Banana nut bread
Enjoy the perfect blend of sweetness and nuttiness with this Banana Nut Bread recipe. Made with ripe bananas, crunchy walnuts, and wholesome ingredients like all-purpose white wheat flour and applesauce, this bread is both moist and flavorful. A touch of brown sugar and stevia adds the right amount of sweetness, while egg whites and baking soda ensure a fluffy texture. Ideal for a quick breakfast or a delightful snack, this recipe is easy to follow and yields delicious results every time. Bake it now and savor the comforting aroma and taste!
- 16 Apr 2025
- Cook time 50 min
- Prep time 30 min
- 26 Servings
- 12 Ingredients
Banana nut bread is a classic, comforting treat that's perfect for breakfast, snack, or even dessert. Made with ripe bananas, crunchy walnuts, and a blend of wholesome ingredients, this recipe delivers a moist, flavorful loaf that’s both satisfying and delightful. Follow this simple guide to create a delicious banana bread that will be a hit with family and friends.
Ingredients:
Instructions:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and stevia leaf sweetener until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Beat in the egg whites one at a time, making sure to mix well after each addition.
- Mix in the mashed bananas, applesauce, and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can make the bread dense.
- Gently fold the chopped walnuts into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
- Slice and enjoy your homemade banana nut bread. Perfect with a cup of coffee or tea!
Tips:
- Make sure your bananas are very ripe for the best flavor and texture. Overripe bananas with several brown spots or a completely brown peel work best.
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the bread tender and avoid a dense texture.
- You can substitute the all-purpose flour with whole wheat flour for a healthier alternative, but expect a denser texture.
- Feel free to add a handful of chocolate chips or dried fruit for a variation in flavor.
- Bake the loaf in the center of the oven to ensure even baking, and check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.
- Let the banana nut bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps to set the structure and makes it easier to slice.
Enjoy your freshly baked banana nut bread warm or at room temperature, either plain or with a spread of butter. This moist, flavorful bread is not only a great way to use up overripe bananas but also a perfect companion to your morning coffee or an afternoon snack. Store any leftovers in an airtight container to keep it fresh for several days. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 110kcal | 5% |
| Protein | |
| Protein 2.37g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 0.89g | 2% |
| Sugar 6g | 6% |
| Fat | |
| Fat 4.16g | 5% |
| Saturated 1.23g | 4% |
| Cholesterol 5mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 4.82mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.33mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.48mg | 3% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.31ug | 0% |
| Minerals | |
| Calcium, Ca 10mg | 1% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.24mg | 2% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 30mg | 2% |
| Potassium, K 110mg | 3% |
| Selenium, Se 3.05ug | 6% |
| Sodium, Na 110mg | 7% |
| Zinc, Zn 0.25mg | 2% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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