Whole-Wheat Banana Bread

79 Reviews / 4.6 Average
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Recipe: Whole-Wheat Banana Bread from 100 Days of Real Food

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. 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 mins
Cook Time: 45 mins
Total Time: 55 mins
Print Recipe
Servings: 1 loaf



  • 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.


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.
Tried this recipe?Let us know how it was!

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836 thoughts on “Whole-Wheat Banana Bread”

  1. I didn’t have honey. So i replaced the volume with another quarter cup of sour cream (i need to help my client gain her weight back).i meant to put some coconut sugar in, but forgot. The dough did taste lovely sweet instead of decadently sweet. Now i am anxiously waiting for the outcome. ….i’ll let you know.

  2. 5 stars
    Love it! I didn’t have whole wheat bread on hand (btw, what kind do you prefer if it’s store bought?) so I used some left over quinoa. Fabulous. Another great recipe!

    1. Whoops, intended for this comment to be posted under the egg/ muffin breakfast dish. Skip the quinoa in the banana bread ;)

      1. Amy Taylor (comment moderator)

        Hi there. Lisa usually buys bread from Great Harvest. Some better store bought options are Food For Life’s Ezekial Bread and many stores now carry Dave’s Killer Bread and Alvarado Street Bakery brands. ~Amy

  3. What is your trick for storing baked goods made with coconut oil? I’ve used it many times, and after a day or so, the muffins and bread start to get really moist and wet. I’ve tried refrigerating, but then they get too hard. Suggestions, please.

    1. Amy Taylor (comment moderator)

      Hi Melissa. I find that freezing sweet breads beyond the first day is the best way to preserve their freshness. ~Amy

  4. Melissa Clark Hand

    I absolutely love this banana bread recipe and so does my family. My daughter was diagnosed 2 weeks ago with type 1 diabetes and so now I have to figure out all of her carbs for meals and snacks. It would be great if these had things like carbs right on the recipe for moms like me and other people who have to be careful with this. Also some of the lunches as well :) Thanks

  5. I agree with Marisa. What are we missing? Why is it so dry? Is there a trick to ensure it is moist? I want to like this recipe so badly, but I had to throw out the loaf, too.

    1. Amy Taylor (comment moderator)

      Hi Jordan. I’m not sure what might be happening for you. I’ve had great luck with this recipe. The only change I’ve made is using applesauce rather than yogurt because dairy doesn’t like me. I’ve also added walnuts. Maybe give the applesauce a try?~Amy

  6. I’m a huge fan of the 100 days of real food blog and Facebook page. however I made this recipe with my two young children yesterday and we went to have banana bread this morning for breakfast and they were both repulsed by this. after trying it myself I understood why, it is very bland and nothing like the flavor profile of traditional banana bread. I agree the bananas are really sweet but I’m wondering if the whole wheat flour is adding too much bitter profile

  7. I made this tonight and substituted cream of coconut for the honey and Greek yogurt for the plain yogurt. It got rave reviews for the whole family.

  8. 1 star
    Banana bread was dry and flavorless. I’m new to the program and have tried the whole wheat waffles and banana pancakes and they were great, I had high hopes for the banana bread. I threw out the entire loaf.

  9. 5 stars
    SO happy with this recipe! I substituted the 1/3 yogurt for 1/3 unsweetened applesauce and it worked out perfect! I also threw in some mini chocolate chips & ground flax.

  10. 5 stars
    I just wanted to let you know that I absolutely LOVED how this turned out. I used virgin coconut oil (melted) and stone ground, sprouted whole grain wheat flour. My 4 year old loved it, and she has a real sweet tooth. So nice to fine a recipe that tastes great without added refined sugars or white flour.

  11. Trying this recipe for the first time and using coconut oil. Didn’t realize that you needed to melt the coconut oil as I have never baked with it. Wish you would have added that to the recipe. It would help. Thanks. Added some almond milk so that it would be more moist. Hope it turns out good.

  12. I made this recipe last night and I was a little anxious because I am new to this program of “real food”. The test was my husband, who took a slice warm and enjoyed it. Whew! I used King Arthur whole wheat flour and I was happy with the result. My kids ate it this morning for breakfast and enjoyed it as well. I am looking forward to trying more of your recipes!

