Makeover Banana Nut Bread Recipe
Makeover Banana Nut Bread Recipe photo by Taste of Home

Makeover Banana Nut Bread Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 10 servings


  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 2 cups mashed ripe bananas (about 4 medium)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 teaspoon vanilla or rum extract
  • 1-1/3 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chopped pecans

Nutritional Facts

1 slice: 266 calories, 6g fat (2g saturated fat), 27mg cholesterol, 280mg sodium, 52g carbohydrate (0g sugars, 3g fiber), 4g protein


  1. In a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Stir in the bananas, applesauce, honey and extract. Combine the flours, baking soda and salt; gradually add to banana mixture just until moistened.
  2. Pour into a 9-in. x 5-in. loaf pan coated with cooking spray. Sprinkle with nuts. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (10 slices).
Originally published as Makeover Banana Nut Bread in Light & Tasty April/May 2002, p20

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Reviewed Jun. 8, 2016

"Good but needs to be more moist."

Reviewed Mar. 2, 2015

"Absolutely delicious! I always need to bake it longer than the suggested time for it to cook through... but so yummy!"

Reviewed Jan. 11, 2015

"Delicious Banana Bread! Best I've ever made :)"

Reviewed Jun. 10, 2013

"Underrated! AMAZING!!!! I made 17 cupcakes without nuts, and baked at 350 for 27 minutes. Only 4 Weight Watchers points!"

Reviewed Jan. 18, 2013

"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."

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