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]
Kim says
Has anyone ever made this bread w/apples instead of bananas? Any suggestions on how to alter the recipe to do that?
Mollie says
I did not feel like 3 overripe bananas made my bread very strongly banana-flavored in the first place... so you could probably just use 1 or 2 bananas to maintain the recipe and then sub the rest with some homemade apple butter (unspiced or spiced), applesauce, and/or finely diced apples. I have found a conversion of 1/3 cup mashed banana = 1 banana, not sure if this is strictly true but might be useful?
Eva says
Just made this with chopped almonds and cranberries. Fantastic!
Paulette Ward says
I bought 100% whole wheat pastry flour. The only whole wheat flour they had, but it says good for pancakes, breads etc. What's the difference between pastry flour & reg. flour? Looks like it's finer, as in ground up more. Will it affect the amount also? I just logged on, & found this site today. I love seeing the comments. But best of all, glad to have as a source to healthy eating. Always have eaten well as Dad was a chef & knew stuff that was so important to the way people want to eat today. Only I got started as a kid, and I'll be 60 end of Oct. I was very lucky & I'm pretty darn healthy too.
Assistant to 100 Days (Amy) says
Hi Paulette. Welcome! Pastry flour is a lower protein flour which contains less gluten. It produces a light airy texture in baking. ~Amy
Natasha says
This is the first recipe I've tried from your blog. I was disappointed by how dry the bread was. I used non-fat greek yogurt and coconut oil and followed the recipe exactly. It turned out kinda gummy and very dry. What did I do wrong?
Assistant to 100 Days (Amy) says
Hi Natasha. I'm sorry that it didn't turn out. Part of the issue may be that Lisa never uses nonfat yogurt or nonfat dairy. Here is more information on that: https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/. Beyond that, the more ripe the bananas the more moist the loaf or muffins. I do sometimes adapt with a little apple sauce if my bananas aren't quite ripe enough. Also, don't over work the batter. That can make it a bit rubbery. Maybe give it another try? ~Amy
Tracy says
Made this last night exactly as written, with full fat plain yogurt, coconut oil, and white whole wheat flour. It ended up as a huge loaf, nice and moist,and delicious. Was supposed to be for breakfast for the next few days but my family already ate most of it!
Nick says
I want to use this recipe but make muffins instead of bread... how long do I bake the muffins?
Assistant to 100 Days (Amy) says
Hi Nick. I'd say 18-22 minutes. ~Amy
Erin says
Love having quick healthy recipes for my family to enjoy!Thanks.
Denise says
Delicious and healthy?! I made these as muffins and added in blueberries, walnuts and toasted coconut. More dense and a bit drier than a regular (store-bought) muffins - but perfect for a mid morning snack to keep me going. Thanks for the great recipes and ideas!
Stephanie says
If I wanted to do this with pumpkin instead of bananas do you know how much pumpkin I should put in? Thanks!
Assistant to 100 Days (Amy) says
Hi Stephanie. Three mashed bananas equal approximately one cup. So, I would substitute 1 cup of pumpkin for the bananas. ~Amy
Maiken says
Sounds delicious. Any idea what I can substitute the yogurt for? We have diary allergies. Thank you in advance
Maiken says
Lactose intolerance sorry for my poor english.
Assistant to 100 Days (Amy) says
Hi Maiken. It is hard to match the consistency of yogurt but you could try coconut milk or applesauce. ~Amy
Caitlyn says
Very good. I used what I had, white flour, non-fat plain greek yogurt.
Turned out very moist! I read in earlier comments that the yogurt could affect the moistness ( I didn't see any difference). I added chopped cinnamon sugar almonds to the dry mixture before folding.
Turned out amazing! I really enjoyed this recipe.
Tess McAffee says
I would love to try this recipe gluten-free as well! Any suggestions? Thanks! I visit your website a few times a day! :)
Assistant to 100 Days (Amy) says
Hello Tess. You are welcome to experiment with gluten free versions of any of our recipes. When choosing gluten free options look for whole grain flours such as brown rice, gluten free oats, millet, amaranth, buckwheat, etc. or nut flours like coconut and almond. Deliciously organic: http://deliciouslyorganic.net/ is a great resource for gluten free recipes. ~Amy
Jan Landeth says
I'm trying to go gluten free. What would be the best substitute for the wheat flour?
