Whole Wheat Banana Nut Bread Recipe - Allrecipes.com
Whole Wheat Banana Nut Bread Recipe
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Whole Wheat Banana Nut Bread
This rich, hearty loaf is great for breakfast or snacks. See more

Whole Wheat Banana Nut Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
  3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2006

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!

Most Helpful Critical Review
Apr 04, 2005

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.

Oct 11, 2006

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.

Mar 28, 2003

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.

Jul 26, 2006

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.

Oct 09, 2007

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!

Sep 10, 2007

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!!

Mar 28, 2003

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.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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