Recipe: Whole-Wheat Banana Bread

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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 52 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.

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703 comments to Recipe: Whole-Wheat Banana Bread

  • Laura

    I just wanted to let you know that I absolutely LOVED how this turned out. I used virgin coconut oil (melted) and stone ground, sprouted whole grain wheat flour. My 4 year old loved it, and she has a real sweet tooth. So nice to fine a recipe that tastes great without added refined sugars or white flour.

  • Victoria

    SO happy with this recipe! I substituted the 1/3 yogurt for 1/3 unsweetened applesauce and it worked out perfect! I also threw in some mini chocolate chips & ground flax.

  • Rebecca

    Has anyone tried substituting buttermilk for the yogurt? How did it turn out?

  • Marisa

    Banana bread was dry and flavorless. I’m new to the program and have tried the whole wheat waffles and banana pancakes and they were great, I had high hopes for the banana bread. I threw out the entire loaf.

  • Kris

    I made this tonight and substituted cream of coconut for the honey and Greek yogurt for the plain yogurt. It got rave reviews for the whole family.

  • Kristy

    I’m a huge fan of the 100 days of real food blog and Facebook page. however I made this recipe with my two young children yesterday and we went to have banana bread this morning for breakfast and they were both repulsed by this. after trying it myself I understood why, it is very bland and nothing like the flavor profile of traditional banana bread. I agree the bananas are really sweet but I’m wondering if the whole wheat flour is adding too much bitter profile

  • Jordan

    I agree with Marisa. What are we missing? Why is it so dry? Is there a trick to ensure it is moist? I want to like this recipe so badly, but I had to throw out the loaf, too.

  • Britt

    Has any one made this in a bread machine?

  • Rebecca

    I substituted buttermilk for the yogurt and added cinnamon it was fabulous! Not to dry here, loved it!

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