100% Whole Wheat Banana Bread
This 100% whole wheat banana bread is packed with banana flavor and cinnamon, is naturally dairy-free and can easily be made vegan.
Whole wheat banana bread might seem like a simple recipe, but it’s one of our favorites! You really can’t tell it’s made with 100% whole wheat (or spelt) flour.
Even picky eaters, who usually don’t like whole wheat treats, love this one. The sweetness of ripe bananas combined with cinnamon makes for a delicious, moist, and wholesome treat.
I reposted this recipe in 2020 and called it Dairy-free Banana Bread, but I kept the original post here as it’s my very first blog recipe, from back in 2011. I couldn’t bear to delete it. ????
Ingredient Notes
These are just notes on select ingredients. Please scroll below for the full recipe!
- Bananas – The darker, the better! Overripe bananas add sweetness and moisture. If they aren’t ripe enough, the bread won’t be as sweet or moist as it should be.
- Flour – You can use traditional whole wheat flour, white whole wheat flour (for a milder taste), or even all-purpose flour.
- Oil – The recipe calls for just 3 tablespoons of oil. I used olive oil, but melted coconut oil or butter works well too.
- Cinnamon – Enhances the flavor and helps mask any strong whole wheat taste.
- Use extra-ripe bananas – The ones that look almost black are best! They’ll make the bread naturally sweet and extra moist. I use frozen bananas, and they work great. I puree them and then freeze them in 480-gram portions.
- Don’t skip the cinnamon – It blends perfectly with the bananas and enhances the overall flavor.
- Keep the oil minimal – Since the bananas provide so much moisture, you only need a little oil. Don’t be tempted to add more!
- Customize it – Add nuts, chocolate chips (like in these Gluten-Free Vegan Banana Nut Muffins), or even try a peanut butter version, like this Sunflower Seed Butter and Chocolate Chip Banana Bread.
How to Make Ahead, Store, and Freeze
- Storage – Keep the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
- Freezing – Wrap the banana bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
- Looking for other ways to use ripe bananas? Try my Peanut Butter Banana Bars or Banana Pancakes made with oat flour!
- If you prefer muffins, check out these Nutella Swirl Banana Muffins.
- For a gluten-free option, try this Gluten-free Banana Bread or this Double Chocolate Banana Bread.
Can I Make This in Muffin Form?
You can! Line 12 muffin tins with liners and preheat your oven to 350°F (175°C). Bake the muffins for 14-18 minutes.
Vegan Version
I’m shocked it worked out, but chia eggs work great here! It’s the only sub I’ve tried, so I can’t say for sure if other subs would work out just as well.
Also, be sure to use the maple syrup option instead of honey.
I’ve also got these Almond Flour Banana Muffins, which can be made vegan, in case you’d like to try out a paleo version.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. ❤️
Whole Wheat Banana Bread
Ingredients
- 1 1/2 cups (180 grams) whole wheat flour or whole spelt or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup (100 grams) brown sugar or coconut sugar
- 2 large eggs or 2 chia eggs (2 tbsp ground chia seeds + 6 tbsp water mixed together)
- 1/4 cup (80 grams) honey or maple syrup for vegan
- 3 tablespoons oil
- 1 teaspoon vanilla
- 4 medium bananas 480 grams without the peel, mashed
Optional:
- 1/2 cup (59 grams) chopped walnuts
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10.5″ x 3″ (27cm x 8cm) pan and grease it well.
- In a medium-sized bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and sugar.1 1/2 cups (180 grams) whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 cup (100 grams) brown sugar, 1 teaspoon baking soda
- In another medium-sized bowl, lightly beat the eggs. Add honey, oil, vanilla and mashed bananas. Add nuts, if using.2 large eggs, 1/4 cup (80 grams) honey, 3 tablespoons oil, 1 teaspoon vanilla, 1/2 cup (59 grams) chopped walnuts
- Add the wet mix to the dry mix, but just until combined.
- If you'd like cinnamon sugar, mix together the optional sugar and cinnamon in a small bowl.
- Pourt the batter into the prepared pan and sprinkle the cinnamon sugar over the top, if using.
- Bake for 40-45 minutes or until a toothipick nserted in the middle comes out clean. Remember to adjust the time accordingly depending on pan size.
- Remove to a rack to cool for 15 minutes before turning out onto the rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
Notes
- Storage – Store the banana bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to a week.
- Freezing – Wrap the banana bread well in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months, then thaw in the fridge overnight or at room temperature before serving.
- Vegan? Then make sure to use maple syrup instead of honey and to use the chia egg option.
Nutrition
Wonderful moist banana bread
I’m so glad you liked it! Thanks for your feedback. :)
I had some really ripe bananas and thinking of a recipe to try. Once again, I am drawn to your site as your recipes never disappoint. I searched “banana” and found the nutella swirl. That sounded interesting but I was looking for a simple banana bread recipe for the kiddo (which he does love nutella as well. Maybe next time). After reading your story about your first recipe, I clicked on this recipe. These are the easiest and best banana bread/muffin recipe ever!! I made them in mini muffin pans that cooked in about 6 min. I made one pan without the cinnamon/sugar topping and the other with. They are both very tasty but I do like the extra cinnamon/sugar on top. Thank you for these incredible recipes!!
