Buttermilk Banana Bread is made with unsweetened applesauce and SPLENDA® Naturals Stevia Sweetener, making it a great breakfast recipe for a healthy lifestyle.
This time of year there is a lot of self-reflection going on. We like to take the opportunity to look at what we are currently doing & find ways to make it a little better for us. One thing we are focusing on is reducing sugar and I started with this Buttermilk Banana Bread.
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We absolutely love banana bread. But my usual recipe calls for a lot of sugar. I decided it would be a great idea to swap out that sugar with SPLENDA® Naturals Stevia Sweetener because it’s is a great tasting, 100% natural sweetener product that contains nothing artificial.
By using SPLENDA® Naturals Stevia Sweetener it helps us take the recipes we already love and make them a little better for us. That really is the key to doing something good for yourself, not feeling like you are being deprived of anything. I know that keeping in the mindset that I’m not missing anything is what keeps me going.
This Buttermilk Banana Bread is the perfect way to start the day.
Low Sugar Banana Bread
Here are some commonly asked questions
Why choose SPLENDA® Naturals Stevia Sweetener?
We love it for so many reasons, here are just a few. It’s 100% Natural & really is the best tasting Stevia with no aftertaste. I really like that nothing is artificial and it has absolutely zero calories, which helps a lot when it comes to using it for baking.
It’s really a smart & delicious choice & the bonus is that it’s suitable for people with diabetes too.
Can I use a different kind of nut in this recipe?
Yes, while this calls for pecans, we also really love it with walnuts or even chopped pistachios.
Ingredients for Buttermilk Banana Bread
- eggs, lightly beaten
- buttermilk
- unsweetened applesauce
- mashed bananas
- all-purpose flour
- baking soda
- salt
- SPLENDA® Naturals Stevia Sweetener, Granulated
- chopped pecans
Can I use frozen bananas?
Yes, absolutely, that will work just fine. Just be sure to thaw them before using them. We do this all the time. If I’m in a time crunch, I will microwave the bag of bananas to thaw them quickly. Just toss the bananas and any liquid that is in the bag into the batter.
HOW DO YOU MAKE Buttermilk Banana Bread?
- Preheat the oven to 325° F.
- Spray a 9×5-inch loaf pan with cooking spray. Set aside.
- In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Add the SPLENDA®Sweetener and then stir that dry mixture into the banana mixture.
- Stir in the pecans.
- Spread the batter into the prepared pan.
- Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Can this banana bread be frozen?
You can freeze this. Just be sure to wrap tightly in plastic wrap before freezing and use within 3 months.
Banana Bread Made With Buttermilk
What is the best way to store leftover banana bread?
You can wrap the loaf pan with plastic wrap or press and seal and leave it on the counter for up to 3 days. If you live in a humid climate, you might want to keep this in the refrigerator instead of at room temperature.
This recipe never lasts more than 24 hours in our house. You can also remove the loaf from the pan and keep it in a zip-top bag.
What type of bakeware should I use?
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
APPLESAUCE BANANA BREAD
Can this recipe be doubled?
Yes- doubling works great. Just divide the large quantity of batter between 2 loaf pans and make sure to rotate them in the oven about halfway through the baking process.
More Great Recipes with Buttermilk
- Buttermilk Fried Chicken
- Easy Buttermilk Biscuits
- Homemade Buttermilk Syrup
- Buttermilk Chicken Strips
- Homemade Ranch Dressing
How many can this serve?
This will depend on how large or small you cut your pieces. However, you should be able to get 12 or more slices out of each loaf.
Can I make Buttermilk Banana Bread ahead of time?
Yes! This bread is actually best if made ahead of time and allowed to sit overnight. The flavors will have a chance to meld and the bread will be even more moist and delicious.
More Banana Bread Recipes
Products I love when making banana bread…
This easy banana bread recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made banana bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
Looking for more great recipes using SPLENDA® Naturals Stevia Sweetener?
Chocolate Chip Applesauce Cookies
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Buttermilk Banana Bread
Ingredients
- 2 eggs lightly beaten
- ⅓ cup buttermilk
- ½ cup unsweetened applesauce
- 1 ¼ cups mashed bananas
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1½ cups SPLENDA®Naturals Stevia Sweetener Granulated
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325° F.
- Spray a 9×5-inch loaf pan with cooking spray. Set aside.
- In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Add the SPLENDA®Sweetener and stir. Then mix into the banana mixture.
- Stir in the pecans.
- Spread the batter into the prepared pan.
- Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. *Note- if you find the center needs to cook longer, tent the loaf with foil and bake in 5-minute increments until the center comes out clean.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
