Banana Nut Bread – Whole Wheat Bread Recipe

Banana Nut Bread is a delicious breakfast or snack option. The whole wheat flour used in this recipe makes it even a better and healthier choice. Look out for the twist… tangy cranberries! Yum!


Whole Wheat Flour – 2 cups
Ripe Bananas – 3, mashed
Butter – 1/2 stick (2 oz), melted
Egg – 1, well beaten
Sugar – 1/2 cup (1 cup optional)
Applesauce – 4 oz (1/2 cup), plain or flavored
Baking Soda – 1 tsp
Salt – 1/4 tsp
Vanilla Extract – 1 tsp
Pecans or Walnuts – 1/2 cup, chopped
Dried Cranberries – 1/4 cup


1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together dry ingredients so there are no lumps: Whole Wheat Flour, Sugar, Salt, Baking Soda
3. Add Butter, Egg, Applesauce, Vanilla Extract, Mashed Bananas and mix well to form batter.
4. Add in chopped Nuts and Cranberries and mix again.
5. Pour batter into a greased bread loaf pan and smooth out the top with a spoon.
6. Bake in 375 degree F oven for 1 hour. (Be sure to keep an eye on the bread as all ovens are different)
7. Allow the bread to cool for 10-15 minutes before slicing.
8. Banana Nut Bread keeps well in the refrigerator for about a week. Toast a slice in your toaster oven and spread a little butter on top before serving.

Tip: Banana Nut Bread freezes well in a ziplock bag – remove air from the bag before freezing.

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0 thoughts on “Banana Nut Bread – Whole Wheat Bread Recipe

  1. hello ladies,

    i tried this bread today.unfortunately after baking it was all falling apart :(. i donno what happend? i used flaxseed powder
    instead of eggs here. the taste was very good but i was not
    able to cut slices intead i made small pieces out of it.plz help. thx in advance.

  2. Hi Ladies

    Can I use half spelt flour and half AP Flour? or half spelt and half whole wheat?

    Although Chappati flour can be used with whole wheat flour interchangeably, will there be any loss in the overall texture?

  3. Hi Hetal & Anuja,

    First of all, let me say, you both have been my go-to gals for most of the interesting dishes that I cooked after I got married!Glad to have your help and support! I recently tried the banana nut bread recipe and faced a problem. The bread would simply not cut into slices. It kept breaking into half by the time the knife reached the base of the loaf, like it was almost too soft. I followed the recipe to measure but I am not sure if the quality of the bananas was the problem or if I started cutting it before it totally cooled down. Have you ever faced this or could you think of any reason why this was happening? Appreciate your help! I want to try this recipe again soon!

  4. Hi Hetal-Anuja,
    Thanks for such a nice receipe! Today only I tried it. Instead of egg I used 1 tbsp. of flex seeds mixed with 3tbsp. of water and used just whole wheat. But within 40 minutes only the top layer was burnt. So I switched off the oven. The texture was good from inside. So the timings will be different for different oven? And if 3 slots are there in the oven then we are suppose to put it on the middle one or bottom one?

  5. Dear Hetal & Anuja,

    I have been making this bread a lot lately. Thanks a lot for posting this recipe. And each time I make it I was trying out different things and here is a super healthy take on it.

    I substituted the butter, egg with 4oz of apple sauce. So I used four 4oz packets of apple sauce for the whole recipe. One for butter substitute, one for egg substitute, one for extra moisture as I wet the batter was too dry, one – the recipe already has it. The bananas I used were really ripe for I use only 1/3 cup sugar and I didn’t have any nuts at home when I made this so I opted out of it. The batter baked for exactly 1 hr at 375 degrees and came out nice and moist and crisp coating. Didnt miss the butter or the eggs. And it’s 100% whole wheat not half half.

    Thanks once again

  6. Hi ladies,

    I have a stone loaf pan instead of metal one. Will the baking time change because of that if I follow your measurements to the T?

