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
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
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Preheat oven to 350 degrees F and grease pan.
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Whisk together the flour, baking soda, and salt.
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In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
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Fold the banana mixture into the flour mixture until blended. Do not overmix.
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Pour batter into prepared pan.
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Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
Recipe Notes
We recommend organic ingredients when feasible.
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Amber
May 12, 2015 at 6:17 pmI’ve tried many banana bread recipes and have never even liked it. Every recipe I’ve tried making or tasted (made by someone else) has always been too dense and WET.
I made this recipe last night, baked it in 3 mini loaf tins, and it is delicious. The texture is lighter and not wet. I put chocolate chips on one loaf for my daughter and she was so pleased. I will definitely use this recipe from now on.
McCall
May 16, 2015 at 12:10 pmI feel silly having to ask this… When you bake with coconut oil, do you melt if first or leave it in its solid state?
Amy Taylor (comment moderator)
May 19, 2015 at 2:18 pmHi there. You melt it for most baking. :)
DORENE WATSON
May 21, 2015 at 4:46 pmCould you make this recipe in a bread machine? I’m looking for a healthy bread recipe to throw
in my bread maker the night before for breakfast the next day….
Thanks!
Amy Taylor (comment moderator)
May 26, 2015 at 4:20 pmHi. We’ve not tried but this might help: http://www.bhg.com/recipes/bread/converting-your-favorite-recipes/.
Pamela Dockham
June 23, 2015 at 12:59 pmMay I ask what is the calorie break down of the recipe is please? Thanks!
Amy Taylor (comment moderator)
June 25, 2015 at 11:02 amHi there. We really do not focus on calories. This post helps explain our philosophy of not getting bogged down by numbers: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
nicole
June 23, 2015 at 6:27 pmCan I use agave instead of honey?
Amy Taylor (comment moderator)
June 25, 2015 at 11:37 amHello Nicole. Agave is not an ingredient we use. This helps explain why: http://www.foodrenegade.com/agave-nectar-good-or-bad/.
Melanie
June 24, 2015 at 10:11 amWas going to make these today but I don’t have any yogurt on hand. Any thoughts for a substitute?
Thank you for all your great recipes :)
Amy Taylor (comment moderator)
July 2, 2015 at 9:42 amHi Melanie. Sorry that we are not able to answer recipes in real time typically. I’ve used coconut milk.
Mellie
September 13, 2015 at 5:15 pmI just made these today. I did not have eggs or plain yogurt. I substituted sour cream for the yogurt and then added 1/2 extra banana, 2 tsp. more of sour cream, and 4 Tbs quick oats for the eggs. I was pleasantly surprised with the outcome. I’m excited to make it again the original way so I can compare but I have really been enjoying my modified version. :)
Preeti
June 26, 2015 at 6:57 amcan butter b used instead of oil
Amy Taylor (comment moderator)
June 29, 2015 at 7:08 amYep. :)
Jill Peters
July 8, 2015 at 5:32 pmWe love this recipe! I have been making this for quite some time with my older kids, but I am hesitant to give it to my 10 month old because of the honey. Can I substitute maple syrup? Or is there another alternative?
Tanya
July 24, 2015 at 3:53 amI don’t like honey so we never have it in the house, so I use maple syrup!
Kim
August 3, 2015 at 1:20 pmMade this bread and I was pretty disappointed. I usually love 100 Days recipes but I thought this bread was very bland. :(
Alicia
August 12, 2015 at 12:51 pmSo delicious! And, I subbed applesauce for oil and it is perfect!
Kara Alexander
August 21, 2015 at 6:44 pmHi! I love your website and cookbook. I’ve already made several of your recipes and my family has enjoyed them. I do have a couple of questions about the banana bread recipes: mine has little to no sweetness in it at all. Do you have any suggestions as to how to add more sweetness? I thought of cinnamon and chocolate chips, but is there anything else that might work? Also, why are your recipes for banana bread and banana muffins different? Thanks!
