A classic recipe made with wholesome ingredients, this Healthy Whole Wheat Banana Bread is dairy-free, contains no oil, and still 100% delicious! FOUR extra ripe bananas make it fluffy, moist and immersed in sweet banana flavor!
If you love bananas as much as I do, check out The Best Healthy Banana Recipes for more inspiration!
Why You’ll Love This Recipe
- Made with healthy, wholesome, whole wheat flour and just a few additional basic ingredients
- Super quick to make with pockets of fresh banana slices scattered throughout the loaf
- This recipe has NO OIL and is DAIRY-FREE, but is still so moist and flavorful!
- Both kid and parent approved, there wasn’t a slice of banana bread we didn’t like!
Ingredients for Whole Wheat Banana Bread
Banana bread is without a doubt my favorite type of quick bread. I first fell in love while I was studying abroad in Australia, when my afternoon treat was a THICK slice of banana bread and a flat white. This version is a much healthier take on the classic recipe.
Many of the ingredients are part of my healthy kitchen pantry <– check out that link for my favorites!
- whole wheat white flour – I love white whole wheat flour, but you can sub a combo of all-purpose and whole wheat flour, gluten-free baking flour blend or whole wheat pastry flour. Check out the Best Flours section below.
- cinnamon – for warmth and spice, I never make a banana bread without it.
- baking soda – this adds lift and promotes a nice brown color.
- salt – to enhance all the banana goodness.
- extra ripe bananas – we are using FOUR brown-speckled bananas that results in a loaf that is super moist and sweet. Optionally, have one extra banana on hand to slice and scatter throughout the batter.
- granulated sugar – You can use organic cane sugar or coconut sugar, whatever you have on hand. Up the quantity to 3/4 cup for a sweeter loaf or if your bananas are not as ripe to your liking.
- eggs – for lift and structure. Using eggs provide the best texture, but flax eggs might work too.
- dairy-free milk – use your favorite non-dairy milk; almond, cashew and coconut all work well.
- vanilla extract – for floral sweetness and a pop of flavor.
Scroll below for the recipe card and measurements.
Best Flour for Banana Bread
Whole wheat white flour is my go-to baking flour since you still get all the nutritional benefits of whole wheat, without the nutty flavor. That being said, here are my best subs for flour in this recipe:
- All Purpose Flour + Whole Wheat Flour: Use 1 cup of each to get the same flavor and texture.
- 1:1 Gluten Free Baking Flour: Use an equal amount of your favorite brand, such as Bob’s Red Mill.
- Whole Wheat Pastry Flour: Add an additional 2 tablespoons.
Looking to make your banana bread with a grain free flour? It’s definitely possible, but the measurements are slightly different. Choose between almond flour banana bread, coconut flour banana bread or cassava flour banana bread – or make all three!
How to Make
This recipe for banana bread with whole wheat flour is so simple and straightforward. All it takes is two bowls and a quick whisk to have this loaf ready for the oven. Enjoy the gorgeous banana scent that is going to fill your kitchen!
Preheat oven to 350ºF and spray a 9×5 inch loaf pan, or line with parchment paper. Set aside.
Mix Dry Ingredients
In a large bowl, combine flour, cinnamon, baking soda, and salt; set aside.
Whisk Wet Ingredients
Then whisk together bananas, sugar, eggs, milk, vanilla and add it to your bowl of dry ingredients.
Make Banana Bread Batter
Next GENTLY, gently, gently combine your batter until everything has just come together. Batter will be thick and heavy. Avoid over-working the batter, as that will result in a tough bread.
Add a Special Touch
Pour batter into prepared loaf tin. Scatter some banana slices throughout the top of the loaf, gently pushing into the surface.
Bake your bread for about 45-50 minutes and check with a toothpick in the middle for crumbs. Allow bread to cool completely before slicing.
Quick Brown Bananas Hack!
If your bananas are not as ripe as you would like them, put them on a baking pan while the oven preheats and let them brown in the oven for about 10-15 minutes. Extra-ripe bananas done in minutes versus days!
Try a Variation
Feel free to make this recipe your own with a mix-and-match of different mix-ins. Try chopped walnuts or pecans for an extra layer of crunch. Or turn it up a notch with chocolate chips, raisins, or chopped dried fruit of your choosing.
Need a recipe a bit more dietary friendly? These adorable mini banana muffins are vegan and gluten-free!
Nothing compliments a healthy whole wheat banana bread more than a steaming cup of coffee. I like to make a fresh pot while the loaf is cooling. A smear or two of butter never hurt either!
How to Store & Freeze
Store leftover banana bread in an airtight container on the kitchen counter for 5 days or in the fridge for one week.
To freeze, cool completely, then wrap the entire loaf in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or right on the kitchen counter.
Banana Bread Baking Tips:
- Puree the bananas. Use an immersion blender for a smooth texture.
- Do not overmix. This will create a tough and gummy texture. It’s okay if a few pockets of flour remain.
- If necessary, cover the top of the bread loosely with foil at the 35-minute mark, to avoid the top from getting too dark.
More Quick Bread Recipes You’ll Love:
- Healthy Double Chocolate Banana Bread
- Cinnamon Swirl Apple Bread
- Healthy Zucchini Bread
- Whole Wheat Pumpkin Bread
If you make this Whole Wheat Banana Bread recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 1.75 cups whole wheat white flour (see notes)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 medium extra ripe bananas, equal to 2 cups mashed very well, plus one more for slicing
- 1/2 cup coconut sugar (or granulated sugar of choice)
- 2 large eggs
- 1/3 cup non-dairy milk
- 2 teaspoons vanilla extract
- Preheat oven to 350ºF and spray a 9×5 inch loaf pan, or line with parchment paper. Set aside.
- Mix dry ingredients: In a large bowl, combine flour, cinnamon, baking soda, and salt; set aside.
- Mix wet ingredients: In a medium bowl, add 2 cups very well mashed bananas and sugar, whisk until combined. Add eggs, milk, and vanilla, whisking until completely smooth.
- Combine: Add wet ingredients to large bowl of dry ingredients, gently folding in until JUST combined. Batter will be thick and heavy. Avoid over-working the batter, as that will result in a tough bread.
- Add to pan: Pour batter into prepared loaf tin. Scatter some banana slices throughout the top of the loaf, gently pushing into the surface (optional).
- Bake for 45-50 minutes, or until inserted toothpick in center is clean. Cover top of bread loosely with foil at 35 minutes, to avoid the top from getting too dark. Allow bread to cool completely before slicing.
FLOUR: You can use 1 cup of all-purpose flour and 1 cup of whole wheat flour with similar results. You can also sub 1:1 gluten-free baking flour. Whole wheat pastry flour may also be subbed, but I would add an additional 2 tablespoons.
SUGAR: If you’d like a slightly sweeter bread, bump up the sugar to 3/4 cup. Or if your bananas aren’t very ripe, you may want more granulated sugar.
STORAGE: Store bread in airtight container at room temperature up to 5 days. OR, bread may be stored in fridge for longer. Freeze cooled banana bread loaf by wrapping tightly in plastic wrap and foil. Baked bread should keep about 2-3 months.
- Serving Size: 1 slice
- Calories: 167
- Sugar: 15
- Sodium: 218
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 31
NOTE: This post contains Amazon affiliate links. Purchasing products listed through the links comes at no extra charge to you, but I will receive a small commission. Thank you for supporting Fit Mitten Kitchen!