Banana Walnut Bread
"This recipe was found the bag of Splenda. It is a little lighter on sweetner and oil than some of the recipe I have seen. I made a few slight adjustments. If you have black walnuts, please use them."
photo by Lalaloula
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup Splenda granular
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
- 3 large ripe bananas, mashed
- 1 tablespoon canola oil
- 1⁄3 cup plain yogurt
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon banana extract (optional)
- 1⁄4 cup chopped walnuts
directions
- Preheat oven to 350 degrees.
- Spray a 9 x 5 inch loaf pan with nonstick cooking spray and dust lightly with flour; set aside.
- Combine the Splenda and other dry ingredients in a large mixing bowl; set aside.
- Combine the mashed bananas with the oil, yogurt and extracts, mix well.
- Pour the banana mixture in the dry ingredeints; stir just until mixed, add the walnuts.
- Pour batter into prepared pan and bake in preheated oven for 40 to 55 minutes or until golden and the center is set.
- Turn out onto wire rack and allow to cool; cut into 8 generous servings and enjoy.
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Reviews
-
Followed this recipe to the "t", and it came out dense and very doughy. Just awful. -
Came out very moist and tasty. I used sugar in place of the splenda. -
Paula, this is one of the best banana breads Ive ever eaten! It is so delicious and moist, I could hardly stop myself from eating it! YUM!!!!<br/>I made some changes to your recipe due to what I had on hand, but I do think the original would have been equally as yummy. I left out the sugar completely as I had three very, very ripe bananas, used half whole spelt flour and half spelt flour as well as a mix of cashew nuts and almonds in place of the walnuts.<br/>The end result was sooo good, I will definitely make this one often again!<br/>THANK YOU SO MUCH for sharing this great keeper here with us!<br/>Made and reviewed for the Aussie/NZ Recipe Swap #52 May 2011.<br/>
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Mmmm, a delicious moist banana bread. Since this is Christmas I took a couple of liberties. I used Penzey's cake spice in place of just cinnamon. The cake spice is a blend of China cassia, cinnamon, star anise, nutmeg, allspice, ginger and clove) and for th vanilla I used 2 tsp of Irish Cream. It made one luscious loaf. Made for *Partying The Diabetic Way*. -
This is really good for being lowfat and sugar free. I did not have banana extract, but it still had plenty of flavor, specially with the addition of the cinnamon.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
