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May 2, 2011
816 Comments

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!

Whole-Wheat Banana Bread

Course: Breakfast, Dessert, Snack
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


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Ingredients

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.

Recipe Notes

We recommend organic ingredients when feasible.

[Entered into Food Renegade’s Fight Back Friday]

 

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Reader Interactions

816 Comments

    • H Melissa. I find that adding applesauce is an instant moisture pick up but I’ve not had to add it to this recipe.

      Reply

  2. This looks like a super easy recipe and look forward to making. I notice that baking powder is not listed in the ingredients. In your muffin recipe baking powder is included. Just want to make sure it was left out on purpose for the bread recipe. Thank you.

    Reply

  3. I’ve made this so many times and I love it. I use gluten free oat flour instead of whole wheat flour. I also add chocolate chips. Delicious!!!!

    Reply

  5. Absolutely delicious! Made these just now with my 3 year old daughter assisting and she had so much fun. Because we are just beginning our journey of eliminating processed foods from our diets, we still have a bit of white flour in the house and rather than waste $$ and throw it away, I’d figure it best to use up what we have and then forever replace it with whole-wheat. I added some flax meal (truthfully to make myself feel better about using white flour) and we only had Siggi’s whole milk vanilla yogurt in the house so that went in (and I omitted adding the tsp of vanilla). I used majorly over ripe bananas that had been hiding in the way back of the freezer and I think that helped make this bread sweet. Both my 3 year old and 1 year old gobbled it up!!

    Reply

  6. Hi Melissa. A lot of readers have reported the flaxseed and water seems to work well. In terms of the coconut oil, you could probably try either olive oil or maybe even butter. Jill

    Reply

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