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A close-up of a freshly baked, sliced loaf of Healthy Banana Bread (Whole Wheat) resting on a white plate over a gold cooling rack.

Healthy Banana Bread (Whole Wheat)

This recipe provides a simple way to make banana bread using whole wheat flour and natural sweeteners like honey or maple syrup. It yields one loaf and can be adapted for vegan or gluten-free diets.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Baking, Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup Melted coconut oil, olive oil, or vegetable oil 75 grams
  • 1/2 cup Honey or maple syrup 168 grams honey or 155 grams maple syrup
  • 2 Eggs
  • 1 cup Mashed ripe bananas About 2 1/2 medium or 2 large bananas (225 grams)
  • 1/4 cup Milk of choice or water 56 grams
Dry Ingredients & Flavor
  • 1 teaspoon Baking soda Do not use baking powder
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon Plus more for swirling
  • 1 3/4 cups White whole wheat flour or regular whole wheat flour 220 grams
  • 1/2 cup Mix-ins (optional) Walnuts, pecans, chocolate chips, raisins, or dried fruit

Equipment

  • 9x5-inch Loaf Pan
  • Large bowl
  • Whisk
  • Big spoon

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk the oil and honey together. Add the eggs and beat them well. Whisk in the mashed bananas and milk.
  3. Add the baking soda, vanilla, salt, and cinnamon. Whisk to combine everything. Switch to a large spoon and stir in the flour just until the ingredients combine. Some lumps are acceptable.
  4. If you are using any mix-ins, gently fold them into the batter now.
  5. Pour the batter into your greased loaf pan. Sprinkle the top lightly with cinnamon. For a swirled look, run the tip of a knife across the batter in a zig-zag pattern.
  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you did not add mix-ins, it may be done closer to 55 minutes. If you added mix-ins, it may need closer to 60 minutes.
  7. Let the bread cool in the loaf pan for at least 10 minutes. You might need to run a butter knife around the edges to loosen the bread. Carefully move the loaf to a wire rack to cool completely before you slice it.

Notes

This bread stays moist and keeps for two or three days at room temperature. Store it in the refrigerator for five to seven days, or freeze it for up to three months. I recommend slicing the bread before freezing and defrosting individual slices by letting them rest at room temperature or by lightly toasting them.
For the oil options, coconut oil works well and has a mild flavor. Olive oil may add a slight herbal taste. If you use vegetable oil, select cold-pressed sunflower oil or grapeseed oil for a more neutral flavor profile.

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