Easy Banana Walnut Bread Recipe – Whole Wheat & Healthy

Last Updated on 2 months by Neha Deshmukh

Easy Banana Walnut Bread Recipe – Whole Wheat & Healthy

Hey everyone! If you’re anything like me, you always end up with a bunch of ripe bananas sitting on your counter, begging to be used. And honestly, while banana smoothies are great, sometimes you just need a slice of warm, comforting banana bread, right? This whole wheat banana walnut bread is my go-to – it’s easy, healthy-ish, and tastes absolutely divine. I first made this when my little nephew visited, and it disappeared within hours! Let’s get baking.

Why You’ll Love This Recipe

This isn’t your average banana bread. It’s made with whole wheat flour, giving it a lovely nutty flavour and a bit more substance. The walnuts add a delightful crunch, and it’s just sweet enough to satisfy your cravings without being overly sugary. Plus, it’s surprisingly simple to make – perfect for a weekend baking session or when you need a little homemade goodness in your life. It serves about 8, takes around 15 minutes to prep, and bakes in 50 minutes. It’s truly an easy recipe!

Ingredients

Here’s what you’ll need to whip up a loaf of this deliciousness:

• 4 medium ripe bananas
• ½ cup (100g) sugar
• ⅔ cup (150ml) neutral oil
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• 10 halved walnuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Whole Wheat Flour: Don’t be scared of whole wheat! It adds a lovely depth of flavour and a boost of fibre. You can also use a mix of whole wheat and all-purpose flour if you prefer a lighter texture.
• Neutral Oil: I usually use sunflower oil or canola oil for baking because they don’t have a strong flavour that will compete with the banana. You could also use melted coconut oil, but it will impart a slight coconut taste.
• Bananas: The riper, the better! Seriously. Those brown, spotty bananas are perfect for banana bread. They’re sweeter and mash much easier.
• Walnuts: I love the classic banana walnut combo, but feel free to experiment! Pecans, almonds, or even macadamia nuts would be delicious. You can also toast the walnuts lightly before adding them to the batter for extra flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (180°C). Grease a 7.5×4-inch loaf pan or a 7.5-inch round cake pan. This is important – nobody wants stuck banana bread!
2. Now, grab those ripe bananas and mash them until they’re nice and smooth. A fork works perfectly fine for this.
3. Add the sugar, oil, and vanilla extract to the mashed bananas and mix everything together until it’s well combined.
4. In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. Sifting helps to ensure everything is evenly distributed.
5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix – you want a tender bread, not a tough one! The “cut-and-fold” method works wonders here.
6. Add the chopped walnuts and fold them in gently.
7. Pour the batter into your prepared pan and spread it evenly.
8. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with foil.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough bread.
• Use a toothpick to check for doneness. Insert it into the centre of the loaf – if it comes out clean, it’s ready.
• Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the oil for a plant-based oil like coconut or avocado oil, and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) instead of regular eggs.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. Make sure it contains xanthan gum for binding.
• Spice Level: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavour. My grandma always added a pinch of cardamom – it’s amazing!
• Festival Adaptations: This bread makes a wonderful gift! Wrap slices individually for Diwali or Christmas, or bake a loaf in a decorative tin.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a little something extra. Try it with:

• A cup of hot chai or coffee
• A smear of butter or cream cheese
• A drizzle of honey or maple syrup
• A scoop of vanilla ice cream (don’t judge!)

Storage Instructions

• Room Temperature: Store leftover banana bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to a week.
• Freezer: Yes, you can freeze banana bread! Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

FAQs

1. Can I use overripe bananas for this recipe?

Absolutely! In fact, more ripe bananas are better. They’re sweeter and easier to mash.

2. What is the best way to prevent the banana bread from sticking to the pan?

Grease the pan really well with butter or oil, and then dust it with flour. You can also line the pan with parchment paper.

3. Can I substitute the walnuts with other nuts like pecans or almonds?

Definitely! Pecans and almonds are both great substitutes.

4. How can I tell if my banana bread is fully baked?

Insert a toothpick into the centre of the loaf. If it comes out clean, it’s done.

5. Can this bread be frozen for later? If so, how?

Yes! Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months.