  13. I am so happy to have this recipe. It is in the oven as I write. Mine was a little thick but just a touch of additional oil fixed that. I added organic cinnamin and fresh nutmeg I got in Grenada, blueberries I picked and well, walnuts from a package. Based on the batter I am quite sure this is a winner.

  14. Well, I must have measured something wrong because mine is way too thick and I am not sure how to fix the problem! Looks more like cookie dough…don’t want cookies! :-(

    1. Assistant to 100 Days (Amy)

      Hi Renee. We focus on getting rid of processed food and replacing them with real food and not so much on the numbers. Many readers us online tools like My Fitness Pal to calculate details but we’ve found that becomes far less needed when real foods are the focus of your daily intake. ~Amy

  15. I’m definitely going to make the banana bread, as well as the many other recipes listed but I was wondering, since my daughter despises bananas (I know, I cannot believe it either, lol) could I replace the bananas with pumpkin and if so would I have to added sweetener such as coconut palm sugar to sweeten a bit?

  16. I have made this many times, and it is delicious, but I cannot figure out how to get it to cook all the way through…it is always still doughy in the center. I have tried altering the baking temperature, different pans, tinkering with ingredients…But, it is always raw in the middle while the outside is a bit overdone. Anyone have suggestions of what else to try? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Erin. Have you tried putting foil over the top so it doesn’t over-brown and gives the center a chance to cook through? ~Amy

  17. 4 stars
    I love wholemeal no butter no sugar recipes, so was pleased to find this. I made this other day, but the only cup measures I could find were metric (250ml to 1 cup) as opposed to US (236ml to 1 cup), so I probably ended up with a bit more mixture. I also used 1 tsp soda instead of three quarters, and added 50g chopped pecan nuts. My mixture, after 40 mins, when I put a knife in, was still completely raw, like the raw mixture I’d put in the tin. It took a total of 80 minutes to cook. However the end result was wonderful. It even stayed soft the next day, when we toasted it and spread butter on it for breakfast. Will be making this again. Thank you for sharing.

  18. I just made this but I substituted unsweetened applesauce for the oil. I didn’t have any yogurt so I left that out. I added 1 cup of applesauce instead of the oil. Very good – my family didn’t realize it was a “healthy alternative.”

  19. I was thinking of making mini muffins with this recipe for my grandkids when they visit next week. About how long should I bake them? I love your website!

  20. 4 stars
    I add a teaspoon of ground cinnamon and a little nutmeg as well, which rounds out the flavor. Also, I have found that this recipe absorbs up to 5 bananas, in which case the yogurt and eggs can both be eliminated if you’re avoiding eggs and/or dairy.

  21. This is a favorite of ours! Just made a batch. I put them in the freezer for the kids school lunches. Made the zucchini muffins last weekend, filled up all of our 8 silicone freezer pops with fruit and spinach smoothies, and a huge batch of whole wheat waffles too for school prep! I did start subbing some flaxseed meal for part of the ww flour. Everything turned out delish! Happy to get my freezer stocked for the school year!

  22. I made this bread last night with the exact ingredients listed (used coconut oil) and it’s amazing! The ripe bananas and honey sweeten in just enough for my liking and it is so moist. I think it’s actually better today after I had it wrapped in foil overnight. Even my boyfriend, who is my guinea pig for new healthy and whole food recipes, said that I should lock the recipe in a fireproof safe… he approves. :)

  23. Just made this with spelt flour, half coconut oil and half butter, and threw in some chocolate chips. Made muffins and baked for 20 minutes at 375. (I live in high altitude, so recipes that say 350 I use 375). Came out beautiful and tasty. Thanks for the recipe!

    A search feature for the comments would be very helpful!

  24. I used greek yogurt and it turned out fine. I find banana bread in general to be bland (not just this recipe)…even added extra bananas. Maybe i’ll add some blueberries or chocolate chips next time. This is a great recipe for a healthier bread and no loss in taste compared to the regular recipes.

  25. I am not a fan of baking with yogurt (let’s say a failed attempt has left me leary) so I substituted the oil and yogurt for applesauce. In the oven now. Fingers crossed. I will let you know if this is an epic fail but so far it looks and tastes great (yes, I am a rebel that eats raw egg-filled batter).

