Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

My friend Kristin makes the best healthy banana bread. So when I recently had some over-ripe bananas sitting on my counter, I begged her for her recipe and she graciously shared. This low calorie one-bowl whole wheat banana bread comes together in about 10 minutes with just a handful of basic pantry staples!

Bake a loaf of One Bowl Whole Wheat Banana Bread for a healthy make ahead breakfast!
Table of Contents
  1. Why You’ll Love this Whole Wheat Banana Bread
  2. How to Make Banana Bread Healthy (and Still Delicious)!
  3. Ingredients
  4. How to Make Whole Wheat Banana Bread
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Tips for the Best Whole Wheat Banana Bread Recipe
  8. More Recipes with Overripe Bananas
  9. The Perfect One Bowl Whole Wheat Banana Bread Recipe

Looking for even more banana bread recipes? Try our wildly popular banana nut bread, this chocolate chip banana bread, some zucchini banana bread, and a loaf of buttermilk banana bread, too!

Why You’ll Love this Whole Wheat Banana Bread

I’ve tried a lot of “healthy” or “whole wheat” banana bread recipes over the years, but they always seem to come out dry, too dense, or lacking in flavor. I call this recipe The Perfect One Bowl Whole Wheat Banana Bread because it’s…perfect!

Every mom needs a staple go-to easy banana bread recipe that she can turn to whenever she has overripe bananas sitting on the counter. This particular recipe is simple, it’s kid-approved, and it yields a perfectly moist loaf of bread every single time.

Plus, you can’t beat a lightened-up option and the easy cleanup with just one bowl!

A slice of healthy One Bowl Whole Wheat Banana Bread is the perfect afternoon snack!

How to Make Banana Bread Healthy (and Still Delicious)!

Sure, you could swap out all of the white flour for whole wheat flour, omit sugar, and use only pureed fruit in lieu of fat in the recipe. But you know what? It probably won’t taste very good!

The ideal loaf of healthy banana bread tastes just as good as the original, with a few tweaks to keep the calories, fat, and sugar in check. Here’s what I did:

  • Substitute whole wheat flour for half of the all-purpose flour. The combination of flours gives you the benefits of the whole grains, but prevents the loaf from turning into a dense, dry brick that you might get from 100% whole wheat.
  • Decrease the amount of refined sugar to just ½ cup for the entire loaf. The rest of the sweetness comes from the natural sugars in the fruit.
  • Use just a tiny bit of butter for flavor and fat, but otherwise use the fruit purees for moisture.
Start the day with this quick and easy moist whole wheat banana bread.

Ingredients

This is just a quick overview of the ingredients that you’ll need for a loaf of whole wheat banana bread. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Mashed very ripe banana: gives the bread that sweet banana flavor, and also helps to keep the batter moist.
  • Melted butter: adds rich flavor and keeps the bread tender and moist. You can sub with vegetable oil or coconut oil if you prefer, but you’ll need to add a bit more salt.
  • Unsweetened applesauce: contributes moisture and sweetness, and allows you to reduce the amount of sugar and butter or oil in the recipe.
  • Granulated sugar: for just the right amount of sweetness.
  • Egg: gives the loaf structure.
  • Vanilla extract: just a tsp vanilla adds great flavor.
  • Baking soda: the leavening agent that helps the bread rise.
  • Salt: to enhance the other flavors in the bread and balance the sweetness.
  • Whole wheat flour and all-purpose flour: a blend of both flours yields a loaf with a moist, tender crumb and some extra fiber and whole grains. You get the best of both worlds! You can sub with white whole wheat flour or whole wheat pastry flour for the regular whole wheat flour, too.

How many cups is one mashed banana?

This can be tricky! If a recipe calls for 3 bananas, how much is that? We all know that measurements are important in baking, so the difference between a very small banana and a very large banana can be significant when baking a loaf of banana bread.

My recipe calls for 3-4 mashed bananas. One large banana yields about ½ cup mashed, so I used 3 large bananas for a total of about 1 ½ cups. If you’re working with small bananas, you’ll need at least 4 (and maybe even 5). Measuring is always the safest way to make sure that your banana bread turns out perfectly moist, sweet and delicious!

