’t overmix — a light hand = soft crumb.
Bake at 180°C and test with a toothpick — 50–60 minutes is perfect.
Let it cool in the tin for 10 minutes, then transfer to a rack.
It gets even better after chilling in the fridge. The flavor deepens.
🍽️ Prep & Storage
One batch makes 8–10 slices, each around 75-110 kcal. You can:
Store in the fridge for 3–4 days in an airtight container.
Freeze slices and reheat in a toaster or microwave.
Use it as a base for French toast or crumble into Skyr bowls.
💬 Why I Keep Coming Back to This Recipe
Because it makes eating well feel effortless.
Because it satisfies without spiking my blood sugar.
Because it’s a reminder that healthy food doesn’t have to taste boring or look beige.
This banana bread is the kind of recipe that sneaks into your routine and stays there. It’s cozy, comforting, macro-smart, and endlessly adjustable. And once you taste it, I promise — you’ll start buying bananas just to let them go brown.
🛒 Ingredients
2 eggs (approx. 110)
3 ripe banana (approx. 350)
150g milk or 50g Yogurt
10ml vanilla extract
50g melted butter or light margarine
240g Flour (Fine is the best)
1 Ts Baking Soda
30 g Stevia / Surcalose
Optional Add-ins:
Spices: cinnamon, cardamom, or speculaas spice
Mix-ins: sugar-free chocolate chips, fruit chunks
Swirl: 10–15g light chocolate spread in the center before baking
👩🍳 Instructions
Preheat your oven to 180°C (top and bottom heat).
Mash the banana in a large bowl. Add eggs, milk, vanilla extract, and melted butter. Mix until well combined.
Combine the dry ingredients in a separate bowl. Gradually add to the wet mixture, stirring until a smooth batter forms.
Pour the batter into a loaf tin lined with parchment paper or a silicone mold.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
🍰 Nutrition (per Slice, based on 10 slices) = Approx. 110, 4g protein, 16g carbs, 3,4g fat
All the comfort of banana bread — none of the sugar crash.
We’ve all had that moment.
Standing in the kitchen, staring at the overripe banana on the counter, craving something cozy… but also knowing you don’t want to undo your day with a sugar bomb disguised as breakfast. That’s where this oat banana bread comes in — soft, gently sweet, high in fiber, and so satisfying you’ll forget it’s technically “healthy.”
This isn’t a diet loaf. It’s not flavorless or dry. It’s a warm hug of a recipe — lightly sweet, moist, and endlessly versatile. Made with oats, whey, and one ripe banana, it’s my go-to for quick breakfast prep, lazy afternoon snacks, or those days when I want to feel like I’m indulging without sabotaging my routine.
The Moment This Bread Was Born
I was in the middle of a strict cut — the kind where you start analyzing even your almond milk — and all I wanted was banana bread. Every recipe I found was either packed with sugar and oil or tasted like wet cardboard. So I started testing my own.
I kept the basics simple: mashed banana, a splash of milk, eggs, some self-raising oat flour, and just enough sweetener to round it out. I added a scoop of whey for extra protein, a bit of melted margarine for softness, and some Cubero chunks for fun. When I pulled it out of the oven and sliced it warm — it was perfect. A cake-bread hybrid with only 75-110 kcal per slice… and it tasted like an actual treat.
💡 What Makes This Oat Banana Bread “Work”
Banana as the sweetener: No refined sugar, just natural carbs that keep you full.
Whey protein: Adds structure, a mild vanilla note, and serious satiety.
Oat flour or regular flour: Keeps it hearty, fiber-rich, and slightly nutty.
Sucralose or erythritol: Optional, but adds that just-sweet-enough lift.
Cubero chunks or sugar-free add-ins: A surprise in every slice.
This loaf is built on a 2:1 ratio / 3:1 ratio of wet to dry — which keeps it soft, sliceable, and never rubbery. Add a swirl of choco light in the center before baking, and suddenly it feels like a bakery-level cake. But it’s still macro-friendly and perfect for everyday eating.
🥣 How I Love Serving It
Toasted with a spoon of light cream cheese or Skyr.
Warmed in the microwave with a drizzle of sugar-free syrup or almond butter.
Topped with berries and a little cinnamon for breakfast.
Cold, straight from the fridge with a coffee. (Yes, it holds up beautifully.)
I also love slicing and freezing individual pieces so I can pop one out, toast it, and enjoy on busy mornings — no extra effort required.
📌 Baking Tips I’ve Learned
Don’t overmix — a light hand = soft crumb.
Bake at 180°C and test with a toothpick — 50–60 minutes is perfect.
Let it cool in the tin for 10 minutes, then transfer to a rack.
It gets even better after chilling in the fridge. The flavor deepens.
🍽️ Prep & Storage
One batch makes 8–10 slices, each around 75-110 kcal. You can:
Store in the fridge for 3–4 days in an airtight container.
Freeze slices and reheat in a toaster or microwave.
