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.