This banana nut bread is made with healthy whole wheat and is oil & refined sugar free! And nuts give it a boost of fiber and a wonderfully crunchy texture!
A guilt-free post-holiday snack!
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This banana nut bread is so tasty you’ll never even miss the refined sugar, white flour, and oil!
The apple sauce stands in for the oil to keep the bread moist. And the honey, apple sauce, and the bananas themselves sweeten this quick bread just enough.
Speaking of bananas, these are the bananas I used.
You need bananas that are at least this ripe. I’ve used bananas that have peels that are totally black!
You’ll need 2-3 bananas to get the 1 cup of mashed bananas that this recipe calls for. I like my banana nut bread with some texture so I leave the bananas a little chunky when I mash them.
Start by spraying a 9 x 5 inch loaf pan with baking spray.
Then beat together the apple sauce, honey, eggs, milk, and vanilla. And stir in the mashed bananas.
I’m using my trusty KitchenAid but a hand mixer or whisk work well, too.
In a separate bowl whisk together the flour, baking soda, salt, and cinnamon.
Gently stir the dry ingredients into the banana mixture until just combined. Then stir in 1/2 cup of the pecans.
Try not to over mix the batter or the bread will be dense and tough.
Pour the batter into your prepared loaf pan and sprinkle the top with the remaining pecans.
Bake it for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Cool it in the pan for 10 minutes then move it to wire rack to cool completely.
Doesn’t it look glorious?! Just wait until you taste it!!
Store the banana nut bread wrapped tightly or in an airtight container in the refrigerator for up to 1 week.
Healthy Banana Nut Bread makes a great snack or healthy breakfast!
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