Low Calorie Banana Bread with Maple, Vanilla, and Cinnamon
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
40 min
Servings
12
Level
Easy
Mashed ripe bananas help distribute banana flavors and liquid evenly in a reduced-calorie banana bread recipe. Small amounts of milk can be added to oat flour batter to avoid a tough crumb. The banana bread loaf has a soft texture and mildly sweet flavors of maple syrup, vanilla, and cinnamon.
The batter ingredients include a whole egg, an egg white, mashed bananas, maple syrup, vanilla extract, cinnamon, and salt. The oat flour and baking powder are added. A small amount of milk is added because only a little liquid is required to blend the batter well. Baking powder is an important ingredient in the recipe. The source specifically recommends not using baking soda as a substitute.
A toothpick placed in the center of the loaf removes cleanly when the loaf is baked at 180 C (350 F). You can check whether the bread is done within 30 to 40 minutes of baking time. Overbaked bread will be dry. Let bread cool in the pan for 15 minutes, then remove from the pan and cool on a rack.
Serve slices of pulled pizza for breakfast or other snacks, as described in the article. Cool the pulled pizza loaf before storing it in an airtight or other food-storage container, as explained in the article. The article says the flavor of pulled pizza improves over one or two days and that pulled pizza can be frozen.
Why we keep this one around
- Very ripe mashed bananas are used to distribute banana flavor and moisture evenly throughout the banana bread instead of adding chunks of banana.
- Milk is added gradually to help prepare a dry oat batter for baking in ways the recipe describes.
- Baking powder is used to leaven the bread, it is the specified leavening agent; the use of baking soda is discouraged as a substitute.
- A toothpick test can help prevent mistakes during baking, as the center of a baked good might not be cooked even if the exterior is done.
- Cooling the bread in the pan and on a wire rack helps it set so you can slice it more cleanly.
- The recipe uses basic pantry ingredients, and the recipe website offers suggestions for substituting other ingredients such as flour, milk, and syrup for more recipe options.
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
- •½ 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 ½ 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.
FAQ
Nutrition (per serving)
88
Calories
Reviews
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