Amy Taylor (comment moderator)
August 24, 2015 at 5:30 pmHi Kara. I use over ripe bananas. If you want it even sweeter, you can add a bit more honey. I’ve added chocolate chips and it is really yummy. The recipes are just two different versions of banana breads. ;)
Brooke
August 26, 2015 at 12:14 pmHi – My bread was super dry – any suggestions on how to moisten it up?
Amy Taylor (comment moderator)
August 28, 2015 at 11:47 amTry adding a little applesauce.
Christine
August 27, 2015 at 5:27 pmIs the 1/3 cup on coconut oil is to liquid form or the solid? Wanting to be sure I back this correctly…. Rather my daughter makes it correctly.
Amy Taylor (comment moderator)
August 31, 2015 at 9:11 amHi there. Liquid. :) Here is more info: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Christine
August 31, 2015 at 9:24 amThank you Amy!
Becky
October 4, 2015 at 2:01 pmMade these today as muffins – 350 for 15 minutes. YUM!
Colleen
October 5, 2015 at 10:04 pmLove this recipe. I usually make a double go and put chocolate chips in one.
Nichaela
October 20, 2015 at 1:16 pmI absolutely LOVE this recipe! I’ve made it twice in the last week! The second time I used olive oil and added about 2 tablespoons of chia seeds. Beyond delicious :)
Alyssa
October 22, 2015 at 8:38 amWe loved this recipe! We just moved into a new house, so didn’t have all of the ingredients and subbed brown sugar for the honey and one cup white flour for 1 of the cups whole wheat. My 4 year old daughter and I are SO excited about how yummy our bread is. We made 3 small loaves instead of one big one and next time we will add a bit of cinnamon and substitute some of the oil with applesauce.
Anela tello
November 2, 2015 at 7:13 pmHow long do I bake if I make mini muffins??
Amy Taylor (comment moderator)
November 4, 2015 at 5:16 pmHi there. I typically cook the minis 11-15 minutes.
Judith
January 31, 2016 at 3:33 pmI needed 25 min @ 350 degrees. Sounds long but that’s what it needed to get the toothpick come out clean. It tastes good as well. Any idea what I did wrong?
Amy Taylor (comment moderator)
February 3, 2016 at 9:27 amWell, that is a big difference. :) All ovens are going to be a little different and I usually use a convection setting. If it didn’t taste over-cooked, then I wouldn’t worry.
Kelly
November 10, 2015 at 8:04 amIs there a sub for the Greek yogurt?
Amy Taylor (comment moderator)
November 20, 2015 at 10:10 amHello. Other readers have used applesauce.
Nicole
January 25, 2016 at 9:13 pmIf milk is the issue Silk now has a soy alternative yogurt in a large tub that comes in plain.
Jess
November 14, 2015 at 6:17 pmThank you for posting. I used this recipe as a base and added a few extra ingredients to our palate’s desire. It’s my second time baking with whole-wheat flour and minimal to no sugar. We’re making life style changes and this is a awesome start. Thank you for sharing recipes and all the helpful comments/recommendations.
Anne
November 26, 2015 at 1:24 pmI’ve baked this twice and it’s always been a hit!! thank you
Tabitha
December 17, 2015 at 8:19 amI made this last night, and it came out a little drier than typical banana bread. Has anyone else had this problem? Would substituting unsweetened applesauce for the oil help with that?
Amy Taylor (comment moderator)
January 6, 2016 at 7:10 amHi Tabitha. It might but you could also try cooking for a shorter time. All ovens are a little different.
Catherine Z.
May 26, 2016 at 10:40 pmI had the same issue with my first loaf. This time, I increased the yogurt to 1/2 cup (instead of 1/4 cup). It’s more moist this time around. But I was also wondering about the applesauce! I might try that next time!
Courtney Meagher
January 10, 2016 at 1:07 pmMade the mini muffins , I baked for 13mins- came out perfect ! thanks for the great recipe
Lisa
January 21, 2016 at 6:16 pmNeeds flavour. Probably would have helped to have overripe banana vs the ripe ones I used
Patricia
January 25, 2016 at 3:34 pmMine were done in Ten minutes! I think a bit of apple sauce would be nice.
