Low-Fat Banana Nut Bread

This is a lower calorie, more nutritious version of banana nut bread. This recipe uses apple sauce in place of butter to make a banana nut bread that is healthier than the traditional version but is still moist and very tasty.

I used all-purpose flour for this banana nut bread but more nutritious alternatives like whole wheat flour can be used for this dish. I like my banana nut bread to be very nutty so I was pretty heavy handed with the walnut topping for this bread. If you want a bread that’s less nutty, you can omit the walnut topping or use less of it. Banana nut bread can be eaten as a dessert or for breakfast in place of doughnuts and muffins. Enjoy!

Print Recipe

No ratings yet

Low-Fat Banana Nut Bread

This is a healthier version of banana nut bread that is made with applesauce instead of butter. This bread is moist and super tasty.

Prep Time10

Cook Time50

Resting Time15

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 252kcal

Author: Mavis K.

Ingredients

2½ cups all-purpose flour
4 over-ripe bananas
½ cup sweetened applesauce
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup brown sugar
2 eggs (beaten)
1 tsp vanilla extract
1 cup walnuts (chopped)

Instructions

Preheat the oven to 350 °F (175 °C) and prepare a 9-by-5 inch loaf pan by spraying the inside of the pan with cooking spray.
Remove the banana skin and place the bananas in a mixing bowl. Mash the bananas using a potato masher. Add the brown sugar to the mashed bananas and mix until smooth using a whisk or a fork.
Whisk the beaten eggs, applesauce, and vanilla extract into the banana mixture.
In a separate bowl, add the flour, baking powder, baking soda, and salt. Mix the ingredients together.
Pour the dry ingredients into the wet ingredients and fold together using a spatula until no dry flour mixture remains.
Gently fold ¾ a cup of the walnuts into the banana mixture.
Pour the batter into the prepared loaf pan and sprinkle the remaining walnuts over the top of the batter.
Bake the loaf for 50 minutes at 350 °F (175 °C) in the oven or until a toothpick inserted at the centre of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for at least 5 minutes. Once the loaf has cooled down enough to safely handle, remove it from the pan using a spatula and let it cool completely on a wire rack before slicing and serving.