1423 Southwest Blvd

Recipe: Mum’s Whole Wheat Banana Bread

You guessed it; this recipe is a family favorite handed down to me by my mother from her mother (Mum). I tried modifying it for health (something my mom and I both enjoy doing), and here’s the result! Mom and I both love it, and we hope you do, too.

Makes: 20 slices (2 loaves with 10 slices each)


  • 1 cup granulated sugar
  • 2/3 cup vegetable or canola oil
  • 6 ripe bananas, mashed
  • 2 Tablespoons water
  • 4 large eggs, well-beaten
  • 2 ¾ cup whole wheat flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda


Preheat oven to 350˚F. Line two loaf pans with waxed paper and spray well with cooking spray. Cream together sugar and oil. Add bananas, water, and eggs. Mix well. Add flour, baking soda, and salt. Mix well (but don’t over mix). Pour into loaf pans. Bake for 1 hour or until toothpick inserted in center of loaves comes out clean. Remove from oven and cool on rack for 5-10 minutes, then take loaves out of pans and place on rack to cool completely.


Nutrition Information (per 1 slice): 210 calories, 9 g total fat, 1 g saturated fat, 187 mg sodium, 201 mg potassium, 84 mg phosphorus, 30 g total carbohydrate, 3 g dietary fiber, 4 g protein.

Lynn Grant R.D., L.D., CDE is a Registered Dietitian and Certified Diabetes Educator. She works at Capital Region Medical Center and provides diabetes education and outpatient nutrition counseling by appointment. She also writes a weekly blog, which you can view at nutritionnotions.wordpress.com.