This healthy Whole Wheat Banana Bread recipe is a healthier twist on the classic banana bread we all love but with the added benefits of whole grains, healthy fats and protein. It’s moist, fluffy and bursting with sweet banana flavor. Grab your overripe bananas and enjoy a nutritious, satisfying treat!
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Back-to-school season is in full swing, and as a mama of four, I’m back to the routine of packing school lunches. Finding nutritious snacks that my kids actually enjoy is key, which is why this 100% whole wheat banana bread is a game-changer! It’s super moist and tender, and it’s the perfect canvas for adding all of my kiddos’ favorite mix-ins (hello, chocolate chips!).
Bananas are a staple in our household, so I’m always getting creative with those extra-ripe ones (check out my roundup of recipes made with overripe bananas for more delicious ideas beyond quickbread). This healthy banana bread has quickly become the most requested snack around here. It’s where nutritious meets delicious, combining the natural sweetness of ripe bananas with wholesome ingredients for a treat that everyone loves.
Why This Healthy Banana Bread is a Must-Try
- Easy-to-find ingredients. No need for artificial sweeteners or anything fancy. This recipe uses simple, everyday pantry staples you probably already have in your kitchen.
- Lower in sugar than traditional banana bread. Super ripe bananas add natural sweetness, reducing the need for a bunch of added sugar.
- Made with 100% whole wheat flour. Unlike many banana bread recipes, this one is made entirely with whole wheat flour, adding fiber and making it more filling and satisfying.
To keep this loaf moist and tender, I’ve upped the amount of Greek yogurt compared to my usual banana bread recipes. The Greek yogurt not only adds moisture and protein but also a subtle tang that balances the sweetness. Here are a few other standout ingredients:
- Whole wheat flour: This gives the bread a hearty, nutty flavor and adds extra fiber, making it a healthier option.
- Brown sugar: We’re using just half a cup.
- Ripe bananas: The star of the show! They naturally sweeten the bread and keep it moist. For the best flavor, use very ripe bananas with dark speckles or even black spots. These bananas are extra sweet and mash easily, giving your banana bread that rich, banana-packed taste.
- Olive oil: The secret to baking with olive oil is picking a mild, neutral-flavored one like Colavita Olive Oil. It adds richness without overpowering the banana flavor. If olive oil isn’t your thing, vegetable oil or melted coconut oil are great alternatives!
These ingredients work together to create a deliciously moist, low-sugar banana bread that’s perfect for a healthier treat.
See the recipe card for full information on ingredients and quantities.
- Prep your loaf pan and preheat the oven to 350°F. For this recipe, you’ll need a 9-inch bread pan. Line it with parchment paper, making sure the edges hang over the sides for easy removal, then grease the parchment with cooking spray.
- Whisk together the dry ingredients. Be sure to break up any clumps of brown sugar to ensure even distribution throughout the batter.
- In another bowl, mash the bananas. You can use a fork a potato masher or even a hand mixer to do this. Once mashed, add the remaining wet ingredients and stir to combine.
- Combine the wet and dry ingredients. Be careful not to overmix—some lumps are okay. If you’re adding mix-ins like nuts or chocolate chips, gently fold them in now.
- Pour the batter into the prepared pan and bake. Transfer the batter to your prepared pan, spreading it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Pro tip: Let the banana bread cool in the pan for 15 minutes before slicing and serving.
- If you’re looking to skip the added refined sugars in this healthier banana bread, just swap the brown sugar for coconut sugar.
- To make this loaf dairy-free, simply swap in coconut yogurt or your favorite dairy-free alternative.
- If you prefer an oil-free banana bread, you can substitute the olive oil with an equal amount of unsweetened applesauce. This will keep the loaf moist without the need for added fats.
- If you want to add more warmth and flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
The best way to store this whole wheat banana bread is in an airtight container or wrapped tightly in plastic wrap. It will last 2-3 days at room temperature, or up to a week in the refrigerator. I recommend reheating slices in the microwave for 10 to 15 seconds so the bread softens a little.
Like most quickbread recipes, this one freezes well. Once cooled, wrap it tightly in plastic wrap and aluminum foil or place it in a resealable freezer bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it at room temperature or reheat it in a preheated oven at 350°F for about 10-15 minutes.
FAQ
Yes, you can! If you have overripe bananas that you’ve frozen, just thaw them completely before using. They might be a bit watery, so drain off any excess liquid before mashing them.
Absolutely! This banana bread is a great base for mix-ins. Try adding chocolate chips, chopped nuts, berries, or even a swirl of peanut butter or Nutella.
Absolutely! Just divide the batter into a lined muffin tin and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Craving more healthy snack ideas for kids? Check out my roundup of nutritious treats that are sure to please even the pickiest eaters. From easy energy bites to veggie-packed mini zucchini muffins, these snacks are perfect for busy school days. Explore the collection and keep your little ones munching happily and healthily!
Ingredients
- 1 3/4 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mashed very ripe bananas
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons vanilla extract
- 2/3 cup chopped walnuts or chocolate chips, plus more for topping
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a medium bowl, whisk together flour, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Stir in chopped nuts or chocolate chips.
- Pour the batter into the prepared pan then top with additional chopped walnuts or chocolate chips.
- Bake the bread until a toothpick inserted comes out clean, 55 to 60 minutes. Remove it from the oven and allow it to cool in the pan for 15 minutes before slicing and serving.
Kelly’s Notes
- If you’re looking to skip the added refined sugars in this healthier banana bread, just swap the brown sugar for coconut sugar.
- To make this loaf dairy-free, simply swap in coconut yogurt or your favorite dairy-free alternative.
- If you prefer an oil-free banana bread, you can substitute the olive oil with an equal amount of unsweetened applesauce. This will keep the loaf moist without the need for added fats.
- If you want to add more warmth and flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
- Store your banana bread in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. For longer storage, wrap it tightly and freeze it for up to 3 months.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Easy and so delish!
So glad you enjoyed it, Roz!