  26. I tried searching through some of the comments….but then I got tired so I’m asking a duplicate question I’m sure. What can I substitute for the yogurt since I only drink soy milk..no cows milk??

    Also, it would be awesome if there was a way to search through comments for keywords…..I love reading the comments to get ideas and see if my question has already been asked…but there are often too many comments to read through them all. Just my 2 cents :)


    1. I would substitute with soy yogurt! We have lots of friends and family with all sorts of allergies in this house. I’m sure it will turn out fine!

      1. Guess I should have been more clear…what can I substitute for the yogurt in general? As if you don’t have any in the house? Regardless if it’s cows milk or soy. I’m looking for something non dairy…applesauce? Oil? Butter??


    1. I made mine in an 8×8 pan. I just moved and I’ve been trying to keep the kitchen supplies to a minimum. I believe I set the timer for 25 minutes to check the progress. I added 10 min and it turned out perfectly! Since muffins are obviously smaller I would maybe check them at 10 minutes and go from there? Maybe check them in another 5 min? I miss my muffin pan! In the past I believe all of the muffins/cupcakes I’ve made are done between 12-18 min.

  27. I am working on the gluten free, die free, and Artificial flavoring free diet for my grandson. He has ADHD and Aspergers, and these thing do not help. Are ther any recipes that I could use?. I do make some of our breads. No boxed cakes, I make them all from scratch.

    1. Assistant to 100 Days (Amy)

      Hi Ellie. We do not provide nutrition information as our focus is on cutting out processed foods and not so much on numbers. There are lots of online tools that can calculate those facts for you. I usually slice the loaf into about 10 pieces. ~Amy

  28. This may be a silly question, but I am new to the world of substituting coconut oil. I assume you have to heat the coconut oil up to allow it to become a liquid before measuring out the 1/3 cup? Is a loaf pan required or does the consistency of the dough allow for shaping and placement on just a cookie sheet or pan as I would do for meatloaf?

  29. Awesome! Delicious and easy.
    Even my non-whole food advocates family thought it was moist and sweet, which is saying a lot because the last “banana bread” they had was out of a box with sugar as the first ingredient, and more PHOs than actual bananas….

  30. Can the white whole wheat flour be used in this recipe instead of the whole wheat? Would it be a 1:1 substitution? Thank you! Looking forward to trying it!

  31. When using coconut oil in recipes, how do you keep it from clumping when adding other ingredients, esp ones that may be cold, like apple juice? It is impossible for me to de-clump, seems like you would have to nuke in the microwave? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Brenda. It helps to bring the other ingredients to room temp before adding the melted coconut oil. ~Amy

  32. FYI, yes, it is your refined palate that does not look for the sugar. My family is currently at the beginning of transitioning to real food. On weekend mornings we eat the box mixes of blueberry muffins, which is basically a dessert cake with fruit. So your recipe at first was a little “healthy” for us. BUT because you mentioned using bananas to sweeten recipes…this morning I used an extra banana and added frozen self-picked blueberries (we picked them last year). My kids devoured them no problem. AND I don’t know how you serve them (as dessert, breakfast, etc.), but because this recipe is so “low junk” compared to our box muffins I let my kids eat these as breakfast this morning with fresh fruit on the side and a glass of milk. Compared to how we have been eating, I am pretty proud of our breakfast this morning. (I ate the leftover yogurt from the yogurt cup with fresh fruit and honey…huge leap for me!) Thank you so much for sharing this recipe!!!

    1. Assistant to 100 Days (Amy)

      Hi Vanessa. We have not made this in the bread machine. If you do, let us know how it goes. ~Amy

  33. This may be a silly question but what is vanilla? I’m assuming not vanilla extract? Ground vanilla beans?

  34. 5 stars
    I made this yesterday for my family, but made one change. I used ground chia seeds bloomed in water instead of the eggs, as I didn’t have enough eggs in the house. I can’t eat bananas myself, but my hubby tells me that it was very good. Thanks for a great recipe that I can feel good about making for my family!

      1. Hi Kelly!
        I use 1 TBSP of seeds to 3 TBSP of water. These amounts are per egg, so you can double them if you have 2 eggs called for in the recipe. Let that bloom for about 15 minutes and then use the resulting “goop” (for lack of a better term) as you would the egg. Ground chia blooms even faster. I used all chia seeds. Hope that helps!

