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Whole Wheat Banana & Walnut Bread

Whole wheat banana bread that is moist and fluffy. Resting the batter for about 10 minutes before baking makes the whole wheat soft resulting in a softer bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1 x


  • ½ cup Unsalted Butter - softened (1 stick)
  • ½ cup Dark Brown Sugar Light or
  • ¾ tsp Baking soda
  • ½ tsp Salt
  • 1 tsp Vanilla
  • ½ tsp Cinnamon Ground
  • ¼ tsp Nutmeg Ground
  • cups bananas Mashed (about 3 medium very ripe )
  • ¼ cup Honey
  • 2 Eggs Large (or 2tbsp egg replacer whisked with 6tbsp water)
  • 2 cups Whole wheat flour (I used KAF white whole wheat flour)
  • ½ cup Walnuts - chopped


  • Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan with cooking spray.
  • Beat the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium mixing bowl until smooth.
  • Add the banana, honey and eggs, beating until smooth.
  • Add the flour and nuts, stirring until smooth.
  • Spoon the batter into the prepared pan and let it rest for room temperature, uncovered for 10 minutes.
  • Bake the bread for 50 minutes. Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center of the bread comes out clean, 10~15 minutes more.
  • Remove the bread from the oven, and allow it to cool for 10 minutes before turning it out of the pan onto a wire rack to cool completely.


Lets check out what my fellow marathoners have cooked today for BM# 35.
Linking the bread to this month's edition of Kid's Delight event being hosted by Sandhya - 'Cooking with Whole Grains' event and Bake-a-thon 2013.