Assistant to 100 Days (Amy) says
Hi Jan. Because we have not converted these recipes to gluten free versions, it is difficult for us to make recommendations. As a real food rule, however, look for gluten free flours which are whole grain/whole grain blends and avoid those that are made with white rice, tapioca, and potato flours. Try millet, amaranth, buckwheat, gluten free oats, brown rice, etc. Here is a little more information on gluten free whole grains: http://wholegrainscouncil.org/whole-grains-101/gluten-free-whole-grains. Also for some great gluten free recipes visit: http://deliciouslyorganic.net/. ~Amy
Amanda says
<3 made these today! Lovely! I made a 1.5 batch and ended with 24 muffins! I also subbed applesauce for the yogurt (no dairy for me). I added a shake of cinnamon & nutmeg, too! Thanks for this! My daughter is headed to kindergarten & breakfast is served every day. 4/5 days are muffins. I'll feel much better sending homemade, healthy muffins!
Lucy says
Hello! I just made these as muffins not 5 minutes ago and they were pretty tasty. I added sliced almonds to the batter and sprinkled a few on top for a nutty tasty. My boys couldn't even wait for them to cool to eat them. I will have to try it next time with a full fat yogurt, all I happened to have on hand was low-fat plain yogurt. Thank you so much for sharing. Our family's journey in clean eating is just beginning and I am glad there is a site like yours out there.
Lucy
Erica says
Hi there, I'm just getting readynto stock the freezer for back to school. I'd like to use this recipe for mini muffins, don they freeze well? Thanks!
Assistant to 100 Days (Amy) says
Hi Erica. They do freeze well. You can defrost in the fridge or on the counter top. ~Amy
Helen says
First recipe I have tried from your site. We are new to this and taking baby steps! My girls loved the muffins!!! Can I sub the oil for applesauce in the future? And would it be 1/3 cup applesauce?
Thanks!
Assistant to 100 Days (Amy) says
Hi Helen. We've had many readers substitute it 1:1. ~Amy
ncbakes says
I know that y'all don't condone using low or non fat yogurt, and I understand why. Thing is...it's just about impossible to find full fat yogurt where I live. Will it really ruin the recipe to use non fat greek yogurt?
Assistant to 100 Days (Amy) says
Hi there. It won't ruin it, it just makes it a more processed food. At the conventional grocery near me, I can never find Greek full fat but I can usually find plain full fat yogurt. Good luck. ~Amy
Jocelyn says
Wow, this recipe is soo good! It's like dessert for breakfast, lunch, dinner or snack! I made it just like you did but with maple syrup instead of honey so my 11month old could eat it. We both really loved it! I'm thinking of making it with some homemade whipped cream on top for my mom's birthday cake! She only eats really healthy stuff and loves bananas. I know she would LOVE this recipe! Thanks for sharing such great ideas for nourishing our families:) [I tried to give it 5 stars but it wouldn't work on my phone😒🌟🌟🌟🌟🌟]
Amanda says
I made this over the weekend. I thought it was a great quickbread recipe, but didn't taste much like bananas. It was still delicious though! Next time I'll add more bananas.
kfhoz says
Very good, not to sweet, big hit with a friend's 6yo.
Mandy says
Hi. I substituted plain yogurt for Greek yogurt and my bread wasn't good! Do you think this is the reason why?
Mandy says
Rather Greek yogurt for plain yogurt!
Nicole says
Bummer! I used greek yogurt (just today) and the recipe worked fine. I made muffins rather than bread (and added blueberries), and I would say they were just a tad on the dry side, but that could be because I "overworked" the batter while mixing.....I'm never too sure what the right amount is...or I overcooked them slightly. They are still delicious though. My yogurt was whole milk, not low-fat or fat-free. Maybe that was an issue?
Assistant to 100 Days (Amy) says
Hi there. The yogurt being Greek or plain shouldn't have affected the taste too much. The fat content of the yogurt could somewhat. Not sure what the issue might have been. Freshness of the ingredients can really affect the outcome. ~Amy
Naomi says
How many servings does this make if I use the same exact ingredients?
