Whole Wheat Banana Nut Bread
Indulge in the wholesome goodness of homemade Whole Wheat Banana Nut Bread, a hearty and flavorful twist on the classic favorite. Made with nutrient-rich whole wheat flour, this recipe balances the natural sweetness of overripe bananas with a touch of brown sugar and a hint of cinnamon for a warm, comforting flavor profile. Chunks of pecans or walnuts add a delightful crunch, while melted butter and a splash of vanilla extract ensure every bite is moist and aromatic. Perfect for breakfast, a mid-day snack, or a sweet treat with coffee, this easy-to-make loaf comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. A guilt-free treat that's both satisfying and nutritious—this banana bread truly hits the spot!
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Recipe Information
Ingredients
- 3 large Overripe bananas
- 2 cups Whole wheat flour
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Unsalted butter (melted)
- 0.25 cup Milk
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.75 cup Pecans or walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the overripe bananas with a fork until smooth.
Add the melted butter, eggs, vanilla extract, milk, brown sugar, and granulated sugar to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir to blend the dry ingredients together.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the chopped nuts to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Carefully transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 183.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 409 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3331 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
