Whole Wheat Banana Nut Bread

Whole Wheat Banana Nut Bread

530
PEDGI 0

"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

servings 218 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

530
  1. 613 Ratings

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Most helpful positive review

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 bana...

Most helpful critical review

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.

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 bana...

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 l...

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 ...

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 m...

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 ki...

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 reg...

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.

Great recipe! I have made it several times and have even added a little applesauce to make up for lack of banana! I also use pecans instead of walnuts and add 1 tablespoon of pumpkin pie spice ...