I think it's a little crazy when I see banana bread recipes that call for an entire cup of sugar. I've replaced the refined sugar with natural sweetener and of course used whole-wheat flour in this healthier banana bread recipe.
Ripe bananas are so naturally sweet I actually use them as the sweetener in some recipes like smoothies and pancakes. Maybe it is my new and improved palate, but I cannot imagine needing a full cup of sugar in addition to three super sweet ripe bananas! Our whole wheat banana bread recipe brings out the best natural flavor the fruit has to offer, packed with nutrition and perfect for making ahead of time. For the version with chocolate chips, make this Chocolate Chip Banana Bread or this Almond Flour Banana Bread!
So here is my version of banana bread, which of course calls for 100% whole-wheat flour and a mere quarter cup of honey. And don’t feel confined to the “loaf” shape…these are great as muffins, mini-muffins, or small loaves as well. Also, feel free get creative with add-ins like nuts, raisins or other dried fruit. Enjoy!
Sugarfree Wholewheat Banana Bread (eggless Too!)
It might sound odd if you haven’t tried it before, but using a banana bread with yogurt recipe yields a wonderfully fluffy and tender loaf that doesn’t rely on processed ingredients for texture or flavor.
If you’ve got a serious sweet tooth, you can make this banana bread with yogurt and applesauce to bring in some extra sweetness without having to resort to using sugar. (Homemade applesauce is a lot easier to make than you think, too!)
Instead of using honey, and of course sugar in conventional banana bread recipes, you can absolutely substitute in favor of maple syrup if you prefer. Thankfully, it’s incredibly easy to make the swap! Maple syrup is typically as sweet as honey and sugar, so you can usually get away with a 1:1 ratio, for this whole wheat banana bread recipe we’d recommend 2 Tbs of syrup in place of honey if you prefer!
Whole Wheat Blueberry Banana Bread
Nutrition Facts Whole-Wheat Banana Bread Amount Per Serving Calories 2273 Calories from Fat 801 % Daily Value* Fat 89g 137% Saturated Fat 67g 419% Cholesterol 335mg 112% Sodium 1563mg 68% Potassium 1825mg 52% Carbohydrates 344g 115% Fiber 36g 150% Sugar 117g 130% Protein 53g 106% Vitamin A 760IU 15% Vitamin C 30.8mg 37% Calcium 321mg 32% Iron 9.1mg 51% * Percent Daily Values are based on a 2000 calorie diet.
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Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.While drinking my morning coffee the other day, I came across a heartbreaking article in the New York Times about the shuttering of Ovenly, a beloved Brooklyn bakeshop known for its savory-sweet treats and socially-conscious business credo. This led me down an Internet rabbit hole, first to Ovenly’s website and Instagram page, then to Amazon to buy the Ovenly cookbook on my kindle. Before I knew it, I was pulling ingredients out of the fridge to bake Ovenly’s whole wheat banana bread and salted peanut butter cookies, to-do list be damned.
Whole Wheat Nutty Banana Bread
Lucky for me, this type of “procrastibaking” still counts as work, and I’m excited to share the recipes with you. Made with flax meal and whole wheat flour, this banana bread is earthy and wholesome-tasting — and it’s a great way to up your family’s intake of healthy fiber. Using maple syrup as some of the sweetener adds a lovely flavor. It is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps well on the countertop for several days.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days.
Healthy Banana Bread (whole Wheat)
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.While made without butter, oil, or white flour, this 100% whole wheat banana bread tastes just as flavorful and moist as my regular banana bread. In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up!
Moist Whole Wheat Banana Bread Recipe
I know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually
My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular banana bread with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong.
I should have learned my lesson when I made the most soft and flavorful whole wheat pizza doughand these chocolate banana muffins.
Whole Wheat Chocolate Chip Banana Bread Recipe
Plus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!)
Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my banana cake, too!
Yes, frozen and thawed bananas work in this recipe and you can read more aboutHow to Freeze & Thaw Bananas for Bakingif you’d like. Two important things to remember:
Clean Eating Wholewheat Banana Bread
Unsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars– we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk.
After that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my whole wheat banana nut muffins. Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and/or raisins instead. I’ve even added the cinnamon layer from this cinnamon swirl banana bread.
Love peanut butter + bananas? Try my peanut butter banana muffins (as muffins or a loaf). That recipe uses many of the same ingredients we use here.
Whole Wheat Banana Bread (one Bowl!) Recipe
In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up!
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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