Coach Nicole's Whole Wheat Banana Nut Bread

Coach Nicole's Whole Wheat Banana Nut Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 248.0
  • Total Fat: 8.2 g
  • Cholesterol: 41.0 mg
  • Sodium: 217.7 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Coach Nicole's Whole Wheat Banana Nut Bread calories by ingredient
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Submitted by: COACH_NICOLE


Use those extra-ripe bananas to make this hearty, mildly sweet quick bread. Use those extra-ripe bananas to make this hearty, mildly sweet quick bread.
Number of Servings: 12


    2 cups whole-wheat pastry flour
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup pecans, chopped
    2 Tbsp flaxseeds, whole or ground (your choice)
    1/2 cup chocolate chips, optional (not included in nutrition facts)

    1 cup sugar
    1/4 cup butter, softened
    2 large eggs
    3 mashed ripe banana
    1/3 cup fat-free Greek yogurt, plain or vanilla
    1 teaspoon vanilla extract

    Cooking spray or oil to grease pan


Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, salt, flaxseed, nuts, and chocolate chips (if using), stirring with a whisk.

Use a mixer on medium speed or a food processor (my choice) to combine ingredients for the next steps:
Blend sugar and butter until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.

Pour wet mixture over flour mixture; beat at low speed or by hand just until moist.

Spoon batter into a loaf pan coated with cooking spray or oil. Bake at 350 for 1 hour or until a toothpick inserted in center comes out clean. Cool completely, about 10 minutes or more before serving.

Serving Size: Makes 1 loaf, cut into 12 slices. One slice per serving.

Number of Servings: 12

Recipe submitted by SparkPeople user COACH_NICOLE.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I've made this recipe several times and it always turns out great.
    I use whole wheat sprouted flour, cut the sugar to 3/4 cup and it is delicious. - 4/9/13

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  • I love banana bread. Will try this tomorrow. - 5/15/13

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  • why ww pastry flour and not ww all purpose? sounds like a lot of sugar for a diabetic recipe or even regular one? - 1/6/13

    Was this review helpful?   yes  No