2-Banana Banana Nut Bread

5 from 4 votes

This banana bread just uses 2 ripe bananas and is made with simple ingredients like White Wheat Flour, honey, monk fruit sugar, mashed bananas, eggs, butter, almond milk and crunchy, hearty walnuts. It has just the right amount of sweetness and it's even better the next day (s) after!

Prep Time10

Cook Time50

Course: Breakfast, Snack

Diet: Diabetic, Low Calorie

Keyword: banana, banana bread, healthy, sprouted flour, walnuts, wheat

Servings: Servings

Calories: 144kcal

Author: Kim Lange

Ingredients

1 ¾ cups Organic Sprouted White Wheat Flour spelt or all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
⅓ cup unsalted butter room temperature
½ cup monk fruit sugar or sugar of choice I used Lakanto Baking Monk Fruit Sugar, add up to 3/4 cup if you want sweeter.
⅓ cup honey can also use maple syrup or agave syrup
2 large eggs room temperature
1 cup mashed bananas 2 medium or large, very-ripe bananas
2 - 3 tablespoons almond milk or milk of choice add a little more if mixture extra thick
1 cup walnuts or pecans

Instructions

Preheat oven to 350F. *Reduce to 325F for glass pans.
Prepare an 8x4 or 9x5-inch loaf pan by spraying with cooking spray, then lining the bottom and sides with parchment paper that extends about 1-inch over the sides, to use as handles for easy removal after baked. Set aside.
In a medium bowl, whisk together well the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using mixer, cream together the room temperature butter, honey and sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. then add in mashed bananas and mix together.
With mixer on low, add the flour mixture and mix until well combined without overmixing. Mixture will be thick, add some almond milk to make a smoother batter, starting with 2 tablespoons. Add more if needed. Add walnuts and any other add-ins you wish and fold in.
Pour batter into prepared loaf pan and level top.
Bake in preheated oven for 45-55 minutes for 9x5 pan, or until a tester inserted in the center comes out clean. Check the loaf at about 40 minutes to see how it's progressing. Start testing when the top is cracked and turning golden.
Remove from oven and allow to cool in the pan on a cooling rack for 10 minutes, then remove from the baking pan, gently remove the parchment paper and allow to cool further or completely on a baking rack.

Notes

Can also use 8x4 loaf pan. Bake a little longer if you do.

Important to note: Be careful to not overcook this banana bread. Honey caramelizes faster than refined sugar, so when you bake with it, keep an eye on your oven. If your oven is notoriously hot, reduce the temperature, or bake for a little less time if needed.

Nutrition