Low-Fat Banana Bread with Oats and Oat Bran
A moist, fiber-rich banana bread that replaces butter and whole eggs with applesauce and egg whites for a lighter crumb. Warm spices (cinnamon and allspice) complement natural banana sweetness, while oat flour and oat bran add nutty depth and heart-healthy fiber. Perfect for breakfast, snacks, or lunchbox additions. This version prioritizes nutrition without sacrificing flavor or tenderness.
Ingredients
- 1 cup all-purpose flourwhole wheat flour or white whole wheat flour1:1higher-fiber
Adds nutty flavor and density; may require 1-2 tbsp extra liquid
- 1 cup oat flour, or finely ground rolled oats
- ½ cup oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ cup packed brown sugar
- 3 egg whites1 cup liquid egg whites or aquafaba1:1vegan
Aquafaba adds richness; liquid egg whites yield more tender crumb
Full guide → - ½ cup unsweetened applesauce
- 2 tablespoons vegetable oilunsweetened applesauce or mashed banana1:1veganlower-fat
Increases moisture and banana flavor; reduces richness slightly
Full guide → - 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas, about 3-4 bananas
Instructions
- 1
Preheat oven to 375F with rack positioned in middle. Grease and flour an 8.5 x 4.5 x 2.75 inch loaf pan.
- 2
Combine flour, oat flour, oat bran, baking powder, baking soda, allspice, and cinnamon in a mixing bowl. Stir until evenly distributed.
- 3
In a separate bowl, whisk together brown sugar, egg whites, applesauce, oil, vanilla, and mashed bananas until combined.
- 4
Fold flour mixture into wet ingredients using a spatula, stirring just until combined. Do not overmix.
- 5
Scrape batter into prepared pan.
- 6
Bake 45-55 minutes until risen and a skewer inserted into the thickest part comes out clean.
- 7
Cool on a rack for 5 minutes, then turn out and cool completely.
Tips
Grinding your own oat flour from rolled oats ensures fresher flavor and texture control compared to store-bought versions.
Do not overmix the batter once wet and dry ingredients combine; this develops gluten and results in a dense, tough crumb.
Cool the bread completely before wrapping or slicing to allow the structure to set properly.
Good to Know
Wrapped tightly at room temperature, banana bread keeps 2-3 days. Store in an airtight container to prevent drying.
The batter can be prepared up to 2 hours ahead and refrigerated before baking. Fully baked and cooled bread keeps frozen for up to 3 months.
Serve at room temperature or lightly toasted with a thin spread of nut butter or cream cheese. Pairs well with tea or coffee.
Common Mistakes
Do not overmix after combining wet and dry ingredients to avoid a dense, tough crumb.
Do not skip cooling in the pan for 5 minutes before unmolding to prevent the bread from breaking apart.
Do not use egg yolks in place of egg whites as they will create an overly rich, greasy result.
Substitutions
Vegan Options
Aquafaba adds richness; liquid egg whites yield more tender crumb
Full guide →Increases moisture and banana flavor; reduces richness slightly
Full guide →General Alternatives
Adds nutty flavor and density; may require 1-2 tbsp extra liquid
FAQ
Can I use regular flour instead of oat flour?
Yes. Substitute 1 cup all-purpose flour for the oat flour. The bread will be less dense and lose some nutty flavor, but texture will remain moist. You may need slightly less liquid if using only wheat flour.
What if my banana bread sinks in the middle?
This often indicates overmixing (which toughens gluten and causes collapse), too much leavening, or an oven that is too hot. Ensure your baking powder and soda are fresh, and check oven temperature with a thermometer.
How long does banana bread keep, and can I freeze it?
Wrapped tightly, it keeps 2-3 days at room temperature. Frozen banana bread lasts up to 3 months. Thaw at room temperature or reheat slices in a toaster oven. The recipe notes it freezes well.