Gingerbread Banana Bread
Satisfy your banana bread craving with this healthy low calorie, Gingerbread Banana Bread! This banana bread is so light and fluffy with the perfect amount of sweetness. It is a great way to use up those ripe bananas you have leftover. This recipe is very similar to my classic Greek Yogurt Banana Bread recipe, except with a Christmas Gingerbread twist! I know I am a little late on getting this out. It's been a crazy year so far! I made a sugar free streusel-like topping with some ground cinnamon, brown Swerve, and Granular Swerve, which are my go-to natural sugar substitutes. One slice is only 120 calories. Enjoy this Gingerbread Banana Bread for breakfast or as a dessert!
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What You Will Need
- One Loaf Pan - 1 standard sized loaf pan to bake your banana bread in. Spray it with a little bit of non-stick spray.
- Oat Flour - 1 3/4 cups of oat flour. I have not tried this recipe with almond flour, but I know some people who have and they said it turned out great! I love using the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! They make different flavors and have some with protein powder added too. Use the code “KATIE10” for 10% off!
- Bananas - 3 medium ripe bananas, mashed. Be sure that they are pretty ripe because that will determine how sweet your bread is!
- Greek Yogurt - 1/2 cup of plain, nonfat Greek yogurt. This is the key ingredient to getting the most moist & fluffy cake!
- Unsweetened Applesauce - 1/2 cup of unsweetened applesauce. Make sure it is unsweetened!
- Eggs- 2 large eggs.
- Vanilla Extract - 1 teaspoon, for flavor.
- Granulated Sugar Substitute- I used 3/4 cup of granular Swerve, which is my go-to when it comes to sugar alternatives. Swerve is a zero-calorie, low-glycemic sweetener that measures cup-for-cup to sugar. It’s completely safe and natural, with no artificial ingredients, preservatives or flavors. It is safe for diabetics and Keto approved. You can purchase Swerve off of Amazon here.
- Salt - 1/2 teaspoon, for flavor.
- Baking Soda - 1 teaspoon, to make the cake rise
- Cinnamon - 1 teaspoon, for flavor
- Nutmeg - 1/4 tsp, for flavor.
- All Spice - 1 teaspoon.
- Ground Ginger - Half a teaspoon.
- Brown Sugar Substitute - This is optional, but I used brown & granular Swerve and cinnamon to sprinkle on top before baking.
How To Make It
- Preheat oven to 325°F and line a 9x5 inch loaf pan with parchment paper.
- In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs until fully incorporated.
- Add in the oat flour, salt, baking soda, spices, and mix until just combined. Don’t over mix!
- Pour into loaf pan. Top with additional cinnamon, nutmeg and brown sugar swerve substitute if desired.
- Bake for 55-60 minutes, or until top is browned and a toothpick comes out clean. Allow to cool completely before slicing. Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days.
How To Store
Store your Banana Bread Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days. I have not tried freezing this bread because it never lasts me that long haha, but I am sure it would freeze just fine!
Do You Eat Banana Bread Warm or Cold?
These are honestly amazing both ways. Personally, I like to warm them up a little in the microwave, but they are great both ways!
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Satisfy your banana bread craving with this healthy low calorie, Gingerbread Banana Bread! This banana bread is so light and fluffy with the perfect amount of sweetness. It is a great way to use up those ripe bananas you have leftover. This recipe is very similar to my classic Greek Yogurt Banana Bread recipe, except with a Christmas Gingerbread twist! I know I am a little late on getting this out. It's been a crazy year so far! I made a sugar free streusel-like topping with some ground cinnamon, brown Swerve, and Granular Swerve, which are my go-to natural sugar substitutes. One slice is only 120 calories. Enjoy this Gingerbread Banana Bread for breakfast or as a dessert!
- 1¾ cup oat flour (I love using the Oats Instant powder by Prozis. It makes your baked goodies so much fluffier than regular oat flour! They make different flavors and have some with protein powder added too. Use the code “KATIE10” for 10% off!)
- ½ cup plain, nonfat Greek yogurt
- ½ cup unsweetened applesauce
- 3 bananas (medium, mashed)
- 2 eggs (large)
- 1 tsp vanilla extract
- ¾ cup granular Swerve (or zero calorie sugar substitute of choice)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp all spice
- 1/2 tsp ground ginger
- mixture of cinnamon, brown Swerve, and granular Swerve (for topping, optional)
Preheat oven to 325°F and line a 9x5 inch loaf pan with parchment paper.
In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, swerve, vanilla extract, and eggs until fully incorporated.
Add in the oat flour, salt, baking soda, spices, and mix until just combined. Don’t over mix!
Pour into loaf pan. Top with additional cinnamon, nutmeg and brown sugar swerve substitute if desired.
Bake for 55-60 minutes, or until top is browned and a toothpick comes out clean. Allow to cool completely before slicing. Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days.
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.5g3%
- Cholesterol 36.2mg13%
- Sodium 113.8mg5%
- Total Carbohydrate 21.3g8%
- Dietary Fiber 1.7g7%
- Sugars 5.1g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.