Low Fat Banana Oat Bread with Cinnamon
A moist, tender banana bread made with oatmeal, non-fat yogurt, and buttermilk for a healthier take on a breakfast classic. The combination of smashed bananas and warming cinnamon creates natural sweetness and flavor without excess fat. Serve warm with coffee or tea for breakfast, or slice and toast for a quick snack. This version prioritizes low-fat ingredients while maintaining the dense, cake-like crumb banana bread lovers expect.
Ingredients
- 2 cup all-purpose flour, siftedwhole wheat flour1:1healthier
note: will create denser crumb
- 1 cup rolled oats, whole grain
- ½ cup sugar, granulated
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon, ground
- ¼ cup egg substitute, or 1 large egg(optional)
- ½ cup non-fat vanilla yogurtlow-fat Greek yogurt1:1tangier flavormore protein
3
- 1 cup fat-free buttermilklow-fat milk + 1 tbsp lemon juice1:1acceptable substitution
3
- 1 ½ cup banana, smashed, about 3 medium
- 1 teaspoon vanilla extract
Instructions
- 1
Sift flour, oatmeal, sugar, baking soda, salt, and cinnamon together in a large bowl.
- 2
Mix egg substitute, yogurt, buttermilk, smashed bananas, and vanilla in a small bowl.
- 3
Combine wet and dry ingredients until just mixed.
- 4
Spray a loaf pan with cooking spray and pour batter in.
- 5
Bake at 350 for 40 to 45 minutes until a cake tester inserted in the center comes out clean. Cover the top loosely with foil if browning too quickly.
- 6
Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Tips
Use very ripe bananas with brown spots for maximum natural sweetness and moisture, reducing the need for added sugar.
Don't overmix the batter once wet and dry ingredients are combined to keep the crumb tender rather than dense.
Toast leftover slices in a toaster oven at 350 for 3-5 minutes or microwave for 20 seconds to refresh and warm through.
Good to Know
Keep wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days. Slices can be frozen in an airtight container for up to 3 months.
Prepare the batter up to 2 hours ahead and refrigerate before baking. The bread itself is best baked fresh but will keep well for 2-3 days.
Serve warm or at room temperature with coffee or tea. Toast slices and serve with a spread of almond butter or a drizzle of honey for a more substantial breakfast.
Common Mistakes
Overmix the batter to avoid developing gluten and creating a tough, dense crumb.
Skip cooling in the pan to avoid the bread falling apart when removing.
Use underripe bananas to avoid losing moisture and natural sweetness in the finished loaf.
Substitutions
3
3
FAQ
Can I use whole wheat flour instead of all-purpose?
Yes, substitute 1:1, though the bread will be denser and nuttier in flavor. You may need slightly more buttermilk to achieve the same consistency.
What if the top browns too quickly during baking?
Loosely tent the top with foil after about 25 minutes. This slows browning while the interior finishes baking without drying out.
How long can I keep the bread and can I freeze it?
Room temperature keeps it fresh for 3 days; refrigerate for up to 5 days. Freeze sliced bread in an airtight container for up to 3 months. Thaw at room temperature or toast directly.