Texas Pecan-Banana Bread recipe

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Ingredients

cooking spray
1 ½ cups mashed very ripe bananas
¼ cup low-fat buttermilk
4 egg whites
1 ½ tablespoons grapeseed oil
1 ½ cups all-purpose flour
½ cup old-fashioned oats
½ cup sucralose and sugar blend for baking (such as Splenda® sugar blend)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pecans

Nutrition Info

216.9 calories
carbohydrate: 33.2 g
cholesterol: 0.2 mg
fat: 6.6 g
fiber: 2 g
protein: 4.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 369.1 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.

  2. Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.

  3. Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center, add banana mixture all at once and mix well.

  4. Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

Recipe Yield

1 loaf

Recipe Note

A modified version of banana-chocolate chip bread from the American Diabetes Association's 2004 'Healthy Calendar Diabetic Cooking,' this version cuts carbs and fat even more by using Splenda® baking mix, better oil and less of it, and pecans instead of chocolate chips.

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