whole wheat banana bread recipe
The Best whole wheat banana bread recipe
My kids adore it too—especially when it’s cut into slices and served with a dollop of peanut butter or a sprinkle of cinnamon. It’s the kind of bread that holds up well for breakfast, a snack, or even a dessert when paired with a scoop of vanilla ice cream. And because it’s made with real ingredients and no refined sugar, it’s a great way to enjoy something sweet without the guilt. Whether it’s for a weekend brunch, a quick lunch for the kids, or just a cozy afternoon treat, this bread is always a hit. Plus, it’s perfect for meal prep—you can bake a loaf ahead of time and keep it fresh for days.
Easy Whole Wheat Banana Bread
A moist, wholesome loaf packed with ripe bananas and whole wheat flour, perfect for breakfast or a snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup melted butter or oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 ripe bananas, mashed
- 1 large egg
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with butter or oil. -
2
In a large bowl, whisk together the whole wheat flour, all-purpose flour, salt, and baking soda. -
3
Add melted butter or oil, granulated sugar, brown sugar, mashed bananas, egg, and vanilla extract. Mix until just combined. -
4
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Whole Wheat Banana Bread Works
❓ Frequently Asked Questions About Whole Wheat Banana Bread
Can I substitute whole wheat flour for all-purpose flour in this recipe?
Yes, you can use whole wheat flour, but expect a denser texture and slightly darker bread. For best results, mix it with a portion of all-purpose flour (e.g., 1:1 ratio) or use a whole wheat blend that’s lighter in texture.
How long should I bake the banana bread?
Bake until a toothpick inserted near the center comes out clean, which usually takes 30–35 minutes at 350°F. Overbaking can dry it out, so check at the 30-minute mark.
What if my bananas aren’t ripe enough?
Use slightly underripe bananas—they’ll soften as they bake. If they’re too firm, mash them first to help them incorporate into the batter. Ripe bananas are best for flavor, but texture won’t suffer too much.
Can I make this ahead of time?
Yes! Bake as directed, let cool completely, and store in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices for up to 3 months.
Why does my banana bread taste bland?
Blandness often comes from underripe bananas or insufficient baking. Add a pinch of cinnamon or nutmeg to brighten flavor, or ensure your bananas are well-mashed. If using a mix, check the recipe’s spice recommendations.
