Banana Nut Bread
Servings
10Serving size
1 sliceThis healthy recipe can be multiplied but you’ll need to use two loaf pans. Bread will keep for 72 – 96 hours in a plastic bag and will freeze well. Reheat gently or toast.
Ingredients
| 1 large Egg(s) |
| 3 Tbsp. Unsalted butter (softened) |
| 2/3 cup Z-Sweet / Stevia (or 1 cup allulose) |
| 1/2 tsp. Vanilla extract |
| 2 large Bananas, raw |
| 3/4 cup Enriched all purpose white flour |
| 1 1/4 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 2 tsp. Baking powder |
| 1/2 tsp. Baking soda |
| 1 tsp. Ground cinnamon |
| 1/2 tsp. Ground nutmeg |
| 1/4 cup Wheat germ |
| 1/2 cup Pecans (coarsely chopped) |
| 1/4 cup Reduced fat buttermilk |
| 2 tsp. packed Light brown sugar |
Instructions
Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Place the egg and softened butter in a large mixing bowl.
Cream together until smooth.
Using the whisk mash the bananas into the mixture until smooth.
Add the Z-sweet or allulose and vanilla extract and whisk until smooth.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and wheat germ in a sifter
Sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture.
As this is blended add the pecans.
Just as the pecans are blended in add buttermilk and fold until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top.
Place the loaf pan in the preheated oven.
Bake for 50 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is the perfect one to make on a weekend so that you have a great healthy breakfast throughout the week. Using the Z-sweet or allulose makes this a lower calorie choice without all the sugar in most quickbreads but with a lot of added fiber from the whole grain flour and the wheat germ.