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This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.
Ingredients
- 1/3 cup vegetable oil
- ½ cup honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup mashed bananas
- 1 ¾ cups whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup hot water
- ½ cup chopped walnuts
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
Step 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 prepared pan.
Step 3
Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
Cook?s Note
I usually freeze ripe bananas until I have enough for a batch or two. To freeze, peel bananas, break them in half, and store in a plastic bag. To use, thaw bananas and add to the mixing bowl.I have used applesauce instead of oil to make this low-fat. It is not quite as moist, but the flavor is still as good.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 218 | |
| % Daily Value * | |
| Total Fat11g | 13% |
| Saturated Fat1g | 7% |
| Cholesterol31mg | 10% |
| Sodium215mg | 9% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 11% |
| Total Sugars14g | |
| Protein4g | |
| Vitamin C2mg | 9% |
| Calcium17mg | 1% |
| Iron1mg | 6% |
| Potassium179mg | 4% |
*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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source by allrecipe
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Excellent, easy, nutritious recipe. And my 13 month old loves it!
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Moist, tasty and nutritious. My 16 month old, who does not like bananas, enjoys this bread.
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Tasty bread. The whole wheat flour gives it a great texture and it’s nice and moist. I added raisins and used pecans instead of walnuts.
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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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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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Only one word can describe this bread. Fabulous. Ok, Delicious does too!
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The whole wheat flour and optional oil makes this a healthier version of a favorite in our house. I found it easy to make, moist and delicious. The only problem is that I have to make it so often – it disappears too quickly!
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This is a great banana bread recipe. The whole wheat flour gives it a great texture and taste. This bread is very moist too. I have made this bread several times and usually it is done after 50 minutes of baking instead of the 55-60 minutes stated in the recipe.
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This was great! I made it for my husband and my coworkers and got great reviews from everyone.
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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 to give it added flavor.Watch the bread, it does cook faster. Generally around 50 minutes!
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My family loved the bread, and the second time I added some raisins to it, and they loved that also……….Betty Ann
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It’s amazing that such a healthy bread can taste so good! I’m not that experienced at baking, and I had some notion that wheat would make it taste dry. I was totally wrong! It’s very moist and delicious!
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This recipe is a keeper! I used applesauce instead of oil and it was wonderfully moist. I sliced it up and made it into french toast for breakfast. The rest of the loaf didn’t make it to night fall! Thanks, Peggy!
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This banana bread tasted a little too healthy for me, due to the whole-wheat flour. In the future, I will stick to my standard low-fat banana bread recipe that uses all-purpose (white) flour.
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This recipe was wonderful! Very moist and rich.I substituted applesauce for the oil and left out the nuts. I also added 3/4 cup of dark chocolate chips. We all loved it. It made more of a dessert bread.
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mine turned out a bit dry, and i used the oil rather than the apple sauce, but it was still very tasty! i might add more banana to moisten it up next time. (the batter is some of the best i’ve tasted *grin*)
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excellent recipe, and I’m a tough critic to please. I used whole wheat pastry flour, which made it extra moist, added more banana, and sprinkled cinnamon/sugar on top of 4 mini loaves. It baked in about 35 mins.
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This is one of those breads that tastes pretty good fresh out of the oven, but not so much when eaten later. It’s tasty, but not something I’d crave.
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Very good! I put in choclate chips and used applesauce instead of oil. Still very moist and the choclate provides a nice sweet taste.
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i followed the recipe exactly as it is and the bread turned out great! the flavor of the wheat really worked well with the banana and nuts. next time, i would try adding some chocolate chips for a sweeter flavor. but i will definitely use this recipe again!
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This bread is moist and wonderful! I replaced half of the oil with applesauce, and I didn’t have vegetable oil, so I used olive oil. I also skipped the salt. It is hard to believe that it made with only whole wheat flour! So good! Thanks for the recipe…it’s a keeper!
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This bread is fantastic! I substituted unsweetened applesauce for the oil and made four mini-loaves instead of one regular loaf. I will definitely make this again!
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yum! can’t believe this only uses wheat flour. very moist and could it eat it everyday. added some chocolate chips….even yummier.
