Walnut Banana Bread


This moist, dark banana bread is easily mixed by hand, without an electric mixer. The bananas should be very ripe.

Total Time
1 Hr, 30 Mins
Serving Size
1/2 inch thick slice

Total Time

Prep Time
15 Mins
Cook Time
1 Hr, 15 Mins
Total Time
1 Hr, 30 Mins


201 cal
Total Fat
10 g
Polyunsaturated Fat
5 g
24 mg
168 mg
28 g
Dietary Fiber
2 g
3 g


  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup canola oil or vegetable oil
  • 1 cup mashed ripe banana (about 3 medium-sized bananas)
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup California walnuts, in halves or large pieces
  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder


  1. Preheat the oven to 350ºF. Grease and flour a 9 x 5-inch loaf pan, or coat it with nonstick cooking spray.
  2. In a large bowl combine the sugar, brown sugar and oil and blend with a fork or whisk until smooth. Add the mashed banana, eggs and vanilla and stir or whisk again until completely mixed. Stir in the walnuts. Set aside.
  3. In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking soda, salt and baking powder. Stir them together for a minute, using a fork or whisk, so they well mixed. Add to the banana mixture and stir just until the wet and dry ingredients are thoroughly combined, with no streaks of unblended flour.
  4. Pour the batter into the prepared pan and spread it evenly. Bake about 1 hour, then test for doneness: A wooden skewer or sharp knife inserted into the center of the loaf should come out clean, or with just a few moist crumbs on it, but no raw batter. If necessary, bake about 5 minutes longer.
  5. Remove from the oven and cool in the pan for about 15 minutes, then turn the loaf out and onto a rack and cool to room temperature. Store in a sealed plastic bag or container. The bread can also be well wrapped and frozen.