Whole Wheat Banana Bread

My friend Kristin makes the best healthy banana bread, and once I tried it I knew I had to have the recipe. It comes together in one bowl with about 10 minutes of prep, and the result is a perfectly moist loaf every single time. Unlike a lot of “healthier” bakes that turn out dry or dense, this one is genuinely good.

Before You Get Started

A few tips that make a real difference with this loaf:

• Use very ripe bananas. Brown, speckled bananas are sweeter and mash more smoothly; they’re what give this bread its flavor and moisture. If yours aren’t ripe yet, bake them (unpeeled) on a foil-lined sheet at 300°F for 20 to 30 minutes until the skins blacken. Cool completely before using.
• Measure the mashed banana by volume. You need 1 ½ cups after mashing (about 3 large bananas). Too little and the bread dries out; too much and it can turn gummy.
• Don’t over-mix the batter. Stir just until the flour disappears. Over-mixing develops gluten and is the most common reason a quick bread turns out tough or dense.

How to Make Whole Wheat Banana Bread

This bread is truly a one-bowl recipe, which means less cleanup and a faster start. Here’s how it comes together:

Step 1: Prep Your Pan and Preheat

Preheat the oven to 350°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray and set it aside.

⇢ Use a light-colored metal pan. It bakes the most evenly. If you’re using a dark pan, start checking the loaf about 10 minutes early since dark pans run hotter.

Step 2: Mix the Batter

In a large bowl, stir together the mashed bananas, applesauce, and melted butter. The mixture will look a little loose, which is fine. 

Add the sugar, egg, and vanilla extract and stir until well combined. 

Sprinkle the baking soda and salt directly over the batter and stir until blended. Adding the dry leavening this way before the flour helps distribute it evenly through the batter.

Step 3: Fold in the Flour

Add the whole wheat flour and all-purpose flour. Stir or whisk just until combined and no dry streaks remain. 

The batter will look slightly lumpy, which is fine. Stop as soon as it comes together.

⇢ Why the flour blend? Whole wheat flour alone makes a denser, heavier loaf. The half-and-half blend gives you whole-grain nutrition with a lighter, more tender crumb. No whole wheat flour on hand? Use an additional ¾ cup of all-purpose flour instead.

⇢ Mix-ins: If you’d like to add mix-ins, fold them in now. A few favorites:

• Mini chocolate chips
• Chopped walnuts or pecans
• Raisins or dried cranberries
• 1 teaspoon cinnamon and a pinch of nutmeg for a warmer, spiced loaf

Step 4: Bake

Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. My loaf is usually done around 50 minutes, so start checking early.

⇢ Top browning too fast? Tent the loaf loosely with aluminum foil and continue baking until the center is set.

Step 7: Cool and Serve

Let the bread cool in the pan on a wire rack for 5 to 10 minutes, then remove it and cool completely before slicing. This loaf actually gets better as it sits. The flavors come together and the crumb becomes even more moist overnight, so don’t hesitate to bake it a day ahead.

Serve it warm or at room temperature, plain or spread with butter, cream cheese, or peanut butter with a drizzle of honey.

Truly amazing! The best banana bread I’ve ever had.

– David

A Few More Variations

• Mini loaves. Divide the batter into mini loaf pans and bake at 350°F for about 30 minutes. They’re easy to freeze and great for sharing.
• Tropical twist. My Hawaiian Banana Bread uses a similar base with pineapple, coconut, and warm spices for a different flavor profile.

Storage

Refrigerator: Wrap the loaf tightly in plastic wrap or foil. The bread keeps at room temperature for 2 to 3 days or in the refrigerator for up to 1 week. No need to refrigerate unless you prefer it that way.

Freezer: Let the bread cool completely, wrap it tightly, and freeze for up to 3 months. Thaw on the counter or in the refrigerator overnight.

Reheating: Microwave individual slices for 10 to 15 seconds, just until warm.

Frequently Asked Questions

Can I use all whole wheat flour instead of a blend?

You can, but the loaf will be noticeably denser and heavier. The half-and-half blend is what gives this bread its moist, tender crumb while still delivering the fiber and nutrition of whole grains. Whole wheat pastry flour or white whole wheat flour are good swaps for the regular whole wheat portion if you want a slightly lighter result.

Why did my banana bread turn out dry or dense?

The most common causes are over-mixing the batter, using bananas that weren’t ripe enough, or not measuring the mashed banana accurately. Make sure you’re working with very brown, speckled bananas, measuring 1½ cups after mashing, and stopping the stir as soon as the flour disappears.

Can I substitute the applesauce?

Yes. Swap it for an equal amount of plain yogurt. The texture and moisture will be very similar. One reader notes she uses yogurt every time and loves the result.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. Stir them in after the flour is incorporated. A generous handful works well. See the Variations section above for more ideas on what pairs nicely with this loaf.

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

– Rosita

More Easy Quick Breads/Muffins

• Cinnamon Swirl Bread
• Blueberry Bread
• Banana Chocolate Chip Muffins
• Easy Pumpkin Bread
• Banana Nut Muffins