Baked Banana Bread with Walnuts
- Suitable for diets:
- Heart-Healthy
- High-Fiber
- Low-Fat
Why Diabetes Friendly?
- No Added Sugars: The natural sweetness of ripe bananas and the absence of added sugars make this bread suitable for those managing blood sugar levels.
- Substitution of Oils: Replacing some of the oil with applesauce not only reduces the overall fat content but also contributes to maintaining moisture without adding extra fat.
- Whole Wheat Flour: Using whole wheat flour increases the fiber content, which helps in the slower digestion and absorption of carbohydrates, aiding in blood sugar control.
Ingredients
- banana (ripe, mashed) 2
- egg 2
- vegetable oil 1/4 cup
- apple sauce (unsweetened ) 1/4 cup
- vanilla extract 1 tsp
- whole wheat flour 1 1/2 cups
- baking soda 1 tsp
- cinnamon 1/2 tsp
- salt 1/4 tsp
- walnuts (chopped, optional) 1/4 cup
Cooking Tips
- Banana Ripeness: Use very ripe bananas for natural sweetness and better moisture, which is crucial since there's no added sugar.
- Mixing Technique: Be careful not to overmix the batter once the dry ingredients are added to the wet ingredients; overmixing can lead to a denser loaf.
- Walnut Addition: Adding chopped walnuts is optional but recommended for extra crunch and a boost in omega-3 fatty acids, which are beneficial for heart health.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray.
- In a large mixing bowl, whisk together the mashed bananas, eggs, vegetable oil, applesauce, and vanilla extract.2 banana, 2 egg, 1/4 cup vegetable oil, 1/4 cup apple sauce, 1 tsp vanilla extract
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.1 1/2 cups whole wheat flour, 1 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts, if using.1/4 cup walnuts
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
FAQ
Can I make this recipe gluten-free? To make this banana bread gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour mix. Ensure it is a 1:1 substitution type for best results.
How can I store this banana bread?
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, slice and freeze it for up to 3 months.Is there a vegan option for this recipe?
To make this banana bread vegan, replace the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed plus 3 tablespoons water, set aside for 15 minutes).What can I use if I don’t have applesauce?
If you don’t have applesauce, you can substitute it with the same amount of mashed bananas or plain yogurt to maintain the moisture content of the bread.
Thank you for sharing. It was very easy to make. I made it for my 88 yr old mother. Would you please give suggestions for adding a little more diabetic friendly sweetness to this bread.
It is a little flat looking( i baked in a 9 x 5 loaf pan) next time will try a 8 x 4 loaf pan. Taste was just ok
Easy and quick to make .I made a few changes eg .more cinnamon and more vanilla and added a few sultanas to make it slightly sweeter. Otherwise tasted good.