Assistant to 100 Days (Amy) says
Hi Naomi. I can get 8-10 good slices of bread. Completely depends on how you slice it. :) ~Amy
Alexandra says
Instead of banana can I use pureed pumpkin?
Assistant to 100 Days (Amy) says
Hi there. We have not tried that but I think it will work. The only issue might be that you will lose the sweetness from the banana. ~Amy
jane maihan says
i only have vegetable oil, sesame oil and almond oil? would any of those work in place of the coconut oil? thank you.
Assistant to 100 Days (Amy) says
Hi Jane. We would typically substitute butter for coconut oil. Here is more information on our use of oils and fats: https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/. ~Amy
Michele says
So I have been trying to use coconut oil while cooking... Melted... But when I add it to things that are cold it hardens back up which makes it lumpy when mixing. Is there a way to prevent this? Thanks
Assistant to 100 Days (Amy) says
HI Michele. This should help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/. ~Amy
Kim says
We can not use coconut at all in our house. What oil would you suggest for substitution?
Assistant to 100 Days (Amy) says
Hi Kim. Lisa would substitute with butter. ~Amy
Britney says
Has anyone tried substituting oil with apple sauce? I know that works in cakes just not sure if it would work for this bread? Thanks!
Assistant to 100 Days (Amy) says
Hi Britney. Other readers have done so successfully. ~Amy
Jess says
Looks great! Can I substitute something for the yoghurt? I really want to make this today but don't have any yoghurt!
Assistant to 100 Days (Amy) says
Hi Jess. We often are unable to answer questions the same day they are posted and sometimes it takes several. Sorry about that. Did you make a substitution? ~Amy
naomi says
its funny how you take banana cake, and change the name and the shape you cook it in and suddenly it is breakfast food!
i have this cooking in the oven now. can't wait!
Emiley says
Do you use the oil in solid form or melt it down?
Assistant to 100 Days (Amy) says
Hello. Melt it. :)
Amanda says
Do you measure out the coconut oil when it is solid or after melting it?
Assistant to 100 Days (Amy) says
Measure is melted. :) ~Amy
Christine says
Can you please start including nutritional values to your recipes?
Assistant to 100 Days (Amy) says
Hi Christine. We do not provide nutrition information in our recipes as it somewhat contradicts with our real food philosophies. These posts can help explain: https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/ and https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. We do know certain health conditions, such as diabetes, require more careful monitoring of food type intake. There are many tools available online that can help you calculate details if necessary. All the best. ~Amy
Ruth says
How do you feel about pure maple syrup instead of honey?
Thank you!
Assistant to 100 Days (Amy) says
Hi Ruth. We often use them interchangeably but there can be some variability in consistency. Go for it. ~Amy
April says
Anyone know if I can double this recipe safely? I know sometimes there are slight differences in measurements with double regarding baking. Thanks!
Assistant to 100 Days (Amy) says
Hi April. I've doubled across the board and they came out fine. Good luck. ~Amy
kerry says
if i wanted to use some coconut flour with the normal one what would the quantities be?
Assistant to 100 Days (Amy) says
Hi Kerry. I've not tried baking with coconut flour. I am not sure of the conversion. Any readers with some insight? ~Amy
Erin says
My son is only 9 months, so he's not supposed to have honey yet. Any suggestions for what I can replace the honey with? Would applesauce work?
Assistant to 100 Days (Amy) says
Hi Erin. Applesauce would lack the sweetness level of honey. It might work but will be less sweet. Did you consider maple syrup? ~Amy
Nicole says
Are there any other substitutes for the yogurt?? My daughter has a milk and egg allergy and I can only find flavored coconut milk yogurt where we live :(
Courtney says
Nicole- I have just used almond milk as a substitute for the yogurt and flax eggs as a substitute for the eggs. Turned out fine for me but i usually make muffins instead of a loaf.
Trishell says
I was wondering if anyone has looked up or know of the nutritional value of this bread. We love it and would love to know what all you can count in it like calories, protein and such.
jessi says
How long would you suggest baking this recipe as muffins?
Assistant to 100 Days (Amy) says
Hello Jessi. 15-20 minutes is common for muffins. Check them at 15. ~Amy