Recipe: Whole-Wheat Banana Bread

Pin It

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 53 reviews
Recipe: Whole-Wheat Banana Bread
 
Whole-Wheat Banana Bread
Ingredients
  • 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
Instructions
  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.
Notes
We recommend organic ingredients when feasible.

[Entered into Food Renegade's Fight Back Friday]

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

712 comments to Recipe: Whole-Wheat Banana Bread

  • Melissa B

    What is your trick for storing baked goods made with coconut oil? I’ve used it many times, and after a day or so, the muffins and bread start to get really moist and wet. I’ve tried refrigerating, but then they get too hard. Suggestions, please.

  • Morgan

    Love it! I didn’t have whole wheat bread on hand (btw, what kind do you prefer if it’s store bought?) so I used some left over quinoa. Fabulous. Another great recipe!

    • Morgan

      Whoops, intended for this comment to be posted under the egg/ muffin breakfast dish. Skip the quinoa in the banana bread ;)

      • Amy Taylor (comment moderator)

        Hi there. Lisa usually buys bread from Great Harvest. Some better store bought options are Food For Life’s Ezekial Bread and many stores now carry Dave’s Killer Bread and Alvarado Street Bakery brands. ~Amy

  • When I made this my batter was very thick, definitely not pour-able. Is this the expected consistency? Thanks!

Leave a Reply

  

  

  

Rate this recipe (optional):