Whole Wheat Banana Nut Bread

Made  times

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.

Modified from: Whole Wheat Banana Nut Bread

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Serving size has been adjusted!

Original recipe yields 12 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.


This was very good. The texture was just right, which was a pleasant surprise given the wheat flour, which often makes things too heavy/dense. I used Agave nectar instead of honey for diabetic c...