    1. Hi Amee,

      We have never used a stone loaf pan so cannot say exactly if the bake time will change. Another thing to consider is the oven temperature. Temperature sometimes needs to be adjusted for dark metal pans/light metal pans and glass pans. Sorry to not be of any help…if you try it, keep a close eye on it during the last 10 minutes of baking.

  7. Hi Hetal,

    The applesauce, wallnut, cranberries together look very expensive for me. It would be great if you can suggest any stores where you think they are sold at reasonable value. Otherwise recipe looks awesome. Can’t wait to make it soon..


    1. Hi Pretty,

      Applesauce is not expensive at all. You can buy the local store brand and it works great. We usually buy cranberries at Sprouts (our local bulk foods store). Walnuts by nature are expensive but Costco usually has reasonable prices.

  8. Hi Hetal & Anuja
    This recipe is awesome. I was looking forward to make banana walnut CAKE. I wish to know if the above recipe is the same for a cake recipe or should i modify as you have mentioned it to be a “Banana Nut BREAD”.
    Let me know if the CAKE recipe has some variations in the ingredients.

    Thanks in advance

    1. Hi Jeanne,

      We have not made the cake version (so don’t have exact measurements) but would imagine that there would be a lot more oil in the recipe.

  9. hi there. i made this recipe a while ago using whole wheat flour.

    can i use white all- purpose flour for this recipe, and will it still bake and turn out good?


  10. Hi ladies, here’s the recipe of Eggless Banana walnut bread.

    Mashed riped bananas : 2(large) / 3(small)
    All purpose flour : 2 cups
    Sugar : 1/2 cup
    Baking soda : 1 tsp
    Salted butter : 1/2 cup
    Plain yogurt : 1/4 cup
    Walnut : 1/2 cup

    Bake at 350 degree F for 1 hour on middle rack of oven.


    1. Hi Anu,

      We used the Whole Wheat Flour available at most American grocery stores. However, chapati flour can be used as well.

  11. I made this bread today and totally loved it.. it dint really cut into good slices, coz i jut left it in the oven for 50 mins. next time i’l leave it for an hour.. Thanks a lot for the recipe. 🙂

    Just one question, can i make muffins using the same recipe?

    1. Hi Viji,

      Bread flour typically has added baking soda or powder. So you could use it, but you’d have to adjust the amount of baking soda in the recipe.

  12. oh it’s true nothing more satisfying than when our kids enjoy healthy home made treat s n i especially lovthier declaration s of love that follow !

  13. Hi..

    I am huge fan of ur recipes…
    N the eggless chocolate cake recipe is still so loved by my frnds n family
    N I only use that recipe for the base of my cakes now that I make.
    I just saw the recipe of banana nut n read the commend how much
    Ppl hv loved it.. N also got to know the alternate of egg..
    I will try it pretty soon..

    The only request I wanna make make is pLz add a recipe for a whole wheat with wheat bran bread..
    M really looking for this recipe which m not finding any to be working for me ..

    Hv full trust on ur recipes.. Cuz I hv tried many..

    PLz post the recipe for whole wheat with wheat bran sandwich bread..
    Which should be high fiber bread.. I really wanna make a bread at home..

    Waiting for ur reply..

    Thank you 🙂

  14. hello again,itried tis beautiful bread with te correct proportions, n my god did my kids love it!im begged to make another batch ready NOW!thanks so much for ur lovely blog, n god bless!

  15. hi girls,thank u so much for ur reply,now that i know what i did wrong icant wait to try on my next batch n i pray i get that lovely texture ur bread showed!amazing how cooking just one particular dish correctly can give one(me!)such a sense of happiness n achievement!i love ur blog, n whenever im stumped in a recipe,my hsband always advises me to look up ur blog(he s a huge fan too!).we love ur tips as well,they r really informative.i also loved ur video on how to make rotli atta,in bulk,it was awesome!