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Good but not super. I used 1/2 applesauce and 1/2 oil, but I thought it was still a little dry. My husband thought it was wonderful. I will fiddle with the recipe and make again.
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Excellent! I’ve been looking for a good banana bread recipe with Whole Wheat! I added three packets of splenda and it sweetened it up nicely.
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I tweaked this recipe a little bit and found it FABULOUS. Here are a few tips:
1. Use a 6-Cup Texas Muffin Pan for cafe-style muffins. They’re monstrous!
2. Swap Vegetable Oil for Olive Oil.
3. Use 4 medium sized banana’s to make it moister.
4. I was out of Vanilla extract so I used Almond. It was a nice flavor…very aromatic, but not overpowering in the least.
5. Use organic wheat flour. It has a ton of Dietary Fiber.
6. Add 1 cup walnuts (vs. 1/2 c) to make it chunkier.
7. Fill the muffin pans to the top. The batter will round out nicely. Note: Wholw Wheat Flour does not rise very high.
8. Garnish the muffins with a sprinkling of corasly chopped nuts. It makes for a gorgeous muffin!Makes 6 servings. Double the nutritional info.
Bon Appetite -
This was a hit!My husband is very skeptical & squirmy when it comes to whole wheat recipes but he LOVED this.He wanted to eat it for breakfast and dessert as well!Thanks!
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This is by far the best Banana Bread I have ever tried. It is a healthy choice in compairison with the one I have been using too!
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Never tasted a banana bread so moist–everyone loved it, definitely will make again. I’ve tried sooo many banana bread recipes–this is the best one so far. Added choc chips. No one could tell this was a healthier version of our fav bread.
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Thank you, Peggy! The batter smelled amazingly good & healthy and the final product was even better. This bread is wonderfully moist and delicious (I used a combination of olive oil & applesauce) and it looks so nice fresh out of the oven! I was looking for a healthy banana bread recipe and now my search is ended.
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The best banana bread ever. I can’t believe it is made with whole wheat flour. I used three bananas and it was very moist. Thank you Peggy.
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This was an easy recipe and tasted great. I made four mini loafs and everyone said it tasted really good. I will be making this again when we get more overripe bananas. Thanks!
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my first banana nut bread ever, and the first thing i ever made with whole wheat flour! it was delish, though i might add a little more honey next time (personal preference). i made this with melted butter instead of oil… still came out great. thanks!
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This wasn’t as good as I was hoping for even though I added some chocolate chips. It was fairly moist but I did use more banana than called for. It wasn’t the recipe, I guess we just don’t care for whole wheat even though we know it is better for us. Won’t make this one again.
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The first time I made this banana nut bread, I substituted unsweetened apple sauce for the oil and egg substitute for the two eggs. I also used 1/4 cup of honey and 1/4 cup of Splenda. The bread was delicious and extremely moist! I am very pleased with the taste and texture. My mom, who is always hesitant to try my healthier cooking, thought it tasted great!
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This recipe is wonderful! I made it when my sister’s family was visiting and my 4 year old nephew couldn’t get enough of it! I use whole wheat pastry flour and it turns out so tasty. I don’t feel guilty eating this because it has all healthy ingredients.
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Not at all what I expected. Family and friends disappointed.
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Everyone who tries this cake loves it! Thank you!
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This is a great recipe!! Even with making some substitutions (applesauce instead of oil and 1/4 c Splenda and 1/4 c honey instead of the full amount of honey) it came out really good. Very flavorful and moist. Even my 3-year old liked it! 🙂
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Great bread! I usualy use a recipe with fat and sugar in it with white flour but wanted something a little better for my family. This is it! Thanks for the great recipe!!
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Good, easy and healthier than the average banana bread recipe. Will make again.
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This is a great recipe. I make it often. It has such a wonderful flavor and excellent texture. I love a nice warm piece of this bread and a hot cup of coffe for a wonderful homemade treat. This is a true keeper and a pass-it on recipe.
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Excellent recipe!! Substituded splenda for half of the honey and couldn’t taste a difference and used pecans because I don’t care for walnuts. Moist, good flavor, not overly sweet.
