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!

4.7 from 42 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.

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603 comments to Recipe: Whole-Wheat Banana Bread

  • Preetz

    Hi… Love your website and all that it stands for. It is a wonderful inspiration for us to cook and eat healthy. I would like to express my heartfelt gratitude for your work and I am a regular visitor at your site. :) However I do have one question. I see that you use honey in many of the recipes that involve some form of heating. I am not sure if you are aware of this, but according to ancient Ayurveda honey should not be heated and that it becomes toxic when it is heated and increases ama – a toxic byproduct of improper digestion. I have been hearing that since childhood and all Ayurvedic doctors advise the same. According to them it might not show any immediate after effect on your body, but gradually increases the toxins. Maybe maple syrup would be a better option for these recipes.

    • Assistant to 100 Days (Amy)

      Hi Preetz. Thank you for sharing. While aware that the benefits of raw honey are mostly lost when heated to certain temperatures, I’d not heard of this particular principle. Now you’ve given me something new to research. :) ~Amy

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  • Lisa

    Has anyone tried baking this in there bread machine, specifically the panasonic? If so what settings donyounuse and time?mthanks

  • Shae

    Hate to break it to you Preetz, but unless you are using raw honey, it has been heated in pasteurization. There is no clinical evidence and this theory is not supported among mainstream nutritionists. Spreading these types of unfounded rumors is irresponsible.

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  • Sarah

    Really love this recipe, make it just about every week and have even given it away as gifts! I’ve had great results cutting out the honey and replacing it with unsweetened applesauce and then cutting the oil back to 1/4 cup. My youngest is 9 months old and is too young for honey, and I’ve been super happy with no added sweetener! It’s still very sweet!

  • Kim

    Can I make this using vanilla Greek yogurt. Will it affect the taste a whole lot?

  • Brenda

    How long do you bake if you are making muffins instead? How hot? Thanks.

  • Renee

    What oil other than Coconut Oil do you recommend for this recipe? Unfortunately we cannot use Coconut Oil due to an allergy in the family. Would Red Palm Oil taste okay? Thanks.

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