Go Back
Whole Wheat Banana Bread Healthier, Still Delicious
Ayesha Husnain

Whole Wheat Banana Bread (Healthier, Still Delicious)

This moist and tender banana bread uses 100% whole wheat flour for a nutty flavor and extra fiber. It is naturally sweetened with ripe bananas and a touch of honey, making it a wholesome breakfast or snack that doesn't taste like cardboard. Perfect for using up those overripe bananas!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Breakfast, Dessserts, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 large overripe bananas mashed (about 1 ½ cups)
  • 1/3 cup melted coconut oil or unsalted butter
  • 1/2 cup honey or pure maple syrup
  • 2 large eggs at room temperature
  • 1/4 cup milk dairy or unsweetened almond
  • 1 teaspoon vanilla extract
  • 1 ¾ cups whole wheat flour spooned & leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup chopped walnuts or dark chocolate chips optional

Method
 

  1. Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, melted oil, honey, eggs, milk, and vanilla until smooth and well combined.
  3. Sprinkle the whole wheat flour, baking soda, salt, and cinnamon over the wet ingredients and fold gently with a spatula until just combined (do not overmix).
  4. If using, gently fold in the walnuts or chocolate chips until evenly distributed throughout the batter.
  5. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
  6. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean (cover with foil at the 30-minute mark if browning too fast).
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Bananas must be very spotty/brown for maximum sweetness and moisture—green bananas won't work.
  • To make this dairy-free, use coconut oil and almond milk; for egg-free, use two flax eggs (2 tbsp flaxmeal + 5 tbsp water).
  • Store covered at room temperature for up to 3 days or refrigerate for up to 1 week; this bread freezes beautifully for up to 3 months.

DID YOU MAKE THIS EASY RECIPE?

 
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made :-)