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I made this recipe twice. The first time, I used under ripe bananas and the flavor was very subtle. I liked it, but my family said it didn’t taste like anything. The texture and consistency are great. The second time I made it, I used more ripened bananas and the flavor was definitely more pronounced and it was delicious. It was gone the day after it was made. This is a healthy keeper!
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I really like this bread, but my husband hates it. “This is NOT your usual recipe, is it?”, he asked. Granted, it doesn’t taste like regular (and unhealthful) banana bread, but I like the grainy testure of whole wheat. I will make it again, but I’ll probably have to eat it all by myself. Hopefully, it will freeze well. Thanks!
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OUTSTANDING! We’ve been phasing out white flour from our foods, and this recipe is a definite gem. After reading the reviews, I made a few changes: 1 1/4 cups mashed banana, heaping 1/3 cup all-natural applesauce instead of oil, and instead of honey I used 1/4 c Splenda + 1/4 cup white sugar. After cooling on rack for 40 mins, I wrapped the loaf in plastic wrap and it stayed incredibly moist and flavorful. Next time I’ll make two loaves and freeze one. I’ll be sharing this recipe with others. Thank you Peggy!
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This turned out fantastic! Very moist and tasted wonderful. Awesome recipe. I used 2 1/2 medium bananas (however many cups that made I’m not sure).
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Awesome bread- I use applesauce instead of oil and it was still terrific. My roommates are always trying to get me to make more
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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.
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Excellent! I accidentally baked it at 375 for the hour instead of 325 (oops!). But, it was not dry, it had excellent flavor and just the edges were too done. The flavor is awesome, the whole wheat flour gives it a nutty texture & taste. I also used 1/4 cup honey/1/4 cup Splenda and it was great. Thank you!
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I substituted apple sauce for all the butter, and it came out a bit dry, but still very tasty. My bf said it could successfully be a very interesting appetizer in a top restaurant. 🙂
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I thought this was just terrific banana
bread! It was very moist and full of flavor. My husband just loved it also!
I used a heaping 1/3 cup of unsweetened applesauce in place of the vegetable oil. Instead of using 1/2 cup of honey, I used 1/4 cup of honey and 1/4 cup of splenda. I only had 3/4 cup of banana, so I added enough plain fat-free yogurt to the mashed banana to make a total of 1 cup. I wrapped the cooled loaf in plastic wrap which seemed to help keep it fresh…even though the bread was not around for very long! Thanks for the recipe Peggy and kudos to everyone who added their review…this really did help a lot! -
My family and I loved this recipe!! It is great tasting as well as good for your health. This will be a family favorite!! My kids (ages 3&4) loved it too.
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not sweet enough. but i was looking for a recipe without sugar, so not bad.
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Yumminess! I love the dense, moist texture of this bread. It has just the right amount of sweetness and is also nutritious, so this recipe, which I followed exactly, definitely floats my boat.
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The first time I made this with olive oil and it did not turn out at all like I expected. This time I made it with canola oil and it turned out just right. I believe my oil was too old. Hearty and not too sweet!
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Call me chicken I guess. I used 1 c. whole wheat and 1 c. white flour. I also substituted brown sugar for honey, oatmeal for flax, and chocolate chips for nuts only because I didn’t have any of these ingredients on hand. But the outcome was delicious. Next time, I’ll take it out of the oven after 50 minutes. The loaf was a little dark.
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I substituted applesauce for the vegetable oil and added 1/4 cup of sugar. It was amaaazing! Big hit with my roommates. 🙂
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This is a great recipe -very easy and very yummy. You don’t really know that it is whole wheat either. The bread is not too sweet and not too banana-ery. It has a bit of a cakey texture, but that seems to be imorving with time. Per one reviewer’s suggestion, tried it with 1/4 cup honey and 1/4 cup Splenda and it turned out great. I will make this again for sure!
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I substituted applesauce for the oil and added just one tbl spn of oil. They turned out moister than I expected. This recipe is good for honey lovers.
