This whole wheat banana nut bread is soft, moist and full of banana flavor, with toasted walnuts folded through the batter and a crunchy walnut topping. Made with 100% whole wheat flour, very ripe bananas, honey and a small amount of brown sugar, it’s an easy, wholesome loaf that works perfectly for breakfast, coffee breaks or an afternoon snack. The recipe is naturally dairy-free, and a gluten-free option is noted in the recipe notes.
This version adds a full cup of toasted walnuts for extra texture and flavor in every bite. It builds on a classic whole wheat banana bread and keeps the method simple: no mixer required, just two bowls and a whisk.
What’s To Love
- Uses up about four very ripe bananas for pronounced banana flavor.
- Only three tablespoons of oil for the whole loaf keeps it lighter while staying moist.
- No mixer needed—mixing is done in two bowls with a whisk and a spatula.
- Naturally dairy-free and easily adaptable.
- Freezer-friendly and great for making ahead.
Ingredients
Scroll down to the recipe card for exact measurements and full instructions. The notes below explain a few ingredient choices.
- Whole wheat flour – this recipe uses 100% whole wheat flour; there’s no need to blend with all-purpose flour. For best results, weigh the flour to avoid adding too much, which makes the loaf dry or dense.
- Bananas – use very ripe bananas with plenty of brown spots. You’ll need about 480 grams of mashed banana (roughly four medium bananas). Weigh after peeling since sizes vary. Mash thoroughly so the banana distributes evenly through the batter; small soft lumps are fine but avoid large chunks.
- Walnuts – toasting the walnuts deepens their flavor and gives extra crunch in each bite. Use 3/4 cup (90 g) in the batter and reserve 1/4 cup (30 g) for topping. Chop the topping walnuts a bit more finely if you prefer a finer crunch. Pecans are a great substitute if you like.
How to Make It
This whole wheat banana nut bread is straightforward to prepare. Below is a concise overview of the process; the recipe card later in the post contains exact quantities and step-by-step instructions.
- Toast the walnuts – spread them on a baking sheet, toast until fragrant, let cool, chop, and set aside 1/4 cup for the top of the loaf.
- Mix the dry ingredients – whisk together the whole wheat flour, cinnamon, baking soda, baking powder and salt in one bowl.
- Mix the wet ingredients – in a second bowl, whisk brown sugar, eggs, honey, oil and vanilla, then stir in the mashed bananas.
- Combine – add the wet to the dry and stir just until combined; avoid overmixing to keep the loaf tender.
- Add walnuts and bake – fold in most of the chopped walnuts, transfer the batter to a lined 9×5-inch loaf pan, sprinkle the reserved walnuts on top, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool – allow the loaf to cool in the pan for about 15 minutes, then remove and cool completely on a wire rack before slicing for the best texture.
Tips for Success
- Don’t overmix – mix wet and dry ingredients until combined; overworking the batter makes the crumb tough and dense.
- Check for doneness – baking time varies with banana ripeness and moisture. A toothpick should come out clean or with a few moist crumbs, not wet batter.
- Cool fully before slicing – slicing while hot can make the crumb seem gummy. Letting it cool gives the crumb time to set and improves texture.
Make Ahead and Storage
Cool the bread completely, then store it in an airtight container at room temperature for up to five days. If your kitchen is hot or humid, place it in the refrigerator to keep it fresh and to limit mold growth.
To freeze, wrap the cooled whole loaf or individual slices tightly and place in a freezer-safe bag or container for up to three months. Thaw at room temperature or overnight in the refrigerator before serving. Slices thaw more quickly and are convenient for grab-and-go breakfasts.
More Banana Ideas
If you have extra ripe bananas, try variations like spelt or carrot-banana muffins, or incorporate cocoa for banana cocoa cookies. These adaptations can use a similar base of mashed banana and whole grain flour while changing mix-ins and spices for variety.
Whole Wheat Banana Nut Bread
Erin Dooner
Breakfast, Snack
American
12
25 mins
55 mins
1 hr 20 mins
Ingredients
- 1 cup (120 grams) walnuts, divided
- 1 1/2 cups (188 grams) whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (100 grams) brown sugar
- 2 large eggs
- 1/4 cup (80 grams) honey or maple syrup
- 3 tablespoons canola, vegetable or light olive oil
- 1 teaspoon vanilla extract
- 480 grams (about 2 cups) mashed banana (about 4 medium, very ripe bananas)
Instructions
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Preheat the oven to 350 °F (175 °C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang for easy removal.
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Spread the walnuts on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant. Let them cool, then chop coarsely. Reserve 1/4 cup (30 g) for the top of the loaf.
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In a medium bowl, whisk together the whole wheat flour, cinnamon, baking soda, baking powder and salt.
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In another medium bowl, whisk brown sugar, eggs, honey, oil and vanilla until blended. Stir in the mashed bananas.
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Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
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Fold in 3/4 cup (90 g) of the chopped walnuts, then pour the batter into the prepared pan and smooth the top. Sprinkle the reserved 1/4 cup (30 g) walnuts evenly over the batter.
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Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time will vary with banana moisture and oven differences.
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Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and let cool completely on the rack before slicing.
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Store in an airtight container at room temperature for up to 5 days. To freeze, wrap the cooled bread or slices tightly and freeze for up to 3 months.
Notes
- Gluten-free option: use a reliable measure-for-measure gluten-free flour blend in place of whole wheat flour. Results vary by brand—some blends produce a lighter texture than others.
- Nutrition information is an estimate provided for convenience only. For precise dietary calculations, consult a nutrition professional or use a trusted calculator tailored to your ingredients and brands.
Nutrition
Carbohydrates: 36g
Protein: 5g
Fat: 11g
Fiber: 3g
Sugar: 20g
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