There’s no sugar in this moist, light, Wholesome Banana Nut Bread. Instead of sugar, you’ll use very ripe bananas, which add sweetness and give this quick bread a light, moist crumb. You’ll never have to compost those black bananas again. In fact, when your grocery store has overly-ripe bananas on sale, buy them and freeze a few loaves of this bread.
This is a wonderful breakfast bread, especially when toasted. And since there’s no sugar, you can enjoy it guilt-free, and sugar-rush free. Need an afternoon break? A slice or two of this wholesome bread with a cup of your favorite coffee or tea will perk up any afternoon. And, if by chance, there are any leftovers (it’ll probably never happen), you can turn this into fabulous bread pudding or French Toast. Those extra loaves you made and put in the freezer are great for these special treats.
You can make this bread with regular whole wheat flour or with whole wheat pastry flour. The former results in a slightly more “hearty” texture than the latter. Try it both ways and decide which variation you prefer. The loaf pictured here used Bob’s Red Mill Organic Whole Wheat Pastry Flour.
- 4 medium - bananas, very ripe
- 1/3 cup - water
- 1 tsp - vanilla extract
- 2 cups - whole wheat pastry flour
- 1 1/2 tsp - baking soda
- 1/2 tsp - salt
- 1/2 cup - chopped walnuts (optional)
- Preheat the oven to 350 °F. Line an 8.5"x4.5" loaf pan with parchment paper. Gather and prepare your ingredients.
2. Mash the bananas until almost smooth. Stir in the water and vanilla.
3. In a separate mixing bowl, stir together the flour, baking soda, and salt. Add the banana mixture to the flour mixture and stir just until combined. Stir in the walnuts.
4. Spread the batter into the prepared loaf pan and bake for 40-45 minutes, until the top is golden brown. Cool in the pan for 10 minutes then remove the loaf to a wire cooling rack.
Nutrition (per serving): 137 calories, 71% calories from carbohydrates, 9% calories from protein, 20% calories from fat, 4g fiber.