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 46 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!

662 comments to Recipe: Whole-Wheat Banana Bread

  • Catherine

    Can I use Greek yogurt?

  • Tracey

    I used greek yogurt and it turned out fine. I find banana bread in general to be bland (not just this recipe)…even added extra bananas. Maybe i’ll add some blueberries or chocolate chips next time. This is a great recipe for a healthier bread and no loss in taste compared to the regular recipes.

  • Made it again today subbing diced apples and an organic harvest mix baby food jar for the bananas. Love the bread!!

  • Kelly

    I made this today and it was really dry and bland. And suggestions?

  • Ben

    I was wondering if you could use sour cream instead of the yogurt.

  • Helen

    Just made this with spelt flour, half coconut oil and half butter, and threw in some chocolate chips. Made muffins and baked for 20 minutes at 375. (I live in high altitude, so recipes that say 350 I use 375). Came out beautiful and tasty. Thanks for the recipe!

    A search feature for the comments would be very helpful!

  • Jillian

    I made this bread last night with the exact ingredients listed (used coconut oil) and it’s amazing! The ripe bananas and honey sweeten in just enough for my liking and it is so moist. I think it’s actually better today after I had it wrapped in foil overnight. Even my boyfriend, who is my guinea pig for new healthy and whole food recipes, said that I should lock the recipe in a fireproof safe… he approves. :)

Leave a Reply




Rate this recipe (optional):