This whole wheat banana bread is made with 100% whole wheat flour and sweet ripe bananas. Pure maple syrup is used instead of refined sugar and it contains no refined oil. So moist and full of flavor! You won’t miss the refined ingredients used in traditional banana bread.
I’ve tried several whole wheat banana bread recipes, but most of them were dense and dry. I finally decided to take my favorite banana bread recipe that my mom gave me when I first got married, and try to make it healthier.
I substituted the white flour with whole wheat flour and used pure maple syrup (honey works too) instead of sugar. A ton of sugar is not necessary, because the ripe bananas are so sweet. I also added yogurt for flavor and moistness.
After a lot of failed attempts, I finally got it right! This whole wheat banana bread is moist, sweet, and delicious. Half of the loaf is usually gone before it has time to cool! I know my mom would approve. 🙂
If your family doesn’t devour it all, it does freeze well. Or better yet, double the recipe. You could also double it and give one loaf to a friend.
Healthy Whole Wheat Banana Bread
Ingredients
- 1/4 cup pure maple syrup, (or honey)
- 1/2 cup softened butter, or (coconut oil)
- 3-4 medium ripe bananas
- 2 eggs
- 3-4 medium ripe bananas, mashed
- 1/2 cup plain regular or Greek yogurt
- 1/2 cup milk of choice
- 1 tsp vanilla
- 2 1/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (optional)
Instructions
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Preheat oven to 350 degrees F. Grease loaf pan. My pan is 9.25x5.25x2.75 inches.
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Mix syrup and butter in a large bowl. Stir in eggs until well blended. Add bananas, yogurt, milk, and vanilla. Beat until smooth.
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Stir in flour, baking soda, and salt until well blended. Stir in nuts if using.
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Pour batter into prepared pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Recipe Notes
1/2 cup of dark chocolate chips can be added if desired.
We recommend using organic ingredients when possible.
If you love banana bread, you will have to try this recipe for Whole Wheat Banana Pancakes. Hands down my favorite pancakes!
Krystle says
Doubled this recipe to make two loaves of bread and neither of them will bake all the way through. I think they have been in the oven now for over 80 minutes total and are still pretty wet inside. Unfortunately the bread is not just super moist, it’s not fully baked, and now it’s starting to get pretty toasty on the outside. Any ideas?
smallgesturesmatter@gmail.com says
I am sorry to hear this Krystle. I have made this recipe dozens of times and have never had a problem. Is it possible when you doubled the ingredients you forgot to double the flour?