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A super recipe! Used the applesauce alternative to oil and it is great! A five star recipe that won’t disappoint…
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This was easy, healthy and yummy all in one! The whole wheat flour works well with the flavor of the banana and nuts!
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This was DELICIOUS! I took the advice of previous reviewers & used 1/4 cup sugar free honey & 1/4 cup Splenda in place of the 1/2 cup honey. Instead of the oil I used unsweetened cinnamon applesauce instead. Then I used 1 1/2 tsp vanilla because I love vanilla! Then I added 2 tsp of cinnamon. the taste was WONDERFUL! I also am trying to use less white flour in my recipes & this fit the bill perfectly. Thanks so much for the recipe & to the other reviewers for their input.
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Liked it, tasted healthy!
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I used sugar free instead of honey,so it suited my diabetic husband too. Then I found other reviewers had already thought of this!
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This recipe is excellent! I used 1/2 cup applesauce instead of the oil and baked it in 3 small loaf pans for about 40 minutes at 325.
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I made this yesterday and it was so fabulous and my kids so sad that we managed to eat the WHOLE thing and it was gone…that today I ran out for groceries this morning and got a pile of overripe bananas from the reduced section and have made 3 loaves and will be putting two of them in the freezer.
Yesterday I made the recipe as is except I had no honey so I used 1 cup turbinado sugar. Today I have used half oil and half unsweetened applesauce, and half splenda and half honey.
I am wondering if the people who commented it was not sweet enough used 1/4 cup splenda and 1/4 honey. Honey is about twice as sweet as sugar, so to obtain the same sweetness you would use 1/4 cup honey and 1/2 cup splenda.
I found with 1 cup of turbinado sugar that it was mildly sweet without being overpowering.
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I’ll never make another banana bread recipe (and we’ve made a bunch!). We had about 5 bananas to use, so I doubled the recipe. Used half oil and half unsweetened applesauce. Used 1/2 c honey and then 1/3 c. dark brown sugar (these are the doubled proportions). Subbed chocolate chips for walnuts.
Fantastic! A great treat without much guilt. 🙂 So glad to have found this recipe.
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Very good, but I think it should be sweeter.
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Very popular with my family. Did not use nuts. 3 stars for taste from me, 4 stars if you consider it’s fairly healthy (a fair bit of oil, but not as much as some banana bread…and it’s whole wheat).
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Not sure if it was me or the recipe. Came out too heavy and hard.
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Very moist! And I love the extra taste of honey.
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I had 3 overripe bananas and was in need of a good healthy banana bread recipe. I was going to use whole wheat flour anyway so I decided to try this recipe. I made a few substitutions. I used 1/3 cup overflowing with unsweetened applesauce instead of oil, 1/4 cup Splenda and 1 Tbsp honey instead of all honey. I added an extra 1/2 tsp of vanilla and used eggbeaters instead of eggs, adding an extra 1/2 egg or so. I added an extra half banana and subsituted 25% of the flour with soy flour to add extra protein and fiber. I also added 1/2 tsp extra baking soda just to make sure. I then made them in a muffin tin making 12 muffins exactly. I may have undercooked them a little bit at just about 30 minutes, but I also had to put them in the fridge for 2.5 hours because I didnt have enough time to cook them before class. For the health factor involved, these are amazing! They turned out very well, I enjoy them a lot but I probably didn’t mash the bananas enough first. I eat either one of these or one of the “addictive pumpkin muffins” every morning for breakfast now with a piece of fruit. Just take one out of the freezer and bring it to work, very simple and incredibly healthy!
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This was OK….but I felt like it was MISSING something…probably all the vial things that make REGULAR banana bread soooo good!
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Very good! Wholesome, moist, healthy. I didn’t have walnuts so I added pumpkin seeds and wheat germ, i also dropped a handful of rolled oats on the top of the bread right before baking.
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This is a great recipe. I’ve made it three times and each time it was delish!
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Wow – finally a healthier version of banana bread that my family loves! It actually tastes better after it cools. I stored it wrapped in plastic wrap in the frig and we ate it cold – which intensified the flavor and made the texture more dense. Will increased walnuts to 3/4 cup next time. Thanks for the great suggestion of freezing overripe bananas — now I’ll always have them on hand.