    1. Assistant to 100 Days (Amy)

      Hi Ann. We typically freeze them to keep them fresh. The fridge can dry them out. They should be okay in an airtight container on the counter-top for a couple days. ~Amy

      1. Thank you! I will remember that for next time. I ended up putting them in the fridge, and could tell a difference this morning.

  35. 5 stars
    I love this recipe and have used it several times! I am planning to make it for someone else that doesn’t care for wheat. If I were to use all purpose flour, would I need to change any of the other measurements or ingredients? Thanks in advance for the advice!

    1. Assistant to 100 Days (Amy)

      Hi Brandy. We’ve not experimented with that but I think you should try leaving all ingredients the same. ~Amy

  36. I’m new to your site so perhaps you have answered this elsewhere but I’m interested in hearing your thoughts about using other flours like coconut or almond flour? Also what are your thoughts on coconut palm sugar? I like the fact that it may have a lower glycemic index than some other sugars including table sugar, honey and maple sugar. Thanks.

    1. Assistant to 100 Days (Amy)

      Hi Moriah. While those are not flours Lisa uses, they are perfectly good whole food choices. Lisa also does not use coconut palm sugar but many readers do. Coconut sugar is my choice for coffee sweetener but I use very little sugar as a rule. ~Amy

  37. My very first baking! The bread is in the oven now. Crossing fingerssss :). I chose your recipe to be my very first baking experience because I have all the ingredients on hand! I don’t want to buy sugar or white flour so I can’t do a lot of other baking recipes. Thanks! Hopefully it will turn out great :)

    1. It turned out to be so awesome! Thanks so much for sharing this recipe. I think I will re make this many many more times. Just wondering how long can I keep it in the fridge for? I’m a college student and just cooking and baking for myself. So I won’t be done with it within one day for sure. Thanks!

  38. Jennifer Turnbull

    I am in England so converting your measures to british, Am I right in thinking that 1 cup = 150grams?

  39. This may sound silly, but how do you use coconut oil in solid form? Do you heat it to a liquid first then mix? I haven’t baked with coconut oil before so please excuse the ignorance.

  40. 5 stars
    I tried this tonight and it is great! I have been annoyed by the high sugar/oil in most banana bread recipes … I usually cut the sugar in half anyway. I used white whole wheat flour and added about a teaspoon of cinnamon. Other than that, I followed your recipe exactly and it is yummy!! I love the banana/coconut flavor!!

    1. I should add that my (picky!) five year old loves it too and she told me that I make the best desserts in the world. LOL. If she thinks this counts as dessert, I’m okay with that! :D

  41. What oil other than Coconut Oil do you recommend for this recipe? Unfortunately we cannot use Coconut Oil due to an allergy in the family. Would Red Palm Oil taste okay? Thanks.

    1. Assistant to 100 Days (Amy)

      Hi Brenda. You won’t need to change the temperature but you will need to decrease the time. I would start checking them around 15 minutes until a toothpick comes out clean. ~Amy

  42. Really love this recipe, make it just about every week and have even given it away as gifts! I’ve had great results cutting out the honey and replacing it with unsweetened applesauce and then cutting the oil back to 1/4 cup. My youngest is 9 months old and is too young for honey, and I’ve been super happy with no added sweetener! It’s still very sweet!

  43. Hate to break it to you Preetz, but unless you are using raw honey, it has been heated in pasteurization. There is no clinical evidence and this theory is not supported among mainstream nutritionists. Spreading these types of unfounded rumors is irresponsible.

  44. Has anyone tried baking this in there bread machine, specifically the panasonic? If so what settings donyounuse and time?mthanks

  45. Hi… Love your website and all that it stands for. It is a wonderful inspiration for us to cook and eat healthy. I would like to express my heartfelt gratitude for your work and I am a regular visitor at your site. :) However I do have one question. I see that you use honey in many of the recipes that involve some form of heating. I am not sure if you are aware of this, but according to ancient Ayurveda honey should not be heated and that it becomes toxic when it is heated and increases ama – a toxic byproduct of improper digestion. I have been hearing that since childhood and all Ayurvedic doctors advise the same. According to them it might not show any immediate after effect on your body, but gradually increases the toxins. Maybe maple syrup would be a better option for these recipes.

