Banana Bread with Toasted Walnuts

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/28/2020

This version of banana bread has less oil for fewer calories and some whole-wheat flour for more nutrition—but you wouldn't know it from the taste.

It’s hard to imagine banana bread without nuts. This lower-fat version has a small amount of walnuts, toasted to enhance their flavor, and fiber-rich whole-wheat flour.

Prep: 5 minutes Cook: 1 hour
Serves: 12 Save

Ingredients (13)

  • Cooking spray
  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana (about 3 medium)
  • 3/4 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/3 cup buttermilk or yogurt
  • 1/4 cup canola oil
  • 1/4 cup chopped toasted walnuts

Directions

  1. Preheat oven to 350F. Coat an 8 x 4-inch loaf pan with cooking spray.
  2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.
  3. Combine banana, sugar, egg, egg whites, buttermilk and oil; beat with a mixer a medium speed until blended. Add flour mixture; beat at low speed just until evenly blended. Stir in walnuts. Pour into pan.
  4. Bake 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!