BANANA NUT BREAD BROWN SUGAR RECIPES

Name: Banana Nut Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 26
Cuisine: American
Ingredients: 7 ripe medium bananas (22 oz (2 2/3 cup) mashed chunky with fork); 1/2 cup 4 oz unsweetened apple sauce; 2-1/2 cups 13.5 ounces unbleached all purpose flour; 1-1/2 tsp baking soda; 1/2 tsp salt; 4 tbsp butter (2 oz, softened); 1 cup (6 1/2 oz) light brown sugar; 4 large egg whites; 1 tsp vanilla extract; 3 oz 3/4 cup chopped walnuts; baking spray

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This super moist, banana nut bread recipe is insanely delicious and healthier than most because it uses less butter, oil and sugar than most recipes.

Provided by Gina

Categories Breakfast Brunch Dessert

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 26

Number Of Ingredients 11

Ingredients

7 ripe medium bananas (22 oz (2 2/3 cup) mashed chunky with fork)
1/2 cup 4 oz unsweetened apple sauce
2-1/2 cups 13.5 ounces unbleached all purpose flour
1-1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter (2 oz, softened)
1 cup (6 1/2 oz) light brown sugar
4 large egg whites
1 tsp vanilla extract
3 oz 3/4 cup chopped walnuts
baking spray

Steps:

Preheat oven to 350°F. Grease two 8x5 inch loaf pans with baking spray.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add 1/3 of the flour mixture and blend at low speed until combined, add another 1/3 of the flour and blend at low speed, add remaining 1/3 of flour mixture and the bananas and blend at low speed until combined. Do not over mix. Fold in the walnuts.
Pour batter into loaf pans and bake on the center rack for 50 to 52 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Nutrition Facts : ServingSize 1 slice, Calories 104 kcal, CarbohydrateContent 19.5 g, ProteinContent 1.5 g, FatContent 4 g, SaturatedFatContent 1.5 g, CholesterolContent 5 mg, SodiumContent 100 mg, FiberContent 1 g, SugarContent 10.5 g

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I did take the advise from some other reviews and instead of 2 1/2 c. sugar, I used 1 c. sugar and 1 c. packed brown sugar. I also added 1 tsp. of cinnamon and 1/2 tsp. nutmeg. I think the cinnamon and nutmeg drown-out the banana taste too much and ended up tasting more like a zucchini bread …
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