I Can't Believe It's Reduced-Fat Whole Wheat Banana Bread

"Moist and delicious banana bread that doesn't taste low-fat! A healthier way to prepare an old favorite. This recipe makes two large loaves. Freezes well. I recommend using a blender or food processor to chop the walnuts (they should still be a little chunky, not quite as fine as sand) as well as to mash the bananas (puree until there are still a few small chunks left)."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, thoroughly combine oil, vanilla, honey and applesauce together.
  • Add eggs, and beat well.
  • Stir in mashed bananas.
  • Add flour, baking powder, cinnamon, sugar, nutmeg and salt, stirring gently to combine ingredients.
  • Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Stir just until smooth.
  • Pour batter into two greased standard-sized loaf pans.
  • Bake for 60 minutes or until knife inserted in center comes out clean.
  • Allow to cool on cooling rack for at least 1 hour before serving. Whatever you don't eat can be refrigerated or frozen and will keep for quite a while.

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  1. Great banana bread. I halved the recipe and made just one loaf. I used a half whole wheat/half white flour and since there is honey (another sweetener) I used splenda for the sugar. This took the full baking time and was a dense lovely loaf of banana and nutty goodness. (Oh, and I used pecans because we were out of walnuts.)
  2. Great recipe. I made this today & my husband & I both like it very much. It went together easily and has a great taste. I'm not usually a fan of banana (anything) but I do like this.


Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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