Banana Walnut Bread


Bananas are my favorite “energy bar” food; I always have them in the house for before or after a run or yoga. But I’m not a big fan of overly ripe bananas, so I turn them into this delicious bread. I never tell anyone it’s sugar free and nobody ever seems to know.


Makes one (9 x-5) loaf


Nonstick cooking spray

1¼ cups all-purpose flour    

¼ cup plus 2 tablespoons Sukrin Gold

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder    

½ teaspoon baking soda

3 ripe or overripe bananas

1 large egg + 1 large egg yolk

1/3 cup buttermilk (shake the carton before pouring)

6 tablespoons unsalted butter, melted and cooled to room temperature

2 teaspoons pure vanilla extract

1 cup walnut halves, toasted


Preheat the oven to 350°F. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.

Put the walnuts on the baking sheet and toast them for 12 to 15 minutes, until they are fragrant and golden brown. Remove from the oven and set them aside to cool slightly.

Whisk the flour, Sukrin Gold, salt, and cinnamon, baking powder, baking soda together in a medium bowl.

Put the bananas in a large bowl and mash them into small chunks. Add the egg, buttermilk, melted butter, and vanilla extract and whisk them in with the bananas. Add the flour mixture and use a rubber spatula to begin to combine it with the banana mixture. Break the walnuts up with your hands so the pieces fall into the bowl and mix until no flour is visible.

Scoop the mixture into the prepared loaf pan.

Put the loaf in the oven to bake for 50 to 55 minutes, rotating it halfway through baking, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Flip the cake out onto a cooling rack or a plate. Flip it again and let it cool right side up.


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