Tag Archives: Banana Nut Bread

Healthy Banana Nut Bread

Summer is the season for fresh fruits in abundance and it is also the time when the available fruits ripens the faster! Amongst fruits Bananas are one of the most difficult fruits to preserve: they get brown, mushy and spotted really fast. This seems to be the case whether it is kept at room temperature or inside the fridge.

Last week I ended up with a bunch of Banana’s which over ripened (I find it very very difficult to eat banana’s once the skin gets those dark spots, not essentially a good habit but yeah it is one of my vices :)). If it is one banana or so I kind of tell myself it is alright to throw it out (squirrels birds etc etc get fed etc, who am I kidding?! ) So with the bunch of 6 banana’s staring at me from my dining table, I had to think of making something with it, all the while keeping in mind it needed to be healthy and tasty.

My standard fall back for over ripe banana’s is Banana Nut bread. I thought I would tweak it a little and see how it goes. This is the new recipe which evolved (in the end I have provided the link to the recipe I have used for many years now)

Banana Nut Bread (with out Butter)

Whole wheat flour 3/4 cup (or you can do 1/2 cup each of whole wheat and refined flour too)

Flax flour 1/4 cup (I like to add some extra fiber and omega-3 to anything I bake)

1.5 teaspoons baking powder
1/2 teaspoon baking soda

Rolled oats 1 cup

Brown Sugar 1/3 cup (if you lie it sweeter add 1/2 cup, I reduce sugar to compensate for the chocolate )

Banana’s 5 no:s mashed (I left the least suspect one for my better half, he likes to have a Banana after dinner 🙂 )

Walnuts chopped 3/4cup

Semi sweet chocolate chips 1/4 cup (this is for the chocoholic in me, you can skip it and with it get rid of 700 calories from the bread)

Eggs 2

Olive oil -3tbsps

Buttermilk 1/4 cup

1tsp lemon juice

(Optional Vanilla essence and Raisins I like both so I add them :))

Heat the Oven at 350degrees F, grease and flour mini loaf pans (will normally make 4 mini bread loaves, I tend to use the 9 by 12 rectangular pan to make kind of brownie like slices ) and keep aside.

Mix the dry ingredients together and keep aside. In a bowl beat together the eggs and sugar then add oil, buttermilk, lemon juice and mashed bananas until it is well blended. Mix in the flour and oats using a spatula. Add in the walnuts and chocolate chips and pour the batter into the prepared pans. Mine was kind of thinner than normal bread but turned out well when baked.

Check on your bread after 30 minutes depending on the pan you use it can take from 35 minutes to 1.5 hours for the bread to bake. Once the top looks done try the toothpick test to make sure the middle part is done. Once you are satisfied take it out and let it cool. It stores well for a week plus.

Mine turned out moist and yummy and I did not feel too guilty about munching on a slice. My Husband loved it and has it for breakfast without much ado 🙂 try it out and let me know how it turned out for you.

I cut my bread into 12 servings and the Amount Per Serving is calculated below courtesy of the recipe calculator.
Calories     236.1
Total Fat     13.6 g
Saturated Fat     3.2 g
Polyunsaturated Fat     5.1 g
Monounsaturated Fat     3.8 g
Cholesterol     35.6 mg
Sodium     129.9 mg
Potassium     263.1 mg
Total Carbohydrate     27.6 g
Dietary Fiber     4.6 g
Sugars     12.6 g
Protein     5.6 g
Vitamin A     1.9 %
Vitamin B-12     1.6 %
Vitamin B-6     17.0 %
Vitamin C     9.7 %
Vitamin D     1.1 %
Vitamin E     2.2 %
Calcium     5.9 %
Copper     8.6 %
Folate     5.3 %
Iron     4.1 %
Magnesium     7.0 %
Manganese     16.7 %
Niacin     2.1 %
Pantothenic Acid         2.9 %
Phosphorus         6.8 %
Riboflavin     6.6 %
Selenium     5.1 %
Thiamin     3.7 %
Zinc     2.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Click here for my favorite rich decadent Banana Nut bread recipe