New this month
Get the Allrecipes magazine

Whole Wheat Banana Bread

"'A hint of orange livens up this moist and nutty banana bread,' says Kathy Merrick from Hammond, Indiana. 'I've taken loaves to potluck suppers and they are always a hit.' She suggests trying a slice for breakfast or as a sensibly scrumptious snack."
Added to shopping list. Go to shopping list.


1 h servings
Original recipe yields 20 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine the first six ingredients. In a food processor or blender, process the oranges, bananas, sugar, eggs, oil and vanilla until smooth. Stir into dry ingredients just until moistened. Fold in pecans.
  2. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


  • Nutritional Analysis: 1 slice equals 154 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 99 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


Read all reviews 5
Most helpful
Most positive
Least positive

Some changes: used 1 and a half cups whole wheat flour and a quarter cup white (diabetic mother) used oats rather than wheat germ because I didn't have it, left out orange peel, took suggestion ...

Made some changes - see below. Turned out GREAT! I baked these as 12 over-sized muffins rather than 1 loaf. I think this solved the problem of the hard crust/chew inside. Baked at 350 for 25 ...

Made some substitutions out of necessity. I only had 1 naval orange so I added in a 3rd medium banana. I also subbed in olive oil. Good muffins, I like that it had some wheat flour with the w...

The loaves turned out bad for me. The crust was all that actually hardened, while the inside remained doughy. I think that less juice mixture (less oranges) and more flour might fix the problem....

This was very moist, but quite orange-y and a bit bitter. (Maybe I used too much peel?) Because this bread was *almost* wonderful I will definitely be making this again with some alterations. I'...