Banana Nut Bread Recipe
User Reviews
5
Banana Nut Bread Recipe
Description
The Banana Nut Bread Recipe uses whole-wheat flour paired with natural sweeteners like coconut sugar and applesauce to create a dense yet tender loaf. Mashed bananas provide moistness and subtle sweetness, while chopped walnuts introduce texture and a nutty note. Mixing the batter until just combined preserves a slightly lumpy texture, which helps maintain a soft crumb after baking. Baking in greased or parchment-lined loaf pans at moderate temperature yields a golden-brown bread with moist interior.
The bread suits breakfast or a wholesome snack and pairs well with a spread of butter or nut butter. Its ingredients reflect a balanced blend of flavors, avoiding overpowering sweetness or heaviness. The use of whole-wheat flour and natural sweeteners makes it suitable for those seeking a more nutritious baked good.
To ensure even baking, tent the loaf with foil if the top browns too quickly. Cooling in the pans before transferring prevents breakage and promotes clean slicing.
Ingredients
- 2 cups whole-wheat flour
- 1 1/2 teaspoons baking powder aluminum-free
- 1/4 teaspoon salt sea salt
- 3/4 cup coconut sugar
- 1/2 cup applesauce unsweetened
- 2 egg large
- 1 teaspoon vanilla extract pure
- 4 banana mashed, medium ripe
- 1 cup walnut chopped, raw
Instructions
- Preheat your oven to 350°F. Lightly grease two 8x4-inch loaf pans with a dab of coconut oil or line with parchment paper.
- In a bowl, whisk together the whole-wheat flour, baking powder, and sea salt.
- In a larger bowl, beat together the coconut sugar and applesauce until well combined. Whisk in the eggs one at a time, then stir in the vanilla extract. Blend in the mashed bananas until just mixed, keeping it lumpy for texture.
- Gently fold the dry ingredients into the wet ingredients. Stir until just combined to keep the loaf tender. Fold in the walnuts.
- Pour the batter into the two prepared pans, dividing it equally, and smoothing the tops. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil.
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 96mg | 4% |
| Potassium | 390mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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