Irresistibly Moist Brown Sugar Banana Nut Bread with a Light Glaze (Low Sugar)

Imagine a slice of banana bread that’s wonderfully moist, packed with nutty flavor, and just sweet enough to satisfy your cravings without being overly sugary. Look no further! This delicious low sugar banana bread recipe delivers all the classic comfort you love, but with a mindful approach to sweetness. It’s truly the perfect treat for a delightful breakfast, a satisfying afternoon snack, or even a wholesome dessert.

What makes this brown sugar banana nut bread so special? It’s all about balance. The star ingredients are perfectly ripe bananas, which provide natural sweetness and incredible moisture. Coupled with the rich, deep caramel notes of demerara brown sugar, you get a complex flavor profile that feels indulgent, even with less added sugar. The addition of crunchy walnuts takes it to the next level, making every bite a delightful textural experience.

The Secret to Perfect Banana Bread: Ripe Bananas and Brown Sugar

The foundation of any truly exceptional banana bread lies in the ripeness of your bananas. Don’t be shy about using those spotty, brown-speckled bananas you might otherwise discard! As bananas ripen, their starches convert to sugars, intensifying their sweetness and making them incredibly soft and easy to mash. This natural sweetness reduces the need for excessive added sugar in the recipe, contributing to its “low sugar” profile.

And then there’s brown sugar. While many recipes use white granulated sugar, demerara brown sugar brings a unique depth of flavor. Its larger crystals and molasses content impart a wonderfully rich, slightly caramel-like taste that perfectly complements the bananas and walnuts. This isn’t just a sweetening agent; it’s a flavor enhancer that makes this moist banana bread truly stand out.

Elevate Your Loaf with a Simple, Irresistible Glaze

But what’s banana bread without a little something extra on top? Our simple, homemade glaze is the perfect finishing touch. A quick mix of powdered sugar and milk creates a light, dreamy drizzle that adds just enough sweetness and a beautiful glossy sheen without overpowering the natural flavors of the bread. It’s the same delightful glaze I love to use on my cinnamon rolls, and trust me, it works wonders here too! This minimalist approach to glazing helps maintain the low sugar banana bread appeal while adding that touch of bakery-style elegance.

And here’s the ultimate endorsement: my daughter absolutely devoured this bread! One minute it was cooling on the counter, filling the kitchen with its warm, inviting aroma, and the next, it was gone! So, if you’ve got a few overripe bananas looking for a purpose, grab your loaf pan and let’s bake some incredible brown sugar banana bread together. You definitely won’t regret it!

🥘 Ingredients for Brown Sugar Banana Nut Bread

For the Banana Bread Dough

• Walnuts: ¾ cup, ground or chopped. They add a wonderful crunch and nutty depth.
• Bananas: 2 ½ large or 3 small, very ripe. The riper, the sweeter and more flavorful your bread will be.
• Butter: ¼ cup, softened. Essential for moisture and rich flavor.
• Demerara Brown Sugar: ½ cup. Provides that distinctive caramel note and additional moisture.
• Cinnamon: ½ teaspoon. A warm spice that perfectly complements bananas.
• Salt: 1 pinch. Balances the sweetness and enhances other flavors.
• Eggs: 2 large. Binds the ingredients and adds richness.
• Spelt Flour: 1 ¾ cups (approx. 8.82 oz). A wholesome alternative to all-purpose flour, offering a slightly nutty taste and tender crumb.
• Baking Powder: 3 teaspoons. The leavening agent that helps your bread rise beautifully.

For the Glaze

• Milk: 2 tablespoons. Adjust as needed for desired consistency.
• Powdered Sugar: 1 cup. Forms the base of our light, sweet drizzle.

For precise quantities and a printable version, refer to the full recipe card below.

🔪 Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 180°C (356°F) using top and bottom heat. This ensures the oven is at the correct temperature when your batter is ready. To make removal a breeze, line your loaf pan with parchment paper, leaving an overhang on the sides.

Step 2: Prepare Walnuts and Bananas

If using whole walnuts, chop them into your desired size. I personally love finely grated walnuts for a more even distribution and subtle crunch, but coarsely chopped works just as well! Next, peel your very ripe bananas (2 ½ large or 3 small ones work best) and mash them thoroughly with a fork in a separate bowl until mostly smooth with a few small lumps remaining. This ensures a moist crumb and great banana flavor throughout.

Step 3: Cream Butter and Sugar

In the bowl of a stand mixer (or using a hand mixer), combine the softened butter, demerara brown sugar, cinnamon, and a pinch of salt. Cream these ingredients together on medium speed until the mixture is light, fluffy, and well combined. This step is crucial for incorporating air and creating a tender texture in your banana bread.

