This whole wheat banana nut bread is soft, moist and packed with banana flavor, with toasted walnuts throughout and a crunchy walnut topping. Made with 100% whole wheat flour, ripe bananas, honey and a little brown sugar, it’s an easy, wholesome banana bread that’s perfect for breakfast or an afternoon snack. It’s naturally dairy-free, and there’s also a gluten-free option.

This recipe is based on my Whole Wheat Banana Bread, which was the very first recipe I published on Texanerin Baking back in 2011! This version has a full cup of toasted walnuts for extra flavor and a little crunch in every slice.

What’s To Love

Uses up about 4 very ripe bananas.
Only 3 tablespoons of oil for the entire loaf.
No mixer needed – just two bowls and a whisk.
Naturally dairy-free.
Freezer-friendly and great for making ahead.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Whole wheat flour – this recipe uses 100% whole wheat flour, so there’s no need to combine it with all-purpose flour. I recommend weighing the flour to avoid accidentally using too much, which can make the bread dry or dense.
Bananas – use very ripe bananas with plenty of brown spots. You’ll need 480 grams of mashed banana, which is about 4 medium bananas. Weigh them after peeling, since banana sizes vary quite a bit. Mash them thoroughly so they distribute evenly throughout the batter. You don’t need to turn them into a completely smooth puree, but you don’t want large chunks remaining.
Walnuts – toasting the walnuts makes them crunchier and gives them a deeper, nuttier flavor that stands out against the sweet bananas. You’ll use 3/4 cup (90 grams) in the batter and reserve 1/4 cup (30 grams) for the topping. I like to chop the topping walnuts a little more finely, but that’s entirely up to you. Pecans are a great alternative!

How to Make It

This whole wheat banana nut bread is easy to put together. Here’s a quick overview of the process. The full measurements and instructions are in the recipe card below.

Toast the walnuts – spread them on a baking sheet and toast until fragrant. Let them cool, then chop them and set aside 1/4 cup for the topping.
Mix the batter – whisk together the dry ingredients in one bowl and the wet ingredients in another. Stir the mashed bananas into the wet ingredients, then combine the two mixtures.
Add the walnuts – fold 3/4 cup of the chopped walnuts into the batter, then transfer it to the prepared loaf pan. Sprinkle the remaining walnuts evenly over the top.
Bake and cool – bake at 350 °F (175 °C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Success

Don’t overmix the batter – stir the wet and dry ingredients together just until combined. Overmixing can make the bread tough or dense.
Check for doneness – the exact baking time can vary depending on how ripe and moist your bananas are. Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter.
Let the bread cool completely before slicing – cutting into it while it’s still hot can make the crumb seem gummy. Give it time to set for the best texture.

Make Ahead and Storage

Let the bread cool completely, then store it in an airtight container at room temperature for up to 5 days. If your kitchen is particularly warm or humid, refrigerate it to help prevent mold.

To freeze, wrap the cooled loaf or individual slices tightly and place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

More Banana Recipes

If you have more ripe bananas to use up, try my Spelt Banana Bread, which can also be made with whole wheat flour. Or make a batch of these Banana Carrot Muffins for another easy breakfast or snack. These Cocoa Banana Cookies are also a great choice!