This Healthy Whole Wheat Banana Bread is a guilt-free treat that’s packed with sweet banana flavor and made with wholesome ingredients. Made with whole wheat flour, it’s a healthier alternative to traditional banana bread, without sacrificing flavor or texture. The bread is moist, fluffy, and perfectly sweetened with coconut sugar, while being dairy-free and oil-free. Whether you’re looking for a quick breakfast, snack, or a healthier dessert, this banana bread is a perfect fit for any occasion. It’s easy to make, nutritious, and full of the comforting banana flavor you love!

Whole Wheat Banana Bread

Ingredients

1.75 cups whole wheat white flour (see notes)
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
4 medium extra ripe bananas (about 2 cups mashed, plus one for slicing)
½ cup coconut sugar (or granulated sugar of choice)
2 large eggs
⅓ cup non-dairy milk
2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat your oven to 350ºF and spray a 9×5 inch loaf pan with cooking spray, or line it with parchment paper. Set aside.

Mix Dry Ingredients:

In a large bowl, combine whole wheat flour, cinnamon, baking soda, and salt. Stir well and set aside.

Mix Wet Ingredients:

In a medium bowl, mash 2 cups of very ripe bananas until smooth.
Add the coconut sugar (or your choice of sugar) and whisk to combine.
Add the eggs, non-dairy milk, and vanilla extract. Whisk until completely smooth.

Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry ingredients and gently fold together until JUST combined. Be careful not to over-mix, as this can make the bread dense.

Add to Loaf Pan:

Pour the batter into your prepared loaf pan. Optionally, scatter sliced bananas on top of the batter, gently pressing them into the surface.

Bake:

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cover the top loosely with foil at the 35-minute mark to prevent it from getting too dark.

Cool and Slice:

Allow the bread to cool completely before slicing. Enjoy!

Servings and Timing

This recipe makes 12 servings.

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Nuts and Seeds: Add ½ cup of chopped walnuts, pecans, or sunflower seeds for a crunchy texture.
Chocolate Chips: Mix in ½ cup of dairy-free chocolate chips for a sweet, indulgent twist.
Spices: Add a pinch of nutmeg or ginger for extra warmth and depth of flavor.
Berries: Add ½ cup of blueberries or raspberries to the batter for a fruity version of banana bread.

Storage/Reheating

Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days.
Refrigeration: Refrigerate for up to a week if you want it to last longer.
Freezing: Freeze for longer storage. Slice the bread before freezing for easy portioning. Reheat in the microwave or oven when ready to enjoy.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour, but whole wheat flour gives the bread a heartier texture and more fiber.

Can I use a different type of sugar?

You can use any sugar of your choice, such as maple syrup, agave, or regular granulated sugar, but keep in mind it may slightly affect the texture.

Can I make this banana bread without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), or try using chia seeds.

Can I make this banana bread gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or add a little to ensure the right texture.

How do I know when the banana bread is done?

The bread is done when a toothpick inserted into the center comes out clean. If it comes out wet, bake for a few more minutes and test again.

Can I freeze this banana bread?

Yes, this banana bread freezes very well. Slice it before freezing, so you can easily pull out individual slices when needed.

Can I use overripe bananas for this recipe?

Yes, overripe bananas work perfectly for this recipe. The riper the bananas, the sweeter and more flavorful your bread will be.

Can I add protein powder to this recipe?

Yes, you can add a scoop of protein powder if you want to increase the protein content. Just be mindful that it may affect the texture, so consider reducing the flour slightly.

Can I substitute the coconut sugar?

You can substitute coconut sugar with regular granulated sugar, brown sugar, or maple syrup, but the flavor and texture may vary slightly.

Why is my banana bread dense?

If the banana bread turns out dense, it may be due to overmixing the batter or using too much flour. Be sure to gently fold the wet and dry ingredients and measure the flour correctly.

Conclusion

Healthy Whole Wheat Banana Bread is a delicious and nutritious treat that you can feel good about eating. It’s moist, fluffy, and packed with sweet banana flavor, making it perfect for breakfast, a snack, or a light dessert. With no dairy or oil, it’s a healthier version of a classic favorite. Easy to make and even easier to enjoy, this banana bread is a must-try for anyone who loves comfort food with a healthy twist!