  16. hello again!i made this beautiful bread again (for the 4th time!),actually but this time(unlike the last time when my bread dint rise at all)the bread did rise in the oven while i peeked in during baking time,but after i removed it from the oven it went all flat!whyever would that happen?so wierd???????i wonder has it happened to anyone else,or is it just me?!i love this recipe so much,i cant seem to get it reght but im so not going to let go!
    lots of love n thanks again for posting ur woonderful recipes.ur doing a great job!

  17. hi girls, love ur blog!its my absolute fav,n as i love all the b s of bananas,ur whole wheat banana nut bread really takes the cake,literallybut ive got an issue ,cud u guys help me out here? i cant believe im asking u this,but cud u pl point out my mistake/s?!!!!!!i followed ur recipe to the letter, but as we dont eat eggs, i replaced the 1 egg with 1T of flaxseed dissolved with 3T of warm water,n i also used applesauce(home made) about half cup more than required(ostensibly to replace the lost egg)!also,i halved the recipe as i dont have a big enough loaf id like to request some clarifications please.
    firstly,exactly how to replace the 1 eggin this recipe?n with what?applesauce or flaxseed n water?n lastly, my oven is a bit skew-whiff, so i never really know how it willl behave,so exactly at what temperature should i bake this bread?pl tell in centigrade,n if i want to use my 9 piece muffin tray,then at what temp n for how long should i bake the muffins from this same batter?
    thanks in advance, n lots of hugs n love to ur lucky families!

    1. Hi Geet,

      To substitute on egg, you use the 1 TBSP of flaxseed powder plus 3 TBSP water (mix the two and allow to rest for 10 mins before using). You do not need to increase the amount of applesauce because you have not lost any moisture — you just replaced it with the flaxseed/water. More over, 1 large egg is equivalent to about 3 1/4 TBSP, so adding an additional 1/2 cup (8 TBSP) of applesauce it too much (especially if you halved the recipe). 375 degrees F is equivalent to 190C. If you are using a muffin pan, the baking time will be around 30 minutes – but please keep an eye on it at the end. Hope that helps.

  18. Hi…

    The recipe is grt..i will surely try this one…i am a grt fan of banana bread…

    Last month i prepared the banana bread and that came out grt…super moist…i made that in cooker…a pan placed in the cooker without the whistle and kept on very very slow flame…it was the so far best cake i had till date and also it was my first attempt for banana walnut cake:)
    for 45mins to 1 hr..also i kept some other pan inside the cooker after 15 mins of baking to preserve the cake to stick at the bottom.

    Here’s my recipe..hope u will try this and let me know how it was

    Banana Walnet cake


    1 1/2 Cups all-purpose flour
    1 tsp. baking soda
    1 tsp baking powder
    1/4 Cup salted butter
    1/2 Cup white sugar
    1 Eggs, beaten
    2 Mashed overripe bananas– mash with fork not mixi
    1/4 Cup walnuts
    1 Tbsp grounded flax seeds
    1 tsp vinegar
    1. In a bowl add banana pulp and egg mix — mix well till no lumps then add vanila extract and flax seeds.

    2. In another bowl, cream together butter and white sugar with blender then add step 1 mixture to this bowl and mix. .

    3. In a separate bowl, sieve flour, baking soda and baking powder.

    4. final step — in a banana mix bowl add floor slowly and blend that with blender— add 2-3tsp curd to get right consistency– last 1 tsp vineger–mix quickly …batter has to be thick…then toss in the walnuts and mix
    Pour batter into greased loaf pan and bake.

    Please try this one..and let me know how it was…

  19. Hi ..

    Can i try this bread without egg or what shall i use instead of egg cus we are Veg and i lik sweet bread and cake so much.

    Thanks for the nice nice post always …

    1. Hi Saravana,

      Some viewers have made this bread without eggs with success. Maybe the texture and rise will not be the same. You could use 1 Tbsp of flaxseed powder mixed with 3 Tbsp of water to replace one egg. You have to let the mixture sit for about 10 minutes to thicken before adding it to the batter.

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