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This Whole Wheat Banana Bread is made with whole grains and naturally sweetened, yet bakes up soft, tender, and full of rich banana flavor.
Looking for more baked goods made with whole wheat flour that are pillowy soft? Don't miss my recipes for Pineapple Zucchini Bread, Whole Wheat Pumpkin Muffins, and Whole Wheat Blueberry Muffins.
Kristen's Keys for Whole Wheat Banana Bread
Before you start, here is what I have found matters when making banana bread with whole wheat flour. These tips will help ensure you will have irresistibly soft, perfectly sweet banana bread -- even when using whole wheat flour!
- Opt for whole white wheat flour. It gives you all the whole grain benefits but keeps the texture lighter and softer than traditional whole wheat flour.
- Your bananas should look past their prime. The more brown spots, the better. Overripe bananas equals more natural sweetness and better moisture.
- Sifting isn't optional. It helps to keep the bread light and airy and removes any potential lumps of baking powder.
- Mash and measure your bananas. Mash first, then measure. This keeps your ratios right so your bread isn't too wet or too dry.
5-Star Reader REview
These came out so well! Moist and delicious! And I actually prefer this whole wheat version over the regular. Thank you so much for sharing! -Dini
Notes on Ingredients
- Flour: Whole white wheat flour is my go-to for this recipe. That said, traditional whole wheat flour or even all-purpose flour can be used.
- Bananas: You will need between 3-4 medium bananas for 1 cup of mashed bananas. And remember, the browner the banana, the sweeter the bread (and that is a good thing here!)
- Honey: Sweetens the bread AND adds moisture to the loaf.
- Oil: Canola oil, vegetable oil or melted and cooled coconut oil all work well.
- Leavening Agents: Baking soda + baking powder will give help the banana bread rise as it bakes.
- For Flavor: A pinch of salt and splash of vanilla extract bring the flavors to life.
How to Make Whole Wheat Banana Bread
Sift the dry ingredients, whisk the wet, fold together, and bake until set. And be prepared to enjoy the aroma that the banana bread produces as it bakes!
Step One: Prepare the Batter
The most important thing to remember when making banana bread (actually any quick bread) is to not overmix the batter. The easiest way to prevent this is to mix the wet and dry ingredients separately, then gently combine together.
- Sift the dry ingredients. Sift flour, baking soda, baking powder, and salt over a large mixing bowl, then whisk to evenly combine.
- Whisk the wet ingredients separately. Whisk together the egg, oil, honey, mashed banana, and vanilla until smooth.
- Gently combine everything. Fold the dry ingredients into the wet just until combined. A few streaks of flour are okay, overmixing is not. This is what keeps the loaf tender.
Step Two: Bake
Keep in mind that the loaf will be darker than traditional banana bread, that's from the whole wheat flour and ripe bananas, not overbaking.
- Pour into a greased loaf pan. Generously grease a loaf pan with butter or brush with oil and then pour the batter into the pan. Use a spatula to gently spread the batter out evenly in the pan.
- Bake until just set. Bake at 350°F for 45-50 minutes, or until a toothpick comes out with just a few moist crumbs. For even more accuracy, insert a digital thermometer into the center of the loaf. It will be done baking when it reaches an internal temperature of 200°F -205°F.
- Let cool for 10 minutes in loaf pan. After 10 minutes, use a butter knife to gently loosen the bread from the sides of the pan. Remove the loaf and continue to cool to room temperature.
Serving + Storing Banana Bread
After baking the bread be sure to let it cool fully before slicing. That will help the bread from collapsing and feeling dense. Then enjoy plain, smeared with nut butter, or butter, or store as directed.
- Room Temperature: Store tightly wrapped for up to 2 days.
- Refrigerator: Store in airtight container for up to 5 days.
- Freezer: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge. Tip: Slice before freezing, flash freeze, then transfer to freezer-safe bag. That way you can grab one piece at a time.
Recipe Modifications
- Egg-Free: Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit 5 minutes, then use in place of the egg.
- Swap Honey for Maple Syrup: It's a 1:1 swap. Do not use brown sugar or granulated sugar as this recipe needs the moisture from honey or maple syrup.
- No Canola Oil? Use melted and cooled unsalted butter or coconut oil in its place. Feel free to use melted and cooled unsalted butter in place of oil. Just don't use a non-dairy butter as this has failed to produce the right texture in my testing.
- No Whole White Flour? Use equal amounts of whole wheat or all-purpose flour.
- Add Nuts or Chocolate Chips: Add up to 1 cup of chopped nuts (walnuts or pecans) or chocolate chips to the sifted flour mixture and toss to coat with the flour. This helps the goodies from sinking to the bottom of the loaf.
More Recipes Using Ripe Bananas
Tons of brown bananas on hand? After making a loaf of banana bread, try out the following recipes:
Whole Wheat Banana Bread
Video
Ingredients
- 1¾ cups whole white wheat flour, or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon iodized salt
- ¼ cup canola oil, or melted coconut oil or butter
- ½ cup honey, or maple syrup
- ¾ teaspoon vanilla extract
- 1 large egg
- 1 cup mashed banana, ~3-4 really ripe medium bananas
Instructions
- Preheat oven to 350℉/175℃ and grease a 9-inch loaf pan.
- Over a large mixing bowl, sift 1¾ cups whole white wheat flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon iodized salt and give it a quick whisk to combine.
- In a separate large mixing bowl, combine ¼ cup canola oil, ½ cup honey, ¾ teaspoon vanilla extract, and 1 large egg. Add in 1 cup mashed banana and mix well.
- Stir dry ingredients into wet ingredients until just combined, being careful not to over-mix.
- Bake for 45-55 minutes, or until toothpick inserted in center comes out with just a few moist crumbs or the clean. Alternatively, insert a digital thermometer into the center of the loaf. It will be done baking when it reaches an internal temperature of 200-205°F.
- Cool the banana bread for 10 minutes in the loaf pan on a cooling rack. Gently loosen the bread from the sides of the pan by running a butter knife along edges, then remove the bread from the pan. Let finish cooling to room temperature before slicing to keep slices intact.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your banana bread
We add chocolate chips
Thank you, Ellen!
Can I use half almond flour and half whole wheat?
Hi Elizabeth. Unfortunately, no, you can not use 1/2 almond flour. That would change the consistency and the amount of eggs and liquid needed.