A moist, classic banana nut bread at 133 calories per slice. Ripe bananas and toasted pecans in a tender quick bread.
This Banana Nut Bread is a timeless recipe built around ripe, mashed bananas and crunchy pecans, sweetened with brown sugar for a deep, caramel-like flavor. It comes together quickly with no yeast or rising time, making it one of the easiest baked goods to have ready for breakfast, an afternoon snack, or a simple dessert. At just 133 calories per slice, it is a wonderfully satisfying way to use up ripe bananas.
Recipe Info
Serves: Makes 1 loaf (about 16 slices) | Prep Time: 15 minutes | Cook Time: 55 minutes | Calories per serving: ~133
Nutrition per Serving (Estimated)
Protein: 3g | Fat: 5g | Carbohydrates: 20g | Fiber: 1g
Ingredients
- 240ml / 1 cup mashed ripe bananas (about 2 to 3 bananas)
- 80ml / 1/3 cup low-fat buttermilk
- 120g / 0.5 cup packed brown sugar
- 60g / 0.25 cup margarine
- 1 egg
- 250g / 2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 60g / 0.5 cup chopped pecans
Instructions
- Preheat the oven. Heat the oven to 180C / 350F. Lightly oil a 23cm x 13cm / 9 x 5-inch loaf pan.
- Combine the wet base. Stir together the mashed bananas and buttermilk and set aside.
- Cream the sugar and margarine. Cream the brown sugar and margarine together until light and fluffy. Beat in the egg until combined. Add the banana mixture and beat well.
- Add the dry ingredients. Sift together the flour, baking powder, baking soda, and salt. Add all at once to the wet ingredients and stir until just blended.
- Fold in the pecans. Stir in the chopped pecans and turn the batter into the prepared loaf pan.
- Bake. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice. Cool in the pan for 5 minutes, then remove and complete cooling on a wire rack before slicing.
Serving Suggestions
- Serve a slice warm with a light spread of low-fat cream cheese
- Pair with a cup of coffee or tea for a satisfying afternoon break
- Toast a slice lightly for a warm, crisp-edged treat
- Offer as part of a brunch spread alongside fresh fruit
- A drizzle of honey over a warm slice adds extra sweetness
Tips and Variations
- The riper the bananas, the sweeter and more flavorful the finished bread will be. Very speckled, soft bananas are ideal.
- Do not overmix the batter once the dry ingredients are added, as this can make the bread dense rather than tender.
- Toasting the pecans lightly before adding them intensifies their flavor.
- This bread freezes well. Wrap tightly and freeze whole or in slices for up to 2 months.
- Walnuts can substitute for pecans with equally good results.
Why This Recipe Works
Mashed ripe bananas provide natural sweetness and moisture that keeps this bread tender without relying on excess fat, while brown sugar adds a deeper, more caramelized sweetness than white sugar alone. Creaming the sugar and margarine together before adding the eggs and banana builds a smooth, well-emulsified base, which helps the finished bread rise evenly and stay moist. Chopped pecans folded in at the end add textural contrast and a rich, nutty flavor that rounds out every slice.
Storage
Store wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze whole or sliced for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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