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!

4.7 from 49 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.

[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!

676 comments to Recipe: Whole-Wheat Banana Bread

  • Steph

    This is a favorite of ours! Just made a batch. I put them in the freezer for the kids school lunches. Made the zucchini muffins last weekend, filled up all of our 8 silicone freezer pops with fruit and spinach smoothies, and a huge batch of whole wheat waffles too for school prep! I did start subbing some flaxseed meal for part of the ww flour. Everything turned out delish! Happy to get my freezer stocked for the school year!

  • Mary Braden

    I add a teaspoon of ground cinnamon and a little nutmeg as well, which rounds out the flavor. Also, I have found that this recipe absorbs up to 5 bananas, in which case the yogurt and eggs can both be eliminated if you’re avoiding eggs and/or dairy.

  • […] (more muffins). In the last month I have made: chocolate zucchini muffins, pumpkin bread, banana bread, and whole wheat muffins. I’m trying to cut refined sugar and flour out of most of our food […]

  • I was thinking of making mini muffins with this recipe for my grandkids when they visit next week. About how long should I bake them? I love your website!

  • […] to be TOO ripe and wanted to use them as a substitute for honey, but I totally forgot! So I made banana bread with them instead =P Anyways, because I didn’t really put too much honey in the mix, my […]

  • I just made this but I substituted unsweetened applesauce for the oil. I didn’t have any yogurt so I left that out. I added 1 cup of applesauce instead of the oil. Very good – my family didn’t realize it was a “healthy alternative.”

  • MoonStar

    I love wholemeal no butter no sugar recipes, so was pleased to find this. I made this other day, but the only cup measures I could find were metric (250ml to 1 cup) as opposed to US (236ml to 1 cup), so I probably ended up with a bit more mixture. I also used 1 tsp soda instead of three quarters, and added 50g chopped pecan nuts. My mixture, after 40 mins, when I put a knife in, was still completely raw, like the raw mixture I’d put in the tin. It took a total of 80 minutes to cook. However the end result was wonderful. It even stayed soft the next day, when we toasted it and spread butter on it for breakfast. Will be making this again. Thank you for sharing.

  • Karen

    What can I use in place of the honey?

Leave a Reply




Rate this recipe (optional):