Banana Nut Bread

This healthier banana nut bread is insanely moist, made with less butter, oil and sugar used in traditional bread!


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.

I make this anytime I have ripe bananas on my counter that need to be used up. 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!

How To Make Banana Nut Bread

More Banana Bread Recipes:

Insanely moist banana nut bread without all the fat!
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5 from 16 votes
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Low Fat Banana Nut Bread

4
Freestyle Points
104
Calories
Total Time: 1 hr 10 mins
Yield: 26 slices (2 loaves)
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
Insanely moist banana nut bread without all the fat!

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F. Grease two 8x5 inch loaf pans with baking spray.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • 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.
  • 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.
  • 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.
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Nutrition

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