    1. Assistant to 100 Days (Amy)

      Hi Preetz. Thank you for sharing. While aware that the benefits of raw honey are mostly lost when heated to certain temperatures, I’d not heard of this particular principle. Now you’ve given me something new to research. :) ~Amy

  46. I just made this bread tonight however mine stuck in my pan. I am new to eating “real” and I sprayed my pan with olive oil. The old me would have greased with shortening and I am sure it would not have stuck. I looked at the recipe again and it says “a prepared pan” What does that mean exactly?

  47. 4 stars
    Made this today and they are great. I followed the recipe except I have Greek yogurt on hand (Not going to the store in a foot of snow) :) And I added pecans amazing! Thanks for all the wonderful information. I’m just getting started in Real Food but everything I’ve tried has been great.

  48. Hi , i,v been following this blog for quite sometime now. I appriciate the idea and efforts you make to motivate healthy eating. Im an Indian and as per ancient indian practices( ayurveda) it is not advisable to heat honey, or mix it to anyhank Youthing that is hot. it loses its beneficial properties. Can you please guide me on this.

    Thank You,

    1. Assistant to 100 Days (Amy)

      Hi Salma. It is true that some of the beneficial enzymes are broken down when heated. It is not harmful, however, and we greatly prefer it to other forms of sweeteners. If you are adding honey to oatmeal, tea, or coffee, etc., after they have cooled a bit, the enzymes will remain in tact. ~Amy

  49. we made these today (we turned them into muffins). We used three bananas, 1/4 cup of Brown Cow maple flavored yogurt, 1/8 cup honey, 1/8 cup maple syrup and a few dark chocolate chips. We just had one problem . . . they were SO good, my family wanted to eat them all in one sitting (including my toddlers). Yummy! And . . . I know you don’t count calories Lisa, but I calculated them based on my ingredients and they only came to about 151 calories per muffin. Hard to believe because they are fantastic!
    Thank you for another wholesome, healthy, yummy and easy recipe!

  50. We had several bananas that were going to have to be tossed if we didn’t do something with them tonight, so I checked here first for a recipe and was not disappointed! We thankfully had all of the ingredients on hand (a rarity in this house), so we did a double batch, which made 24 mini-muffins and 12 regular-sized muffins. The best part is they freeze well, making packing our toddler’s breakfast just got even more convenient and delicious!

  51. 5 stars
    Our family loved this bread. We think it’s perfectly sweet with just a hint of banana flavor. I used King Arthur’s White Whole Wheat Flour. I added ½ teaspoon pumpkin spice. I used 1 cup of really ripe bananas (3 bananas) that I had thawed from the freezer. (They were black.) I used plain Greek yogurt. I used maple syrup (from our own trees!) I used sunflower oil. I added a handful of slice almonds to the batter and sprinkled some on top. I prepared the pan by spraying it with a bit of oil. The bread rose beautifully and had a nice “crumb.” I will definitely be making this again. Thanks so much for the recipe. It tastes great toasted and spread with a bit of almond or peanut butter.

  52. Love them! I thought they were moist and plenty sweet. I added nuts and a few chocolate chips as an experiment, and they were a big hit!

  53. 3 stars
    I was super excited about this recipe but was disappointed. I understand that it will take some time to get used to less sweetness but this recipe was super dry. I had to drench the slices in butter or milk just to get them down…the flavor was great though. Any thoughts on how to moisten them up?

  54. Thanks for the recipe! But one question: could I do away with the yogurt or perhaps substitute it with something else? Cheers and thanks again.

  55. I’m going to make these as muffins today and wanted to add shredded carrots. Do you think I would need to modify and other ingredients to accommodate the carrots? Thanks so much! :-)

    1. Assistant to 100 Days (Amy)

      Hi Melissa. We’ve not tried that kind of an adaptation. However, I have found this recipe to be fairly forgiving, so give it a try and let us know how it goes. ~Amy

  56. Made this recipe for the first time tonight. Followed the recipe exactly and it was perfect. My family would have eaten the whole loaf all at once if I let them! And my husband loved how the house smelled when he came home from work. Another winner, thank you!

