Whole Wheat Banana Nut Bread

492 Reviews

“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.” - by PEDGI

Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition

Amount Per Serving (12 total)

Calories
218 cal
11%

Fat
10.5 g
16%

Carbs
29.4 g
9%

Based on a 2,000 calorie diet

Reviews (492)

Rate This Recipe

505

seattlecooks

Apr. 4, 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..." See more/4 cup nuts and 1/4 cup raisins and 1/2 tsp. cinnamon. Moist, low-fat, delicious way to use up those ripe bananas!"

325

Kristin111

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,..." See more but it turned out perfect."

205

DIANASCHOOLEY

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...." See more"

More Reviews