Kb
February 1, 2016 at 3:56 pmHey, I’m sorry but that was so gross. I spit it out of my mouth. Tasted like cardboard and burnt eggs.
Or burnt eggs on cardboard.
Maybe some stevia added, if we’re avoiding sugar here, and replace one of the eggs with applesauce. I’m not willing to try though.
Sorry. I wish I could get back those ingredients and that hour of my life. And I love health food and can handle some funky stuff.
Brenda
February 10, 2016 at 3:51 pmWhat would the baking times be for muffins or mini muffins?
Amy Taylor (comment moderator)
February 13, 2016 at 4:21 pm12-14 minutes. :)
Kristen
February 22, 2016 at 8:58 pmThank you!! Making these as muffins tonight and I would have gone longer…
Kim
February 10, 2016 at 4:47 pmI only have vanilla yogurt. Do you think I could substitute it for the plain? What I need to decrease the honey if so?
Amy Taylor (comment moderator)
February 13, 2016 at 4:17 pmHi there. Using a flavored yogurt would definitely make it sweeter. You could decrease the honey a bit if you are concerned about over-sweetness.
Kim
February 13, 2016 at 5:11 pmThank you for responding. I’ll try it today!
Sara
February 10, 2016 at 5:39 pmDoes plain coconut yogurt work in this recipe?
Amy Taylor (comment moderator)
February 13, 2016 at 4:18 pmHi. I don’t see why not.
Nichole
February 11, 2016 at 3:10 pmIf I wanted to use coconut sugar instead of honey as a sweetener, do you know how much I would use?
Amy Taylor (comment moderator)
February 13, 2016 at 4:23 pmHi there. This might help: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/.
Charlie
February 21, 2016 at 4:08 pmOur family is dairy free. Do you have a suggestion for a sub for the yogurt in this recipe?
Amy Taylor (comment moderator)
February 22, 2016 at 5:13 pmYou could use a non-dairy yogurt variety. Or, you could use coconut cream.
Stacey
February 29, 2016 at 1:43 pmThank you! I have been looking for a sugar free banana bread recipe for months and I can’t believe I couldn’t find one. I can’t wait to try this!
Sam J.
March 12, 2016 at 2:47 pmCan you put this in a bread machine? If so what cycle do you recommend,
Amy Taylor (comment moderator)
March 30, 2016 at 7:20 amHello. We’ve not tried making this in a machine. I’d use the sweet bread cycle.
Suee
April 2, 2016 at 11:02 pmJust tried this using my machine on the quick bread cycle and it turned out amazing! Super-easy and delicious, I highly recommend trying it in the bread machine if you have one!
Sarah
April 24, 2016 at 5:21 pmI was wondering if you have tried substituting unsweetened applesauce for the oil in this recipe?
Amy Taylor (comment moderator)
April 25, 2016 at 12:14 pmNo, not in this one but I’ve done it many times when baking.
Trish Thomas
May 5, 2016 at 8:57 amDelicious! They rise beautifully and are soft. I too like not-too-sweet muffins.
Mary
May 5, 2016 at 9:11 amIs the coconut oil melted?
Amy Taylor (comment moderator)
May 9, 2016 at 10:18 amIt is. This might help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Amanda
June 2, 2016 at 12:54 pmWhat could be substituted for the yogurt? My son is allergic. I’ve never seen yogurt in a banana bread recipe so not sure what it’s replacing. Could I just use almond milk??
Amy Taylor (comment moderator)
June 6, 2016 at 12:40 pmYes, I use almond milk. ;)
erin Richards
June 27, 2016 at 9:19 pmIs there a substitute for honey?
Amy Taylor (comment moderator)
July 2, 2016 at 4:39 pmHi. Our sub for honey is maple syrup.
Shannon
July 19, 2016 at 3:13 pmHi- although the recipe doesn’t specify, I’m wondering if using Greek yogurt will work. I’m worried it is too tart. Thoughts? Thank you!