You’re so welcome for the recipes! I’m really glad that you like them. :) And cinnamon sugar is always a good addition, right? ;) Thanks for your comment and sorry for my slow reply!
Are there any changes to recipe for high altitudes
I unfortunately have zero experience with high altitude baking but I think this guide might be helpful! Sorry I don’t have a better answer for you.
Can you substitute coconut sugar for the regular sugar/brown sugar?
I haven’t tried it but I’m pretty sure it’d be fine!
Hi Erin,
I made this banana bread today and it came out perfect and was very easy to make. Thanks for another delicious recipe.
Sravanthi
Hi Sravanthi! I’m so happy that you enjoyed the bread. :) Thanks for your comment!
My family absolutely loves your gluten and dairy free brownie recipe! I really want to try making this recipe gluten free, but I have only just recently begun making things gluten and dairy free, so I’m just wondering if its an even swap of all purpose flour for gluten free all purpose flour, or do I need to do something different so that it still has the same consistency?
Thank you,
Christine
I’m so happy you all like them! :) And it depends on the brand / mix you use. I use this one – 1-to-1 gluten-free baking flour – and it almost always works as a direct sub. I use 138 grams of that mix for every 1 cup of wheat flour called for. I haven’t tried it here but I think it’d work. :) I’d love to hear how it goes if you try it out!
I’ve made this twice now, once with blueberries mixed in, and once with raspberries mixed in. Both were delicious! I like a lot of spices so I added allspice, ginger, nutmeg, and cinnamon, a teaspoon each, to the recipe. This is my new favorite banana bread recipe. :)
Wow! That’s a lot of yummy spices you have going on here. :) Sounds great! Thanks a bunch for letting me know how it came out!
If I were to make these into muffins, would I do anything different besides bake time? how much time?
Bake them 15-19 minutes or until a toothpick comes out clean. Would yield 12 muffins. Enjoy. :)
I vowed to myself I would make this recipe because it was your first and I remember you writing it was one of your least popular and I felt sad thinking that your first recipe was something you were allergic to- bananas! At least I thought I read that before. Anyway, I finally made it and its delicious! I used the most disgusting black bananas and I ran out of honey so I substituted half the honey for agave. the bread was very flavorful, moist and I loved the crunchy cinnamon sugar topping. It was also a winner with my kids!
Oh, thank you Heather! It is indeed my first and least popular. You are so sweet to have made this just because of my whining. :) I did indeed write those things you mentioned in my roundup post of 2011. You have a good memory! So very happy that you and your kids enjoyed it. It’s still Mr. T’s favorite… after all this time. Thanks a ton for the feedback and rating! And really, thanks for giving this post some love. :D
Hi, I always like to try new recipes of banana bread for my boyfriend who really loves it, but this is the first time I use whole wheat flour in it! it turned out delicious!
I replaced the honey with molasses and I added 100g of chocolate and caramel chips just to be sure to cover the whole wheat taste..the result was just perfect! thank you!I will substitute plain flour with whole wheat more often from now on :)
May (from Geneva, Switzerland)
Anon – That's great to hear! I'm happy that you both enjoyed it. And chocolate chips is a nice addition! I hope your day got a little bit better after eating some banana bread. :) Thanks for the feedback!
Just made this bread. I only used 3 bananas as they were kinda big and added some mini chocolate chips cause I was having a bad day. This is nothing short of awesome and it really doesn't taste like 100% whole grain. My husband loved it too! Thanks for sharing!
Paula
Anon – Hi! Just replace it with brown sugar. I hope you like it. :)
Hi. Was wondering what i can use instead of honey??
What a fantastic way to wake up. Thank you both. :)
Kristine – I'm so happy that you all enjoyed it! I think this bread is a good way to get the little ones to eat whole grains as they probably don't even notice. I hope you're able to try out some more recipes and thanks so much for leaving feedback. :)
Anon – That is indeed strange. This was my very first post and not a single comment until last night when not one but two people made it. It just made my day.
I'm so happy that it worked for you. Let me know if your other versions work out! I love to reduce sugar whenever possible. Good luck with Houston baking. :)
Strange – I made this last night and came to leave a comment too! My husband loved this recipe so thank you! I used coconut oil instead canola oil and next time I think I will use less sugar as the bananas provided plenty of sweetness. I may also experiment and try this recipe with zucchini or pumpkin.
Love your site! We are transplanted Houstonians from Canada and still trying to adjust to baking at sea level and with humidity!
Made this yesterday. Yummy. First time I had ever made a whole wheat banana bread (i can't think why its taken me so long!). This recipe was completely delicious and healthy enough that I was happy for my little girls to eat – they loved this version.
Only came across your site before Christmas (linked from whatcathywouldeat). Can't wait to try some more of your recipes.