I love the aroma of banana bread when it’s baking, but I haven’t always loved how my blood glucose levels respond to this delicious treat. (I’ve had Type 1 diabetes since I was seven years old.) My search for the “perfect” banana bread resulted in this recipe. I use SPLENDA® Sugar Blend to cut the added sugar in half and almond flour to replace half of the all-purpose flour. I include walnuts because I love the flavor, texture, and healthy fats they provide.
DISCLOSURE: I’m a paid spokesperson for the SPLENDA® brand. The opinions and professional insights shared here are my own.
Makes three 9-inch loaves
½ cup butter, melted (plus extra for buttering the pans)
3/4 cup SPLENDA® Sugar Blend
2 large eggs
2/3 cup plain non-fat Greek yogurt
6 medium (or 5 large) super ripe bananas, peeled and mashed
2 cups chopped walnuts
2 cups all-purpose flour
2 cups almond flour
1 tablespoon baking powder
1 t. baking soda
1 t. salt
- Butter three 9-inch loaf pans and set aside.
- Preheat oven to 350 degrees F.
- Combine the melted butter and SPLENDA® Sugar Blend in a large mixing bowl. Whisk together until light and creamy.
- Whisk in the eggs and yogurt.
- Stir in the mashed bananas and nuts.
- Add the flour, almond flour, baking powder, baking soda, and salt. Stir until the dry ingredients are incorporated into the wet ingredients.
- Divide the batter evenly among the three pans. Bake for 55 minutes.
- Let each loaf rest in its pan for 10 minutes before turning out and cooling on a rack.
- Cut each loaf into 12 slices.
I’ve shared this recipe with many people. These are the most common questions I get.
- Where can I get almond flour? I buy Bob’s Red Mill Almond Flour. I sometimes will also make my own by putting raw almonds in my blender and pulsing until a fine crumb is developed. Keep in mind that if you run your blender on high for too long, you’ll end up with almond butter versus almond flour.
- What can I use if I don’t want to use almond flour? Peanut flour works well as does whole wheat flour.
- Can I use all almond flour in place of the all-purpose flour? No, you need the all-purpose flour to develop some of the texture, body, and tenderness in the bread.
- What’s your favorite brand of yogurt for this recipe? I’m not brand loyal when it comes to Greek yogurt, but I often use Chobani because they sell 5.3-ounce cups, which works out perfectly for this recipe. (5.3 ounces = 2/3 cup)
- Can I use sugar in place of the SPLENDA® Sugar Blend ? Of course. You’ll use twice as much or 1 ½ cups of granulated sugar. I like the SPLENDA® Sugar Blend because it reduces the carbohydrate content and glycemic impact of the bread. You can learn more about this product here.
- Can I use a SPLENDA® No Calorie Sweetener and no sugar in the recipe? No. Sugar has some functional properties that are very important in baking, including browning. The bread’s beautiful brown color is in part due to the sugar. The sugar from the bananas also contribute to the gorgeous golden-brown color. Sugar also contributes some texture and tenderness.
- Can I use a different nut in place of the walnuts? Absolutely. I sometimes make this with pecans if I’m not sure I can get fresh walnuts. Walnuts’ unique fatty acid profile (they’re the only nut the contain significant amounts of heart-healthy omega-3 fatty acids) mean they need to be stored in cooler temperatures than other nuts. I always store my walnuts in the refrigerator. I also tend to buy walnut halves. Less surface area means reduced area exposed to oxygen, which leads to rancidity.
- Can I use canola or peanut oil in place of the butter? Yes, definitely. I’ve also made this bread with extra virgin olive oil. All create a great bread, but I love the flavor from the butter. I use regular/salted butter; if you use another oil in place of the butter, you’ll need to add a little extra (~1/4 teaspoon) salt or the bread won’t taste quite right.
|Number of Servings||36 slices|
|Serving Size||1/12 of a loaf|
|Calories Per Serving||165|
|Total Fat (g)||10|
|Saturated Fat (g)||2|
|Trans Fat (g)||0|
|Total Carbohydrate (g)||16|
|Dietary Fiber (g)||2.0|
|Vitamin D (mcg)||0.06|