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Excellent and all the way. Love it because of the whole wheat and honey – healthy ingredients that you can’t even tell are there. I mash my bananas in a food processor and the texture of the bread comes out nice and crumbly instead of the icky unified texture many banana breads have. Works perfectly fine even if you don’t have ripe bananas on hand. Excellent for college students like myself looking for a healthy snack.
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Very good. I made this for a diabetic, so I omitted the honey and used 1/4 cup Splenda instead like another reviewer mentioned. Very delicious. Bread has a dark appearance; I am guessing this is due to the whole weat flour versus all-purpose.
Thank you. YUMMMMY !!!
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Yummy! I’ve made this several times. I always use unsweetened applesauce in place of the oil and it’s great. This is my go to banana bread!
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I thought it was just okay. Kinda dry and not very sweet. I only cooked it for 50 minutes and it was done. I don’t think it needs one hour to bake, it would’ve been horribly dry and burnt.
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I thought this bread was wonderful. It was exceptionally moist (especially for a wheat bread). For people who aren’t used to wheat products, they do have a distinct flavor. But try it, wheat is wonderful for you…so is this bread!
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Yummy! This was my first attempt at anything using whole wheat flour and the bread turned out very good. You definitely need to have your slice with something to drink because it’s a tiny bit dry but that’s the nature of whole wheat flour. I’m making it again this weekend to bring to work and am going to try mixing the flours to see what turns out.
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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!
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Awesome! Banana bread that my kid likes that’s healthy! Great for breakfast with my coffee! Yummy!
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This recipe had no flavor, it didnt even taste like bananas. It was a little dry and I only cooked it for 52 minutes. I was not impressed.
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my whole family loves this recipe. i use it to trick them into eating healthy! Im a more experienced cook, and I substitute a little over 1/2 Cup of Olive Oil for the vegetable oil plus I use an all natural fruit based sweetener called Fruit Sweet (available at some natural foods stores). its sweeter than honey, and adds extra moisture. Nuts are deffinately a must for this recipe!
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Subbed unsweetened applesauce for oil, 1/2 splenda, 1/2 white sugar. 10 times more delicious if you wait the next day.
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This bread was so great, I’m new to using whole wheat, and it’s an aquired taste 🙂 but this bread was wonderful, easy to make and I will for sure make it again!
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This banana bread was wonderful. It was so moist, even days after it was baked. I’ve tried a couple of banana bread recipes on this site and this was, without a doubt, the best one. A little more dense than the others, but SO delicious! I am shocked at some of the poor reviews this recipe got.
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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.
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I made this with one simple substitution, I used apple sauce in place of the oil. It was GREAT! I will make it again!
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Much different from the lots-of-sugar quick white banana bread I’m used to, not as moist nor sweet obviously – but wonderful for a wheat bread. Knowing it’s healthy makes a difference. My sweet tooth husband didn’t like it, that just means I’ll have to eat it all myself. I add some low sugar jam for some sweetness.
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I followed the recipe to the letter and it turned out really moist for all that whole wheat flour! A nice change from my staple recipe of butter and white flour.
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Knowing that it was made with all whole wheat flour and sweetened with honey, I did not have high expectations. I was surprised by how moist and good it was. After a couple of days, it definitely began to dry out and get a different texture, but most of it was already gone. Definitely the best ‘healthy’ loaf I’ve baked.
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Very, very good! I made it exactly by the
recipe and it was excellent. My family
gobbled it up!!! -
Delicious! My husband loved it, too. And, actually, I think I liked it more when it was made with the applesauce. Excellent!
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Good and easy! Also very moist. My family likes their banana bread to be very banana-y so next time I make this recipe I will add more.
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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.
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This is a really awesome (and totally forgiving) recipe!!! I lacked honey, so I subsituted with molasses, threw in 2 bananas, and baked it in a cupcake tin. They came out beautifully puffed up like those seen in professional bakeries (although there was only enough to make 7). Loved the fact that it wasn’t too sweet, and the texture is crisp on the outside and moist and chewy inside — just perfect. Props!
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