Wholesome Honey Walnut Banana Bread

I’ve perfected this healthier take on traditional banana bread by using whole wheat flour, natural honey, and protein-rich walnuts. This recipe transforms overripe bananas into a moist, nutritious quick bread that’s perfect for breakfast or an afternoon treat.

Prep Time

• Preparation: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12 slices

Ingredients

Dry Ingredients

• 180g (1½ cups) whole wheat flour
• 50g (½ cup) rolled oats
• 5g (1 teaspoon) baking soda
• 2g (½ teaspoon) ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• 170g (½ cup) honey
• 2 large eggs, room temperature
• 240g (1 cup) mashed ripe bananas (about 3 medium bananas)
• 60ml (¼ cup) vegetable oil
• 1 teaspoon vanilla extract

Add-Ins and Topping

• 60g (¼ cup) chopped walnuts, plus extra for topping
• Optional: 1 tablespoon honey for brushing

Instructions

Preparation

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
3. Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside to cool.

Making the Batter

1. In a large bowl, whisk together:

• Whole wheat flour
• Rolled oats
• Baking soda
• Cinnamon
• Salt

1. In a separate medium bowl, combine:

• Mashed bananas
• Honey
• Eggs
• Vegetable oil
• Vanilla extract

1. Make a well in the center of the dry ingredients and pour in the wet mixture.
2. Stir until just combined, being careful not to overmix.
3. Gently fold in the toasted walnuts.

Baking

1. Pour batter into the prepared loaf pan.
2. Sprinkle additional chopped walnuts on top.
3. Bake for 50-60 minutes, or until:

• A toothpick inserted comes out clean
• The top is golden brown
• The bread springs back when lightly pressed

Finishing

1. Let cool in the pan for 10 minutes.
2. Optional: Brush top with honey while still warm.
3. Remove from pan and cool completely on a wire rack.

Nutrition Information

Per slice:

• Calories: 245
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 31mg
• Sodium: 125mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugar: 18g
• Protein: 5g

Storage Instructions

• Room Temperature: Up to 3 days in an airtight container
• Refrigerator: Up to 1 week, wrapped tightly
• Freezer: Up to 3 months, wrapped in plastic wrap and foil

Pro Tips

1. Use very ripe bananas with dark spots for maximum sweetness.
2. Bring eggs to room temperature for better incorporation.
3. Don’t overmix the batter – some small lumps are okay.
4. Tent with foil if top browns too quickly during baking.
5. Test doneness in the center of the loaf, not just the edges.

Recipe Variations

• Add ½ cup dark chocolate chips
• Substitute pecans for walnuts
• Include ¼ cup flax seeds for extra nutrition
• Add 1 teaspoon ginger for a spicier bread
• Use half applesauce for oil to reduce fat

This honey walnut banana bread is more than just a quick bread – it’s a wholesome treat that combines the sweetness of ripe bananas and honey with the nutty crunch of toasted walnuts. The whole wheat flour and oats add fiber and nutrients, making it a satisfying breakfast or snack option. Whether enjoyed warm from the oven or toasted the next day, this bread brings together the best of healthy ingredients while maintaining that classic banana bread comfort we all love.