Banana Bread with Toasted Walnuts

Kitchen Tested
  • Yield 12 servings
  • Prep 5 mins
  • Cook 60 mins

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.

Banana Bread with Toasted Walnuts
Mark Boughton Photography / styling by Teresa Blackburn

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.


Cooking spray
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoons 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


  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.

—Recipe by Jean Kressy



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