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.
More banana bread recipes
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
Love blueberries in your banana bread?
My Whole Wheat Banana Blueberry Muffins use a whole wheat base with fresh or frozen blueberries folded right in.
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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Whole Wheat Banana Bread
Equipment
- 8 ½-inch by 4 ½-inch loaf pan
Ingredients
- 1 ½ cups mashed very ripe bananas (about 3 large or 4 smaller bananas)
- ¼ cup unsweetened applesauce
- 2 tablespoons salted butter, melted
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
Instructions
- Preheat the oven to 350°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, stir together the mashed bananas, applesauce, and melted butter.
- Add the sugar, egg, and vanilla extract. Stir until well combined.
- Sprinkle the baking soda and salt over the batter and stir until blended.
- Add the whole wheat flour and all-purpose flour. Stir or whisk just until combined and no dry streaks remain. Do not over-mix. Fold in any optional mix-ins now (chocolate chips, nuts, blueberries, etc.).
- Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly before the center is set.
- Cool in the pan on a wire rack for 5 to 10 minutes, then remove from the pan. Cool completely before slicing.
Notes
- Ripe bananas: The browner and more speckled, the better. To ripen quickly, bake unpeeled bananas on a foil-lined sheet at 300°F for 20 to 30 minutes until the skins blacken. Cool completely before using.
- Measure by volume: You need 1½ cups mashed banana after mashing — not by count. Too little leads to a dry loaf; too much can make it gummy.
- Don’t over-mix: Stir just until the flour disappears. Over-mixing is the most common cause of a tough or dense loaf.
- Substitutions: No applesauce? Use an equal amount of plain yogurt. No whole wheat flour? Use an additional ¾ cup all-purpose flour instead.
- Pan type: A light-colored metal pan bakes most evenly. With a dark pan, start checking about 10 minutes early.
- Make-ahead: This bread gets better the day after baking as the flavors develop and the crumb settles. Bake it the night before for an easy morning.
- Storage: Wrap tightly and store at room temperature for 2 to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- Mix-ins: Stir in a handful of mini chocolate chips, walnuts, blueberries, or raisins after adding the flour.
Nutrition
Originally published in July, 2013, this post was updated in April, 2026.
This looks really good! I’ll be baking it next week for kids’ snack for sure.
Wonderful! Enjoy, Mila! 🙂 I might be baking another loaf next week, too!
Wow I made this recipe and I’m dying I want to eat it ALLLLL! Thank you so much! These recipes r amazing
Yay! So glad that you loved it as much as we do! 🙂
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!
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!
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
Sounds perfect, Anne! So glad that you enjoyed it! 🙂
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!
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!
This was great i made it with brown sugar and a teaspoon of cinnamon.
Thanks, David!
Can you use all whole wheat flour?
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. 🙂
I’m thinking about trying this out. Do you know how long you would bake if you turned it into muffins? Thanks!
Hi, Amber! I would try baking muffins at 350 degrees for about 15-20 minutes. 🙂 Enjoy!
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.
That’s wonderful, Donna! So glad that you’ll enjoy the cozy treat. 🙂 Thank you for letting me know!
Fantastic recipe. I used brown sugar and replaced applesauce with equivalent quantity of yogurt.. Thank you for sharing.
Truly amazing! The best banana bread I’ve ever had.
Awesome! Thanks, David!
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!
Thanks, Bee! Your changes sound delicious! We love adding chocolate chips as well. 🙂
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 ♥
Awesome! I’m so glad that it worked well for you, Leslee! Thanks for taking the time to leave a note. 🙂
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.
Enjoy, Emily!
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!!!
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!
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.
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.
Delicious! Do I store afterwards at room temp or in the fridge? Thank you!, my toddler loves it
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!
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
Awesome! I’m glad that it worked with the ingredients you had available, Gitta. Thanks for letting me know!
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!
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!
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!
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!
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!
Excellent! I’m so glad that you loved it, Pat. Your mix-in’s sound delicious!
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.
Thank you so much for the feedback, Tim! We’re so glad you enjoyed the recipe!