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

Ingredients
  

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.
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 vanilla extract. Used pinch each of cinnamon and nutmeg. And i baked for 60 minutes. Bread came out really nice. Thanks Lisa!

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

  3. 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.

    1. 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.

  4. 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 :)

  5. Monica Noordam

    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.

  6. 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!!

  7. 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!!!!

  8. 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.

    1. Amy Taylor (comment moderator)

      H Melissa. I find that adding applesauce is an instant moisture pick up but I’ve not had to add it to this recipe.

    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.

  9. 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! : )

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. 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!

  15. 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.

  16. 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.

  17. 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 :)

  18. 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.

  19. 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. ;)

  20. 2 stars
    Made this bread and I was pretty disappointed. I usually love 100 Days recipes but I thought this bread was very bland. :(

  21. 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?

  22. 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. :)

  23. Could you make this recipe in a bread machine? I’m looking for a healthy bread recipe to throw
    in my bread maker the night before for breakfast the next day….

    Thanks!

  24. I feel silly having to ask this… When you bake with coconut oil, do you melt if first or leave it in its solid state?

  25. 5 stars
    I’ve tried many banana bread recipes and have never even liked it. Every recipe I’ve tried making or tasted (made by someone else) has always been too dense and WET.

    I made this recipe last night, baked it in 3 mini loaf tins, and it is delicious. The texture is lighter and not wet. I put chocolate chips on one loaf for my daughter and she was so pleased. I will definitely use this recipe from now on.

  26. 5 stars
    This recipe is amazing! I followed exactly. Baked in muffin tin for 20 min. Made 15 big muffins.
    Doesn’t taste as whole-wheaty as I thought they would. Nice and light.
    Will be making a ton and freezing them for a quick snack addition to lunch or breakfast

  27. I’ve made this a few times, and the batter always comes out insanely thick. I have to more than double the yogurt and add water to make it workable. Why is mine so thick?

    1. Amy Taylor (comment moderator)

      Hi there. It does make a thicker batter. When you add water does it still bake up nicely?

      1. Hi there,
        I just made this for the first time last night and my batter was also insanely thick. I had to add 1/4-1/2 cup of water just to be able to incorporate the flour. The bread has a great flavor, but turned out very dense and barely rose at all. I opened a fresh can of baking powder, so I know that was not the cause. I’m guessing I probably over mixed it because I had to work so hard to incorporate it. But still, the batter should be pour-able, correct? This was more like the consistency of a bread dough that needs to be kneaded first. Do you have the net weight of the 2 1/4 cups of flour? Maybe my measuring was off.

      2. Amy Taylor (comment moderator)

        We don’t typically weigh our ingredients. Did you perhaps pack the flour?

  28. 5 stars
    I made this two days ago. I added cinnamon (because I love cinnamon)
    It was delicious! I felt that I was eating something healthy. My mom wanted to eat all of it. Thank you for the recipe!

  29. Do you have baking recommendations if i decided to do these as muffins or mini muffins? Love your recipes – stocking my freezer with some favorites before I have a baby in a few weeks and could do the loaf but thinking the mini muffins might be nice to be able to pull out a few at a time! (I’m assuming these freeze well – I have done your pumpkin-spelt in the freezer before and they were great!)

    1. Amy Taylor (comment moderator)

      Hi Laura. You should not need to adjust the temp but the baking time should be shortened to 10-15 minutes or until a toothpick comes out clean.

  30. I am new to cooking, so sorry if this is a dumb question, but when you say vanilla in your ingredient list, did you mean vanilla extract? I cannot wait to try this!

  31. 5 stars
    I am not a baker and I am just starting to get into wheat flour and less sugar… today was the first I have ever even bought wheat flour! I made this recipe today into mini-muffins for my daughter. It is great! She is a picky eater and she ate two of the muffins for lunch. :) Thanks! Will be trying other recipes!

  32. hello I’m just about to make this but I’m wondering if oat flour will work just as well as whole wheat flour? thank you :-)

    1. Amy Taylor (comment moderator)

      Hi Charlotte. Sorry, but we are rarely able to answer recipe questions in real time. Did you give it go? We’ve not tried this one with oat flour.

