When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it 100% whole wheat banana bread you get the added health benefits of whole grains. 

a loaf of banana bread partially sliced into individual portions with a few ripe bananas sitting round it

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Why We Love This 100% Whole Wheat Banana Bread

This banana bread recipe with whole wheat flour is our go-to solution for what to do with ripe or overripe bananas, especially if you have too many. It’s a great treat for breakfast, as an afternoon pick-me-up, or to pack in kids’ lunchboxes.

Recipe Highlights

  • Full of whole wheat flour instead of all-purpose flour so the bread is packed with fiber, protein, and more nutrition
  • Made without refined sugar
  • Zero white flour, but still light in texture
  • Only takes a few minutes to stir together
  • Customize this bread with add-ins
  • A great snack or breakfast for kids and adults alike!
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Chocolate Chip Banana Bread
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Ingredients for this Banana Bread Recipe with Whole Wheat Flour

bananas, maple syrup, brown sugar, eggs, whole wheat flour, oil, baking soda and powder, vanilla, and salt laid out on a table to make whole wheat banana bread
  • Whole Wheat Flour: We use white whole wheat flour which has a mild taste and light color. Despite its color, it’s still 100% whole wheat and carries the same nutritional benefits as darker whole wheat flour.
  • Bananas: Mashed ripe or over-ripe bananas. I used 3 extra ripe medium bananas, so note that if you have very large bananas, or very small, just mash and measure so that you start with 1 1/2 cups of mashed bananas.
  • Eggs
  • Oil: Avocado or organic canola oil
  • Sweetener: Maple Syrup and light brown sugar. Using brown sugar in addition to the maple syrup ensures the bread doesn’t brown too much as it bakes. Sub in honey if you need to, but the bread will come out darker.
  • Vanilla Extract
  • Kitchen Basics: Baking powder, baking soda, salt.

How To Make This Healthy Banana Bread Recipe

prep the pan and mix together the dry ingredients

Step 1: Preheat and Prep

Preheat your oven to 350 degrees F. Coat a large glass loaf pan with cooking spray, or line it with parchment.

Step 2: Mix Dry Ingredients

Whisk the whole wheat flour, baking powder, baking soda, and salt in a medium bowl.

mix together the wet ingredients and then add the dry ingredients to the batter

Step 3: Mix Wet Ingredients

Whisk the banana, eggs, oil and maple syrup, and brown sugar in a large bowl.

Step 4: Add Dry Mixture to Wet

Stir the flour mixture into the wet mixture with a silicone spatula.

Stir the batter well for 50 strokes. This helps ensure that the bread domes nicely when it bakes.

pour the banana bread batter into a bread pan and bake it, then turn it out onto a wire rack to cool

Step 5: Bake

Scrape the batter into the prepared pan and bake your banana bread until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with moist crumbs attached. This should take about 50 minutes. 

Step 6: Cool

Allow the loaf to cool in the pan for 10 minutes. Turn it out to cool on a wire rack before slicing and enjoying!

TO BAKE AS MUFFINS: This batter can be used to make whole wheat banana muffins instead of bread. Simply use a muffin tin lined with cupcake papers or grease it with cooking spray. Preheat your oven to 375 and bake for 20 to 22 mins.

a loaf of white whole wheat flour banana bread on a wire rack cooling with bananas in the background
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FAQs and Expert tips For Perfect Whole Wheat Banana Bread

Can this banana bread be made ahead?

You can make it ahead and keep it at room temperature, and wrapped tightly in plastic wrap for up to three days. We suggest warming each slice in the microwave for about 10 to 15 seconds before enjoying. You can also reheat the whole loaf in the oven, wrapped in foil. Just bake it at 300 degrees for 20 minutes.

Can I freeze whole wheat banana bread?

Yes, this bread can be frozen for up to 1 month. Wrap the loaf in foil and then place it in a plastic freezer bag. Make sure to press out as much air as possible. When you’re ready to defrost, unwrap it to prevent it getting soggy and then allow it to come to room temperature on the counter for 4 hours.

You can then wrap it again in plastic to store it at room temperature. For the best texture, warm the loaf up as directed in the oven before serving. 

Can I make this recipe into muffins instead?

You can, follow the recipe as directed with the following changes. Preheat the oven to 375 degrees. Use a muffin tin that’s either sprayed with cooking spray or greased with unsalted butter. Or use paper cupcake liners instead. Divide the batter among the muffin wells. Bake for 20 to 22 minutes or until they spring back when lightly pressed in the center. Learn more abut how to adapt quickbreads to muffins here.

Can I make different flavor quickbreads from this recipe?

We have a bunch of different quickbread recipes at HSR! For more inspiration and expert tips on how to make the best quickbreads, check out our roundup of 30 healthy quickbread recipes.

Substitutions and Variations to Try

  • Mix walnuts into your batter to make banana nut muffins!
  • Include a teaspoon (or so) of pumpkin pie spice for more of an autumnal twist.
  • Fold in some semi-sweet chocolate chips for a sweet treat!
  • Include dried fruits for additional flavor and texture in your bread.
  • Top a slice of banana bread with a dollop of greek yogurt and dried fruit.
  • You can also drizzle some warmed peanut butter on top of your banana bread along with slices of – you guessed it – banana!
  • Add a healthy squeeze of fresh orange juice to your batter along with some walnuts for a citrus and nutty treat.
a stack of sliced whole wheat banana bread

Additional Quickbread Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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whole wheat banana bread sliced up with bananas around

Whole Wheat Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Katie Webster
  • Total Time: 1 hour and 10 minutes
  • Yield: 9 servings 1x
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Description

When it comes to being snackable, delicious and irresistible, banana bread wins. And when you make it 100% whole wheat banana bread you get the added health benefits of whole grains. 

Ingredients

Scale
  • 1 1/2 cups whole wheat flour, preferably white whole wheat *see ingredient note
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup mashed ripe or over-ripe bananas, about 3 large
  • 2 large eggs
  • 1/2 cup avocado oil or organic canola oil
  • 1/3 cup maple syrup
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Coat a large glass loaf pan with cooking spray or line with parchment.
  2. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  3. Whisk banana, eggs, oil, maple syrup, brown sugar and vanilla in a large bowl.
  4. Stir the flour mixture into the wet mixture with a silicone spatula.
  5. Scrape into the prepared pan and bake until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with moist crumbs attached, about 50 minutes. 
  6. Let loaf cool in the pan for 10 minutes. Turn out to cool on a wire rack. 

Notes

Make Ahead: Can be kept at room temperature, wrapped tightly in plastic wrap up to three days. We suggest warming each slice in the microwave for about 10 to 15 seconds. You can also reheat the whole loaf in the oven, wrapped in foil. Bake at 300 degrees for 20 minutes.

This bread can be frozen up to 1 month. Wrap in foil and then place in a plastic freezer bag. Make sure to press out as much air as possible. Unwrap to prevent getting soggy and defrost on the counter for 4 hours. Wrap again in plastic to store at room temperature. For the best texture, warm the loaf up as directed in the oven before serving. 

  • Prep Time: 15 mins
  • Active Time: 15 mins
  • Cook Time: 55 mins
  • Category: Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/9th loaf
  • Calories: 271
  • Sugar: 11 g
  • Fat: 14 g
  • Carbohydrates: 33 g
  • Fiber: 3 g
  • Protein: 4 g

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