Whole Wheat Banana Bread

Why You’ll Love This Recipe

Whole Wheat Banana Bread is a wholesome twist on the classic favorite, offering a moist and tender loaf that’s naturally sweetened by ripe bananas. Made with nutrient-rich whole wheat flour, this bread is perfect for breakfast, a snack, or even dessert. It’s a comforting and healthier option that doesn’t sacrifice flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananaswhole wheat flourbaking sodasaltground cinnamonground nutmegeggsplain yogurt or buttermilkbrown sugarmaple syrup or honeyvanilla extractolive oil or melted coconut oil

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, mash the ripe bananas until smooth.

Add the eggs, brown sugar, maple syrup or honey, yogurt or buttermilk, vanilla extract, and oil. Mix until fully combined.

In a separate bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg.

Gradually stir the dry ingredients into the banana mixture until just combined—do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Add chopped walnuts or pecans for a nutty crunch.

Mix in dark chocolate chips for a sweeter version.

Stir in shredded coconut or dried fruit for added texture.

Use half whole wheat and half all-purpose flour for a lighter loaf.

Top with rolled oats or banana slices before baking for a decorative finish.

storage/reheating

Store whole wheat banana bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer freshness.
To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 10–15 seconds or toast lightly for a warm slice.

FAQs

Can I use all-purpose flour instead?

Yes, but it won’t be as hearty or nutritious as the whole wheat version.

Can I make it vegan?

Yes, substitute eggs with flax eggs, yogurt with a plant-based version, and use maple syrup.

Why is my banana bread dense?

Overmixing the batter or not using overripe bananas can lead to dense bread.

Do I need to sift the flour?

Not necessary for whole wheat flour, but whisking helps break up clumps.

Can I reduce the sugar?

Yes, feel free to adjust based on your taste and the sweetness of your bananas.

Can I use frozen bananas?

Absolutely—just thaw and drain excess liquid before using.

Can I make muffins with this batter?

Yes, divide into a muffin tin and bake for 18–22 minutes.

How ripe should bananas be?

They should be heavily speckled or fully brown for the best sweetness and texture.

Can I add protein powder?

Yes, reduce the flour slightly to accommodate the added dry ingredient.

What oil works best?

Olive oil or melted coconut oil both work well, but any neutral oil is fine.

Conclusion

Whole Wheat Banana Bread is a flavorful and nourishing choice for those looking to enjoy a sweet treat with healthier ingredients. With its moist texture, rich banana flavor, and customizable add-ins, this recipe is a go-to for any banana bread lover looking for a more wholesome bite.

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