Whole wheat banana bread is a simple and healthy way to use up ripe bananas. It has a soft and moist texture with a slightly nutty flavor from the whole wheat flour. This recipe is easy to make and uses everyday ingredients you probably already have at home.
Why We Love This Whole Wheat Banana Bread Recipe
You’ll love how this recipe strikes the perfect balance between health and taste. The use of whole wheat flour adds fiber and a mild nuttiness, while ripe bananas bring natural sweetness and moisture. Coconut sugar provides a more subtle sweet flavor without overloading it. And that golden-brown crust? It adds the ideal crisp contrast to the soft, tender crumb inside. Best of all, it doesn’t require a mixer—just a food processor or even a whisk will do. Whether you want to serve it as a quick breakfast, a lunchbox treat, or an after-dinner snack, this bread always fits right in. It’s a go-to recipe you can trust, and it’s easy to make it nut-free or even gluten-free with small swaps.
Ingredients for Whole Wheat Banana Bread
List of ingredients with measurements:
- 3 ripe bananas (about 1 1/3 cups, mashed)
- 1/3 cup vegetable oil
- 1/2 cup coconut sugar
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts, toasted
How to Make Whole Wheat Banana Bread Directions
To begin, make sure your oven rack is placed lower than the center position—this helps the loaf cook evenly from top to bottom. Preheat your oven to 350°F (175°C). Lightly spray a 10×5-inch loaf pan with vegetable oil or line it with parchment paper for easy removal.
In a food processor or mixing bowl, add the mashed bananas, vegetable oil, coconut sugar, apple cider vinegar, and water. Blend or stir these until the mixture is well-combined but still has some small banana chunks. This helps keep the loaf moist while also giving it a pleasant texture.
In a separate large bowl, stir together the whole wheat flour, baking soda, and salt. These dry ingredients form the base of your batter and give structure to the bread.
Chop the toasted walnuts into small pieces and gently fold them into the dry ingredients. Coating the nuts in flour before adding the wet mixture helps keep them evenly distributed in the bread.
Pour the wet banana mixture into the dry ingredients. Stir everything together gently, mixing just until combined. Overmixing can make the bread dense and tough, so stop once the flour is fully incorporated.
Transfer the batter to your prepared loaf pan and smooth the top with a spatula. Place it into the preheated oven and bake for 55 to 60 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice it and serve. You’ll notice the firm edges, soft interior, and delicate banana aroma that fills the air.
How to Serve Whole Wheat Banana Bread
You can enjoy your whole wheat banana bread warm or at room temperature. A thick slice makes for a filling breakfast on its own, or you can add a little nut butter or dairy-free spread for extra flavor. For a light snack, pair it with a cup of herbal tea or a mild coffee.
Another idea is to turn it into a dessert by adding a drizzle of maple syrup or topping it with some fruit compote. It’s perfect for sharing, too—cut into small squares and serve at brunches, gatherings, or potlucks. If you’re packing lunchboxes, it travels well and doesn’t crumble apart easily. However you choose to enjoy it, this loaf always delivers.
Expert Tips: Whole Wheat Banana Bread
- Use extra ripe bananas: The more brown spots, the better. They’re easier to mash and add plenty of natural sweetness and moisture.
- Don’t overmix the batter: Stir until the flour is just combined. This keeps the bread light and soft.
- Toast the walnuts: This step brings out their flavor and adds a bit of crunch. Just bake them at 300°F for 5 minutes before chopping.
- Experiment with sugar: If you like a sweeter loaf, increase the coconut sugar slightly. For less sweetness, use only 1/4 cup.
- Bake in smaller pans: Want to give banana bread as a gift? Split the batter into two mini loaf pans and reduce the baking time to around 35-40 minutes.
- Check for doneness: Insert a toothpick or skewer. If it comes out mostly clean, the bread is done. Avoid overbaking, or it may dry out.
How to Store Whole Wheat Banana Bread
After the bread has fully cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator if you plan to eat it within 4 to 5 days. To keep it longer, freeze individual slices on a tray. Once frozen, transfer them to a freezer-safe bag or container. This method lets you pull out a single slice whenever you want. It reheats nicely in the toaster oven or microwave for a quick snack or breakfast.
Variation of Whole Wheat Banana Bread
This recipe is incredibly adaptable. Here are some fun ways you can make it your own:
- Nut-Free: Skip the walnuts entirely or replace them with sunflower seeds or pumpkin seeds for crunch.
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of whole wheat flour. Make sure it includes xanthan gum.
- Add Chocolate Chips: Stir in 1/2 cup of dairy-free chocolate chips for a sweeter treat that kids will love.
- Add Spices: A teaspoon of cinnamon or nutmeg adds a cozy, warm note to the loaf.
- Add Fruits: Mix in chopped dried fruits like raisins, cranberries, or chopped dates.
- Make Muffins: Pour the batter into muffin tins and bake for 18-22 minutes for easy grab-and-go breakfasts.
FAQ
Can I use regular sugar instead of coconut sugar?
Yes, you can use brown sugar or granulated sugar in equal amounts. It will slightly change the flavor, but it will still taste great.
What can I use instead of oil?
Unsweetened applesauce or mashed avocado can be used to replace the oil for a lower-fat version.
Can I make this banana bread vegan?
It already is! No eggs or dairy are used, so it fits a plant-based diet perfectly.
Is it okay to leave out the vinegar?
The vinegar helps react with the baking soda to create lift. You can substitute it with lemon juice or omit it, but the texture may be slightly denser.
Why did my banana bread sink in the middle?
This often happens when the batter is overmixed or the oven temperature is too low. Also, check your baking soda’s freshness.
Can I double this recipe?
Absolutely. Just double all ingredients and bake in two separate loaf pans.
Whole Wheat Banana Bread
Equipment
- Loaf Pan
- Food Processor or Mixing Bowl
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Ingredients
- 3 ripe bananas (about 1 1/3 cups, mashed)
- 1/3 cup vegetable oil
- 1/2 cup coconut sugar
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnuts (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10×5-inch loaf pan by spraying with vegetable oil or lining with parchment paper.
- In a food processor or mixing bowl, combine the mashed bananas, vegetable oil, coconut sugar, apple cider vinegar, and water. Blend or stir until well combined with some banana chunks.
- In a large bowl, mix together the whole wheat flour, baking soda, and salt.
- Chop the toasted walnuts and fold them into the dry ingredients.
- Pour the wet banana mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 55 to 60 minutes, until the top is golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.