Whole Wheat Banana Bread Recipe

Usually, people look for banana bread recipes when they accidentally let their bananas get too ripe. For me, it’s almost the opposite! I buy extra bananas for the purpose of making this whole wheat banana bread recipe! I love that it tastes like such a treat, but it’s made with wholesome ingredients and packed with good nutrition.

So, whenever I’m trying to make a healthier choice but still have a bite of something cozy and sweet, this is one of the recipes I always reach for. And you can always bake a loaf, stash slices in the freezer, and grab a satisfying breakfast or snack anytime!

How to Make Whole Wheat Banana Bread

The method is straightforward — no stand mixer required. Whisk, mash, fold, bake. Follow these steps for a tender, moist crumb every time.

• Preheat the oven: While you prepare the batter, preheat the oven to 350°F.
• Mix the wet ingredients: Whisk the eggs and honey together in a large bowl. Then, mash bananas and add in with the melted coconut oil, yogurt, and vanilla extract.
• Mix the dry ingredients: In a separate medium bowl, combine the dry ingredients (all-purpose flour, whole wheat flour, baking soda, and salt).
• Fold in the dry ingredients: In small portions, use a spatula to fold the flour mixture into the egg mixture. Then, mix in the raisins.
• Bake the bread: Pour the batter into 2 of 9×5 inch loaf pan and bake the bread for about 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool fully, then slice and enjoy!

Tips for the Best Whole Wheat Banana Loaf

A handful of small moves turns a good loaf into a great one. Here are some strategies I always keep in mind.

• Choose overripe bananas: The best bananas for banana bread are those that are mostly brown peels sprinkled with spots. They bring maximum sweetness and moisture. Frozen bananas also work – just make sure to thaw and drain excess liquid first.
• Leave small chunks of bananas: When mashing the bananas, I like to leave small chunks as-is. These pockets intensify the banana flavor!
• Use room-temperature eggs: Since this recipe uses melted coconut oil, it’s best to use room temperature eggs. Otherwise the cold eggs can seize the melted coconut oil.
• Opt for whole wheat pastry flour or white whole wheat flour (optional): For a milder, lighter loaf, use whole wheat pastry flour or white whole wheat. Regular whole wheat delivers a heartier bite.
• Carefully measure the flour: Spoon the flour into the measuring cup, then level it off. If you scoop flour tightly, you’ll have dry bread.
• Sift the dry ingredients: Has your flour and baking soda been sitting in the cupboard for some time? If so, they’ve likely developed some lumps. For the best texture, send them through a fine mesh sieve.
• Fold the batter gently: Gently mix all the ingredients in the batter, as overmixing develops gluten, making the bread dense and chewy. Stop mixing the moment flour disappears.
• Let the batter rest: Before baking, let the batter rest for 10 minutes. This lets the whole wheat flour absorb moisture, which then improves the crumb.
• Tent with foil if browning too quickly: Tent the bread loosely with foil if the top browns too much before the center sets.
• Bake until a toothpick shows moist crumbs, not wet batter: The toothpick hack is a must. Stick it into the loaf and pull it out. If you see wet batter, the loaf is raw. If you see moist crumbs, that’s perfect.
• Cool completely before slicing: Warm bread crumbles and can seem gummy. Let the bread cool before cutting it so you have clean cuts.

Recipe Variations

This whole wheat banana bread invites experimentation. Swap ingredients or toss in any extras that work best for you.

• For an extra boost in tenderness: Add yogurt or sour cream for more tang and lift in your bread.
• Add nuts or seeds for a crunch: Add toasted nuts (almonds, walnuts, hazelnuts, or pistachios) to make a whole wheat banana nut bread. Pumpkin seeds, sunflower seeds, poppy seeds, or flax seeds are also great!
• Switch up flours for a different crumb: Use white whole wheat or whole wheat pastry flour for a lighter crumb, or swap up to one cup with oat flour. For gluten-free, choose a 1:1 baking blend.
• Try different sweeteners: Maple syrup is a great honey replacement (1:1), or use ½ cup of packed dark brown sugar or coconut sugar for a denser crumb. If you need to reduce the sweetness, reduce the honey to ¼ cup. Chocolate chips are also a great way to add a different type of sweetness.
• Change the fats and dairy: Olive oil, avocado oil, applesauce, or melted butter are great stand ins for coconut oil. If you need a dairy substitute, use ½ cup of non-dairy milk plus a splash of lemon juice instead of the yogurt.
• Add fruit or veggies: Fold in one cup of blueberries or ½ cup of shredded zucchini (squeezed dry) for extra nutrition. Other fruits that work are cranberries, apricots, or dates.
• Spice it up: I really enjoy cinnamon, nutmeg, or pumpkin pie spice, especially in the fall

Storing, Freezing, & Reheating Bread

If I have a plethora of browning bananas, you know I’ll be doubling this recipe. That means I need to store it correctly so the bread tastes fresh for days to come.

• Room temperature: Store the bread on the counter (in an airtight container) for 2-3 days. Make sure it’s fully cool before you store it!
• Refrigerator: For a slightly longer storage (up to a week), keep the bread in an airtight container in the fridge. Keep in mind the cold air can dry the crumb a bit.
• Freezer: Freeze the whole loaf or individual slices for up to three months. Wrap it in plastic, then a layer of foil, and slip into a large freezer bag.
• Reheating: I really love warm bread. Warm your slices in a toaster, microwave (30 seconds with a pat of butter), or oven at 300°F until heated through. A skillet with a little butter gives a crispy edge that’s also really great.

More Banana Treats

• Banana Zucchini Bread (with Chocolate) – Hearty, sweet zucchini loaf
• Sourdough Banana Bread – If you’ve got a starter or discard, you can make this!
• Chocolate Nutella Banana Cake – Chocolatey, hazelnut banana cake
• Banana Bread Recipe – Classic, All-American banana bread
• Banana Almond Whoopie Pies – Spiced cream sandwiched between two banana cakes