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 67 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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  • Comments

    1. Melanie |

      Was going to make these today but I don’t have any yogurt on hand. Any thoughts for a substitute?

      Thank you for all your great recipes :)

      • Amy Taylor (comment moderator) |

        Hi Melanie. Sorry that we are not able to answer recipes in real time typically. I’ve used coconut milk.

    2. Preeti |

      can butter b used instead of oil

      • Amy Taylor (comment moderator) |

        Yep. :)

    3. Jill Peters |

      We love this recipe! I have been making this for quite some time with my older kids, but I am hesitant to give it to my 10 month old because of the honey. Can I substitute maple syrup? Or is there another alternative?

      • Tanya |

        I don’t like honey so we never have it in the house, so I use maple syrup!

    4. Kim |

      Made this bread and I was pretty disappointed. I usually love 100 Days recipes but I thought this bread was very bland. :(

    5. Alicia |

      So delicious! And, I subbed applesauce for oil and it is perfect!

    6. Kara Alexander |

      Hi! I love your website and cookbook. I’ve already made several of your recipes and my family has enjoyed them. I do have a couple of questions about the banana bread recipes: mine has little to no sweetness in it at all. Do you have any suggestions as to how to add more sweetness? I thought of cinnamon and chocolate chips, but is there anything else that might work? Also, why are your recipes for banana bread and banana muffins different? Thanks!

      • Amy Taylor (comment moderator) |

        Hi Kara. I use over ripe bananas. If you want it even sweeter, you can add a bit more honey. I’ve added chocolate chips and it is really yummy. The recipes are just two different versions of banana breads. ;)

        • Brooke |

          Hi – My bread was super dry – any suggestions on how to moisten it up?

          • Amy Taylor (comment moderator) |

            Try adding a little applesauce.

    7. Christine |

      Is the 1/3 cup on coconut oil is to liquid form or the solid? Wanting to be sure I back this correctly…. Rather my daughter makes it correctly.

    8. 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

    9. Sarah |

      Are you able to offer a dairy free substitution for the yogurt?
      Thanks so much!

    10. Amy Taylor (comment moderator) |

      Hi there. I use coconut milk yogurt.

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