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]
Haley says
I have this in my oven right now. I have never cooked or baked with coconut oil until now so I'm wondering if it's supposed to be in big chunks even after you mix the batter? Did I miss something about needing to heat the coconut oil first to get it to liquid?
Assistant to 100 Days (Jill) says
Hi Haley. Yes, you first have to heat it to a liquid form. Then, I always add it as the last ingredient in my recipe and mix/whisk as I add it to prevent it from hardening again. Sorry about that...hope it turned out ok for you. Jill
jaci says
Just made this with slept flour its kn the oven also added crushed up pecans....I had a few left from our last backyard harvest but not enough to make another pecan pie.....hope its delish!
Jeannette says
What brand of vanilla extract do you use? I'm looking for pure vanilla extract without added sugar.
Assistant to 100 Days (Jill) says
Hi Jeannette. Trader Joe's actually has 2, one of them has no added sugar though. I believe it's the pure bourbon vanilla. Jill
Jeannette says
Thanks Jill. I actually found one after this post. I made the banana bread into muffins and they are delicious! Thanks for posting such great recipes.
Nerisca says
Hi! I was wondering if you had any stats on how much one slice or muffin would be in terms of calories etc?
Assistant to 100 Days (Jill) says
Hi Nerisca. Sorry, but, we do not track nutritional information. Jill
Robin says
Darn! Should have had this recipe earlier in the day. My son made banana bread for a friend's Christmas gift. He got the whole wheat part right. :)
Jody Bulson says
Hi, do you use fresh ground wheat for the banana bread?
Assistant to 100 Days (Jill) says
Hi Jody. I generally use the King Arthur white whole wheat flour. Jill
Kristen Espino says
We have food allergies in our family dairy being one o them. Is there a suggested substitute for the yogurt??
Tha me,
Kristen
Assistant to 100 Days (Jill) says
Hi Kristen. I often sub unsweetened coconut milk for yogurt, although I've not specifically tried it in this recipe. Jill
Felicia says
Hi,
These turned out great, although I think I overmixed the batter. I added 1/2 cup of walnuts and 1/3 cup bittersweet chocolate chips. I also subbed 1/4 c of the oil with unsweetened applesauce to lighten it up. They turned out really great!
Ashli says
I believe someone already asked this question but has anyone tried replacing yogurt with a non dairy substitute such as soy milk?
JenniB says
We are dairy free... can anyone attest to replacing the yogurt with something such as almond milk?
Lynn says
could you substitute the whole wheat flour for spelt flour?
Assistant to 100 Days (Jill) says
Hi Lynn. I have not done it, but, I don't see why you couldn't give it a try. Let us know how it goes. Jill
Paula Perez says
Thanks for the recipe again! I made it as cupcakes for my preschool class today, as a birthday treat for my co-teacher. They LOVED them! (hehehehe, sneaking healthy food into them...)
Thompson says
Absolutely delicious. I'm glad I doubled the recipe and made two loaves, because the first one is gonna be gone quick.
I definitely recommend spicing it liberally, though, since you won't have the overpowering sweetness of processed sugars to cover for you ;)
Also, I used 1 1/4 t baking powder per loaf instead of the 3/4 t baking soda specified in the recipe, totally guessing on the right amount, since the latter is an ingredient in the former. I was hoping for a more fluffy consistency, and the end product definitely seems less dense than other recipies I've tried.
Cheryl says
I'd like to make this recipe without honey (I have a 9 month old daughter who cannot have it yet). Any suggestions for a substitute sweetener? Molasses maybe? Agave nectar?
Assistant to 100 Days (Jill) says
Hi Cheryl. I would probably suggest maple syrup instead. Jill
Andrea F says
Have you ever tried making this in the bread machine? Thanks!
Assistant to 100 Days (Jill) says
Hi Andrea. No, I haven't. Jill
cynthia says
Great receipe
Kendra @ The Nerdy Wife says
I am SO excited about this banana bread. I thought there was no way it could compete with my current recipe (which uses sugar). I just took it out of the oven less than an hour ago, and I've had 2 thick slices with butter...OMGOODNESS I'm hooked. Woohoo!
