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Home » Recipes

Whole-Wheat Banana Bread

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

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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

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.
79 Reviews / 4.6 Average
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Course: Breakfast, Holiday, Lunch, Snacks & Appetizers, Treats
Cuisine: American
Method: Baked Goods, Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 1 loaf
Save Recipe Saved!

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

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Banana Bread
Amount Per Serving
Calories 2273 Calories from Fat 801
% Daily Value*
Fat 89g137%
Saturated Fat 67g419%
Cholesterol 335mg112%
Sodium 1563mg68%
Potassium 1825mg52%
Carbohydrates 344g115%
Fiber 36g150%
Sugar 117g130%
Protein 53g106%
Vitamin A 760IU15%
Vitamin C 30.8mg37%
Calcium 321mg32%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.
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44.9K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Swati says

    May 02, 2020 at 2:44 pm

    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!

    Reply
  2. Aubrey Cox says

    April 22, 2020 at 12:56 pm

    If using this recipe batter for muffins is the oven temperature the same and how long is recommended to bake them for?

    Reply
    • 100 Days Admin says

      April 24, 2020 at 10:35 am

      Hi Aubrey, here's the recipe for making them as muffins: https://www.100daysofrealfood.com/recipe-whole-wheat-banana-nut-muffins/

      Reply
  3. Fernanda says

    April 18, 2020 at 7:59 pm

    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.

    Reply
    • 100 Days Admin says

      April 19, 2020 at 12:30 pm

      Adding applesauce usually helps in this case, but I have not had to do this with this recipe. - Nicole

      Reply
    • Christine says

      April 29, 2020 at 9:53 am

      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.

      Reply
  4. Teresa says

    April 13, 2020 at 11:57 am

    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 :)

    Reply
  5. Kristy says

    April 13, 2020 at 2:06 am

    5 stars
    Family favorite muffin recipe!!

    Reply
  6. Monica Noordam says

    June 11, 2019 at 1:08 pm

    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.

    Reply
  7. Sandy says

    April 19, 2018 at 11:45 am

    5 stars
    What size pan does Lisa use for the banana bread recipe? I have 3 different bread pan sizes. Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      May 02, 2018 at 10:01 am

      Hi there. A 9x5 works well.

      Reply
  8. Trisha says

    March 25, 2018 at 11:20 am

    Can’t donyogurt- what can I substitute?

    Reply
    • Amy Taylor (comment moderator) says

      March 27, 2018 at 8:55 am

      Sour cream or coconut yogurt are good subs.

      Reply
  9. Julie McFadden says

    March 15, 2018 at 11:43 am

    Hello, Could you substitute sour cream for the yogurt?
    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      March 21, 2018 at 9:42 am

      You can.

      Reply
  10. Erin says

    January 02, 2018 at 10:59 pm

    Do you have a recommendation for making this in a bread machine?

    Reply
    • Amy Taylor (comment moderator) says

      January 03, 2018 at 12:25 pm

      Hi 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/.

      Reply
  11. Rebecca says

    November 13, 2017 at 3:33 pm

    Hi!
    Would the measurements be different if using spelt flour?

    Reply
    • Amy Taylor (comment moderator) says

      November 22, 2017 at 12:43 pm

      Hi. It should be 1:1.

      Reply
  12. Julia says

    April 08, 2017 at 3:34 pm

    5 stars
    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
  13. Carol says

    March 14, 2017 at 5:42 pm

    Where do I fine the Nutritional Facts is your recipes?

    Reply
    • Amy Taylor (comment moderator) says

      March 16, 2017 at 11:45 am

      Hi there. We do not provide nutrition info. This post helps explain why: https://www.100daysofrealfood.com/healthy-eating-defined/.

      Reply
    • KZ says

      March 18, 2020 at 8:23 pm

      I just found this recipe and I'm a bit late but in case someone else needs it because they have a health condition and don't want to be preached to about healthy eating as if you can't track nutrition and eat healthy: https://www.myfitnesspal.com/recipe/calculator

      Reply
  14. Shell says

    March 06, 2017 at 10:27 pm

    5 stars
    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
  15. ellen osten says

    February 20, 2017 at 11:04 am

    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
  16. Melissa says

    January 20, 2017 at 6:45 am

    This always comes out dry for me. I use coconut oil. Any tips?

    Reply
    • Amy Taylor (comment moderator) says

      January 30, 2017 at 10:45 am

      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
      • Karyn says

        May 22, 2023 at 6:51 pm

        You mentioned apple sauce in the section where you also discussed why you use yogurt in this recipe, but I don't see any further mention of the applesauce in either the recipe or the discussion.

        How do you include apple sauce in this? Thanks!

      • 100 Days Admin says

        May 23, 2023 at 7:34 am

        Hi, for this particular recipes, we did not use applesauce, but it can be included (in most baked goods) as a substitution for the yogurt. It should be a 1-to-1 ratio. - Nicole

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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