Easy Banana Nut Bread
Classic Banana Nut Bread is one of my favorite quick breads, and trust me – this recipe will not disappoint! In my family, we call this the “Best Banana Nut Bread.” I make it whenever I need to use up ripe bananas. My daughter loves banana bread, so it’s the perfect breakfast that you can make ahead and eat during the week. For variations, try this nut-free Banana Bread Recipe, this Blueberry Banana Bread, or this Gluten-Free Banana Bread recipe. Photo credit: Jess Larson Each loaf has 13 slices, and one slice has only 104 calories and less than 20 grams of carbs. To make it even healthier use whole wheat flour and monk fruit sweetener in place of sugar. I also have a simple banana nut muffins recipe with peanut butter, if you want to try a muffin version!
Bananas: You’ll need 2 2/3 cups of mashed bananas, which should be about seven bananas, depending on their size. Applesauce: I use unsweetened applesauce instead of oil to reduce calories and add moisture. Flour: I think all-purpose flour gives the bread the best texture. If you want more nutrition, you could substitute half of the AP flour with white whole wheat flour. The bread may be too dense with all white whole wheat. Baking Soda & Salt Butter: This recipe only calls for two tablespoons of butter per loaf. Brown Sugar: Dark brown sugar will work if you don’t have light. Eggs: I use four egg whites to reduce the calories, but you can sub two whole eggs if you prefer. Vanilla Extract Walnuts: Swap with pecans if you prefer.
Can bananas be too ripe for banana bread?
In my opinion, there’s no such thing as “too ripe” bananas. The riper they are, the sweeter the bread will be. You want them to have plenty of black spots.
Counter: You can keep the bread out overnight in an airtight container for up to two days. Fridge: Wrap your bread in saran wrap or place it in an airtight container, then store in the fridge for up to seven days. Can I freeze it? Yes! Slice the cooled bread and tightly wrap the slices individually in plastic wrap and aluminum foil. Transfer the slices to a gallon-size bag, label it with the name and date, and freeze for up to three months. To eat, remove a piece from the freezer and let it thaw or microwave it for about 15 seconds.
