This super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.
Banana Nut Bread
Banana Nut Bread is one of my favorite quick breads and trust me, this recipe will not disappoint! Make sure your bananas are extra ripe for best results. If you wish you can leave the nuts out to make it nut-free. For variations, try this Blueberry Banana Bread or this Gluten Free Banana Bread recipe.
I make this recipe whenever I have ripe bananas on my counter that need to be used up. This recipe makes two loaves so I usually freeze one for later. My daughter loves banana bread, so it’s the perfect breakfast. You can make it ahead, and eat it during the week. Leftovers can also be sliced and frozen. You can omit the nuts or swap them for pecans, if you wish.
Tips and Variations
- Swap the walnuts for any nut you like or omit them entirely.
- Use extra-rip bananas for best results. They should have black spots and be very soft.
- For best results avoid over-mixing the batter. Over-mixing can cause breads to be tough or gummy.
- You can halve the ingredients to make 1 loaf.
How To Store:
You can keep the bread out overnight. Refrigerate anything you don’t eat after that up to 7 days, or freeze up to 3 months.
How To Freeze:
Slice the cooled bread and wrap them tightly individually, then freeze. Transfer slices to a gallon size bag and label with the name and date. To eat remove from the freezer and let it thaw or microwave a few seconds.
How To Make Banana Nut Bread
Banana Nut Bread
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
This super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.
- 7 ripe medium bananas, 22 oz, 2 2/3 cup, mashed chunky with fork
- 1/2 cup 4 oz unsweetened apple sauce
- 2-1/2 cups 13.5 ounces unbleached all purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp butter, 2 oz, softened
- 1 cup 6 1/2 oz light brown sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 3 oz 3/4 cup chopped walnuts
- baking spray
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Preheat oven to 350°F. Grease two 8×5 inch loaf pans with baking spray.
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In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
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In a large bowl cream butter and sugar with an electric mixer. Add egg whites, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
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Add 1/3 of the flour mixture and blend at low speed until combined, add another 1/3 of the flour and blend at low speed, add remaining 1/3 of flour mixture and the bananas and blend at low speed until combined. Do not over mix. Fold in the walnuts.
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Pour batter into loaf pans and bake on the center rack for 50 to 52 minutes, or until a toothpick inserted in the center comes out clean.
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Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Serving: 1slice, Calories: 104kcal, Carbohydrates: 19.5g, Protein: 1.5g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 100mg, Fiber: 1g, Sugar: 10.5g
Freestyle Points: 4
Points: +3
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Photo credit: Jess Larson