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. Melissa Zehring |

    My daughter is allergic to eggs. I usually use flaxseed with water or applesauce to substitute with eggs. Which do you think would be better with this recipe? Also, I can’t use coconut oil due to her food allergy. Do you think olive oil would be okay? Thanks so much!

  7. Cathy |

    Did you know you can also use chia seeds, mixed with water, as another substitute? I used it once when out of eggs, and it worked well. (If daughter is not allergic to the seeds, of course).

  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

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