Easy Banana Nut Bread (Healthier)
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Unlock the magic of a Banana Nut Bread that’s as good for your conscience as it is for your cravings. With clever substitutions like applesauce and sour cream, this is a classic redefined—a mouthwatering marvel you can enjoy anytime.
Easy And Healthy Banana Nut Bread
Nostalgia meets nutrition in this revamped classic, one of the oldest and most cherished recipes on Jo Cooks. Think ripe bananas and crunchy walnuts, with applesauce and sour cream acting as secret agents for a healthier twist. The aroma alone is worth the bake, but it’s the mouthwatering taste and texture that have made this a reader favorite year after year.
Trust me, this isn’t just another banana bread recipe; it’s a culinary experience that requires minimal effort. The perfect blend of sweetness and nuttiness in each bite will make you wonder why you haven’t been making it this way all along. Ideal for busy mornings or as an afternoon treat, this banana nut bread offers flavor and wholesomeness in one delicious package.
Why You’ll Love This Banana Nut Bread
- Simplicity Meets Flavor: With ingredients you likely already have in your pantry, this banana nut bread is incredibly easy to whip up, yet doesn’t skimp on flavor. It’s a foolproof recipe that even kitchen novices will ace.
- Healthier Twist: The inclusion of applesauce and sour cream adds moistness without the guilt, giving you a more wholesome way to satisfy your sweet tooth.
- Versatility: This is not just a one-note recipe; feel free to add your favorite mix-ins like chocolate chips or dried fruits. It’s perfect for customizing to your own taste preferences while keeping the base recipe consistently delicious.
- Bananas – You’ll need 4 mashed bananas. As with any banana bread, ripe bananas are key. The more ripe your bananas are, the better and more delicious your muffins will be. You know that point when they turn ugly and brown and nobody wants to eat them? Those are the bananas you want.
- Flour – You need all-purpose flour, it’s what works best in this banana nut bread. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it.
- Sugar – I love using granulated sugar and brown sugar together. I love adding some brown sugar to my banana breads because it brings a little richness to the overall taste of this bread. If you don’t have brown sugar, you can just substitute it with regular granulated sugar.
- Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender. Make sure they are at room temperature because they will blend more evenly in the batter.
- Baking Powder and Baking Soda – They are both leavening agents used in baking which allows the banana bread to rise and become light and fluffy.
- Vanilla extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.
- Applesauce – This is my secret ingredient here to make this banana bread healthier with less fat but don’t worry the bread will still be as moist and delicious. You can use store bought or make your own applesauce. Of course you can substitute it with vegetable oil.
- Sour Cream – This is needed to make your bread super moist and fluffy. Trust me, it works. You can substitute it with Greek Yogurt or buttermilk.
Trust me, this recipe is so easy, it’s basically foolproof. If you can mash a banana, you’re halfway there.
First off, preheat your oven to 325°F. While that’s getting hot, take a 9×5 inch loaf pan and give it a good spray with some cooking spray.
Next, grab those super ripe bananas—you know, the ones you almost threw out?—and mash them up in a large bowl. Ripe bananas are the secret to a sweeter, more flavorful bread. After mashing, throw in the applesauce, sour cream, eggs, and vanilla extract. Whisk it all together until it’s nicely combined.
Now, stir in both the granulated and brown sugar. Mix just until you see no more sugar—it’s as easy as that.
Alright, moving on to the dry stuff. Add in your flour, baking soda, baking powder, and a pinch of salt. Stir it up, but not too much. Overmixing is the enemy of soft, delicious bread! Last but not least, fold in those walnuts or pecans, whichever you prefer. Make sure they’re well-distributed but again, don’t overmix.
Pour that beautiful batter into your prepared loaf pan. Pop it into the oven and bake for about 50 minutes to an hour. You’ll know it’s ready when a toothpick inserted into the middle comes out clean.
Let your masterpiece cool in the pan for 15 minutes before transferring it to a cooling rack. Once it’s cool, slice it up and enjoy!
Frequently Asked Questions
Can I make this Banana Nut Bread dairy-free?
Absolutely, you can easily make this bread dairy-free by substituting the sour cream with a dairy-free yogurt or even more applesauce. Also, opt for dairy-free chocolate chips if you decide to add those in.
