Whole Wheat Banana Bread

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A deliciously moist whole wheat banana bread made with whole wheat and no butter. It is refined sugar free and perfect for breakfast or a midday snack!

Loaf of banana bread on cutting board with slices being cut out

Why you'll love it

This is a super moist, flavor-packed loaf that is a quick and easy bake. It is the perfect way to use up leftover bananas and give you a delicious breakfast or snack. Banana bread is a great food gift for just about anyone because it is a nostalgic favorite for just about everyone.

It is infinitely customizable, so you can change up the flavors to match your mood. You can even bake it into muffins instead of doing a loaf.

This whole wheat banana bread is also packed with additional nutrients that you don't find in most others. You can snack away and feel good about yourself while doing it.

What makes this better for you

There are a few reasons this is a wholesome banana bread you'll love eating.

Whole wheat flour - Using white whole wheat flour gives this bread more than regular all-purpose flour could.
No refined sugar - The bread is sweetened with bananas and just a touch of maple syrup, which also contains some nutrients in it unlike granulated sugar or brown sugar.
Roasted nuts - Nuts are packed with nutrients to give this bread its amazing texture and a nutritional boost.
Small amount of oil - The recipe asks for melted coconut oil. You can use refined or unrefined. Any other better for you alternatives like avocado oil also works very well here.
Added protein - Using a thick, Greek-strained yogurt is delicious, lower in calories, and gives a good protein boost.

Close up of slices of whole wheat banana bread on wood cutting board

Key ingredient overview

A lot of the ingredients are what you may expect from banana bread with a few small differences. This is a great time to review the important ingredients and any alternatives.

Flour - For the best balance of texture and wholesomeness, white whole wheat flour works the best. You can use a gluten-free baking mix, whole wheat pastry flour, and regular whole wheat flour also works. If you are using regular whole wheat flour, I recommend reducing the amount of flour by a few tablespoons.
Bananas - For the best results, you want to use the most ripe bananas you can. They should have more brown spots than yellow. If you don't have any available, you can roast bananas to help coax out the flavor and natural sweetness.
Maple syrup - Pure maple syrup helps sweeten the bread naturally. You can also substitute with honey.
Yogurt - This helps to add moisture, but it also adds protein. I prefer Greek-strained yogurt, and if you want to get the most out of your bread, you can use homemade yogurt.
Coconut oil - You can use any good for you oil. I prefer coconut oil or avocado oil.

Expert baking tips

There are a few tips you should know before taking out your ingredients and baking up your first loaf of this whole wheat banana bread. These will help you ensure you get the best loaf of banana bread every time.

Measure carefully. It is important to measure all your ingredients - namely your flour - correctly. You should give your flour a quick fluff with a spoon or even a whisk or fork. Spoon your flour into your measuring cup and sweet off the excess with a straight edge. This will make sure you do not accidentally pack in the flour and end up with a dry loaf. By packing in your flour, you can end up adding in as much as an extra ¼ cup of flour. For the best results, you may want to consider using metric units and weighing using a kitchen scale.
Make sure all your ingredients are at room temperature. This is especially important for the eggs in order for the ingredients to combine well without any of the ingredients separating.
Coat your loaf pan well. You want to give an even layer of grease (I recommend using a bit of coconut oil) all over the inside of the pan. Shake an even layer of flour so the entire inside has a thin coating. This will ensure that your bread does not stick to the pan and will come out easily. If you want extra reassurance, you can cut a sheet of parchment paper to fit into the very bottom of the pan.
Toss your nuts and chocolate in a small amount of flour. By coating the nuts and chocolate in flour, you help it to suspend in the batter and not sink down to the bottom as the loaf bakes.
Don't over mix. You want to just combine the wet ingredients into the dry ingredient. Stir gently just until there are no streaks of flour. If there are a couple of lumps in the batter, that is perfectly fine. Over mixing will result in a tough, rubbery loaf.
If you find the top of your banana bread is browning too fast before the bread is finished baking through, you can top it with a sheet of aluminum foil.

Banana bread on wood cutting board, slices of bread on plates

Recipe FAQs

Can I freeze my bread?

Yes. You can freeze a loaf to eat later. Let it come completely to room temperature, then wrap tightly. Store in an airtight container and leave in the freezer for up to a month. Thaw by leaving at room temperature.

Can I use something besides nuts and chocolate?

Yes, absolutely! You can substitute it with any of your favorite add-ins. You can use berries, coconut, dried fruits, or bake it without any add-ins at all!

slice of whole wheat banana bread on white plate close up

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