Our healthy low fat banana bread recipe can easily be doubled, or tripled, and it freezes well.
Lots of banana makes this a moist banana bread recipe, and the nuts add satisfying chewiness.
Total Prep & Cook Time: 60 Min
8 Servings: One medium loaf
Nutrition Data Per Serving, Vegan Version, 66 g: 240 cal, 31g carb, 12g fat, 280 mg sodium, 2g fiber, 4g protein, low Cholesterol. Estimated glycemic load 19
Nutrition Data Per Serving, Vegetarian Version, 103 g: 259 cal, 36g carb, 11g fat, 298mg sodium, 2g fiber, 6g protein. Estimated glycemic load 20
This recipe calls for half the sugar and fat used in most banana bread recipes, and it's still sweet and moist. The spices in this recipe are a good complement to the bananas and nuts. For extra sweetness and chewiness, add chopped apricots.
The size of the bananas is the big variable in this banana bread recipe. Add a little more water if needed to make the wet-dry proportions approximately equal - the batter should be moist but not runny.
For vegan banana nut bread, leave out the egg, and use vegetable oil - you don't need egg or any other binder with sticky ripe banana!
The general rule with quick breads is that you should have equal amounts wet and dry ingredients. You can mess with the ingredients in this banana bread recipe, and it'll work as long as you keep the basic proportions and method.
Made your delish recipe for banana nut bread! It was incredible. I tripled the batch, added coconut and pecans, and used coconut milk. I skipped the cinnamon. My husband headed straight from work to a second job and I surprised him just a few minutes ago with a hot, just out of the oven slice of your recipe bread. He was in heaven. He just kept saying OMG this is awesome, over and over again. Thank you very much for sharing with me this incredibly fabulous Banana nut bread recipe. - Tootsie S.
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