  57. Hi! I just made this yesterday. I had some ripe bananas to use up. I really loved this bread! It was soo yummy! I actually used one cup whole wheat flour and then the other cup and a quarter with regular all purpose. I’m not a fan of wheat flavor so I didn’t want it to be too strong. I also used organic french vanilla yogurt. It was my first time using coconut oil in baking and it was great. I barely tasted it (I’m not a huge fan of coconut) but I wouldn’t have minded if it did a little bit. lol.

    I think I want to try muffins next time. How long would you recommend baking it for in a regular muffin pan? (not mini or jumbo)

  58. Well I went ahead and baked these…used maple syrup instead of honey, applesauce instead of yogurt, used 4 bananas and a few chocolate chips. Turned out great! Made 12 muffins. Next time I think I’ll use 5 bananas as they weren’t banananie enough for me

  59. I would love to make some muffins for my 10 month old. Can I just substitute maple syrup for the honey? Or would they be sweet enough without any sweetener? Thanks! Absolutely loving all your recipes!!

  60. Mine just got out of the oven. I tasted it and it’s not too dry but not too sweet either. Could I also put in some maple syrup to help with the lack of sweetness? If so, how much would you recommend?

    1. Assistant to 100 Days (Amy)

      Hi Samantha. If you typically bake with refined sugars, it is likely not as sweet as the banana breads you are used to. You could try adding syrup to sweeten it up but I wouldn’t use more than a couple tablespoons or you could change the batter consistency too much. ~Amy

  61. 3 stars
    I made these muffins this afternoon. I am new to clean eating and unfortunately, these just weren’t sweet enough for me. I didn’t have plain yogurt and substituted applesauce instead. I wish I had added raisins and some cinnamon to add some sweetness. My 8 year old son loved them and he really DISLIKES bananas so I was pleasantly surprised! The muffins were very dry – I had tried the carrot applesauce muffins last week and they were so moist and delicious so I was hoping these would be just as good. I will try again though!

    1. I always make this into muffins with cinnamon and nuts added! It helps to add a little more flavor and the nuts are a nice little addition. For nuts I use whatever I have on hand which is usually slivered almonds!

  62. 5 stars
    This was delicious!! I’m a massive fan of banana bread but looking for healthy alternative for my 2 year old as I don’t want her eating mountains of sugar. This recipe was awesome, just sweet enough and perfect knowing there is no sugar, was yummy!
    Thank you so much for sharing, I will be making more tomorrow to freeze for us for when our newborn arrives – I assume it freezes well?

  63. 5 stars
    Like all of the recipes on this site, this one is a winner! I love to tweak and adapt this one needed no changes in my book!!!I’m new to coconut oil and I don’t always love using it. But the subtle coconut flavor in the banana bread is perfect!!! My new favorite breakfast is this banana bread with a smear of the Mommables sunflower “nutella”. Thanks for the tip for the Trader Joe’s coconut oil, half the price and the only version I’ve found with no peanut/tree nut disclaimers! My husband asked for chocolate chips in it next time. I don’t think it needs it, but next time I’ll double it and try one loaf with them for a treat.

  64. Made this last night and it’s very dense and dry and just tastes like wheat flour. I used greek yogurt, is that ok? Any other suggestions for how to ‘fluff/lighten’ and moisten it up?

    1. Assistant to 100 Days (Amy)

      Hi Lisa. It is a dense bread but is not typically dry. The Greek yogurt should have been fine. Are you sure you got your measurements right? ~Amy

  65. 5 stars
    I made this recipe today, I made it into muffins and it was delicious!! I used organic unsweetened applesauce instead of honey( only because I’m trying to cut out sugar). My daughter is in love with them, said these are the best muffins ever! I don’t use muffin liners, I just spray my non-stick muffin pans w/ oil and they pop right out. Thanks for a great recipe, and helping my family on this new healthy lifestyle!!!

    1. Assistant to 100 Days (Amy)

      Hi Karen. We do not provide nutrition details but there are many online tools available to do so. Our focus is cutting out processed foods and replacing them with real/whole foods, not so much on numbers. ~Amy

  66. I have a question about using coconut oil in this recipe. Do you put the oil in as a solid coming straight out of the jar, or do you melt it first?
    Thank you!

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