Wholemeal Banana Nut Bread

    Wholemeal Banana Nut Bread

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    1hour20min


    655 people made this

    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.

    Ingredients
    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

    Directions
    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 (9)

    by
    6

    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

    by
    4

    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

    by
    3

    Made it healthier. I loved this rich and healthy banana bread. I used a little more banana and replaced the oil with apple sauce, making it a little more healthy. The catch was I had to bake it about 5-10 minutes longer, but it turned out perfect. - 14 Jul 2008

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