Lynn says
Hello! So happy I found this website...I've made a few of your recipes and love them. Just wondering what you would recommend I grease the pan with? Also, how long will the banana bread keep for. My 1 year old loves this recipe...and I'm more than happy to make it for him! Thank you.
Assistant to 100 Days (Jill) says
Hi Lynn. I usually use some butter and then flour the pan. I would say that the bread will keep for a few days, after that I would probably slice it and freeze it. I make this into muffins and freeze them on like the 2nd of 3rd day and then I pull them out for snacks for my kids and they freeze beautifully. Jill
Tiffany says
After searching the internet for healthier indulgences, I finally found this website. I'm so glad that I did. Without the sugar it definitely is different, but it still hits the spot. Even my 10 y/o refined food-only child tried it and liked it. I have been trying to change her eating habits for about 9 years...still working on it! This bread is fabulous!
Lauren says
I have made this banana bread twice now and plan on making it again as soon as my bananas are ripe enough. It is my new favorite breakfast! Such a great recipe that is healthy and keeps me full. I almost made a recipe that required splenda before I realized I should look here, so glad I did! This recipe is awesome!
Jessica says
I am so excited, I just stumbled upon your blog!!! I usually eat pretty helathy but did recently make a change in my life to eat even bette. No white flour, and nothing processed. I am a true baker, but this adjustment is making my baking a bit tricky. Thanks so much for this recipe, its exactly what I was looking for. Banana Nread is always on my list , especially this time of year :) Thanks and really look forward to checking out all of your recipes, and other things>
Carrie says
Could you use 1/2 whole wheat flour and 1/2 coconut flour? I have yet to use coconut flour and was wondering if this might be a place to try it....
Thanks, Carrie
Assistant to 100 Days (Jill) says
Hi Carrie. I have not tried it. I think coconut flour might absorb liquid a little more though, so, you may need to adjust the liquid content of the recipe. I can't recall if this was the flour I had read that about, but, again, you might just want to double check. Hope it turns out great. Jill
Lisa says
I made these as muffins today. Baked for 25 minutes and they came out perfectly! Kids and husband loved them!
Ginna says
Can I use greek yogurt or does it need to be regular?
Assistant to 100 Days (Jill) says
Hi Ginna. I have not tried it with greek yogurt. The only reason it might not work is that it is thicker than regular whole milk yogurt. Let us know if you give it a try and how it goes. Jill
Karen says
We tried it with plain greek yogurt and the muffins came out just a tad drier than we might like.
Assistant to 100 Days (Jill) says
Hi Karen. Perhaps you could try cutting down on the cooking time a little? That sometimes helps. Jill
Nicole says
I have only coconut flour and brown rice flour as gluten free options...will these work okay instead of the whole wheat flour?
Assistant to 100 Days (Jill) says
Hi Nicole. I've not really experimented much with either of those. I know some flours can absorb more liquid than others, so, sometimes you have to adjust the liquid ingredients. I thought coconut flour was one of those (but not certain). I sometimes substitute gluten free oats for the whole wheat flour (I grind them in my blender) and that has worked well (although I've only done it for some of the breakfast items like the oven pancake and banana pancakes), but, that might work here. Good luck and let us know if you find one that works. Jill
Amy says
Buckwheat flour will work as a gluten free choice too. I'm pretty sure you can use it 1:1 in place of the wheat flour. It'll just make the bread a yellowish color.
Christina D says
I have this in the oven right now! I followed the recipe exactly, but I am also adding in some homemade chocolate chunks. It smells wonderful in my kitchen right now!
Trish says
Hi Christina,
Do you have a recipe to share for the homemade chocolate chunks?
Warm regards,
Trish
Rebecca O says
I've been using 4 bananas, just a Tbsp of coconut oil (I put in 1/3 cup applesauce), and I mix in raisins. It's delish!!
Kelly R. says
Does this need a leavener? Baking soda?
