Easy Low-Calorie Pumpkin Spice Banana Bread (86 Calories per Slice)
Easy Low-Calorie Pumpkin Spice Banana Bread (86 Calories per Slice)
Satisfy your fall bakery cravings without derailing your fat-loss goals. This low-calorie pumpkin spice banana bread uses mashed ripe banana and nonfat Greek yogurt instead of butter and oil, delivering an ultra-moist, tender crumb packed with warm autumn spices for just 86 calories a slice.
📊 Macro Summary
⚖️ Serving Size: 1 Slice (Makes 8 slices / 1 loaf)
🔥 Calories: 86 kcal (690 kcal full loaf)
💪 Protein: 4.4g (35.4g full loaf)
🌾 Carbs: 18.1g (16.4g Net Carbs per slice | 145.0g total carbs full loaf)
🥑 Fat: 0.3g (2.2g full loaf)
🌾 Fiber: 1.6g (12.5g full loaf)
🛒 Ingredients
Pumpkin Banana Wet Base:
🍌 200g ripe banana (approx. 2 medium bananas, thoroughly mashed)
🥣 100g plain nonfat Greek yogurt
🥚 100g liquid egg whites
🍁 45ml sugar-free maple syrup (3 tbsp)
🎃 30ml no-sugar pumpkin spice syrup (2 tbsp)
✨ 5g vanilla extract (1 tsp)
🍬 2 packet Sweet'n Low (or 2-3 tbsp powdered sweetener to taste)
Dry Ingredients & Mix-Ins:
🌾 120g self-rising flour (approx. 1 cup)
🍂 4g pumpkin pie spice (1.5 tsp)
🧂 1 pinch fine sea salt (~1/16 tsp)
🍫 (Optional mix-in): 20g sugar-free milk chocolate chips
🥣 Step-by-Step Instructions
Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper and lightly mist with non-stick cooking spray.
Whisk the Wet Base: In a medium mixing bowl, mash the ripe bananas until smooth. Add the liquid egg whites, Greek yogurt, sugar-free maple syrup, no-sugar pumpkin spice syrup, vanilla extract, and 2 packets of Sweet'n Low. Whisk thoroughly until frothy, smooth, and uniform.
Incorporate Dry Ingredients: Sift the self-rising flour, pumpkin pie spice, and fine sea salt directly into the wet mixture.
Fold Gently & Add Chips: Using a silicone spatula, fold gently just until the dry flour pockets disappear. Do not overmix, as overworking self-rising flour develops excess gluten and makes the bread rubbery. Gently fold in the 20g sugar-free milk chocolate chips.
Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake at 350°F (175°C) for 38-43 minutes or until a toothpick inserted into the center comes out clean.
Oven Rest & Cool: Turn off the oven, prop the oven door open, and let the loaf rest inside for 5 minutes. Transfer the pan to the counter to sit for 10 minutes, then remove the loaf and place it onto a wire cooling rack. Cool completely before slicing into 8 even pieces to allow the crumb structure to set firmly.
💡 Macro Tweaks & Baking Tips
Two-Stage Rest: Leaving the bread in the turned-off oven with the door open for 5 minutes allows the center to finish setting through carryover heat without over-browning the top crust.
Moisture Control: If your mashed bananas are particularly runny, reduce the sugar-free maple syrup by 1 tablespoon to ensure the loaf bakes clean without a soggy middle.
Storage & Reheating: Store slices in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped slices. Reheat in a toaster oven or air fryer for 2 minutes to get the chocolate melty and restore that fresh-baked crust.
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🍳 Equipment Spot
Want the exact setup I used here?
Blending the bananas, egg whites, and Greek yogurt into a light, uniform base is effortless with the Hamilton Beach 6-Speed Electric Hand Mixer With QuickBurst and Bowl Rest — the built-in bowl rest prevents messy counter drips, and the quick-burst speed incorporates wet ingredients fast with zero arm fatigue. Note: Links above are affiliate links that support the blog at no extra cost to you.
