Makeover Banana Nut Bread Recipe

5 20 22
Makeover Banana Nut Bread Recipe
Makeover Banana Nut Bread Recipe photo by Taste of Home
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Makeover Banana Nut Bread Recipe

Read Reviews
5 20 22
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 2 tablespoons butter or stick margarine, 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

Directions

In a mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Add 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; stir into banana mixture just until moistened.
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. Yield: 1 loaf (10 slices).
Originally published as Makeover Banana Nut Bread in Light & Tasty April/May 2002, p20

Nutritional Facts

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

  • 2 tablespoons butter or stick margarine, 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
  1. In a mixing bowl, beat butter and sugar for 2 minutes or until crumbly. Add 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; stir into 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. Yield: 1 loaf (10 slices).
Originally published as Makeover Banana Nut Bread in Light & Tasty April/May 2002, p20

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Reviews forMakeover Banana Nut Bread

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MY REVIEW
robbrd User ID: 1292786 264431
Reviewed Apr. 7, 2017

"Moist and flavorful. I didn't put the nuts on top. Still looking for that perfect recipe. Don't get me wrong this is good just not hitting home for me. Something is missing that I can't put my finger on."

MY REVIEW
hicks91 User ID: 6731271 249202
Reviewed Jun. 8, 2016

"Good but needs to be more moist."

MY REVIEW
orientalevie User ID: 1862053 217543
Reviewed Jan. 11, 2015

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

MY REVIEW
mandydahlseng User ID: 4060712 34613
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."

MY REVIEW
ChefV User ID: 50456 204805
Reviewed Nov. 18, 2012

"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!"

MY REVIEW
ConnieK User ID: 282614 125278
Reviewed Jul. 5, 2012

"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."

MY REVIEW
BakinGymnast User ID: 5767825 125081
Reviewed Jan. 16, 2012

"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."

MY REVIEW
BakinGymnast User ID: 5767825 34612
Reviewed Jan. 16, 2012

"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."

MY REVIEW
Mrs.Brackett User ID: 6179548 46169
Reviewed Sep. 27, 2011

"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"

MY REVIEW
sdeb User ID: 5934110 131891
Reviewed May. 18, 2011

"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 :)"

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