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 I 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
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 I actually use them as is.
Ingredients
- 2 ¼ cup whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 bananas, ripe, mashed
- ¼ cup plain yogurt
- ¼ cup honey
- 2 eggs
- 1/3 cup coconut oil, (or another mild oil of your choice)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease pan.
- Whisk together the flour, baking soda, and salt.
- In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
- Fold the banana mixture into the flour mixture until blended. Do not overmix.
- Pour batter into prepared pan.
- Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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!
Can this recipe be made in a bread maker?
We have not tried, but here are some links that might help out:
https://www.kingarthurflour.com/learn/bread-machine-basics.html
http://www.bhg.com/recipes/bread/converting-your-favorite-recipes/.
-Nicole
I didn’t have vanilla extract. Used pinch each of cinnamon and nutmeg. And i baked for 60 minutes. Bread came out really nice. Thanks Lisa!
If using this recipe batter for muffins is the oven temperature the same and how long is recommended to bake them for?
Hi Aubrey, here’s the recipe for making them as muffins: https://www.100daysofrealfood.com/recipe-whole-wheat-banana-nut-muffins/
We tried the recipe today. Flavor was really good but it came out dry. Any ideas on how to make it moist for next time? I followed the instructions as stated.
Adding applesauce usually helps in this case, but I have not had to do this with this recipe. – Nicole
I always add an extra banana to mine. This helps with it being more moist. I also take it out of the oven a little sooner than it says.
Will be trying this recipe soon…I have long cut back on sugar in most recipes and sub with pure, organic, maple syrup. It’s pretty concentrated, so I can get away with as little as a 1-2 Tbsp.
I always get great inspiration from your posts :)
Family favorite muffin recipe!!
I found 100 days of real food a bit late but am super excited about this. This recipe turned out great for me. I did add an extra banana and used canola oil (just trying to use the last of it and then will switch to recommended oils). I also crushed some walnuts on top. Loved this recipe and can’t wait to try others.
What size pan does Lisa use for the banana bread recipe? I have 3 different bread pan sizes. Thanks!
Hi there. A 9×5 works well.