This is truly THE BEST whole wheat banana bread!

How to Make Whole Wheat Banana Bread

This healthy banana bread recipe just gets better as it sits! Go ahead and bake a loaf in advance — the flavors will come together and the bread will become even more moist as it rests. You’ll wake up to a delicious morning treat!

You can find the detailed directions in the recipe card below, but here’s the quick version:

  • Stir together the wet ingredients.
  • Add the sugar, egg, and vanilla extract.
  • Sprinkle in the dry ingredients.
  • Stir or whisk just until combined.
  • Pour the batter into a grease loaf pan.
  • Bake, cool, slice, and serve!
Whole Wheat Banana Bread is a healthy breakfast that you can make ahead for busy mornings!

Serving Suggestions

Serve the bread warm, at room temperature, or even straight from the refrigerator! It’s a great option for breakfast or snack when paired with a mug of hot coffee or tea, or with a cold glass of milk.

Banana bread is delicious on its own, but you might also enjoy individual slices with butter, cream cheese, almond butter, or peanut butter and a drizzle of honey. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast, or offer it in the bread basket at dinner alongside savory options like ribs, pulled pork, steak, or chicken.

Preparation and Storage Tips

  • Make-Ahead: This bread just gets better as it sits. The flavors come together, and the bananas help to keep the bread nice and moist.
  • How to Store: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
  • To Freeze: This loaf freezes nicely. Let the bread cool completely, wrap tightly, and store in the freezer for up to 3 months. Thaw on the counter overnight or microwave to warm individual slices.

Recipe Variations

  • Stir in some mix-in’s! My boys love miniature chocolate chips stirred into the batter. Fresh (or frozen) blueberries are also a nice addition (just like I used in these Whole Wheat Banana Blueberry Muffins). You might also like some chopped pecans or walnuts for a loaf of whole wheat banana nut bread, or some raisins or dried cranberries for a sweet, chewy texture. There’s no need to measure the add-in’s: just toss in a handful or two, to taste!
  • Bake the batter in mini loaf pans! You can easily freeze the extra loaves of banana bread for a later time. With mini loaf pans like these, your banana bread will bake at 350°F for about 30 minutes.
  • Add some spices! I love to stir in about 1 teaspoon of cinnamon, but a dash of nutmeg would also be a delicious addition.
  • Line the loaf pan with a parchment paper sling if you’d like to easily lift the bread out of the pan to cool.

Tips for the Best Whole Wheat Banana Bread Recipe

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Use a combination of whole wheat flour and all-purpose flour. This gives you the benefits of the whole grains, but also yields a loaf with a moist, tender crumb.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 45-minute mark.
A kid friendly snack, this healthy low calorie Whole Wheat Banana Bread is always a hit!

More Recipes with Overripe Bananas

One-Bowl Banana Chocolate Chip Muffins

35 minutes mins

Banana Blueberry Smoothie

5 minutes mins

Whole Wheat Banana Blueberry Muffins

40 minutes mins

For even more inspiration, check out this convenient collection of easy banana recipes!

Square side shot of a sliced loaf of whole wheat banana bread.

The Perfect One Bowl Whole Wheat Banana Bread

4.93 from 14 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 12 slices
Calories 137.6 kcal
A healthy and easy breakfast or snack that comes together with about 10 minutes of prep time!

Ingredients
  

Instructions

  • Preheat oven to 350°F. Spray an 8½-inch by 4½-inch loaf pan with cooking spray and set aside.
  • Place mashed bananas, melted butter, and applesauce in a large bowl. Use a wooden spoon to mix together.
  • Add sugar, egg, and vanilla extract to banana mixture. Stir until well blended.
  • Sprinkle baking soda and salt over mixture and stir until well blended.
  • Add whole wheat flour and all-purpose flour last, stirring just until combined. Be careful not to over-mix or your bread will be tough.
  • Pour batter into prepared loaf pan. Bake for 35-55 minutes, or until brown and toothpick inserted in center comes out clean. Be careful not to over-bake your loaf, so check it early on. Mine usually only takes about 45 minutes to cook.
  • Cool on a wire rack. Remove from pan and slice to serve.

