"This is a delicious and nutritious bread that is very easy to make. I like it so much, I sometimes have it for breakfast!" — Gladys George
Watch video tips and tricks
whole wheat flour
1 1/2 cups
I used 4 bananas for this recipe and made muffins, baking for 20-25 minutes. I added walnuts, chocolate chips and raisins separately to some of the muffins and left a few plain (I liked the ones with raisins best). I didn't have wheat germ but added some applesauce (between 1/4-1/2 cup) to help alleviate the dryness. A very tasty recipe.
For me this bread was a bit dry and bland (and I was careful not to over-handle the dough). I used 4 big bananas and added 1 tsp cinnamon and some nutmeg. Next time I might add some brown sugar or chocolate chips, and use more bananas (the good bites are the ones that have little sweet chunks of banana); applesauce might also help. It also might need to be covered at least half of the time it's in the oven - the top of mine started to burn at 35 minutes (I live at high altitude. Ugh). I'll definitely try it again with these modifications.
This is a great recipe. Very flavorful and moist. I can hardly tell that there's whole wheat flour in there! Tastes great for breakfast with some peanut butter on top. I've made 6 mini loaves already- I always have a bunch of overripe bananas.
Hard to believe there's no sugar in this recipe. The only change I would make is to add more bananas. Otherwise, it really went over well in our household. I'll definitely make this one again.
My husband really likes this bread. It is quite easy to make since there is no rise time or yeast in the recipe. I do not consider this a dessert bread since it is not very sweet. I found it a tad dry. I also took my bread out of the oven at 55 minutes and it was a little overdone on the edges. Definitely check your bread loaf for doneness frequently after 45 minutes. I added sunflower seeds and chopped walnuts and that was very good.
Very tasty - buy extra bananas when they are on special so you can make this bread. I've made this three times and adding extra bananas helps with the dryness, but then, so does spreading the warm bread with a little peanut butter! :) Bottom line: an easy, healthy recipe that's ideal for a mom-to-be like me. I may try freezing my next loaf so I have some ready when I get home from the hospital!
Excellent recipe. A good, dense, moist texture. I used four small bananas and substituted unsweetened applesauce for the oil. It was a hit with my family.
I made muffins instead of bread, and they turned out great! I loved them plain and in milk. I think I will try more bananas next time, to soften them.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Wheat Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
This rich, hearty loaf is great for breakfast or snacks.
See how to make a moist, old-fashioned banana bread.
See the secret to baking moist, delicious banana bread.