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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Banana Nut Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter room temprature
- ½ cup granulated white 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
- Preheat oven to 350 degrees.
- Spray a 9"x5"x2" loaf pan with non-stick cooking spray and set aside.
- In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, baking soda, cinnamon, and salt. Set aside.
- 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.
- Then, mix in the mashed bananas until mixed together.
- Use a wooden spoon or spatula to gently fold the flour mixture into the wet ingredients just until blended. Add in the walnuts.
- 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.
- 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