Whole Wheat Banana Nut Bread

508 Reviews 26 Pics
Recipe by  PEDGI

“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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Adjust Servings

Original recipe yields 1 - 9 x 5 inch loaf



  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 (508)

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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 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.

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Amount Per Serving (12 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 215 mg
  • 9%

Based on a 2,000 calorie diet



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Oatmeal Banana Nut Bread


next recipe:

Banana Maple Nut Bread