banana nut bread

would love a recipe for banana nut bread if there is any

This is Melissa's, located just a few posts below.  It's yummy - she made it and brought it to a support group:

Banana Bread Recipe
 

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter....omitted  used snack cup size unsweetend applesauce
• 1 cup sugar...omitted used 1/3 cup slender blend
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour + 2 scoops Banana Chike protein powder (28g protein)
• Dark chocolate chips and chopped walnuts opitional.....

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

OH SOOO YUMMY!!
I don't have a nutritional value on this recipe sorry.

ohhhh sounds great! can't wait to fix it ...thanks for posting it for me

Just the bananas can be used 3-4 for the recipe

I use canned pumpkin instead of all bananas because pumpkin has more fiber and less sugar.  Also - i use the muffin forms - since it is easy grab and go food- but the muffins get drier once you bake them.  
They freeze great.  But - left on the counter - after a few days - they get moldy, so be careful.  i keep mine in the fridge or freezer. 
Even non - wls people like that.  If I use more fat then I use less eggs and more egg whites. 
I even make some with butter nut - since I could not find pumpkin in the store.    
When i feel like - I add some dry fruits to the mixture, or

Banana and Pumpkin Bread (muffins - makes 24) low carbs and sugar

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1 large bananas, smashed

1 can of pumpkin

0.75 – 1 cup Erythritol (or Splenda)

2 large eggs + 1/4 cup egg whites

1.75 cups vanilla protein powder (or chocolate or any other - I use whey concentrate - more "volume)

1 large Tbs of Cocoa (optional – can use more)

1/3 cup coconut oil (melted) – can use butter or other fat

2 tsp baking powder

1/2 tsp baking soda

1/4 cup finely chopped walnuts (I got to have nuts in mine!)

1/4 cup flax seeds, (optional)

½ cup flax meal (optional)

1/8 cup pumpkin Torani syrup (or any other syrup) - or milk or?  

1 tsp ginger

1/2 Tbs cinnamon

Salt

Milk – to make sure the consistency of the batter is not too thick –( it shall be like a thick pudding)

 

Sometimes I add flax seeds and coconut flakes… or dried fruits - just because.. (raisins, goji berries, dry berries, etc)

 

Mix the sweetener, fat, bananas, pumpkin, syrup and eggs for 3 minutes.  Sift protein powder, baking powder, baking soda, cinnamon, ginger salt in a separate bowl.  Add flax meal.  Add dry mixture to the wet. Mix well.  Add walnuts and flax seeds.  Make sure it is not too tick.  Add milk as needed.

 

Oven at 350F.  Grease 2 (12 each) muffin pan.  Pour the batter into the muffin pans (2/3- ¾ high)  and bake for 15 min or until a toothpick inserted into the center comes out clean.

 

Or use loaves pans 2   4x8" loaf pans instead, filled to about 1/2 each. They're small enough that you get lots of edges and it can cook through and through.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
You can dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness
 Delicious with butter spread, or a little peanut butter.

 

 modified mine and just today used pumpkin instead of bananas.    I also used some more cinnamon and cocoa - love cocoa.... I used muffin forms (12 per pan) and got 24-30 muffins... Make sure you only fill 2/3 to 3/4 high.
Muffins - 350F for 15 min.  - if you overbake - they come out dry - but still good.

From Jupiter - Shari
RNY friendly Banana Bread

First-- PKs recipe:
Ingredients:
1 cup splenda
1/3 cup soft margarine (I use 66% reduced fat margarine: 25 calories per 2 tsp)
3 extra large eggs, unbeaten
1 3/4  cups vanilla protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (I actually use 4 very ripe bananas which is a lil more than a cup)

Preheat your oven to 350ºF.

Mix the sugar, margarine, bananas, and eggs for 3 minutes. Sift protein powder, baking powder,  baking soda, salt in a separate bowl. Add dry mixture to the wet. Mix well.

Grease a bunt pan. Pour the batter into the pan and bake for 40min  or until a toothpick inserted into thcenter comes out clean. (I use a bunt pan because it cooks more evenly for me.
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Here is Shari's modification...

Here's exactly what I made mine with, so people know some solid stats if they care about such anal retentive crap (like yours truly does):

3 large bananas, smashed (less banana = less carbs)
1 cup Splenda
1 tbsp banana extract
3 large eggs (at least I didn't use Egg Beaters, Tara!)
4.5 scoops Vanilla Body Fortress Protein powder (On sale at WalMart!)
5 tbsp "I Can't Believe it's Not Butter" spread (this crap's pretty buttery)
2 tsp baking powder
1/2 teaspoon baking soda
1/4 cup finely chopped walnuts (I gotta have nuts in mine!)
salt
cinnamon

Follow Peex' directions...and I like to dust the top with cinnamon/Splenda before cooking for a nice glossy brown crustiness. Mmmm. MMMMMM!

I like loaves better than Bundts, so I used three 4x8" loaf pans instead, filled to about 1/2 inch from the top. They're small enough that you get lots of edges and it can cook through and through, just like the bundts. Follow the skinny Canugget's directions. You might cook a shade shorter-- check around 35 minutes.

 Delicious with butter spread, or a little peanut butter.

Stats for whole recipe above:
Cals: 1792
Fat: 88.2
Carbs: 119.8
Protein: 144.2
Fiber: 12.6g

For one fifteenth (1/5 of a loaf as above):
Cals: 116
Fat: 5.8g
Carbs: 7.9
Protein: 9.6g
Fiber: .85g