Easy And Healthy Banana Nut Bread
Nostalgia meets nutrition in this revamped classic, one of the oldest and most cherished recipes on Jo Cooks. Think ripe bananas and crunchy walnuts, with applesauce and sour cream acting as secret agents for a healthier twist. The aroma alone is worth the bake, but it’s the mouthwatering taste and texture that have made this a reader favorite year after year. Trust me, this isn’t just another banana bread recipe; it’s a culinary experience that requires minimal effort. The perfect blend of sweetness and nuttiness in each bite will make you wonder why you haven’t been making it this way all along. Ideal for busy mornings or as an afternoon treat, this banana nut bread offers flavor and wholesomeness in one delicious package.
Bananas – You’ll need 4 mashed bananas. As with any banana bread, ripe bananas are key. The more ripe your bananas are, the better and more delicious your muffins will be. You know that point when they turn ugly and brown and nobody wants to eat them? Those are the bananas you want. Flour – You need all-purpose flour, it’s what works best in this banana nut bread. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it. Sugar – I love using granulated sugar and brown sugar together. I love adding some brown sugar to my banana breads because it brings a little richness to the overall taste of this bread. If you don’t have brown sugar, you can just substitute it with regular granulated sugar. Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender. Make sure they are at room temperature because they will blend more evenly in the batter. Baking Powder and Baking Soda – They are both leavening agents used in baking which allows the banana bread to rise and become light and fluffy. Vanilla extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland. Applesauce – This is my secret ingredient here to make this banana bread healthier with less fat but don’t worry the bread will still be as moist and delicious. You can use store bought or make your own applesauce. Of course you can substitute it with vegetable oil. Sour Cream – This is needed to make your bread super moist and fluffy. Trust me, it works. You can substitute it with Greek Yogurt or buttermilk.
Trust me, this recipe is so easy, it’s basically foolproof. If you can mash a banana, you’re halfway there. First off, preheat your oven to 325°F. While that’s getting hot, take a 9×5 inch loaf pan and give it a good spray with some cooking spray. Next, grab those super ripe bananas—you know, the ones you almost threw out?—and mash them up in a large bowl. Ripe bananas are the secret to a sweeter, more flavorful bread. After mashing, throw in the applesauce, sour cream, eggs, and vanilla extract. Whisk it all together until it’s nicely combined. Now, stir in both the granulated and brown sugar. Mix just until you see no more sugar—it’s as easy as that. Alright, moving on to the dry stuff. Add in your flour, baking soda, baking powder, and a pinch of salt. Stir it up, but not too much. Overmixing is the enemy of soft, delicious bread! Last but not least, fold in those walnuts or pecans, whichever you prefer. Make sure they’re well-distributed but again, don’t overmix. Pour that beautiful batter into your prepared loaf pan. Pop it into the oven and bake for about 50 minutes to an hour. You’ll know it’s ready when a toothpick inserted into the middle comes out clean. Let your masterpiece cool in the pan for 15 minutes before transferring it to a cooling rack. Once it’s cool, slice it up and enjoy!
Storage
To keep banana nut bread fresh, simply wrap it tightly in plastic wrap or aluminum foil and place it on your countertop for up to 3 days. While you can also refrigerate it, I find that tends to dry it out a bit more than I’d like. If you’re thinking about freezing it for later enjoyment, go ahead! Just make sure to wrap it securely in both plastic wrap and then aluminum foil before placing it in the freezer. It should last up to 3 months in the freezer. When you’re ready to eat it, let it thaw at room temperature before slicing and serving.
Need More Banana Recipes? Try These:
Banana Blueberry Bread Banana Bread The Perfect Banana Muffins Banana Nut Muffins Banana Upside Down Cake Marbled Chocolate Banana Bread Banana Chocolate Chip Coffee Cake Banana Fritters Chocolate Banana Bread
