Whole Wheat Banana Bread with Walnuts


by: Reshmi Ahmed

A healthy rich breakfast to start the day with!


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serves: 6

285 g Whole Wheat flour

1 tsp Bicarbonate of soda

110 g Butter or margarine

225 g Brown sugar

2 Eggs

1/2 tsp Salt

4 Bananas, ripe ones, mashed

50 g Walnuts, coarsely chopped

2 tbsp Rolled Oats

85 ml Buttermilk, or normal milk mixed with 1 1/2 tsp of lemon juice

1 tsp Vanilla extract

Nutrition Facts
Whole Wheat Banana Bread with Walnuts

Servings Per Recipe: 6

Amount per Serving

Calories: 615

  • Total Fat: 23.9 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 95.5 mg
  • Sodium: 586.8 mg
  • Total Carbs: 95.9 g
  •     Dietary Fiber: 8.3 g
  •     Sugars: 48.7 g
  • Protein: 11.6 g

how is this calculated?

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1.  Mix the whole wheat flour, bicarbonate of soda and salt in a large bowl. Add the walnuts.

2.  Cream the butter and the brown sugar until fluffy in a separate bowl.

3.  To this butter-sugar mixture, add the eggs, mashed bananas, buttermilk, vanilla extract and mix well.

4.  Fold everything into the flour prepared in the Step 1.

5.  Grease a 20cm x 12.5 cm loaf tin (or a cake tin) and coat it thoroughly with the rolled oats.

6.  Pour the flour mixture into this tin.

7.  Preheat the oven to 180°C and bake the bread for about an hour or until it turns golden brown and the toothpick comes out clean when inserted.

8.  Allow it to cool for about 10-15 minutes and serve warm or cold, though I personally prefer a warm one.

Cooks' note:
1. Since it's very rich in taste, it doesn't need any jam or spreads. An ideal loaf for picnics or a vacation. Just bake a loaf and carry it for the next morning's breakfast anywhere you go.
2. Stays good for 3 days in an air-tight container.
3. A very good use for leftover, very ripe bananas.

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