Notes

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • Use a combination of whole wheat flour and all-purpose flour. This gives you the benefits of the whole grains, but also yields a loaf with a moist, tender crumb.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 45-minute mark.

Nutrition

Serving: 1sliceCalories: 137.6kcalCarbohydrates: 27.7gProtein: 2.7gFat: 2.6gSaturated Fat: 1.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.7gCholesterol: 20.7mgSodium: 55.2mgPotassium: 141.9mgFiber: 2.1gSugar: 13g
Keyword: banana bread, healthy banana bread, quick breakfast recipes, whole wheat banana bread
Course: Breakfast
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in July, 2013. The photos were updated in August, 2018.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made the banana bread today— excellent! I really wanted a banana bread that would be a healthy and delicious snack, not a dessert.

    I didn’t have applesauce so I used Greek yogurt instead. I added unsweetened shredded coconut for texture. So good!

    1. Awesome! So glad that it was a hit! It’s definitely one of our favorites, and I’m glad to know that the Greek yogurt works too. The coconut sounds delicious!

  2. 5 stars
    Delicious and tasty. Thanks for sharing. I made it yesterday. I didn’t have applesauce. Instead in this apple harvest season I cooked a freshly picked apple together with some cinnamon and water and made my own apple purée. Yummy!

    Best,
    Anne Mette
    Copenhagen, Denmark

  3. 5 stars
    This recipe was fantastic!! I did not have applesauce on hand, but thanks to suggestion of another, I was able to make my own with fresh apples I had on hand! Added fresh frozen blueberries and nuts…so delicious!! Thanks for sharing!

    1. That’s wonderful, Susan! I’m so glad that you enjoyed it! I just had a slice with peanut butter on it for breakfast this morning! 🙂 Truly a staple in our house!

    1. Hi, Patty! Yes, you can — but it’s not going to yield the best texture in the bread. With the combination of the flours, you get the benefit of the whole grains but you still have the benefits of the lighter, airy crumb from the all-purpose flour as well. Using 100% whole wheat flour will produce a bread that’s more dense and dry. So technically, it will work — it’s just not my preference. 🙂

  4. I’m thinking about trying this out. Do you know how long you would bake if you turned it into muffins? Thanks!

    1. Hi Blair
      Just took these out of the oven. (I made muffins). They are delicious. So moist and flavourful considering how little sugar was added.
      Definitely will make again.
      Thank you and stay safe.

  5. 5 stars
    Fantastic recipe. I used brown sugar and replaced applesauce with equivalent quantity of yogurt.. Thank you for sharing.

  6. 5 stars
    Loved this recipe. I used brown sugar and Greek yogurt. Added a handful of pecans and some chocolate chips. Going to try cinnamon and nutmeg next time. Absolutely delicious, thanks for sharing!

  7. 5 stars
    I made this Banana Bread with Cranraisins and Apple Sauce. I didn’t use any sugar I found it was sweet enough from the Cranraisins and the Apple Sauce ♥

    1. Awesome! I’m so glad that it worked well for you, Leslee! Thanks for taking the time to leave a note. 🙂

    2. That’s great to hear that you didn’t use any sugar. I was thinking about doing that and use just apple sauce, banana, and semisweet chocolate chip. I’m encourage by your positive experience with no added sugar. thank you. .And of course thank you Blair for the original recipe. Excited to try.

