(241 Recipes) Banana Nut Bread Recipes

Good 3.9/5
(26 ratings)

Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat.

Very Good 4.8/5
(12 ratings)

My mom was diagnosed with celiac disease about 8 years ago. We have looked everywhere for delicious recipes that substitute other products for gluten. i was fortunate to come upon this wonderful recipe, which uses only 2 unusual ingredients: GF flour and Xanthan Gum. Even though I CAN eat gluten, I still very much enjoy this delicious banana bread. It is best hot from the oven!

It is super moist, bursting with flavor, and you would never know it was GLUTEN FREE :)))

Plus, it is very low in saturated fat and high in polyunsaturated and monounsaturated fat. It is fairly low carb for a banana bread and it also has 1 gram of sugar PER slice....and they are generous servings!Submitted by: FITFORLIFE22

Very Good 4.4/5
(11 ratings)

So sorry I had mostly done it to work out the calorie content... But here it is better version. Submitted by: CHANVAL

Very Good 4.7/5
(6 ratings)

Submitted by: MEGTHEKIWI

Bad 1.0/5
(5 ratings)

This is from an old (about 20 yr) Better Homes & Garden cookbook (Submitted by: SUSAN772

Very Good 4.5/5
(4 ratings)

I re-worked my favorite high-fat, high-calorie, little-nutrition Banana Nut Bread recipe, and came up with a winner! Submitted by: WYTCHHAZYL

Very Good 4.3/5
(4 ratings)

Delicious and different! A lighter version of the baking powder variety of banana nut bread and so easy to make in the bread machine. Nuts are optional, of course. Submitted by: ADIEOFTEXAS

Very Good 4.3/5
(3 ratings)

Not too low in fat & calories, but a tasty snack. The individual loaves freeze well.Submitted by: CORPUSCHRISTIE

Very Good 4.3/5
(3 ratings)

Submitted by: WANT2BEFITBY40

Good 3.7/5
(3 ratings)

Adapted Ines' favorite Banana Bread recipe by changing 2 eggs to 4 egg whites; and changing the sugar to Splenda; and changing out 1 cup of white flour to whole wheat flour. Ines always baked in her bunt cake pan. I used muffin pans and made 24 servings for portion control This recipe might have originated with the Purdue Extension office.
One muffin is about 20 grams of Carbohydrates = one diabetic carb.Submitted by: 60SIXTY

Incredible! 5.0/5
(2 ratings)

Use those extra-ripe bananas to make this hearty, mildly sweet quick bread.Submitted by: COACH_NICOLE

Very Good 4.5/5
(2 ratings)

From the Fannie Farmer CookbookSubmitted by: MOM2EMENDREW

Incredible! 5.0/5
(1 rating)

A healthier version of this delicious favorite!Submitted by: VBALLERINA11

Incredible! 5.0/5
(1 rating)

Wonderful! Low Sugar(ish) and no added shortenings or fat... now there is fat with the nuts, but NO ADDED fats.Submitted by: SNICKER176

Incredible! 5.0/5
(1 rating)

Not sure where I got this recipe, but I've been using it for years now. Makes a moist and very yummy banana nut bread. Submitted by: RENCHERRY

Incredible! 5.0/5
(1 rating)

This was a basic recipe I found on the internet, then tweaked to my liking.Submitted by: SARAH*L

Very Good 4.0/5
(1 rating)

Make these overnight and enjoy them in the morning.Submitted by: DEDRACD

Very Good 4.0/5
(1 rating)

Submitted by: DREAMER1003

Very Good 4.0/5
(1 rating)

This banana nut bread uses Splenda Sugar Blend and a combination of all purpose and whole wheat flours. The oil is rreduced by using applesauce.Submitted by: LAVENDERLILY

Very Good 4.0/5
(1 rating)

Submitted by: SWTSECRT

Very Good 4.0/5
(1 rating)

Submitted by: TRINAELSON

Very Good 4.0/5
(1 rating)

Submitted by: JANEYJ.

Very Good 4.0/5
(1 rating)

Preheat oven, 325 degrees. Mix all ingredients until smooth. Pour into oil sprayed loaf pan. Cook 65 minutes. Cool on rack, release from pan to serving platter, cool to desired temperature, and slice and eat. Or, freeze to eat at a later date. Submitted by: SANDRAPW67

Good 3.0/5
(1 rating)

share one with a friend if you don't want all the caloriesSubmitted by: FRAN2008

Good 3.0/5
(1 rating)

Using applesauce and splenda makes this a low fat, sugar free and low calorie yet very tasty banana bread.Submitted by: HEALTHHISWAY

Good 3.0/5
(1 rating)

Submitted by: LAURAC7

O.K. 2.0/5
(1 rating)

Submitted by: SKHCLM

Bad 1.0/5
(1 rating)

THIS IS A VERY HEAVY BREAD. IT IS HEALTHIER THAN TRADITIONAL BANANA BREAD AND WE LOVE IT.Submitted by: CSMYLE

(no ratings)

8x8 panSubmitted by: ACMENCH

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Submitted by: SEZZYSUE

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Submitted by: TAMALOTTA69

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Submitted by: COTYKINS

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Easy and moist banana nut bread that will make your whole families mouth water!!Submitted by: STURMELL

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Submitted by: MCELROYDONNA

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Submitted by: LADRAD

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Submitted by: FOXYTIM

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Submitted by: ARYJOONI

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Submitted by: AMYFALKE

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Submitted by: KELLYHCWONG

(no ratings)

My great aunt's banana bread using apple sauce in place of margerine, splenda in place of sugar, and wheat flour in place of white flour. I like eating it with 1tbsp peanut butter or almond butter spread on top.Submitted by: OHMANHANNAH1

(no ratings)

Basic banana nut bread recipe modified to whole wheat and no sugar. Comes out very moist!Submitted by: SVALLEE99

(no ratings)

I tried several lite banana bread recipes, and always found them to be either to dence or to dry, so I took a recipe that sounded like kind of what I wanted and changed a few things. My husband and I both loveed it.Submitted by: FLUFFY2

(no ratings)

I've been making this banana nut bread for a while. It always comes out a little bit different, and I think it mostly has to do with the ripeness of the bananas. I find the the ripest the bananas, the tastier the bread. This recipe asks for walnuts, but other nuts (such as pecans) can also be used. The banana bread also tastes better the day after it's baked. Just wrap it in plastic wrap and leave it out on the counter overnight to let the flavors develop. It can be served on its own, with butter or jam. I personally find that it's better when warm, so I always re-heat it for 20 seconds in the microwave.

Check my blog for more vegetarian recipes: http://vegetarianswife.blogspo
t.comSubmitted by: PINKY_120

(no ratings)

This is a recipe from SimplyRecipes.com These are great little muffins that come out light and fluffy, but moist at the same time. This is a double recipe. I added the walnuts and used unsalted butter, as well as used half whole wheat pastry flour. Makes 72 if you use a slightly rounded tablespoon to fill the mini muffin tins.Submitted by: CJPEKICH

(no ratings)

Submitted by: BANANAFISH711

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My daughter is allergic to nuts, and all the GF recipes called for nuts... We also like less sugar than most recipes. The original called for 2/3 cup, so I halved it and added molasses.Submitted by: AUBREYJO

(no ratings)

Submitted by: COCOH23

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Submitted by: TXDRAGNFLY

(no ratings)

Submitted by: JANSAPPHIRE