By When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it 100% whole wheat banana bread you get the added health benefits of whole grains.
Table of contents
Why We Love This 100% Whole Wheat Banana BreadIngredients for this Banana Bread Recipe with Whole Wheat FlourHow To Make This Healthy Banana Bread RecipeFAQs and Expert tips For Perfect Whole Wheat Banana BreadAdditional Quickbread Recipes To Try
Why We Love This 100% Whole Wheat Banana Bread
This banana bread recipe with whole wheat flour is our go-to solution for what to do with ripe or overripe bananas, especially if you have too many. It’s a great treat for breakfast, as an afternoon pick-me-up, or to pack in kids’ lunchboxes.
Recipe Highlights
Full of whole wheat flour instead of all-purpose flour so the bread is packed with fiber, protein, and more nutrition
Made without refined sugar
Zero white flour, but still light in texture
Only takes a few minutes to stir together
Customize this bread with add-ins
A great snack or breakfast for kids and adults alike!
Ingredients for this Banana Bread Recipe with 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 and carries the same nutritional benefits as darker whole wheat flour.
Bananas: Mashed ripe or over-ripe bananas. I used 3 extra ripe medium bananas, so note that if you have very large bananas, or very small, just mash and measure so that you start with 1 1/2 cups of mashed bananas.
Eggs
Oil: Avocado or organic canola oil
Sweetener: Maple Syrup and light brown sugar. Using brown sugar in addition to the maple syrup ensures the bread doesn’t brown too much as it bakes.
Vanilla Extract
Kitchen Basics: Baking powder, baking soda, salt.
How To Make This Healthy Banana Bread Recipe
Step 1: Preheat and Prep
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 the whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: Mix Wet Ingredients
Whisk the banana, eggs, oil and honey, and brown sugar in a large bowl.
Step 4: Add Dry Mixture to Wet
Stir the flour mixture into the wet mixture with a silicone spatula.
Stir the batter well for 50 strokes. This helps ensure that the bread domes nicely when 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 attached. This should take about 50 minutes.
Step 6: Cool
Allow the loaf to cool in the pan for 10 minutes. Turn it out to cool on a wire rack before slicing and enjoying!
FAQs and Expert tips For Perfect Whole Wheat Banana Bread
You can make it ahead and keep it at room temperature, and wrapped tightly in plastic wrap for up to three days. We suggest warming each slice in the microwave for about 10 to 15 seconds before enjoying. You can also reheat the whole loaf in the oven, wrapped in foil. Just bake it at 300 degrees for 20 minutes.
Yes, this bread can be frozen for up to 1 month. Wrap the loaf in foil and then place it in a plastic freezer bag. Make sure to press out as much air as possible. When you’re ready to defrost, unwrap it to prevent it getting soggy and then allow it to come to room temperature on the counter for 4 hours.
You can then wrap it again in plastic to store it at room temperature. For the best texture, warm the loaf up as directed in the oven before serving.
You can, you just have to be mindful of the measurements and baking times since the batter will be cooking at a different speed in a smaller tin. Learn more abut how to adapt quickbreads to muffins here.
We have a bunch of different quickbread recipes at HSR! For more inspiration and expert tips on how to make the best quickbreads, check out our roundup of 30 healthy quickbread recipes.
Substitutions and Variations to Try
Mix walnuts into your batter to make banana nut muffins!
Include a teaspoon (or so) of pumpkin pie spice for more of an autumnal twist.
Fold in some semi-sweet chocolate chips for a sweet treat!
Include dried fruits for additional flavor and texture in your bread.
Top a slice of banana bread with a dollop of greek yogurt and dried fruit.
You can also drizzle some warmed peanut butter on top of your banana bread along with slices of – you guessed it – banana!
Add a healthy squeeze of fresh orange juice to your batter along with some walnuts for a citrus and nutty treat.
Additional Quickbread Recipes To Try
This Healthy Chocolate Chip Pumpkin Bread is made with whole-wheat flour and a whole can of pumpkin, which has made it one of HSR’s all-time fan-favorite recipes!
Zucchini Oat Bread is sweetened only with dates and honey so there’s no refined sugar.
Strength and Sunshine’s vegan and gluten-free Tahini Chocolate Chip Pumpkin Bread is one you do not want to miss!
Sweet, lemony, and bursting with blueberries, Healthy Blueberry Lemon Bread is a must-bake recipe when you have fresh blueberries on hand.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Whole Wheat Banana Bread
Author: Katie Webster
Total Time: 1 hour and 10 minutes
Yield: 9 servings
Description
When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it 100% whole wheat banana bread you get the added health benefits of whole grains.
Ingredients
1 ½ cups whole wheat flour, preferably white whole wheat *see ingredient note
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 cup mashed ripe or over-ripe bananas, about 3 large
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
Instructions
Preheat oven to 350 degrees F. Coat a large glass loaf pan with cooking spray or line with parchment.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Whisk banana, eggs, oil and honey, brown sugar in a large bowl.
Stir the flour mixture into the wet mixture with a silicone spatula.
Scrape into the prepared pan and bake until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with moist crumbs attached, about 50 minutes.
Let loaf cool in the pan for 10 minutes. Turn out to cool on a wire rack.
Notes
Make Ahead: Can be kept at room temperature, wrapped tightly in plastic wrap up to three days. We suggest warming each slice in the microwave for about 10 to 15 seconds. You can also reheat the whole loaf in the oven, wrapped in foil. Bake at 300 degrees for 20 minutes.
This bread can be frozen up to 1 month. Wrap in foil and then place in a plastic freezer bag. Make sure to press out as much air as possible. Unwrap to prevent getting soggy and defrost on the counter for 4 hours. Wrap again in plastic to store at room temperature. For the best texture, warm the loaf up as directed in the oven before serving.
Active Time: 15 minsCook Time: 55 minsCategory: BakingMethod: OvenCuisine: American
Nutrition
Serving Size: 1/9th loaf
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