Step 4: Incorporate Wet and Dry Ingredients

Beat the eggs into the creamed butter and sugar mixture, mixing until just combined. Then, gently fold in the mashed bananas and prepared walnuts. Finally, add the spelt flour and baking powder. Mix on low speed or by hand until just combined. Be careful not to overmix the batter; overmixing can lead to a tough, dry loaf. A few small lumps of flour are perfectly fine!

Step 5: Bake to Perfection

Pour the prepared batter evenly into your lined loaf pan. Bake in the center of your preheated oven for 40-45 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean, your banana bread is perfectly baked and ready!

Step 6: Cool and Glaze

Once baked, carefully remove the banana bread from the oven. Using the parchment paper overhang, lift the loaf out of the pan and transfer it to a wire rack to cool completely. This is essential before glazing, as a warm loaf will cause the glaze to melt.

For the glaze, simply whisk together the powdered sugar and milk with a fork until smooth. Drizzle it lightly over the completely cooled loaf. Remember, a little goes a long way to keep this a truly low sugar banana bread experience!

Step 7: Slice and Enjoy!

Cut into thick, inviting slices, serve, and watch your homemade brown sugar banana nut bread disappear in no time. Enjoy every moist, nutty, and just-sweet-enough bite!

Tips for the Perfect Banana Nut Bread

• Choose Your Bananas Wisely: The browner and spottier, the better! These bananas are naturally sweeter and will provide more moisture and intense banana flavor.
• Don’t Overmix: Mix your batter until just combined. Overmixing develops gluten in the flour, which can lead to a tough bread instead of a tender, moist one.
• Toasting Walnuts: For an even deeper nutty flavor, lightly toast your walnuts in a dry pan for a few minutes before adding them to the batter.
• Spelt Flour Benefits: Spelt flour is an ancient grain that offers a slightly nutty flavor and a tender texture, often making baked goods feel lighter. It’s a great alternative to all-purpose flour for a wholesome touch.
• Customize Your Glaze: If you prefer an even less sweet option, you can thin your glaze with a bit more milk or skip it entirely. For extra indulgence, add a tiny splash of vanilla extract to the glaze.

Storage and Freezing Tips

This moist banana bread stores beautifully! To keep it fresh, wrap the cooled loaf tightly in plastic wrap or foil. It will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the loaf and wrap individual slices, then place them in an airtight freezer-safe bag or container. It can be frozen for up to 3 months. Thaw individual slices at room temperature or gently warm in the microwave for a quick treat.

Variations to Try

• Chocolate Chip Banana Bread: Stir in ½ cup of your favorite chocolate chips (dark, semi-sweet, or milk) with the walnuts for a chocolatey twist.
• Spice It Up: Add ¼ teaspoon of nutmeg or a pinch of ground cloves along with the cinnamon for a richer spice profile.
• Other Nuts: Pecans or even a mix of nuts can be substituted for walnuts.
• Dried Fruit: A handful of raisins or chopped dried cranberries can add another layer of sweetness and texture.

🍽 Essential Equipment

• Loaf Pan (9×5 Inch): The perfect size for this recipe.
• Hand or Stand Mixer: For efficiently creaming butter and sugar.
• Mixing Bowls: Several sizes for different stages of mixing.
• Fork: For mashing bananas and mixing the glaze.
• Cooling Rack: Essential for cooling the bread evenly.
• Parchment Paper: For easy pan lining and removal.

Don’t forget-February 23rd is National Banana Bread Day! 🎉 What better way to celebrate than baking a fresh loaf of this delightful brown sugar banana bread, pouring a warm cup of coffee, and savoring every moment? Will you be baking along? 🍌🍞

Looking to try something different? Then give this yellow cake mix banana bread a try! There are so many wonderful ways to celebrate National Banana Bread Day!

If you bake this delightful brown sugar banana nut bread, please let me know how you liked it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback means the world! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss it!

📖 Recipe: Brown Sugar Banana Nut Bread

Brown Sugar Banana Nut Bread Recipe

By Nora

This low sugar banana bread is naturally sweetened with ripe bananas and a hint of demerara brown sugar, giving it a deep, caramel-like flavor. The added walnuts bring a delightful crunch, while a light powdered sugar glaze adds the perfect finishing touch. A deliciously moist and nutty treat that’s perfect for breakfast, snacking, or sharing!

