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Square side shot of healthy whole wheat banana bread on a white wooden board.
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5 from 16 votes

Whole Wheat Banana Bread

This one-bowl whole wheat banana bread bakes up moist and tender every time, thanks to a blend of whole wheat and all-purpose flour and very ripe bananas. Lightly sweet and wholesome, it's an easy make-ahead breakfast or snack the whole family will love.
Course Breakfast
Cuisine American
Keyword banana bread with whole wheat flour, healthy banana bread, whole wheat banana bread, whole wheat banana bread recipe, whole wheat banana loaf
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 137.6kcal
Author Blair Lonergan

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.
    Wet ingredients for banana bread in a white bowl.
  • 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.).
    Stirring together whole wheat banana bread in a white bowl.
  • 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.
    Process shot showing how to make a healthy banana bread recipe.
  • Cool in the pan on a wire rack for 5 to 10 minutes, then remove from the pan. Cool completely before slicing.
    Square side shot of a platter of healthy whole wheat banana bread.

Video

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

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