This whole wheat banana bread is moist, tender, and lightly sweet, made with ripe bananas, whole wheat flour, and less sugar than traditional recipes. It is the perfect way to use overripe bananas and makes a wholesome breakfast, snack, or lunch box treat. The loaf bakes in about an hour and fills the kitchen with a wonderful aroma.
Why You Will Love This Banana Bread
- Whole grain goodness: Whole wheat flour adds fiber and a nutty taste.
- Naturally sweet: Ripe bananas reduce the need for added sugar.
- Moist and soft: Yogurt keeps the crumb tender.
- One bowl: Easy mixing, easy cleanup.
Ingredients (Makes 1 loaf, 10 slices)
- 3 large ripe bananas, mashed (about 1¼ cups)
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup brown sugar, jaggery powder, or honey
- ¼ cup melted butter or oil
- 2 eggs
- ¼ cup plain yogurt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Step-by-Step Instructions
Step 1: Prepare
Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Mix the wet ingredients
In a large bowl, mash the bananas. Whisk in the sugar, melted butter, eggs, yogurt, and vanilla until combined.
Step 3: Mix the dry ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Step 4: Combine
Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix. Fold in the nuts or chocolate chips.
Step 5: Bake
Pour the batter into the pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too fast, cover loosely with foil.
Step 6: Cool
Cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cool for clean slices.
Tips for the Best Banana Bread
- Use very ripe bananas with brown spots.
- Do not overmix, or the bread turns dense.
- Measure flour properly by spooning it into the cup and leveling.
- Use room temperature eggs and yogurt for even mixing.
- Let the loaf cool before slicing.
Variations
- Chocolate chip: Add ½ cup dark chocolate chips.
- Walnut: Add chopped walnuts for crunch.
- Peanut butter swirl: Swirl peanut butter into the batter.
- Oat topping: Sprinkle oats on top before baking.
- Egg-free: Use a flax egg or extra yogurt.
Approximate Nutrition (Per Slice)
- Calories: 180 to 230
- Protein: 4 to 6 g
- Fiber: 3 to 4 g
Estimates vary with add-ins and sweetener.
Storage
Store covered at room temperature for 2 days, in the fridge for 5 days, or freeze slices for up to 3 months.
Recipe Card: Whole Wheat Banana Bread
- Prep time: 15 minutes
- Cook time: 55 minutes
- Yield: 10 slices
- Category: Baking, Dessert, Snack
Quick method: Mix mashed bananas with wet ingredients, fold in whole wheat flour mixture, pour into a loaf pan, and bake until a toothpick comes out clean.
Frequently Asked Questions
Why is my banana bread dense?
Often it is overmixing or too much flour. Mix gently and measure accurately.
Can I use all-purpose flour?
Yes, or use half whole wheat and half all-purpose for a lighter loaf.
Can I reduce the sugar?
Yes, ripe bananas are sweet. Reduce a little at a time.
How do I know it is done?
A toothpick should come out clean or with a few moist crumbs.
Can I bake it as muffins?
Yes. Bake for 18 to 22 minutes.
Final Thoughts
Whole wheat banana bread is a wholesome, comforting bake that makes use of overripe bananas. Enjoy a slice warm, toasted, or topped with nut butter.
Find more healthy baking recipes on HealthyRecipeJournal.com.