Recipe: Whole-Wheat Banana Bread

I think it’s a little crazy when I see banana bread recipes that call for an entire cup of sugar. Ripe bananas are so naturally sweet Recipe: Whole-Wheat Banana Bread from 100 Days of Real FoodI actually use them as the sweetener in some recipes like smoothies and pancakes. Maybe it is my new and improved palate, but I cannot imagine needing a full cup of sugar in addition to three super sweet ripe bananas! So here is my version of banana bread, which of course calls for 100% whole-wheat flour and a mere quarter cup of honey. And don’t feel confined to the “loaf” shape…these are great as muffins, mini-muffins, or small loaves as well. Also, feel free get creative with add-ins like nuts, raisins or other dried fruit. Enjoy!

4.6 from 60 reviews
Recipe: Whole-Wheat Banana Bread
Whole-Wheat Banana Bread
  • 2 ¼ cup whole-wheat flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ¼ cup plain yogurt
  • ¼ cup honey
  • 2 eggs
  • ⅓ cup oil (I used coconut oil)
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F and grease pan.
  2. Whisk together the flour, baking soda, and salt.
  3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
  4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
  5. Pour batter into prepared pan.
  6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
We recommend organic ingredients when feasible.

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  1. Mercy |

    Waoh, I tried this recipe this morning and was rewarded with a great looking and yummy yummy banana loaf. So simple to make, I can make it every day. Thanks for sharing your heart in this journey of healthy living.

  2. ileana |

    Why use plain yogurt? Just curious.

    • Amy Taylor (comment moderator) |

      Hi there. Flavored yogurts usually pack a long ingredient list that includes added sugar.

  3. Janice |


    Thank you for the recipe …. I just wanted to know what do you do with the leftover loaf ….. Do I refrigerate it or something?

    • Amy Taylor (comment moderator) |

      Hi Janice. To keep it fresh beyond a day or two, I would freeze it.

  4. Genna |

    I just made this today, almost exactly as written, and with the coconut oil. I did add a handful of semisweet chocolate chips and some pecans. It came out great!! I’ve never used whole wheat flour or coconut oil before. Thanks for the recipe.

  5. karen |

    Have you or anyone used gluten free flour in this recipe.

    • Amy Taylor (comment moderator) |

      Hi Karen. I have used a store-bought gluten free blend. It worked well.

  6. Avis |

    Hi Karen, I was wondering if I could use buttermilk instead of yogurt? I have some buttermilk I’d like to use up before it spoils. I’m looking forward to trying this recipe. Thank you for sharing.

  7. Sarah |

    This is my absolute go-to banana bread recipe. The first time I made, I didn’t have ay yogurt at home, so I used organic peanut butter instead. It turned out wonderful and I always use this since then :) cinnamon and chocolate chips are also wonderful additions! Cheers xoxo

  8. Leah Mitchell |

    We are making this as I type! Want to know of estimate calorie count. Thx

  9. Assistant to 100 Days (Jill) |

    Hi Melissa. A lot of readers have reported the flaxseed and water seems to work well. In terms of the coconut oil, you could probably try either olive oil or maybe even butter. Jill

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