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!

4.7 from 64 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. corie rae |

      I am new to cooking, so sorry if this is a dumb question, but when you say vanilla in your ingredient list, did you mean vanilla extract? I cannot wait to try this!

      • Amy |

        Yes – vanilla extract

    2. laura |

      Do you have baking recommendations if i decided to do these as muffins or mini muffins? Love your recipes – stocking my freezer with some favorites before I have a baby in a few weeks and could do the loaf but thinking the mini muffins might be nice to be able to pull out a few at a time! (I’m assuming these freeze well – I have done your pumpkin-spelt in the freezer before and they were great!)

      • Amy Taylor (comment moderator) |

        Hi Laura. You should not need to adjust the temp but the baking time should be shortened to 10-15 minutes or until a toothpick comes out clean.

        • |

          Do you know the nutritional value of the whole wheat cake?

    3. Annerys |

      I made this two days ago. I added cinnamon (because I love cinnamon)
      It was delicious! I felt that I was eating something healthy. My mom wanted to eat all of it. Thank you for the recipe!

    4. Pam |

      I’ve made this a few times, and the batter always comes out insanely thick. I have to more than double the yogurt and add water to make it workable. Why is mine so thick?

      • Amy Taylor (comment moderator) |

        Hi there. It does make a thicker batter. When you add water does it still bake up nicely?

    5. Hawaiimom |

      This recipe is amazing! I followed exactly. Baked in muffin tin for 20 min. Made 15 big muffins.
      Doesn’t taste as whole-wheaty as I thought they would. Nice and light.
      Will be making a ton and freezing them for a quick snack addition to lunch or breakfast

    6. Amber |

      I’ve tried many banana bread recipes and have never even liked it. Every recipe I’ve tried making or tasted (made by someone else) has always been too dense and WET.

      I made this recipe last night, baked it in 3 mini loaf tins, and it is delicious. The texture is lighter and not wet. I put chocolate chips on one loaf for my daughter and she was so pleased. I will definitely use this recipe from now on.

    7. McCall |

      I feel silly having to ask this… When you bake with coconut oil, do you melt if first or leave it in its solid state?

      • Amy Taylor (comment moderator) |

        Hi there. You melt it for most baking. :)


      Could you make this recipe in a bread machine? I’m looking for a healthy bread recipe to throw
      in my bread maker the night before for breakfast the next day….


    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

    10. Sarah |

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

    11. Amy Taylor (comment moderator) |

      Hi there. I use coconut milk yogurt.

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