Banana Nut Bread(Low-Fat)
Moist, flavorful banana nut bread with a hint of lemon, perfect for breakfast or snack, suitable for those seeking a low-fat, wholesome treat.
Ingredients
Instructions
- Sift the flour with the baking soda and salt.
- Cream the butter or margarine and gradually add the sugar, mixing well.
- Add the eggs and mashed bananas, blending thoroughly.
- Combine the nonfat milk and lemon juice or vinegar, allowing it to curdle.
- Slowly and alternately fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients, blending well after each addition.
- Stir in the chopped nuts if desired.
- Pour the batter into a 9 x 5 x 3-inch pan sprayed with Pam.
- Bake in a preheated 350°F oven for 1 hour or until the bread springs back when lightly touched in the center.
- Enjoy!
Tips & Substitutions
For a healthier twist, consider using unsweetened applesauce in place of half the butter or margarine. You can also experiment with whole wheat flour for added fiber. If you prefer a sweeter bread, add a little extra sugar or a splash of vanilla extract. To enhance the flavor, try adding a dash of cinnamon or nutmeg as well.
Serving Suggestions
Serve slices of banana nut bread warm or at room temperature, optionally spread with a little light cream cheese or butter. It pairs beautifully with coffee or tea for breakfast or as an afternoon snack. For a delightful dessert, consider serving alongside a scoop of vanilla ice cream or with fresh fruit.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and microwave for about 15-20 seconds or warm in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Bread(Low-Fat) contains roughly 277 calories, with 6g protein, 54g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1540mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them completely and drain any excess liquid before mashing. Their natural sweetness will enhance the flavor of your banana nut bread.
How can I make this recipe dairy-free?
To make this banana nut bread dairy-free, substitute the butter or margarine with coconut oil or a dairy-free butter alternative. You can also use almond milk or oat milk in place of nonfat milk.
What type of nuts are best for banana nut bread?
Walnuts and pecans are classic choices for banana nut bread, offering a nice crunch and flavor. However, feel free to experiment with other nuts like almonds or hazelnuts based on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).