5 from 6 votes

Print Recipe
Pin Recipe

Prep Time
20 mins

Baking Time
45 mins

Total Time
1 hr 5 mins

Course
Breakfast, Dessert

Cuisine
American

Servings
16 Slices

Calories
195 kcal

Equipment

• Loaf pan 9×5 Inch
• Hand or stand mixer
• Mixing bowls
• Fork
• Cooling Rack
• Parchment Paper

Ingredients

Banana bread dough

• ¾ cup Walnuts, ground or chopped
• 2 ½ Bananas (large or 3 small, very ripe)
• ¼ cup Butter, soft
• ½ cup Demerara Brown Sugar
• ½ teaspoon Cinnamon
• 1 pinch Salt
• 2 Eggs
• 1 ¾ cups Spelt flour (8.82 oz)
• 3 teaspoon Baking powder

For the glaze

• 2 tablespoon Milk
• 1 cup Powdered sugar

Instructions

1. Preheat oven to 180°C (356°F) (top and bottom heat). Line a loaf pan with parchment paper.
2. Prepare ¾ cup Walnuts by chopping them or using grated walnuts for a finer texture.
3. Mash 2 ½ Bananas (2 ½ large or 3 small bananas) with a fork until smooth.
4. Cream ¼ cup soft Butter, ½ cup Demerara Brown Sugar, ½ teaspoon Cinnamon, and 1 pinch Salt in a stand mixer until light and fluffy.
5. Beat in 2 Eggs, then stir in walnuts, mashed bananas, 1 ¾ cups Spelt flour, and 3 teaspoon Baking powder until a smooth batter forms. Do not overmix.
6. Pour the batter into the lined pan and bake for 40-45 minutes. Check doneness with a wooden skewer (it should come out clean).
7. Cool the bread completely on a wire rack after removing it from the pan.
8. Prepare the glaze by mixing 1 cup Powdered sugar and 2 tablespoon Milk with a fork until smooth, then drizzle lightly over the cooled loaf. Use just enough to keep it low in sugar!
9. Slice and serve! Enjoy this moist, nutty, and just-sweet-enough banana bread!

Nutrition Information

Nutrition values are estimates only, using online calculators. Please verify using your own data.

• Serving: 1 Slice
• Calories: 195 kcal
• Carbohydrates: 29g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 2g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 28mg
• Sodium: 116mg
• Potassium: 111mg
• Fiber: 3g
• Sugar: 17g
• Vitamin A: 134IU
• Vitamin C: 2mg
• Calcium: 63mg
• Iron: 1mg

⛑️ Food Safety Guidelines

Ensuring food safety is paramount when preparing any meal. Please keep these important tips in mind:

• Always cook food to a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria.
• Avoid using the same utensils on cooked food that previously touched raw ingredients to prevent cross-contamination.
• Wash hands thoroughly with soap and water after handling raw ingredients.
• Do not leave perishable food sitting out at room temperature for extended periods (generally no more than two hours).
• Never leave cooking food unattended, especially when using high heat.
• When frying or baking at high temperatures, use oils with a high smoke point to prevent the formation of harmful compounds.
• Always ensure good ventilation in your kitchen when using a gas stove or oven.

For further comprehensive information on safe food handling, please consult the official guidelines from the FDA – Safe Food Handling.

Frequently Asked Questions (FAQs)

Can I use regular all-purpose flour instead of spelt flour?

Yes, absolutely! While spelt flour adds a unique, slightly nutty flavor and tender crumb, you can easily substitute it with an equal amount of all-purpose flour. The texture might be slightly different, but your banana bread will still be delicious.

What if my bananas aren’t very ripe?

If your bananas aren’t quite ripe enough (still yellow with no brown spots), you can ripen them faster. Place them on a baking sheet in a 250°F (120°C) oven for 15-20 minutes, or until the skins are black. This softens them and brings out their sweetness. Let them cool before mashing.

How can I make this banana bread even healthier?

To further reduce sugar, you can decrease the demerara brown sugar to ¼ cup or omit the glaze entirely. For added nutrients, consider adding a tablespoon of chia seeds or ground flaxseed to the batter. You can also swap a portion of the spelt flour for whole wheat pastry flour for more fiber.

My banana bread came out dry. What went wrong?

A dry banana bread is usually a sign of overbaking or overmixing. Ensure you’re baking for the recommended time and checking for doneness with a skewer. Also, remember to mix the wet and dry ingredients only until just combined to keep the crumb tender.

Can I add other fruits or spices?

Absolutely! This recipe is very versatile. Feel free to add ½ cup of chopped dates, dried cranberries, or blueberries. For spices, a pinch of nutmeg, allspice, or cardamom would complement the cinnamon beautifully.

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