Wholemeal Banana Nut Bread

    1 hour 20 minutes

    This is a moist banana bread perfect for using up ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just freeze them as they are - peel and all - and thaw for an hour or so at room temperature. I have also used apple sauce in place of the oil to make this low fat. It is not quite as moist, but the flavour is still just as good.

    685 people made this

    Serves: 12 

    • 4 tablespoons vegetable oil
    • 125g (1/3 cup) honey
    • 2 eggs
    • 3 ripe bananas, mashed
    • 1 teaspoon vanilla essence
    • 220g (1 2/3 cups) wholemeal flour
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 3 tablespoons hot water
    • 60g (1/2 cup) chopped walnuts

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 160 C.
    2. In a large bowl, beat oil and honey together. Add eggs and mix well. Stir in bananas and vanilla essence. Stir in flour and salt. Add bicarbonate of soda to hot water, stir to mix, and then add to the mixture. Blend in chopped nuts. Spread mixture into a greased 23x12cm loaf pan.
    3. Bake for 55 to 60 minutes or until a skewer when inserted comes out clean. Cool on wire rack for half an hour before slicing.

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    Reviews in English (607)


    Used different ingredients. Following other suggestions and throwing in some of my own - I replaced the oil with 5 tbsp apple sauce, for sweetner used 4 tbsp honey and 4 tbsp dark brown sugar, and 1/2 tsp. cinnamon. Moist, low-fat, delicious way to use up those ripe bananas!  -  14 Jul 2008


    Loved this. I'm usually not thrilled with the results when baking with honey but this is wonderful. I used a very finely ground wholemeal flour so the bread has a light texture.  -  14 Jul 2008


    Used different ingredients. I really liked the taste and texture of this bread. I substitued apple sauce for the oil and used egg whites instead of whole eggs and it still came out delicious.  -  14 Jul 2008