  33. This is my absolute go-to banana bread recipe. The first time I made, I didn’t have ay yogurt at home, so I used organic peanut butter instead. It turned out wonderful and I always use this since then :) cinnamon and chocolate chips are also wonderful additions! Cheers xoxo

  34. Hi Karen, I was wondering if I could use buttermilk instead of yogurt? I have some buttermilk I’d like to use up before it spoils. I’m looking forward to trying this recipe. Thank you for sharing.

  35. 5 stars
    I just made this today, almost exactly as written, and with the coconut oil. I did add a handful of semisweet chocolate chips and some pecans. It came out great!! I’ve never used whole wheat flour or coconut oil before. Thanks for the recipe.

  36. Hello!

    Thank you for the recipe …. I just wanted to know what do you do with the leftover loaf ….. Do I refrigerate it or something?

    1. Amy Taylor (comment moderator)

      Hi there. Flavored yogurts usually pack a long ingredient list that includes added sugar.

  37. Waoh, I tried this recipe this morning and was rewarded with a great looking and yummy yummy banana loaf. So simple to make, I can make it every day. Thanks for sharing your heart in this journey of healthy living.

  38. I am nursing a baby who cant do even a little dairy. Any ideas to replace the yogurt? Other then that this looks awesome we love banana bread in our house!

      1. I don’t usually bake with coconut oil. Does it need to be melted for this recipe? I may just substitute butter and see how that goes.

  39. Made this banana bread tonight and it turned out very yummy. I took a picture to post but don’t think I can here. I’ll save it as a reminder for myself!

  40. I don’t have any yogurt on hand – what could I use instead? Also, I have coconut oil but have never baked with it. Do I measure the 1/3 cup of solid or melt it then measure 1/3 cup. If I melt too much can I put it back in the container?

    1. 5 stars
      I melt the coconut oil in a glass measuring cup. If I go over I pour enough out back into the coconut oil container. It will solidify again once cooled. When I don’t have plain yogurt I use sour cream, just did I it today.

  41. I just cannot seem to get my banana loaf moist! I don’t know where I’m going wrong! We don’t have the White wholewheat flour here in the UK so I stick to plain wholemeal. Can you recommend any kind of tweak that will make it more moist? I am not a natural cook so don’t want to ruin a good loaf by tweaking myself! Thanks

  42. What brand of coconut oil do you use in your recipes? I even wanting to try cooking with it but not sure which to choose.

  43. 5 stars
    I absolutely LOVE this recipe! It’s healthy and super yummy!! I was wondering if there was something I could use to substitute the honey so my 10 month old could enjoy it for a tasty snack too??

  44. I made this today. I didn’t use 1 and a half chips flour and four bananas. Turned out wonderful. My daughter is not even two yet and is really enjoying it. Thank you

  45. Made this yesterday. Turned out good but not a lot of flavour. I am going to try it again with more Banannas, and also add some cinnamon and nutmeg. 😄

  46. 5 stars
    i made this today: it turned out wonderfully delicious. It even had a bit of a crispy crust. I added some cinnamon for flavor and used very big eggs. What a great recipe!

    1. Amy Taylor (comment moderator)

      Hi Trudy. I’ve used flax eggs and replaced the butter with applesauce (to make them vegan)in many sweet bread and muffin recipes but not this one, in particular.

  47. I made the banana bread the other day. It was very dense and did not have a lot of flavor. Wondering if the pumpkin bread recipe would work with the bananas. They love that one. Make it once to twice a week.

  48. Hello!

    I have had great results with this recipe, but this morning I decided to modify it a little…and the result was delicious and moist. I have been trying to incorporate more quinoa into my baking and I thought I would share this in case others are also interested in doing so. I substituted one of the cups of whole wheat flour with 1 cup of cooked quinoa. All I did was add all the wet ingredients, along with the cooked quinoa, into a blender. Then I added the contents of the blender into the dry ingredients (I also added cinnamon) and mixed. The muffins are deliciously moist! This recipe made 16 muffins with 2 Tbs in each muffin cup) and I baked them for 21 minutes.
    I have also had great success following this recipe but substituting the half the whole wheat flour for oat flour. Simply put the oats in the food processor until it becomes a flour! So simple.
    Thanks for all your great recipes!

    1. I also ended up with a tasteless, dense loaf. I can’t see us using organic honey as a reason for the lack of flavor. Do the bananas need to be overly ripe? Is there anyway to make it more airy? I feel like banana bread batter is usually more fluid than this. Should I have added more yogurt?

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