Whole-Wheat Banana Bread

79 Reviews / 4.6 Average
I think it's a little crazy when I see banana bread recipes that call for an entire cup of sugar. I've replaced the refined sugar with natural sweetener and of course used whole-wheat flour in this healthier banana bread recipe.
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whole wheat banana bread recipe with no added sugar

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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!

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!)

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!

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    1. 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.

  1. 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! : )

  2. 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!

  3. 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??

      1. 5 stars
        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!

  4. 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!

    1. Amy Taylor (comment moderator)

      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.

  5. 1 star
    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.

  6. 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?

    1. Amy Taylor (comment moderator)

      Hi Tabitha. It might but you could also try cooking for a shorter time. All ovens are a little different.

    2. 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!

  7. 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.

      1. 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?

      2. Amy Taylor (comment moderator)

        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.

  8. 4 stars
    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.

  9. 5 stars
    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 :)

  10. 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.

  11. 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!

    1. Amy Taylor (comment moderator)

      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. ;)

  12. 2 stars
    Made this bread and I was pretty disappointed. I usually love 100 Days recipes but I thought this bread was very bland. :(

  13. 5 stars
    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?

  14. 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 :)

    1. Amy Taylor (comment moderator)

      Hi Melanie. Sorry that we are not able to answer recipes in real time typically. I’ve used coconut milk.

    2. 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. :)