  8. 5 stars
    Just what I was looking for! My husband and I have been doing Weight Watchers and as with many baked goods, I knew there was a way to make banana bread for less than 8 or 9 points per serving. I often use applesauce in place of part of the shortening in recipes but other than a fabulous bran muffin recipe I don’t have much experience baking with whole wheat flour. I have to say that this recipe is AMAZING. I had almost enough ripe bananas for a double batch so I topped that off with a couple extra tablespoons of applesauce (next time I’ll have more bananas on hand!) then proceeded mostly as written. My only other changes were to sub 1/4 cup Truvia baking blend for the 1/2 cup sugar and I added 1/2 cup walnuts per batch. My husband prefers muffins so that’s what I made and the bake time was approximately 23 minutes. Rich banana flavor, moist but not dense, and only 4 points each with the walnuts or 3 if you leave them out. Win. Win. Win. Thank You!!!

    1. That’s wonderful, Siobhan! I’m so glad that you love the bread and that it fits within your diet. Thank you for taking the time to leave me a note!

  9. This is hands down, THE BEST banana bread I’ve ever had. It is so delicious. I probably could have used one more banana (I used 3 med size), and I added chocolate chips. It’s so moist and the mix of both flours is actually good. The best part – quick, easy and one bowl = perfect! Thanks for the amazing recipe.

    1. Thanks so much, Esther! I’m glad that you love it as much as we do! 🙂 Thanks for taking the time to leave a note.

  10. 5 stars
    Delicious! Do I store afterwards at room temp or in the fridge? Thank you!, my toddler loves it

    1. Hi, Ashley! I’m so glad that your little one approves! 🙂

      You do not need to refrigerate the banana bread. Wrapped tightly, it will stay fresh at room temperature for at least 2 days. In the refrigerator, the bread will keep for about 1 week. Enjoy!

  11. 5 stars
    Very Delicious. Thank you. I added brown sugar, and I added 4 bananas as I had no apple sauce at home. I also added little cinnamon, as my husband says it brings the banana out. Very very delicious. It took about 40 minutes, middle rack. Super! Thank you

    1. Awesome! I’m glad that it worked with the ingredients you had available, Gitta. Thanks for letting me know!

  12. Hello! I was wondering if it’s possible to substitute the applesauce for yogurt? And if so, should I use the same quantity (1/4 cup)? I will be trying this recipe later today and I’ll make sure to leave a review! Thank you in advance!

    1. Hi, Naomi! I haven’t tried that myself, but I bet it would work. I would keep the quantity the same. Another option is to use vegetable oil in lieu of the applesauce if you have that in your kitchen. Enjoy!

  13. 5 stars
    Absolutely delightful! I baked two loaves for my family (one with pecans and one with pecans + chocolate chips) and they were delicious. I ended up substituting the applesauce for 1/4 cup of yogurt and it worked really well with the rest of the recipe. Thank you so much! The combination of whole wheat flour and all purpose flour does wonders, and the fact that you can use only one bowl makes it so easy. I would definitely recommend trying this recipe out, it is truly fantastic! Once again, thank you!

    1. That’s so good to hear, Naomi! I’m glad to know that the yogurt works, and I bet it was delicious with the pecans and chocolate chips. Thanks so much for letting me know!

  14. 4 stars
    I followed the recipe correctly; however, my load didn’t rise at all. Any idea why this might have occurred? I use a conventional oven, not sure it that makes a difference

  15. 5 stars
    I can’t believe how light and fluffy it was , with 50 percent whole-wheat flour! It’s really hard to stop eating! I used stevia instead of sugar, and added a handful of a mix of raisins and Craisins, a spoonful of crushed almonds, a tablespoon or so of vanilla yogurt, and a heaping teaspoon of pumpkin pie spice (which is cinnamon/ginger/nutmeg/allspice). It was done in 40 minutes in my oven. I wouldn’t have every guessed this was a whole-wheat recipe!

  16. 5 stars
    We made this yesterday exactly as directed and it’s awesome. Very moist! We didn’t add the optional cinnamon and the banana really came through nicely. It was just right in our oven at about 42 minutes- Blair is correct, you’ve got to check before it’s too late! Thanks Blair, this is another winner.

  17. This is my go to recipe for banana bread. I do add cinnamon and nutmeg. Also a sprinkle of singer on top before baking, gives it a nice little crunch. Great, easy recipe!