Whole Wheat Banana and Walnut Bread (Preparation Time: 2 hours, Makes: 12-14 Slices)

As the mother of a toddler who is a picky eater, my biggest worry is to pack maximum nutrition in a small meal. I don’t like processed food, so I prefer whole wheat flour for baking.
This is a recipe from the Food Network. I substituted all purpose flour with whole wheat flour and loved the outcome! The bread turned out moist, had a great flavor of banana (I use 2x banana than most suggested recipes) and above all, this is super healthy.
I have tried several recipes over the past few years and this one, by far, bakes the tastiest and healthiest banana bread. Plus this recipe requires very few ingredients. You could replace pecans with walnuts and it would taste the same. I prefer pecans for their dense flavor.


  • 1½ cup whole wheat flour
  • ½ tsp salt
  • 4 extra ripe bananas
  • 1 cup sugar
  • 3/4 cup butter
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup pecans/walnuts, finely chopped


  • Preheat the oven to 350 degrees F (180 degrees C)
  • Grease a 9 x 5 inch loaf pan
  • In a large bowl, combine flour, baking soda and salt with a whisk or fork and set aside
  • Peel and blend two bananas; beat them with sugar until the mixture acquires a light, fluffy and creamy texture (you could use an electric mixer fitted with a wire whisk if you feel lazy
  • Add melted butter and mix; fold in beaten eggs and add vanilla extract. Beat. Scrape the bowl’s wall intermittantly to ensure all ingredients have mixed well
  • Now add the dry ingredients and mix until just incorporated (do not over-mix at this stage)
  • No, the remaining bananas are not for you to eat!! Peel them and mash them with a fork, so they still have some bit of texture (these small bits of banana taste amazing when baked into the bread)
  • Add these to the batter and mix with a spatula
  • Fold in chopped walnuts saving a few to sprinkle on the top
  • Pour the batter into the greased loaf pan and sprinkle remaining walnuts over the top
  • Bake for about an hour for a super moist bread. If you like your bread firm and drier, bake for 10 additional minutes
  • Insert a toothpick into the center of the loaf to test. If it comes out clean, bread is done
  • Cool the bread in the pan for about 30 minutes, after which you could turn it out on the wire rack and allow it to cool for half an hour before slicing the loaf


  1. Ensure all the ingredients are at room temperature. This helps the ingredients combine better
  2. For even browning of the bread you could rotate the pan twice, while its baking

Leave a Reply