Easy Banana Nut Bread {Healthier}
User Reviews
4.7
Easy Banana Nut Bread {Healthier}
Description
Easy Banana Nut Bread {Healthier} relies on very ripe bananas for sweetness and flavor, paired with applesauce and sour cream to maintain moisture and a tender crumb. The combination of baking soda and powder ensures proper rise, while walnuts add texture and a subtle nutty taste. Careful mixing avoids developing gluten, helping keep the bread soft rather than rubbery.
The loaf bakes until a toothpick comes out clean, then cools before slicing to hold its shape. Variations can include adding chocolate chips, dried fruits, or spices like cinnamon for personalized touches.
For storage, the bread keeps well wrapped at room temperature for up to three days, with refrigeration an option though it may dry out the loaf slightly. This banana bread balances wholesome ingredients with comfort and flexibility for different dietary preferences.
Ingredients
- 4 medium banana
- ½ cup applesauce
- ½ cup sour cream
- 2 egg at room temperature
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnuts chopped, or pecans
Instructions
- Preheat oven to 325℉. Spray a 9x5 inch loaf pan with cooking spray and set aside.
- Peel and add bananas to a large bowl and mash using a fork. Add applesauce, sour cream, eggs, vanilla extract and whisk everything together.
- Add the sugars and whisk until the sugar is well incorporated into the batter.
- Add flour, salt, baking soda and baking powder and stir using a wooden spoon. Do not over mix, just enough until you don't see the flour anymore.
- Add the nuts to the bowl and fold them in until well incorporated.
- Pour the batter in the prepared loaf pan and bake for about 50 minutes to 1 hour or until a toothpick inserted in the thickest part of the banana bread comes out clean.
- Cool the banana bread for 15 minutes in the loaf pan then carefully remove it from the pan and finish cooling it on a cooling rack, before slicing and serving.
Notes
- Use bananas that are very ripe, nearly black, for maximum sweetness and flavor.
- Speed ripening can be done by baking unpeeled bananas at 300°F for 15-20 minutes, then cooling and peeling.
- Whole wheat flour can substitute for all-purpose flour but produces a denser texture.
- Gluten-free flour blends may replace wheat flour using a 1:1 ratio.
- Avoid overmixing the batter to prevent tough texture.
- Add mix-ins like chocolate chips or spices to customize the bread.
- Store wrapped on the counter for up to three days; refrigeration is possible but may dry the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 268kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 175mg | 7% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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