Perfect for those looking to cut down on sugar without sacrificing flavor, this banana nut bread recipe with Splenda is a game-changer. Packed with ripe bananas, crunchy walnuts, and the perfect amount of sweetness, it’s a healthier take on the beloved classic that doesn’t skimp on taste.
Why This Recipe Works
- Uses Splenda as a sugar substitute, reducing calories without losing sweetness.
- Ripe bananas add natural sweetness and moisture, making the bread incredibly tender.
- Walnuts provide a delightful crunch and are packed with healthy fats.
- Simple ingredients come together quickly for an easy baking experience.
- Perfect for breakfast, snacks, or dessert, offering versatility in serving.
Ingredients
- 3 ripe bananas, mashed
- 1 cup Splenda granulated sweetener
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your loaf pan. This ensures your banana nut bread doesn’t stick and bakes evenly. Tip: Use a piece of parchment paper at the bottom for extra easy removal.
Mix Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the Splenda, melted butter, eggs, and vanilla extract, whisking until well combined. The mixture should be smooth and slightly frothy.
Combine Dry Ingredients
In another bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to tough bread, so stop when you no longer see flour streaks.
Fold in Walnuts
Gently fold in the chopped walnuts, distributing them evenly throughout the batter. This adds texture and nutty flavor to every bite.
Bake to Perfection
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. The top should be golden brown and slightly cracked. Tip: Cover with foil halfway through if the top is browning too quickly.
Tips and Tricks
For an even moister bread, let the bananas overripen until they’re almost black. The natural sugars are at their peak, offering unparalleled sweetness and moisture. If you’re out of walnuts, pecans or almonds make great substitutes. For a dairy-free version, substitute the butter with coconut oil. Always measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid dense bread. Lastly, let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent it from falling apart.
Recipe Variations
- Chocolate Chip Banana Bread: Add 1/2 cup of chocolate chips to the batter for a sweet twist.
- Blueberry Banana Nut Bread: Fold in 1 cup of fresh blueberries for a fruity flavor burst.
- Spiced Banana Bread: Mix in 1 tsp of cinnamon and 1/2 tsp of nutmeg for a warm, spiced version.
- Peanut Butter Banana Bread: Swirl in 1/2 cup of peanut butter before baking for a rich, nutty flavor.
- Gluten-Free Banana Bread: Substitute the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I use a different sweetener?
Absolutely! While Splenda is recommended for its zero-calorie sweetness, you can substitute it with other sweeteners like Stevia or Monk Fruit. Just be sure to adjust the quantity based on the sweetness level of your chosen substitute.
How do I store the banana nut bread?
Wrap the cooled bread in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped in plastic and foil for up to 3 months.
Can I make this recipe without nuts?
Yes, simply omit the walnuts if you’re allergic or not a fan. The bread will still be deliciously moist and flavorful.
Summary
This Banana Nut Bread with Splenda offers a healthier alternative to the traditional recipe, without compromising on taste or texture. Easy to make and versatile, it’s sure to become a staple in your baking repertoire.