Prep 10 mins
Cook 55 mins
You can also find this recipe on my blog: http://ruralhousewife.blogspot.com/2010/07/banana-bread-sugar-free.html
- 473.18 ml unbleached all-purpose flour, plus more for dusting the pan
- 295.73 ml walnuts, chopped coarse
- 236.59 ml sugar substitute, like splenda (if you want it non SF than add 3/4 cup sugar instead of Splenda)
- 3.69 ml baking soda
- 2.46 ml salt
- 3 bananas, very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 236.59 ml plain Greek yogurt
- 2 large eggs, beaten lightly
- 177.44 ml unsalted butter, melted and cooled
- 4.92 ml vanilla extract
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F (175 degrees C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
- Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
- Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
- Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).