Amy Taylor (comment moderator)
July 21, 2016 at 11:46 amGreek yogurt works great! :)
Kristin
August 16, 2016 at 3:27 pmDo you refrigerate the banana bread leftovers? I made a loaf a few days ago and the last few pieces in the pan taste really bitter. Its been covered on the counter since I made it, but I was wondering if the bitterness is from the whole wheat flour going rancid??? (I normally keep the whole wheat flour in the freezer). Any thoughts you can share would be great! Thanks! : )
rabeeya
August 31, 2016 at 11:16 amCan I make muffins instead of bread with the same exact recipe?
Amy Taylor (comment moderator)
September 6, 2016 at 1:21 pmHi. You can but here is Lisa’s banana muffin recipe: https://www.100daysofrealfood.com/2014/04/30/recipe-whole-wheat-banana-nut-muffins/.
Deana
October 20, 2016 at 5:46 pmCan’t wait to try! If I wanted to make it “chocolate ” how much cocoa would I add?
Amy Taylor (comment moderator)
November 4, 2016 at 11:39 amI’ve not added cocoa but I have added 1/2 cup of chocolate chips.
Rhonda
October 20, 2016 at 6:07 pmAny recommendations for a sub for the yogurt?
SKloster
October 22, 2016 at 6:13 amYou could use a plant based yogurt, there are several on the market. Maybe coconut milk yogurt (a great alternative to the real thing), almond milk, cashew milk, or a pea protein based yogurt would do the trick. There are a lot of different brands and usually one alternative can be found at the local grocery store, depending on where you live.
Michele
October 26, 2016 at 6:27 pmReally delicious and moist. Will definitely make this again!
sarah.a
October 27, 2016 at 12:27 pmcould you substitute applesauce for the yogurt and add a little more coconut oil?
Amy Taylor (comment moderator)
November 7, 2016 at 8:30 amHi. We’ve not tried that specifically. You can certainly give it a try.
Heather S
January 17, 2017 at 8:06 amWhat size loaf pan is this?
Amy Taylor (comment moderator)
January 30, 2017 at 10:47 amA standard 9×5 works well.
Melissa
January 20, 2017 at 6:45 amThis always comes out dry for me. I use coconut oil. Any tips?
Amy Taylor (comment moderator)
January 30, 2017 at 10:45 amH Melissa. I find that adding applesauce is an instant moisture pick up but I’ve not had to add it to this recipe.
ellen osten
February 20, 2017 at 11:04 amThis 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.
Shell
March 6, 2017 at 10:27 pmI’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!!!!
Carol
March 14, 2017 at 5:42 pmWhere do I fine the Nutritional Facts is your recipes?
Amy Taylor (comment moderator)
March 16, 2017 at 11:45 amHi there. We do not provide nutrition info. This post helps explain why: https://www.100daysofrealfood.com/healthy-eating-defined/.
Julia
April 8, 2017 at 3:34 pmAbsolutely 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!!
Rebecca
November 13, 2017 at 3:33 pmHi!
Would the measurements be different if using spelt flour?
Amy Taylor (comment moderator)
November 22, 2017 at 12:43 pmHi. It should be 1:1.
Erin
January 2, 2018 at 10:59 pmDo you have a recommendation for making this in a bread machine?
Amy Taylor (comment moderator)
January 3, 2018 at 12:25 pmHi there. I think this may help: https://www.kingarthurflour.com/learn/bread-machine-basics.html
http://www.bhg.com/recipes/bread/converting-your-favorite-recipes/.
Julie McFadden
March 15, 2018 at 11:43 amHello, Could you substitute sour cream for the yogurt?
Thanks!
Amy Taylor (comment moderator)
March 21, 2018 at 9:42 amYou can.
Trisha
March 25, 2018 at 11:20 amCan’t donyogurt- what can I substitute?
Amy Taylor (comment moderator)
March 27, 2018 at 8:55 amSour cream or coconut yogurt are good subs.
Sandy
April 19, 2018 at 11:45 amWhat size pan does Lisa use for the banana bread recipe? I have 3 different bread pan sizes. Thanks!
Amy Taylor (comment moderator)
May 2, 2018 at 10:01 amHi there. A 9×5 works well.