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! Our whole wheat banana bread recipe brings out the best natural flavor the fruit has to offer, packed with nutrition and perfect for making ahead of time. For the version with chocolate chips, make this Chocolate Chip Banana Bread or this Almond Flour Banana Bread!
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Whole Wheat Banana Bread Recipe With no Added Sugar
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!
Making Banana Bread With Yogurt
It might sound odd if you haven’t tried it before, but using a banana bread with yogurt recipe yields a wonderfully fluffy and tender loaf that doesn’t rely on processed ingredients for texture or flavor.
If you’ve got a serious sweet tooth, you can make this banana bread with yogurt and applesauce to bring in some extra sweetness without having to resort to using sugar. (Homemade applesauce is a lot easier to make than you think, too!)
Try our Banana Bread Bars as well!
Can You Substitute Honey for Maple Syrup in This Banana Bread Recipe?
Instead of using honey, and of course sugar in conventional banana bread recipes, you can absolutely substitute in favor of maple syrup if you prefer. Thankfully, it’s incredibly easy to make the swap! Maple syrup is typically as sweet as honey and sugar, so you can usually get away with a 1:1 ratio, for this whole wheat banana bread recipe we’d recommend 2 Tbs of syrup in place of honey if you prefer!
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
- ⅓ 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.
Notes
Nutrition Facts
[Entered into Food Renegade's Fight Back Friday]
Heather S says
What size loaf pan is this?
Amy Taylor (comment moderator) says
A standard 9x5 works well.
sarah.a says
could you substitute applesauce for the yogurt and add a little more coconut oil?
Amy Taylor (comment moderator) says
Hi. We've not tried that specifically. You can certainly give it a try.
Michele says
Really delicious and moist. Will definitely make this again!
Rhonda says
Any recommendations for a sub for the yogurt?
SKloster says
You 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.
Deana says
Can't wait to try! If I wanted to make it "chocolate " how much cocoa would I add?
Amy Taylor (comment moderator) says
I've not added cocoa but I have added 1/2 cup of chocolate chips.
rabeeya says
Can I make muffins instead of bread with the same exact recipe?
Amy Taylor (comment moderator) says
Hi. You can but here is Lisa's banana muffin recipe: https://www.100daysofrealfood.com/2014/04/30/recipe-whole-wheat-banana-nut-muffins/.
Kristin says
Do 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! : )
Shannon says
Hi- 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) says
Greek yogurt works great! :)
erin Richards says
Is there a substitute for honey?
Amy Taylor (comment moderator) says
Hi. Our sub for honey is maple syrup.
Amanda says
What 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) says
Yes, I use almond milk. ;)
Mary says
Is the coconut oil melted?
Amy Taylor (comment moderator) says
It is. This might help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Trish Thomas says
Delicious! They rise beautifully and are soft. I too like not-too-sweet muffins.
Sarah says
I was wondering if you have tried substituting unsweetened applesauce for the oil in this recipe?
Amy Taylor (comment moderator) says
No, not in this one but I've done it many times when baking.
Sam J. says
Can you put this in a bread machine? If so what cycle do you recommend,
Amy Taylor (comment moderator) says
Hello. We've not tried making this in a machine. I'd use the sweet bread cycle.
Suee says
Just 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!
Stacey says
Thank 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!
Charlie says
Our family is dairy free. Do you have a suggestion for a sub for the yogurt in this recipe?
Amy Taylor (comment moderator) says
You could use a non-dairy yogurt variety. Or, you could use coconut cream.
Nichole says
If I wanted to use coconut sugar instead of honey as a sweetener, do you know how much I would use?
Amy Taylor (comment moderator) says
Hi there. This might help: http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/.
Sara says
Does plain coconut yogurt work in this recipe?
Amy Taylor (comment moderator) says
Hi. I don't see why not.
Kim says
I 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) says
Hi 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 says
Thank you for responding. I'll try it today!
Brenda says
What would the baking times be for muffins or mini muffins?
Amy Taylor (comment moderator) says
12-14 minutes. :)
Kristen says
Thank you!! Making these as muffins tonight and I would have gone longer...
Kb says
Hey, 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.
Patricia says
Mine were done in Ten minutes! I think a bit of apple sauce would be nice.
Lisa says
Needs flavour. Probably would have helped to have overripe banana vs the ripe ones I used
Courtney Meagher says
Made the mini muffins , I baked for 13mins- came out perfect ! thanks for the great recipe
Tabitha says
I 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) says
Hi Tabitha. It might but you could also try cooking for a shorter time. All ovens are a little different.
Catherine Z. says
I 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!
Anne says
I've baked this twice and it's always been a hit!! thank you
Jess says
Thank 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.
Kelly says
Is there a sub for the Greek yogurt?
Amy Taylor (comment moderator) says
Hello. Other readers have used applesauce.
Nicole says
If milk is the issue Silk now has a soy alternative yogurt in a large tub that comes in plain.
Anela tello says
How long do I bake if I make mini muffins??
Amy Taylor (comment moderator) says
Hi there. I typically cook the minis 11-15 minutes.
Judith says
I 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) says
Well, 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.
Alyssa says
We 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.
Nichaela says
I 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 :)
Colleen says
Love this recipe. I usually make a double go and put chocolate chips in one.
Becky says
Made these today as muffins - 350 for 15 minutes. YUM!
Christine says
Is 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) says
Hi there. Liquid. :) Here is more info: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Christine says
Thank you Amy!
Kara Alexander says
Hi! 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) says
Hi 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 says
Hi - My bread was super dry - any suggestions on how to moisten it up?
Amy Taylor (comment moderator) says
Try adding a little applesauce.
Alicia says
So delicious! And, I subbed applesauce for oil and it is perfect!
Kim says
Made this bread and I was pretty disappointed. I usually love 100 Days recipes but I thought this bread was very bland. :(
Jill Peters says
We 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 says
I don't like honey so we never have it in the house, so I use maple syrup!
Preeti says
can butter b used instead of oil
Amy Taylor (comment moderator) says
Yep. :)
Melanie says
Was 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) says
Hi Melanie. Sorry that we are not able to answer recipes in real time typically. I've used coconut milk.
Mellie says
I 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. :)