Kelly R. says
Never mind ! Just re read the recipe! Oops
Melissa says
Where do you get your coconut oil?? I think I looked at Trader Joes and I didn't see, maybe I have to check again I wish Walmart carried it but I doubt it. Anyway great blog! You have such great ideas! Have you lost weight from doing this or switching??
Assistant to 100 Days (Jill) says
Hi Melissa. Trader Joe's is where Lisa gets it. We're glad you are enjoying the blog...thanks for reading. You can check out Lisa and her family's changes in health here...https://www.100daysofrealfood.com/real-food-resources/#healthbenefits. Jill
Kathleen says
I made this lastnight and my 13 month old daughter and I had this for breakfast. We both enjoyed it. The only change I made was I didn't use the oil. I'm not an oil fan, so i used applesauce baby food instead. This came out very moist. I have 3 more ripe bananas, so I'm going to make another loaf and freeze it. Cant wait to try out some more of your recipes.
katey says
If I used white whole wheat flour would it taste less like whole wheat pizza dough (That's the only flavor I can liken it to)?
Assistant to 100 Days (Jill) says
Hi Katey. Yes, the white whole wheat flour has a much milder taste...that's actually the only whole wheat flour I use (besides whole wheat pastry flour). Jill
Tami says
Has anyone made mini muffins? How long did you bake them for?
Tami says
I just noticed the comment directly above mine already answered this!!! Sorry!
Yana says
Hi,
If I make this in the muffin cups, how long will I need to bake them for? Never made banana bread before, but looking for some new recepies for my 14 month old toddler. sure hope she likes this.
Thanks,
Cecelia Williams says
I made this in mini muffins and started at about 10min. and kept an eye on them. My 18 mo old and 6 yr old loved it! I also made some mini loaves too which my daughter gobbled up.
Assistant to 100 Days (Jill) says
Hi Yana. I usually do 15-18 minutes, but, I would just start watching them after about 15 to make sure they do not overcook. I do mini ones as well and those usually take about 12 mins. Jill
Laura says
I am currently dairy-free because my son has an intolerance and is still nursing, can I sub something for the yogurt or leave it out entirely? This looks yummy!
Assistant to 100 Days (Jill) says
Hi Laura. I would say you could use almond or rice milk, although the consistency would be a little thinner, but, I still think that might work. Jill
Sarah says
Hello All!
I just wanted to post about a happy accident I had with this recipe. I forgot the honey. :o
It was delicious! Not the sweet yummyness of what I normally think of when I think banana bread but it was great none the less.
My one year old loves it as is... My 6yo gets the slice toasted with a little honey and butter on top for a breakfast treat. It's Awesome. I'll probably try it again in a month with the honey, but I'd say it's good to go without also.
Cheers! Sarah
Courtnie says
Ok, made the banana bread, and i think it turned out GREAT! My husband was not the biggest fan; however I was!!! I also took some to my friend and she loved it! I think adding the cinnamon, extra banana, and extra honey really helped! :-)
Setjay says
I've just made it and it cames out not cooked. I've put the oven at 350F during 50 min, then 20 min more, and increased at 480F during 10 min. Still doing like a paste in the whole center...
I should not have put 4 bananas, i think there is not enough wheat for that.
One question : have you got a convection oven (not sure of the translation) ? - those with the heat turning in it. It possibly makes a big difference...
Courtnie says
I just made this recipe, and it is STILL in the oven. After reading some of the constructively critical comments, I added more honey, and some cinnamon, as well as 1 extra banana. I also used coconut oil. We will see how this tastes. Making it for my huband!!! :-)
Jackie says
Loved this recipe!! I used overripe bananas (3), added cinamon and doubled the vanilla and made them as muffins and they were great!!
Sara says
I made this last night and my whole family loved it! My 2 young boys, 2 and 5, told me it was "the best ever" (The best of what? I'm not sure since this was the first banana bread they have ever tried, lol). My husband and I thought it tasted great (even though I only had one extra ripe and two barely ripe bananas). Although, I did make one substitution; instead of whole wheat I used white whole wheat. Thanks for the great recipe!