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
  • 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.

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603 comments to Recipe: Whole-Wheat Banana Bread

  • Laura

    I’ve made this recipe twice now, and it’s delicious!

  • Barely

    Made this last night as directed, it is really good! Love the addition of yogurt as I’ve always got extra around. The only thing I may do different next time is add some spices like cinnamon and nutmeg, I found this bread to be just a bit bland but it might have been because I only had 2 ripe bananas and one almost ripe.
    Thanks for the great recipe and all the amazing work you do!!

  • kristel

    Sounds great! I’ll be saving up my ripe bananas in my freezer to make this soon!

  • Kristy Kelley

    I have a question about the banana bread. What type of oil is the best for this kind of baking? Besides vegetable or canola! :)

  • WV Whit

    I made them with the applesauce and extra yogurt instead of honey added in some chopped almonds and dried cranberries. They are ok but they don’t really taste like banana and are kind of bland. Guess they need the honey or something to sweeten them. Any suggestions on making them taste more like banana? Maybe banana yogurt?

  • Stacy

    This has been my go-to recipe for bread and muffins probably since you posted it. I am baking it right now with zucchini, homemade plain yogurt, farm eggs, raw honey and coconut oil. The remainder of the recipe was intact. Verdict in the morning after the children eat them for breakfast. Thank you.

  • Jo

    This recipe was great! Thanks! Is there a way to make it a little less dense?

    I added some 85% chocolate chunks from Lindt along with some walnuts. What a treat for breakfast!

    • 100 Days of Real Food

      100% whole-wheat breads are usually somewhat dense…you could try experimenting with a pastry or “white whole-wheat” flour (which is still whole grain, but made from a lighter variety of wheat)

  • Marina

    This recipe is so good! Goodluck to me to loose my “baby weight” with this one lol. Didn’t have 3 bananas only 2, but even with two bananas and some dried cranberries it came out so delicious. Can’t even compare with the other recipes I tried before. I am happy to find this recipe and will use only this one from now on. Also your blog is such a delight to read and is very informative.

  • Morgen Lacroix

    I just made these as mini muffins for our 17 month old. Bananas are his favorite food. I added fresh blackberries from our backyard and 1/3 cup of ground flax seed. I also used the same spices (cinnamon, nutmeg and ginger) that I use to make gluten free banana bread for my husband. What a wonderful little treat!

  • Dani M

    This is super tasty! I made a loaf last night before bed and this morning when I got up Hubs and the kids had eaten half of it! Thanks for the great recipe, we’ll use it often!

  • Lea

    I just ate a warm one from the oven. I made muffins…cooked for about 16 minutes. I used whole wheat pastry flour (they were nice and light) and coconut oil (I couldn’t taste coconut at all). The oil liquified super-fast in the toaster oven. They are yummy as-is, but would also be delicious with cinnamon, added fruits/nuts. Thanks!

  • Sweet Melissa

    Awesome recipe! I added 1/2 tsp nutmeg and used greek yogurt.

  • This looks delicious, and I know my kids would gobble it up! I have everything on hand but the yogurt, is there anything I could substitute? Going back to the store is not in my budget this week!

  • Rita t.

    I’ve been adapting regular recipes as I go, trying to make them healthier. I dont even have white flour in the house anymore. So glad to see one written out exactly the way I like to bake. I always substitute half the oil or butter for applesauce,( I like grape seed oil). Yogurt could be substituted with sour cream or sour milk. Makes for a moist loaf/muffins.

  • Izzy

    I tried this recipe yesterday using organic walnut oil (made sure that the cooking temp was below the smoke point). It was delicious! And my little guy loved it too. Thank you for your awesome recipe. It’s a very good breakfast/snack idea.

  • Morgen Lacroix

    I just thought I’d add that I added about 1/2 cup of finely grated local carrots this time around and they are spectacular!

  • Tiffany Tamm

    I am sooo happy to come across your blog! I just made your granola and it really is wonderful! My two year old asked for seconds! I used all my honey for the granola, so would it be ok to use maple syrup instead for the banana bread? If so, do I use the same amount? My daughter just started Kindergarten this week and I’m trying REALLY hard to provide healthy meals and snacks :)

  • katie

    Is there something I could use besides honey?

  • Carla M

    Love your blog! Love this recipe! I really wish there was a print option so I didn’t have to cut and paste the recipe onto word.

  • Mimi

    This is soooo good! Made it today for lunch with unsweetened applesauce instead of oil, and my kids scarfed it down with natural peanut butter on it. Thanks for the recipe, it’s definitely a keeper for us :-)

  • Becky

    My uber-picky 5 year old ate this up like nobody’s business!! I used olive oil (b/c that’s all we have) and just under 1/4c of pure maple syrup. I think it’s slightly bland, so I would use the full 1/4 cup of sweetner (honey/maple syrup) and make sure the bananas are fully ripe. Thanks for all the tips for little ones’ lunches and breakfasts- it’s really helping our family!

  • YH

    Made this twice! Second time around, increased the oil to 1/2 cup, vanilla to 2 t, used a mixture of maple syrup and honey to add up to 1/4 c, and added 1/3 c chocolate chips. The oil helped w/ the moisture (my first version, and DH didn’t like them), and we’re vanilla fans here. :) Thanks for the recipe, my children scarfed them down and didn’t care that they were whole wheat! I’ll substitute some of oil for applesauce for the next batch.

  • Amy

    I love your banana bread recipe & made 4 loaves today. The local produce stand have free ripe bananas to a good home & I went crazy. Thank you so much for giving us a simple recipe with no processed sugar. Blessings to you & your future endeavors!

  • Leah

    YUMMY!! Made these today with my 3 year old. We added walnuts too! Instead of banana bread- we made mini muffins- perfect addition to her breakfast with a side of fruit.

  • [...] Whole Wheat Banana Bread (adapted from 100 Days of Real Food) [...]

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