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This slimmed down version of the classic uses unsweetened applesauce instead of butter. The amount of sugar is also decreased, too, by adding a little honey and using more banana. No one will ever guess this bread is low in fat!—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Healthy
Nutritional Analysis: One slice equals 266 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 280 mg sodium, 52 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.
Originally published as Makeover Banana Nut Bread in Light & Tasty April/May 2002, p20
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Reviewed on Jan. 18, 2013 by mandydahlseng
Amazing! I like to slice it and freeze the loaf as it doesn't keep very long. Perfect to heat up for a quick breakfast.
Reviewed on Nov. 18, 2012 by ChefV
Nice banana flavor, moist, and holds together well. I am not crazy about the nuts on top, just a personal preference, so next time will mix into batter as another reviewer suggested. It's definitely a keeper especially since hubby liked it!
Reviewed on Jul. 05, 2012 by ConnieK
I made this recipe as is and loved it. The bread is so moist and has much more banana flavor the standard banana bread recipes. I liked putting the nuts on the top. This gives the nut burst up front as opposed to being "buried" inside the bread.
Reviewed on Jan. 16, 2012 by BakinGymnast
One small issue I have with this recipe is that I can kind of taste the honey. It's not bad, but it'd be best if it tasted more banana-like. Good recipe though.
We have made this recipe many times. I sometimes use 1 cup whole wheat flour and 1 cup white flour. Turns out fine too. Also, instead of sprinkling chopped pecans on top I sometimes sprinkle on peanuts or chocolate chips.
Reviewed on Sep. 27, 2011 by Mrs.Brackett
I loved this! So did my hubs. Substituted walnuts for the pecans and mixed them in the batter. Also I made muffins instead of the loaf of bread so we could take them on the go for breakfast. Baked at 325 for 20 min
Reviewed on May. 18, 2011 by sdeb
I haven't made this yet butI bet it will be as good as everyone says it is! To make it even HEALTHIER, you can use egg beaters instead of the eggs, splenda in place of the sugar & split the white flour with the whole wheat (1 cup of each). I'm headed now to make it :)
Reviewed on Mar. 24, 2011 by mom23kids
I made a double batch so that it would last, one loaf doesn't do much in our house. The turned out great. I cut the sugar even further, changed the flours to 1c white 1c whole and used Walnuts instead of the pecans....wonderful.
Reviewed on Jan. 24, 2011 by cooknTx
Very good recipe, this is almost like my makeover version that I use regularly. I substituted some milled flax seed for a little of the flour. Otherwise, I made this recipe as is.
Reviewed on Jan. 04, 2011 by ahalbersma
Unbelievable that it is made any different than other banana bread - maybe even better than the "real" thing! I used walnuts on top instead of the pecans which adds the bonus of omega-3's that are found in them!
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