My bananas aren’t ripe enough. Any quick fixes?
Sure, if you’re in a rush to make this bread but your bananas are still looking a bit green, you can ripen them quickly in the oven. Just bake the unpeeled bananas at 300°F for about 15-20 minutes. Let them cool, peel, and they’re ready to use.
Can I use a different type of nut?
Of course! While the recipe calls for walnuts, feel free to use pecans, almonds, or even macadamia nuts if you’re feeling adventurous. Just keep the same measurement of 1 cup.
What if I don’t have applesauce?
No problem. You can use additional mashed bananas or even Greek yogurt as a replacement for the applesauce. However, this could slightly change the texture and sweetness of the bread.
Expert Tips
- Use Super Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If your bananas are more on the green side, you can quickly ripen them in the oven at 300°F for 15-20 minutes.
- Don’t Overmix the Batter: Overmixing can lead to a dense, rubbery bread. Mix just until you can’t see the flour anymore. If you’re adding extras like chocolate chips or nuts, fold them in gently at the end.
- Test for Doneness Properly: Instead of relying solely on cooking time, insert a toothpick into the thickest part of the bread. If it comes out clean or with just a few crumbs, the bread is done.
- Swap Out for Healthier Options: You can easily switch to whole wheat flour for a healthier version. Keep in mind it will make the bread a bit denser, but still delicious.
- Customize with Mix-Ins: This recipe is super versatile. Feel free to add your favorite mix-ins like chocolate chips, dried fruits, or even spices like cinnamon or cardamom for a unique twist.
Storage
To keep banana nut bread fresh, simply wrap it tightly in plastic wrap or aluminum foil and place it on your countertop for up to 3 days. While you can also refrigerate it, I find that tends to dry it out a bit more than I’d like.
If you’re thinking about freezing it for later enjoyment, go ahead! Just make sure to wrap it securely in both plastic wrap and then aluminum foil before placing it in the freezer. It should last up to 3 months in the freezer. When you’re ready to eat it, let it thaw at room temperature before slicing and serving.
Need More Banana Recipes? Try These:
- Banana Blueberry Bread
- Banana Bread
- The Perfect Banana Muffins
- Banana Nut Muffins
- Banana Upside Down Cake
- Marbled Chocolate Banana Bread
- Banana Chocolate Chip Coffee Cake
- Banana Fritters
- Chocolate Banana Bread
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Easy Banana Nut Bread {Healthier}
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Ingredients
- 4 medium bananas
- ½ cup applesauce
- ½ cup sour cream
- 2 eggs (at room temperature)
- 1 tablespoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnuts (chopped, or pecans)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 325℉. Spray a 9×5 inch loaf pan with cooking spray and set aside.
- Peel and add bananas to a large bowl and mash using a fork. Add applesauce, sour cream, eggs, vanilla extract and whisk everything together.
- Add the sugars and whisk until the sugar is well incorporated into the batter.
- Add flour, salt, baking soda and baking powder and stir using a wooden spoon. Do not over mix, just enough until you don't see the flour anymore.
- Add the nuts to the bowl and fold them in until well incorporated.
- Pour the batter in the prepared loaf pan and bake for about 50 minutes to 1 hour or until a toothpick inserted in the thickest part of the banana bread comes out clean.
- Cool the banana bread for 15 minutes in the loaf pan then carefully remove it from the pan and finish cooling it on a cooling rack, before slicing and serving.
Equipment
Notes
- Super Ripe Bananas. This is my biggest tip, make sure your bananas are so ripe they are almost black. When nobody wants to eat them and you’re ready to throw them out, that’s what we’re looking for.
- To get your bananas ripe super fast, bake unpeeled bananas for 15 to 20 minutes at 300°F. Let them cool, peel them, and use them.
- For an even healthier banana nut bread, use whole wheat flour, just keep in mind that it will make for a denser bread.
- For a gluten-free banana nut bread, any 1:1 gluten-free flour blend can be used instead of all-purpose flour.
- Don’t overmix the batter. I always say this, but the more you mix or stir, the more gluten you will develop which means you’re going to end up wth a tough and rubbery banana bread.
