This healthier whole wheat banana nut bread replaces half the oil with unsweetened applesauce, reduces the sugar, and uses whole wheat flour—small swaps that let you enjoy it for breakfast without losing flavor.
Banana bread is one of my favorite comfort bakes. Growing up, my mom served a rotating lineup of healthy breakfasts—oatmeal, smoothies, scrambled eggs, and muffins—but my top pick was always a thick slice of whole wheat banana nut bread. I learned to bake banana bread when I was seven or eight and quickly realized that overly spotted bananas are a baker’s best friend.
Over the years I refined this recipe with a few simple, health-focused adjustments that keep the texture and taste I love while improving the nutrition. The goal was a moist, flavorful loaf you can enjoy for breakfast or a snack without it feeling like straight-up cake.
Key swaps I use:
- Cut back on added sugar—ripe bananas add natural sweetness.
- Use whole wheat pastry flour (or spelt/kamut) instead of all-purpose flour for more fiber and better staying power.
- Choose a healthier oil such as olive, coconut, or grapeseed oil rather than processed vegetable oils.
- Replace half the oil with unsweetened applesauce to lower calories while keeping the loaf moist. I don’t recommend replacing more than half the oil because the texture changes noticeably.
I usually use a small lunchbox-sized cup of applesauce so I don’t have an open jar lingering in the fridge. The result is a tender, moist whole wheat banana nut bread with a pleasant crumb and just the right amount of sweetness.
If you have leftovers after a day or two, wrap the loaf in foil and freeze it. It thaws beautifully and makes a quick breakfast—defrost overnight in the fridge or unwrap and microwave a slice for a minute.
If you try this recipe, leave a comment with a star rating or share a photo—I’d love to see it!
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Healthy Whole Wheat Banana Nut Bread
Ingredients
- 3 cups whole-wheat flour*
- 2 teaspoons baking soda
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup coconut sugar (or regular sugar)
- 1/2 cup coconut oil measured in liquid state (or use avocado/grapeseed oil)
- 1/2 cup unsweetened applesauce
- 4 eggs
- 1 tablespoon vanilla
- 6 ripe, spotted bananas
- 1/2 cup chopped walnut pieces
Instructions
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Preheat the oven to 350°F (175°C). Optional: toast the walnuts on a small baking sheet for 6–7 minutes until fragrant and slightly darkened.
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In a large bowl, whisk together the flour, baking soda, nutmeg, cinnamon, salt, and sugar. Add the oil, applesauce, eggs, and vanilla, stirring until the dry ingredients are only just incorporated—avoid overmixing. Fold in the mashed bananas and toasted walnuts until combined.
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Grease two 9×5-inch loaf pans and divide the batter evenly between them so they bake uniformly. Bake at 350°F for 48–55 minutes, or until a toothpick inserted in the center comes out mostly clean. If the tops are browning too quickly, tent with foil for the last 15–20 minutes.
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Store wrapped loaves in the refrigerator for up to 2 days. To freeze, wrap whole loaves or individual slices in foil and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or unwrap and microwave a slice until warm.
Notes
Nutrition
A Healthy Liv original adapted from a family recipe