Why does this recipe need baking powder?

Baking powder is needed because it makes this banana bread rise. Without it, the oat-flour batter will not gain the lift described in the recipe. The article specifically says not to replace it with baking soda, so that swap may change the result. Measure the stated 1½ teaspoons and stir it through the dry ingredients before the batter goes into the pan.

How much milk should I add?

Add milk gradually, using only enough to make the batter smooth. The recipe gives a range of 15 to 45 ml, or 1 to 3 tablespoons, because banana moisture and flour can vary. Start with about one large spoonful, then add more only if the batter still seems too dry. Pour it in while stirring so you can stop as soon as the consistency looks right.

Can I make this banana bread vegan?

Yes, the article says to replace the egg and egg white with two flaxseed eggs. That change removes the listed egg ingredients while keeping the remaining banana, oat flour, syrup, milk, and baking powder formula. The batter may not behave exactly like the original because eggs affect structure. Mix the flaxseed egg replacements before combining them with the mashed bananas and other wet ingredients.

What flour can I use instead?

Oat flour can be replaced with white whole wheat flour, spelt flour, whole grain flour, or all-purpose flour. Each option may absorb moisture differently, so watch the batter as you add milk. The source has not tested almond flour for this loaf, making it a less certain choice. For a gluten-free version, use certified gluten-free oat flour and baking powder as directed.

Can I freeze low calorie banana bread?

Yes, the source says the cooled loaf can be frozen in a freezer-safe container or zippered bags. Cooling completely first prevents trapped warmth from affecting the loaf during storage. When you want a slice, the article suggests warming it in the oven for a couple of minutes after removing it from the freezer. Wrap or containerize the loaf only after it has fully cooled on the wire rack.

Low Calorie Banana Bread with Maple, Vanilla, and Cinnamon

By Isabella QuinnSep 28, 2026

Mashing very ripe bananas smooth distributes their moisture and sweetness through this low calorie banana bread, while gradual milk keeps the oat-flour batter from turning stiff. The baked loaf is soft and moist, lightly flavored with maple syrup, vanilla, and cinnamon.

The batter combines one whole egg and an egg white with mashed bananas, maple syrup, vanilla, cinnamon, and salt before oat flour and baking powder go in. The milk is added gradually because the recipe calls for only enough to bring a dry batter to a smooth consistency. Baking powder is essential here; the source specifically says not to replace it with baking soda.

A clean toothpick from the center is the visual cue that the loaf is ready after baking at 180 C (350 F). Start checking within the stated 30-to-40-minute window rather than relying only on the clock, since baking too long makes the loaf dry. Letting it sit in the pan for about 15 minutes helps it firm up before moving it to a rack.

Serve slices for breakfast, as a snack, or after a meal, as suggested in the article. Cool the loaf completely before wrapping or transferring it to an airtight container. The source notes that the flavor may be even better on the second day, and it can also be frozen.

Why you'll love this recipe

Very ripe bananas are mashed until smooth, so their moisture and natural sweetness spread evenly through the loaf instead of leaving uneven chunks.
Milk is poured in gradually, which lets you correct a dry oat-flour batter before baking and helps maintain the recipe's intended smooth consistency.
Baking powder gives the loaf its rise because it is the stated leavener, while baking soda is specifically discouraged as a replacement.
A toothpick test prevents guesswork at the center, where underbaking can hide even when the top and edges already look set.
Cooling first in the pan and then on a wire rack gives the loaf time to set, making slices easier to cut cleanly.
The formula uses a short list of pantry ingredients, and the source offers tested flour, milk, and syrup alternatives for practical flexibility.

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Prep 10 minCook 30 minTotal 40 minEasy12 servings

Instructions

Heat the oven to 180 C (350 F) and line a 20 cm (7.9-inch) loaf pan with parchment paper or grease it with oil.

Mash the ripe bananas in a large mixing bowl with a fork until completely smooth.

Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and salt, then whisk until smooth.

Incorporate the oat flour and baking powder.

Stir the batter while gradually pouring in the milk, starting with a little and adding up to 45 ml only if the batter is still too dry.

Pour the batter into the prepared loaf pan.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf sit in the pan for about 15 minutes, then remove it and cool completely on a wire rack before slicing.

FAQ

It is done when a toothpick inserted into the center comes out clean. The center should no longer leave wet batter on the tester, even if the top has already browned. Begin checking during the stated 30-to-40-minute baking range rather than assuming every oven behaves alike. Do not keep baking once the toothpick is clean, because the source warns that overbaking makes the loaf dry.

Low Calorie Banana Bread with Maple, Vanilla, and Cinnamon

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Breakfast Snacks & Appetizers Desserts Vegetarian Baking

Low Calorie Banana Bread with Maple, Vanilla, and Cinnamon

Name: Low Calorie Banana Bread with Maple, Vanilla, and Cinnamon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 egg; 1 egg white (or one whole egg); 2 ripe bananas (about 7 oz/200 g in total); 45 g maple syrup (3 tbsp; or honey); 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.17 tsp salt; 180 g oat flour (1¾ cups; or preferred flour); 15 ml milk of choice (15 to 45 ml (1 to 3 tbsp), to consistency); 1.5 tsp baking powder

By Isabella QuinnSep 28, 2026

Why you'll love this recipe

Very ripe bananas are mashed until smooth, so their moisture and natural sweetness spread evenly through the loaf instead of leaving uneven chunks.
Milk is poured in gradually, which lets you correct a dry oat-flour batter before baking and helps maintain the recipe's intended smooth consistency.
Baking powder gives the loaf its rise because it is the stated leavener, while baking soda is specifically discouraged as a replacement.
A toothpick test prevents guesswork at the center, where underbaking can hide even when the top and edges already look set.
Cooling first in the pan and then on a wire rack gives the loaf time to set, making slices easier to cut cleanly.
The formula uses a short list of pantry ingredients, and the source offers tested flour, milk, and syrup alternatives for practical flexibility.

0(0)

Prep 10 minCook 30 minTotal 40 minEasy12 servings

Ingredients

Servings12

•1 egg
•1 egg white (or one whole egg)
•2 ripe bananas (about 7 oz/200 g in total)
•45 g maple syrup (3 tbsp; or honey)
•1 tsp vanilla extract
•0.5 tsp ground cinnamon
•0.17 tsp salt
•180 g oat flour (1¾ cups; or preferred flour)
•15 ml milk of choice (15 to 45 ml (1 to 3 tbsp), to consistency)
•1.5 tsp baking powder

Instructions

1
Heat the oven to 180 C (350 F) and line a 20 cm (7.9-inch) loaf pan with parchment paper or grease it with oil.
2
Mash the ripe bananas in a large mixing bowl with a fork until completely smooth.
3
Stir in the egg, egg white, maple syrup, vanilla extract, ground cinnamon, and salt, then whisk until smooth.
4
Incorporate the oat flour and baking powder.
5
Stir the batter while gradually pouring in the milk, starting with a little and adding up to 45 ml only if the batter is still too dry.
6
Pour the batter into the prepared loaf pan.
7
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
8
Let the loaf sit in the pan for about 15 minutes, then remove it and cool completely on a wire rack before slicing.