"This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just peel, break in half, and freeze in a plastic bag. To use, just thaw and add to mixing bowl. I have also used applesauce in place of the oil to make this low fat. It is not quite as moist, but the flavor is still just as good." — PEDGI
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1 3/4 cups
whole wheat flour
Following other suggestions and throwing in some of my own - I replaced the oil with 1/3 heaping cup of applesauce, for sweetner used 1/4 cup honey and 1/4 cup brown sugar, 1 1/4 cup mashed bananas, 1/4 cup nuts and 1/4 cup raisins and 1/2 tsp. cinnamon. Moist, low-fat, delicious way to use up those ripe bananas!
I found this loaf a bit bland and would have prefered it to be a little bit more moist. Next time I will add some spices and perhaps a bit more oil or an extra egg.
I loved this rich and healthy banana bread. I used a little more banana and replaced the oil with applesauce, making it a little more healthy. The catch was I had to bake it about 5-10 minutes longer, but it turned out perfect.
I really liked the taste and texture of this bread. I substitued unsweetened applesauce for the oil and used egg whites instead of whole eggs and it still came out delicious.
Loved this. I'm usually not thrilled with the results when baking with honey but this is wonderful. I used a very finely ground whole wheat flour so the bread is a light texture. Whole wheat flour has a much shorter shelf life than white, so if it has been sitting in your cupboard for a long time it's best to buy a new bag.
This bread is fabulous - healthy and moist and just really, really yummy. I add some cinnamon and nutmeg to mine, for a little extra flavor, and sometimes as many as 2 cups of bananas - which makes it even moister and more flavorful. I discovered this recipe a week ago and I'm making it today for the third time - it's that good!
Very good. I used applesauce-country berry/no sugar added, instead of oil & put it in a 12 muffin pan for 12-15 minutes and it was great. I also added 1/4 cup carrots. Gotta get it in for the kids!!
I was looking for a healthier banana bread recipe, and I have definitely found it! I replaced the oil with applesauce and it came out sooooooo moist and yummy! I'll be making this one on a regular basis.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Banana Nut Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
This rich, hearty loaf is great for breakfast or snacks.
See how to make a moist, old-fashioned banana bread.
See how to bake individual mini-loaves of banana bread in canning jars.