Banana Nut Bread Recipe

An easy banana nut bread with bold flavors and a great way to use over-ripe bananas

I am so excited to share this yummy low-fat banana nut bread today. Why, because it is super moist, low in fat and calories, and easy to prepare! This is an easy to freeze bread as well. I recommend making an extra to keep in the freezer for a later day.  This is a great way to stay on track with your calorie goals and still enjoy a sweet snack.

My family loves banana nut bread! I love to make them breads but I try to keep the calories and fat low, and still keep great flavor! The family has spoken, and this is a success! This is an often-requested recipe by my family! This bread, with a cup of detox ginger green tea or cleansing cranberry tea, is a perfect way to spend a few minutes relaxing!  This is a great snack to add to a lunch box for the hubs and kids.

After much experimenting, I have found using unbleached white whole wheat flour works great with this bread! I use one of my favorite sweeteners, turbinado sugar, to add the perfect sweetener along with the natural sweetness of the bananas!  Again, those over-ripe bananas are absolutely perfect in this bread! I also add in low-fat buttermilk! The flavor combinations make a really delicious bread!

Well my tea kettle is boiling and my latest batch of this bread is just out of the oven! I am going to go take a wee break! Well not necessarily a break! I'm going to be writing some ideas for healthy recipes for the remainder of the month! If you have any suggestions or requests, send me a note! I am always up for creating a new recipe or recreating one to be healthier!

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xo! Eileen

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Eileen Murphy Kelly

Banana Nut Bread

5 from 1 vote

A quick bread that is easy to prepare! A great quick bread that is perfect for breakfast, snack, brunch, or anytime. This bread also freezes really well so make a double batch. One for now and one for later or for a friend.

Print Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 serving

Course: Breakfast, Snack

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Equipment

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• Loaf Pan
• Stainless Steel Mixing Bowls
• Measuring Spoons and Cups

Ingredients

  

1x2x3x?

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter room temprature
• ▢ ½ cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 cup mashed banana usually 3 very ripe bananas
• ▢ ¼ cup low-fat buttermilk
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup chopped walnuts
• ▢ non-stick cooking spray

Instructions

 

1. Preheat oven to 350 degrees.
2. Spray a 9"x5"x2" loaf pan with non-stick cooking spray and set aside.
3. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, baking soda, cinnamon, and salt. Set aside.
4. In a large mixing bowl, using a hand-held mixer with beaters attached, cream together the butter and sugar until light and fluffy. Add in the eggs and continue mixing until well combined.  
5. Then, mix in the mashed bananas until mixed together.
6. Use a wooden spoon or spatula to gently fold the flour mixture into the wet ingredients just until blended.  Add in the walnuts.
7. Transfer the batter into the prepared loaf pan. Bake in center of oven for 50 minutes or until a toothpick inserted into center of loaf comes out clean.
8. Let the bread cool at least 5 minutes in the loaf pan. Turn bread out from loaf pan onto a cooling rack. Continue to let cool completely before cutting

Nutrition

Serving: 12gCalories: 240kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 210mgPotassium: 167mgFiber: 1gSugar: 11gVitamin A: 297IUVitamin C: 2mgCalcium: 38mgIron: 1mg

Notes

*I recommend cutting pieces as needed. Keep bread tightly wrapped with plastic wrap.

*I recommend making a double or triple batch and freezing a loaf and giving another to a special friend :).  The bread to freeze, wrap in plastic wrap and then aluminum foil.  Let defrost for at least an hour or two when ready to eat.

* Please note, nutritional values are estimated. Depending on ingredients and portion size, the nutritional values can vary.

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