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Banana Nut Bread


Banana Nut Bread

Freshly baked banana nut bread

Anna Rosales
This banana bread recipe combines the natural sugars in bananas with the sweetening power of Splenda to create a perfectly sweetened banana nut bread. This bread is perfect for those looking to keep their sugar intake lower while still enjoying the occasional sweet treat!

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: About 18 mini bunts/4 mini loafs


  • 5 medium ripe bananas, mashed – about 1¼ cup
  • 2 eggs
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 cup chopped pecans
  • 3 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp banana extract
  • ½ cup vegetable oil
  • ½ cup water
  • ½ tsp ground cinnamon
  • ¼ cup Splenda Granulated with Fiber (original will work as well)
  • Oil Baking Spray


Preheat oven to 350°F.

While the oven is heating, beat together the bananas, oil, eggs, water, and vanilla extract in a medium bowl. Sift in the flour, baking soda, baking powder, cinnamon, and Splenda. Fold together until combined but do not mix until smooth; over-mixing the batter can result in dense, tunneled bread. Afterward, fold in the nuts in the same manner.

Spoon the batter into an oiled 9" x 5" loaf pan (or a mini-bunt cake pan or 4 mini loaf pans).

Bake at 350°F for 50 minutes. Test the bread by inserting and removing a small knife; if the knife removes cleanly without batter the bread is fully cooked.

Cool and serve.

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