No-Sugar-Added Banana Nut Bread Recipe

Banana nut bread
Sajia.hall/Flickr/CC BY-SA 2.0
  • 60 mins
  • Prep: 10 mins,
  • Cook: 50 mins
  • Yield: 18 servings
Ratings (12)

This No-Sugar-Added Banana Nut Bread recipe combines the natural sugars in bananas with the sweetening power of Splenda to create a perfectly sweetened banana nut bread.

Falling into the category of quick breads, this easy to pull together bread is perfect for those looking to keep their sugar intake lower while still enjoying the occasional sweet treat.

A Few Words about Quick Breads

Quick breads are those that don't require kneading or rising and, therefore, are quick to make, hence their name. They are usually baked in a loaf pan as for bread. Although they can be sweet or savory, quick bread is often associated with dessert.

They are leavened with baking soda,  baking powder, or both, and often get a lift from the eggs in the batter. The fat can come either from oil or butter. As with muffins, over-mixing is strongly discouraged, otherwise, you'll end up with a baking phenomenon known as tunneling.

What You'll Need

  • 5 medium-ripe bananas, mashed, about 1 1/4 cups
  • 1/2 cup vegetable oil
  • 2 large room-temperature eggs
  • 1/2 cup water
  • 3 teaspoons vanilla extract
  • 1 teaspoon banana extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Splenda Granulated with Fiber (original will work as well)
  • 1 cup chopped pecans

How to Make It

  1. Heat oven to 350 F. Lightly coat a 9x5-inch loaf pan or 18 mini Bundt pan wells or 4 mini loaf pans with vegetable oil cooking spray and set aside.
  2. While the oven is heating, in a medium bowl, beat together the 1 1/4 cups mashed bananas, 1/2 cup vegetable oil, 2 large room-temperature eggs, 1/2 cup water, 3 teaspoons vanilla extract, and 1 teaspoon banana extract.
  3. In a separate medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 cup Splenda.
  1. Fold sifted dry ingredients into the banana-eggs mixture until combined but do not mix until smooth. Over-mixing the batter can result in dense, tunneled bread. Fold in 1 cup chopped pecans in the same manner.
  2. Spoon the batter into the prepared pan(s) of choice. Bake 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.
  3. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife around the edges of the banana bread and invert onto the wire rack and remove the pan. Turn right side up and let cool completely before serving.