- Make this banana bread your own and add your favorite mix-ins such as chocolate chips, butterscotch chips, toffee pieces, raisins or other dried fruits, different extracts, different spices like cinnamon or cardamom, etc.
- I prefer to store my banana bread on the counter, wrapped in plastic wrap or aluminum foil. You could also refrigerate it, but I find that this tends to dry it up a bit more.
- Banana bread will last up to 3 days on the counter. Wrap it in plastic wrap or seal it tightly.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Awesome Banana Bread – my husband loves it and banana bread is not high on his list (it is on mine) BUT this one is for him
Thank you
I’m so glad to hear that your husband enjoyed the banana bread even if it’s not usually his favorite! Thanks for letting me know, and I hope it becomes a regular treat for both of you!
My mom always brings me banana bread but it’s always dry.I accept it because I don’t want to hurt her feelings. This is the best recipe. It’s light and fluffy and taste so good. The only substitutions I made are,I used homemade apple butter instead of apple sauce because I like the spices. I also baked it in a mini muffin tin for 15 minutes at 325.
The hints about the “black Bananas” for sure make the difference and also only mix until the flour disappears. I will definitely give this recipe to my mom. Thank You.
Can we use frozen bananas? I have lots in the freezer
Yes, that’s a great way to get them ripe and mushy fast. Just let them thaw out first.
Easy, delicious, very moist!! I tried it with a little butter on top (I love butter) and I have to say it was better without!
Needed a banana nut bread recipe. Off all the cooks on the internet, I said you would do it best! So I only searched your site. So lucky to have found your site! Thanks!
Aw, thank you! I’m so glad you’re enjoying my recipes.
Hi, just curious if 325 is correct for this recipe? My banana bread has been baking for 1 hour and 15 min. And still not ready. Thank you!
Yeah, it’s correct. You can also bake it at 350. However, each oven is different, so just be patient and test it with a toothpick for doneness.
There are 4 versions of blueberries: highbush, lowbush, hybrid half-high, and rabbiteye.
I would love to try this! What can I use instead of granulated and brown sugar?
You could try maple syrup or agave syrup.
This is delicious! I made some homemade chunky applesauce (skin-on) so I put the wet ingredients in my food processor. I also baked this in my pampered chef stoneware mini loaf pan. Made 4 perfect loaves (I can never get the one big loaf to cook correctly). Put 2 in the freezer. This is a keeper recipe for me!
Must be my oven because this required much more than the 40-50 minutes stated. That said, we LOVED this recipe. Far better than the other banana bread recipes that I have tried.
Well each oven is different. Every oven I’ve had require different times when baking something. I’m glad you like it though. 🙂
We buy the banana bread from Costco on a weekly basis. At $7.99 a loaf that adds up to nearly $400 per year. I am going to try this recipe out and my wife is going to like it!
Seriously, I don’t eat a lot of it. Wondering if I can use Splenda instead of sugar. I like the applesauce and yogurt instead of butter and sour cream idea too. Will let you know how it turns out.
Hope you like it, just made it again, had some leftover bananas that had turned brown and it was gone in a couple days, everybody loves it. The secret definitely is the bananas, make sure they are ripe enough.
hello,
my banana bread turned out like a bread pudding texture,it is light ,tastes good but does not resemble the picture.used 1 cup applesauce instead of sour cream and 2 duck eggs
what went wrong?
Not sure what happened, but if the batter is too wet you could try adding a bit more flour.
Going to try this for sure. I’ve tried a few diff BB recipes and they seem to turn out quite dense even with not overmixing. I just can’t seem to get it nice and airy. Also, what is it about this recipe that makes the cake dome so much? How could it be changed so that the loaf bakes to a square shape please?
This is in the oven as we speak! It’s 32C here in Burligton ON today, but I’m pregnant and in the mood for banana bread! My husband is going to think I’m crazy when he comes home to the oven on!! I used yogurt since I didn’t have sour cream on hand…now time to wait
Excellent recipe! I made the banana bread today but, would you believe, I forgot the apple sauce.. It still turned out moist and delicious. I discovered the measured out apple sauce on the cupboard after I put the bread in the oven, yikes!
Thanks for the recipe.
LOL glad it turned out, I’ve done that before too where I forget to add ingredients. 🙂