Use it as a base for French toast or crumble into Skyr bowls.
💬 Why I Keep Coming Back to This Recipe
Because it makes eating well feel effortless.
Because it satisfies without spiking my blood sugar.
Because it’s a reminder that healthy food doesn’t have to taste boring or look beige.
This banana bread is the kind of recipe that sneaks into your routine and stays there. It’s cozy, comforting, macro-smart, and endlessly adjustable. And once you taste it, I promise — you’ll start buying bananas just to let them go brown.
🛒 Ingredients
2 eggs (approx. 110)
3 ripe banana (approx. 350)
150g milk or 50g Yogurt
10ml vanilla extract
50g melted butter or light margarine
240g Flour (Fine is the best)
1 Ts Baking Soda
30 g Stevia / Surcalose
Optional Add-ins:
Spices: cinnamon, cardamom, or speculaas spice
Mix-ins: sugar-free chocolate chips, fruit chunks
Swirl: 10–15g light chocolate spread in the center before baking
👩🍳 Instructions
Preheat your oven to 180°C (top and bottom heat).
Mash the banana in a large bowl. Add eggs, milk, vanilla extract, and melted butter. Mix until well combined.
Combine the dry ingredients in a separate bowl. Gradually add to the wet mixture, stirring until a smooth batter forms.
Pour the batter into a loaf tin lined with parchment paper or a silicone mold.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
🍰 Nutrition (per Slice, based on 10 slices) = Approx. 110, 4g protein, 16g carbs, 3,4g fat
| Ingredient | Amount |
|---|
Flour | 240 g |
Stevia | 30 g |
Salt | 2 g |
Baking Soda | 1 ts |
Medium Eggs | 110 ml |
Banana | 350 g |
Milk | 150 ml |
Yogurt < Milkextra | 50 g |
Butter | 50 ml; |
Chcoclate Spreadextra | 10 g |
Dry: 272 gWet: 610 ml
🍌 Low-Calorie Oat Banana Bread (Moist & Guilt-Free)
There’s something about banana bread that just feels like home. That moment you slice into the golden crust and smell that warm banana-cinnamon aroma — it’s pure comfort. But if you’re like me and tracking your macros (or just trying to eat cleaner), banana bread often ends up on the “off-limits” list.
That’s why I created this version — a low-calorie, high-satisfaction take on classic banana bread. At around 75–100 kcal per slice, you still get that soft crumb, sweet banana flavor, and cozy bakery vibe… without the sugar, oil, or empty carbs.
This recipe has quickly become my “everyone loves it and it fits my goals” go-to — I’ll make it for Sunday prep, coffee moments, or even a pre-workout snack when I want something tasty but still on track.
💡 Want to customize it?
Add a sprinkle of cinnamon, some crushed walnuts, or even swirl in a bit of natural peanut butter for extra richness. You can also top it with Greek yogurt and a few berries for a protein-boosted breakfast.
And here’s the best part: it’s super easy to scale. Whether you want a single mini loaf or a batch of muffins for the week, the portion calculator below helps you get it just right — no food waste, no guesswork.
🍞 Pro Tip: Bake it in a silicone loaf pan or muffin tray — it ensures even baking and makes cleanup a breeze.
📝 More About This Oat Banana Bread
This low-calorie oat banana bread is a dream come true for anyone watching calories, sugar, or macros — without sacrificing that comforting, sweet banana flavor. With Greek yogurt for moisture, oat flour for heartiness, and ripe bananas for natural sweetness, it strikes the perfect balance between wholesome and indulgent.
Whether it’s for breakfast, a mid-day snack, or a pre-workout bite, this banana bread fits seamlessly into a clean eating plan. And with only 90–100 kcal per slice, you can enjoy it completely guilt-free.
⚠️ Common Mistakes to Avoid
Using underripe bananas: The natural sweetness and moisture in this bread come from very ripe (brown-spotted) bananas. Underripe ones won’t provide the same flavor or texture.
Overmixing the batter: Stir just until combined to avoid dense, rubbery bread. Overmixing develops too much gluten, even in oat-based recipes.
Skipping the rest time: Letting the batter sit for 5–10 minutes before baking allows the oats to absorb liquid, leading to a better crumb and more even rise.
Incorrect loaf size or pan: Using too small a pan can lead to an undercooked center; too large, and it may dry out. A small silicone or metal loaf pan (20 x 10 cm) is ideal.
💡 Extra Tips for Fluffy Bread Magic
Want a moister texture? Add a tablespoon of applesauce or an extra tablespoon of Greek yogurt to the mix.
Make it higher protein: Stir in a teaspoon of unflavored whey or vanilla protein powder and reduce oat flour slightly to balance the texture.
Flavor twist: Add cinnamon, chopped walnuts, or even a handful of frozen blueberries for variety without adding many calories.
Storage: Let the loaf cool completely, then store it in an airtight container. It keeps for 3–4 days at room temp or up to a week in the fridge. You can also freeze individual slices for grab-and-go convenience.
