Recipe: Whole-Wheat Banana Bread

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 67 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.
We recommend organic ingredients when feasible.

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  • Comments

    1. Tajah |

      Thankyou for posting this.

      I happen to have a bunch of overripe bananas that I was planning on baking with. I think I will try your recipe.

    2. |

      I love to get ripe bananas on the clearance shelf at my local grocery store. They’re cheap and perfect for baking. Thanks for the recipe…I can’t wait to try it!

    3. Kathryn |

      I can’t agree more…most bnb recipes call for entirely too much sugar! BTW, you can roast the bananas in their skins at 350°F for 15 minutes for a more intense banana flavor.

    4. |

      YUM. I just made this today. I subbed 1/3 cup of organic, unsweetened applesauce for the oil and added some chocolate shavings (probably defeats the purpose). It was a huge hit!! Thanks for posting this.

      • 100 Days of Real Food |

        That’s good to know about the applesauce!

    5. |

      That looks delicious! My housekeeper just made me some banana bread today, in fact. She was gone by the time that I woke up, but the house was filled with the delectable fragrance of baking banana bread.

      I’m wondering – with your recipe, could you substitute agave nectar? Same amount or different?

      I’m new to blogging as well as to whole foods, so I just found your blog but I love it already!

      • 100 Days of Real Food |

        I wouldn’t recommend agave…honey and maple syrup seem to be a little “safer” as far as ensuring they are the most natural alternatives.

        • |

          I would love to know more! I am very new to this, but I really thought that agave was a safe alternative for sugar.

          • Emili |

            Agave is highly processed to the point that it’s eerily similar in composition to HFCS. Raw honey or pure maple aren’t processed in the same way, and they bring natural vitamins and minerals to the food to boot.

      • |

        using agave instead of sugar, you must use 1/4 less, for example, 1 cup sugar = 3/4 c. agave.

    6. April |

      I just put this in to bake– can’t wait to try it! In the meantime I wanted to ask if the consistency of the batter was supposed to be thick and sticky? It dropped into the pan like a ball of sticky pizza dough!

      • 100 Days of Real Food |

        That sounds a little thick…did it turn out okay?

        • Angel Brondel |

          Mine came out thick as well but the bread is still yummy. I’m not sure how to fix the thinkness issue without messing it up… Maybe add some applesauce?

    7. alex |

      i only have strawberry yogurt…is that okay to use instead of plain?

      • 100 Days of Real Food |

        Well, strawberry yogurt is full of sugar (or sometimes high-fructose corn syrup) as well as artificial food dyes. So I think it would be best to avoid that type of yogurt all together! Definitely stick to plain if you can and flavor it yourself

    8. CIndy |

      This recipe sound wonderful, I can’t wait to try it!
      One question… one of my daughters is extremely lactose intolerant. The alternative yogurts are not only pricey and full of too many ingredients to list, they also don’t taste very good. Do you have any ideas for alternatives?

      • 100 Days of Real Food |

        Hmmm…it might work with some extra oil instead. It’s worth a shot although I have not tried it myself!

    9. anjelina |

      simply wonderful and mouth watering Banana Bread

    10. shana m. |

      Just took 2 beautiful loaves of wonderful smelling bread from the oven!

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