Banana Nut Bread


September 11, 2015

My look no further Go-to Recipe for the BEST Banana Nut Bread Ever!!
I present three variations…
Using all whole wheat flour (atta) or
Using all multigrain flour (my choice) or
50% whole wheat flour and 50% All purpose flour
This keeps well at room temperature 3-4 days quite easily.
You can bake this as a cake, as a loaf or as muffins, your pick!
The pic below uses whole wheat flour(atta) and all purpose flour(maida) in the proportion of 1:1

The pic below uses only multigrain flour

Source Rashi Khanna

3/4 cup whole wheat flour(atta)
3/4 cup all purpose flour
1/2 cup oil
1 cup sugar
3 large eggs
2 mashed overripe bananas(bananas must be (overripe)
2tsp baking powder
1/4 tsp baking soda
1tsp vanilla essence
1/2 tsp cinnamon powder
1/4 tsp nutmeg
2-3 tbsp walnuts/pecans

Preheat oven at 350 degrees. Sieve dry ingredients together. Mash bananas and blend with oil and sugar till very smooth. Add vanilla essence. Beat eggs till thick and fluffy. Add half flour and half egg mix and fold. Repeat. Add nuts. Bake in a 350 degree oven for 30-35 minutes.

The muffins below use atta & maida in the proportion of 1:1


15 comments on “Banana Nut Bread

  1. July 31, 2014 Sonia Jassal

    Hello Ruchi,

    I tried your above recipe to make a banana loaf for our camping trip. I tweaked it a little by adding cranberries instead of walnuts (too many allergies to think about). It was an awesome hit and every bite got gobbled up.

    Just a little request if you have a similar recipe using whole wheat flour and all purpose flour to make zucchini bread/cake with or with out nuts. I have few zucchinis from my garden, thought I could use them in a bread/cake.

    Love all your wonderful recipes on FB and on this blog.

    Please let me know, Thank you so much!!!


    • July 31, 2014 ruchiairen

      Will work out a zucchini bread recipe next!

      • July 31, 2014 Sonia Jassal

        Thank you so much! 🙂

  2. September 11, 2015 Aarti

    Hi Ruchi Can I use flax seed powder instead of eggs. Do you have any tip for a soft and spongy cake if you make it eggless?

    • October 6, 2015 ruchiairen

      I will share eggless version..Soon!

  3. September 13, 2015 Shalini

    Which oil did you use in this?

    • September 15, 2015 ruchiairen

      Regular vegetable oil

  4. October 20, 2015 Minaz

    Hi Ruchi. I only have maida at home. Can I make this using just that?

    • October 22, 2015 ruchiairen


    • October 22, 2015 ruchiairen

      Yes you can

  5. November 24, 2015 bani

    Hi ruchi, for muffins can we put paper baking cups directly in oven or muffin tray is mandatory?

    • November 24, 2015 ruchiairen

      You do need a muffin tray, so that they hold their shape


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