Whole Wheat Banana Bread

Why You’ll Love This Recipe

• Made with wholesome whole wheat flour.
• Moist and tender despite being packed with whole grains.
• Naturally sweetened by ripe bananas.
• Easy to make with simple pantry ingredients.
• Perfect for breakfast, snacks, or meal prep.
• Freezes well for future enjoyment.
• A healthier twist on traditional banana bread.

Ingredients

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

• Whole wheat flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ripe bananas, mashed
• Eggs
• Honey or maple syrup
• Vegetable oil, melted coconut oil, or butter
• Vanilla extract
• Milk or yogurt

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, mash the bananas until smooth.
4. Add the eggs, honey or maple syrup, oil, vanilla extract, and milk or yogurt. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir just until incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
9. Let cool completely before slicing and serving.

Servings and timing

• Servings: 10 slices
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes

Variations

• Add chopped walnuts or pecans for extra crunch.
• Stir in chocolate chips for a sweeter treat.
• Mix in shredded coconut for added texture.
• Add blueberries for a fruity twist.
• Replace cinnamon with pumpkin pie spice for a seasonal flavor.
• Include flaxseed or chia seeds for added nutrition.
• Top with sliced bananas before baking for an attractive presentation.

Storage/Reheating

Storage

• Store the bread in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze the loaf or individual slices for up to 3 months.

Reheating

• Microwave slices for 10–15 seconds until warm.
• Reheat in a 300°F (150°C) oven for 5–10 minutes.
• Toast slices lightly for a crisp exterior and warm center.

FAQs

Can I use only whole wheat flour?

Yes, this recipe is designed to work with 100% whole wheat flour while still producing a moist loaf.

Why is my whole wheat banana bread dry?

Overbaking or using too much flour can cause dryness. Measure carefully and check for doneness early.

How ripe should the bananas be?

Very ripe bananas with brown spots provide the best sweetness and flavor.

Can I substitute honey with maple syrup?

Yes, maple syrup works very well and provides a slightly different flavor profile.

Can I make this bread dairy-free?

Yes, use a plant-based milk or dairy-free yogurt alternative.

Can I add nuts?

Absolutely. Walnuts and pecans are excellent additions.

Can I make muffins instead of a loaf?

Yes, divide the batter into muffin tins and bake for approximately 18–22 minutes.

How do I know when the bread is done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs.

Can I freeze whole wheat banana bread?

Yes, it freezes very well when wrapped tightly after cooling completely.

What can I serve with banana bread?

It pairs wonderfully with butter, nut butter, cream cheese, coffee, or tea.

Conclusion

Whole Wheat Banana Bread is a nutritious and satisfying take on a beloved classic. Made with ripe bananas and wholesome whole wheat flour, it delivers a moist texture, rich flavor, and plenty of natural sweetness. Whether enjoyed fresh from the oven, packed into lunchboxes, or stored for a quick snack throughout the week, this easy banana bread is a recipe you’ll return to time and time again.

---

Print