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    Home » What We're Eating » The Perfect One Bowl Whole Wheat Banana Bread

    The Perfect One Bowl Whole Wheat Banana Bread

    Published: Aug 18, 2018 by Blair Lonergan

    Jump to Recipe
    Grab a slice of whole wheat banana bread for an easy and healthy snack idea!
    Long collage of One Bowl Whole Wheat Banana Bread

    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!

    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!

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

    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 the easy cleanup with just one bowl!

    Start the day with this quick and easy moist whole wheat banana bread.

    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.

    This is truly THE BEST whole wheat banana bread!

    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!

    Whole Wheat Banana Bread is a healthy breakfast that you can make ahead for busy mornings!

    Here are a few great ways to adapt this One Bowl Whole Wheat Banana Bread:

    • 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). 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 degrees 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.

    Feel free to enjoy this delicious treat for breakfast or for snack – guilt free. It's a low-calorie option that satisfies your sweet tooth and makes the little ones very happy! It maintains all of the great flavors and textures from Kristin’s original recipe, but with a healthier profile. Basically, this is the best of both worlds!

    A kid friendly snack, this healthy low calorie Whole Wheat Banana Bread is always a hit!

    More easy banana recipes that you might enjoy

    • Classic Banana Nut Bread
    • Banana Blueberry Smoothie
    • Quick and Easy Banana Pudding
    • Whole Wheat Banana Blueberry Muffins
    • Strawberry Banana Smoothie
    • Banana Chocolate Chip Muffins
    Print Pin
    4.93 from 13 votes

    The Perfect One Bowl Whole Wheat Banana Bread

    This One Bowl Whole Wheat Banana Bread is an easy and healthy breakfast or snack that comes together in about 10 minutes!
    Course Breakfast
    Cuisine American
    Keyword banana bread, quick breakfast recipes
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 12 slices
    Calories 137.6kcal
    Author Blair Lonergan

    Ingredients

    • 3-4 very ripe bananas, mashed (I used 3 large bananas to total 1.5 cups mashed)
    • 2 tablespoons melted butter
    • ¼ cup unsweetened applesauce
    • ½ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup whole wheat flour
    • ¾ cup all-purpose flour

    Instructions

    • Preheat oven to 350 degrees F. Spray an 8.5-inch by 4.5-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 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.

    Nutrition

    Serving: 1slice | Calories: 137.6kcal | Carbohydrates: 27.7g | Protein: 2.7g | Fat: 2.6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Cholesterol: 20.7mg | Sodium: 55.2mg | Potassium: 141.9mg | Fiber: 2.1g | Sugar: 13g

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

    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.

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    Reader Interactions

    Comments

    1. Mila

      August 19, 2018 at 5:11 pm

      This looks really good! I'll be baking it next week for kids' snack for sure.

      Reply
      • Blair

        August 19, 2018 at 5:58 pm

        Wonderful! Enjoy, Mila! 🙂 I might be baking another loaf next week, too!

        Reply
    2. Nadiya

      August 20, 2018 at 12:37 pm

      5 stars
      Wow I made this recipe and I’m dying I want to eat it ALLLLL! Thank you so much! These recipes r amazing

      Reply
      • Blair

        August 20, 2018 at 1:08 pm

        Yay! So glad that you loved it as much as we do! 🙂

        Reply
    3. Mila

      August 27, 2018 at 8:01 pm

      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!

      Reply
      • Blair

        August 27, 2018 at 9:12 pm

        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!

        Reply
    4. Anne Mette

      September 29, 2018 at 4:47 am

      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

      Reply
      • Blair

        September 29, 2018 at 10:13 am

        Sounds perfect, Anne! So glad that you enjoyed it! 🙂

        Reply
    5. Susan

      January 22, 2019 at 10:24 am

      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!

      Reply
      • Blair

        January 22, 2019 at 4:30 pm

        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!

        Reply
    6. David Martin Capitano

      March 22, 2019 at 12:34 am

      This was great i made it with brown sugar and a teaspoon of cinnamon.

      Reply
      • Blair

        March 22, 2019 at 5:12 am

        Thanks, David!

        Reply
    7. Patty

      April 13, 2019 at 2:27 pm

      Can you use all whole wheat flour?

      Reply
      • Blair

        April 13, 2019 at 4:30 pm

        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. 🙂

        Reply
    8. Amber Payne

      May 17, 2019 at 10:30 am

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

      Reply
      • Blair

        May 17, 2019 at 10:53 am

        Hi, Amber! I would try baking muffins at 350 degrees for about 15-20 minutes. 🙂 Enjoy!

        Reply
      • Donna

        February 07, 2021 at 1:23 pm

        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.

        Reply
        • Blair

          February 07, 2021 at 3:36 pm

          That's wonderful, Donna! So glad that you'll enjoy the cozy treat. 🙂 Thank you for letting me know!

          Reply
    9. Rosita DCUNHA

      May 23, 2019 at 11:46 pm

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

      Reply
    10. David Packard

      June 12, 2019 at 6:08 pm

      5 stars
      Truly amazing! The best banana bread I've ever had.

      Reply
      • Blair

        June 12, 2019 at 8:40 pm

        Awesome! Thanks, David!

        Reply
    11. Bee

      July 04, 2019 at 10:32 pm

      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!

      Reply
      • Blair

        July 05, 2019 at 5:52 am

        Thanks, Bee! Your changes sound delicious! We love adding chocolate chips as well. 🙂

        Reply
    12. Leslee

      March 10, 2020 at 5:03 pm

      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 ♥

      Reply
      • Blair

        March 10, 2020 at 5:30 pm

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

        Reply
      • Emily

        September 09, 2020 at 7:18 am

        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.

        Reply
        • Blair

          September 09, 2020 at 2:10 pm

          Enjoy, Emily!

          Reply
    13. Siobhan Hudson

      March 25, 2020 at 4:04 pm

      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!!!

      Reply
      • Blair

        March 25, 2020 at 5:35 pm

        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!

        Reply
    14. Esther M.

      March 27, 2020 at 12:11 am

      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.

      Reply
      • Blair

        March 27, 2020 at 5:48 am

        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.

        Reply
    15. Ashley

      May 13, 2020 at 2:11 pm

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

      Reply
      • Blair

        May 13, 2020 at 2:26 pm

        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!

        Reply
    16. Gitta

      August 16, 2020 at 10:23 pm

      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

      Reply
      • Blair

        August 17, 2020 at 5:50 am

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

        Reply
    17. Naomi Rodriguez

      August 19, 2020 at 11:50 am

      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!

      Reply
      • Blair

        August 19, 2020 at 12:19 pm

        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!

        Reply
    18. Naomi Rodriguez

      August 19, 2020 at 11:56 pm

      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!

      Reply
      • Blair

        August 20, 2020 at 5:17 am

        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!

        Reply
    19. Ana

      October 10, 2020 at 10:48 am

      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

      Reply
    20. Pat M.

      August 23, 2021 at 8:52 pm

      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!

      Reply
      • Blair

        August 24, 2021 at 5:30 am

        Excellent! I'm so glad that you loved it, Pat. Your mix-in's sound delicious!

        Reply

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