When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it with 100% whole wheat banana bread, you get the added health benefits of whole grains.
Why We Love This 100% Whole Wheat Banana Bread
This whole wheat flour banana bread recipe is our go-to solution for dealing with ripe or overripe bananas, especially when you have too many. It’s a great treat for breakfast, as an afternoon pick-me-up, or to pack in the kids’ lunch boxes.
Recipe Highlights
- Full whole wheat flour instead of all-purpose flour, so the bread is packed with fiber, protein and more nutrients
- Made without refined sugar
- Zero white flour but still light in texture
- Mixing it together only takes a few minutes
- Customize this bread with add-ins
- A great snack or breakfast for kids and adults!
Ingredients for this banana bread recipe using whole wheat flour
- whole wheat flour: We use white whole wheat flour, which has a mild taste and light color. Despite its color, it’s still 100% whole wheat flour and has the same nutritional benefits as darker whole wheat flour.
- Bananas: Mashed ripe or overripe bananas. I used 3 extra ripe medium sized bananas. So note that if you have very large or very small bananas, just mash and measure so you start with 1 1/2 cups of mashed bananas.
- eggs
- Oil: Avocado or organic canola oil
- Sweetener: maple syrup and light brown sugar. The use of brown sugar in addition to the maple syrup ensures that the bread does not become too brown during baking.
- vanilla extract
- Kitchen Basics: Baking Powder, Baking Soda, Salt.
Here’s how to make this healthy banana bread recipe
Step 1: Preheat and Prepare
Preheat your oven to 350 degrees F. Coat a large glass loaf pan with cooking spray or line it with parchment.
Step 2: Mix dry ingredients
Whisk together the whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: Mix wet ingredients
Whisk together the banana, eggs, oil and honey, and brown sugar in a large bowl.
Step 4: Add dry mix to wet
Using a silicone spatula, stir the flour mixture into the wet mixture.
Mix the batter well for 50 beats. This will ensure the bread curves nicely as it bakes.
Step 5: Bake
Scrape the batter into the prepared pan and bake your banana bread until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with moist crumbs. This should take around 50 minutes.
Step 6: Cooling
Let the bread cool in the pan for 10 minutes. Let cool on a wire rack before slicing and enjoying!
FAQs and expert tips for perfect whole wheat banana bread
You can make it ahead of time and store it at room temperature, wrapping tightly in plastic wrap for up to three days. We recommend heating each slice in the microwave for about 10 to 15 seconds before enjoying. You can also reheat the whole bread wrapped in foil in the oven. Just bake at 300 degrees for 20 minutes.
Yes, this bread can be frozen for up to 1 month. Wrap the bread in foil, then place in a plastic freezer bag. Make sure to squeeze out as much air as possible. When you’re ready to thaw, unwrap it to keep it from getting soggy, then let it come to room temperature on the counter for 4 hours.
You can then re-wrap it in plastic to store at room temperature. For best texture, warm the bread in the oven as directed before serving.
You can, you just have to pay attention to the measurements and baking times, since the dough will be cooked in a smaller pan at a different speed. Learn more about adapting quick breads to muffins here.
We have a ton of different quick bread recipes at HSR! For more inspiration and expert tips on making the best quick breads, check out our roundup of 30 healthy quick bread recipes.
Substitutions and variations to try
- Mix walnuts into your batter to make Banana Nut Muffins!
- Add a teaspoon (or so) of pumpkin pie spice for an autumnal twist.
- Add some semi-sweet chocolate chips for a sweet treat!
- Add dried fruit to your bread for extra flavor and texture.
- Top a slice of banana bread with a dollop of Greek yogurt and dried fruit.
- You can also drizzle some heated peanut butter onto your banana bread, along with — you guessed it — banana slices!
- Add a healthy squeeze of fresh orange juice to your batter along with some walnuts for a citrusy and nutty treat.
Additional quickbread recipes to try
Thank you for reading! If you’re new here, you might want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes straight to your inbox. If you make this recipe, please come back and Leave a star rating and review. I’d love to hear what you think!
Have fun cooking! ~Kati
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Description
When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it with 100% whole wheat banana bread, you get the added health benefits of whole grains.
1 ½ cups whole wheat flour, preferably white whole wheat flour *see ingredients note
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 cup mashed ripe or overripe bananas, about 3 large ones
2 large eggs
½ cup avocado oil or organic canola oil
1/3 cup maple syrup
1/4 cup light brown sugar
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Coat a large glass loaf pan with cooking spray or line with parchment.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the banana, eggs, oil and honey, brown sugar in a large bowl.
- Using a silicone spatula, stir the flour mixture into the wet mixture.
- Scrape into prepared pan and bake until loaf is golden brown and a toothpick inserted into center of loaf comes out with moist crumbs, about 50 minutes.
- Let the loaf cool in the pan for 10 minutes. Cool on a wire rack.
Remarks
Get ahead: Can be kept at room temperature for up to three days, tightly wrapped in plastic wrap. We recommend heating each slice in the microwave for about 10-15 seconds. You can also reheat the whole bread wrapped in foil in the oven. Bake at 300 degrees for 20 minutes.
This bread can be frozen for up to 1 month. Wrap in foil and then place in a plastic freezer bag. Make sure to squeeze out as much air as possible. Unwrap to prevent soaking and thaw on the counter for 4 hours. Wrap it again in plastic to store at room temperature. For best texture, warm the bread in the oven as directed before serving.
- Active time: 15 minutes
- Cooking time: 55 minutes
- Category: Bake
- Method: Oven
- Kitchen: American
Nourishment
- Serving size: 1/9 bread
- Calories: 271
- Sugar: 11 g
- Fat: 14 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
Keywords: Whole Wheat Banana Bread, Wheat Banana Bread, Whole Wheat Banana Bread Recipe, Banana Bread Recipe with Whole Wheat Flour
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.