A moist, flavorful whole wheat banana bread made without butter and refined sugar—perfect for breakfast, a snack, or a thoughtful homemade gift.
Why you’ll love it
This loaf stays super moist and is packed with banana flavor. It’s a simple, quick bake that’s ideal for using up ripe bananas and makes a satisfying breakfast or midday treat. Banana bread is reliably comforting and widely enjoyed, so it also makes a lovely homemade gift.
The recipe is flexible: swap mix-ins, turn the batter into muffins, or adjust nuts and chocolate to suit your taste.
Because it uses whole wheat and yogurt, this version offers more nutrients than many classic banana breads—so you can enjoy a slice and feel good about it.
What makes this better for you
This banana bread focuses on wholesome swaps and nutrient-dense ingredients:
- Whole wheat flour – White whole wheat provides a lighter texture while retaining whole-grain benefits.
- No refined sugar – Sweetened with ripe bananas and a touch of maple syrup rather than granulated sugar.
- Roasted nuts – Add texture and healthy fats; pecans or walnuts both work well.
- Small amount of oil – Melted coconut or avocado oil keeps the loaf tender without excess fat.
- Added protein – Greek-style yogurt boosts moisture and protein.
Key ingredient overview
Most ingredients are familiar, with a few healthy swaps. Here are notes and easy substitutions:
- Flour – White whole wheat gives the best balance of texture and nutrition. You can use whole wheat pastry flour, a gluten-free baking mix, or regular whole wheat flour (reduce the amount slightly if using regular whole wheat).
- Bananas – Use very ripe bananas with lots of brown spots for maximum sweetness and flavor. If needed, roast bananas to intensify sweetness.
- Maple syrup – Pure maple syrup or honey are natural sweetener options.
- Yogurt – Thick Greek-style yogurt adds moisture and protein; homemade yogurt can also be used.
- Coconut oil – Any neutral, healthy oil such as avocado oil works well if you prefer.
Expert baking tips
Follow these tips to get a tender, evenly baked loaf:
- Measure flour correctly: fluff, spoon into the cup, and level off. Better yet, weigh ingredients for accuracy.
- Bring ingredients to room temperature, especially eggs, so the batter mixes smoothly.
- Grease and lightly flour the loaf pan, or line it with parchment to prevent sticking.
- Toss nuts and chocolate chips with a tablespoon of flour so they stay suspended in the batter and don’t sink.
- Mix just until combined; a few small lumps are fine. Overmixing makes the loaf tough.
- If the top browns too quickly while the center is still baking, tent lightly with foil until done.
Recipe FAQs
Yes. Cool completely, wrap tightly, and store in an airtight container in the freezer for up to one month. Thaw at room temperature before serving.
Absolutely. Substitute berries, coconut, dried fruit, or leave out add-ins entirely for a classic loaf.
Recipe Card
Whole Wheat Banana Bread
Amanda Powell
Pin Recipe
Ingredients
- 1 ½ cups white whole wheat flour plus extra for chocolate chips
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon sea salt
- 3 medium roasted bananas or overripe
- 2 large eggs room temperature
- ½ cup maple syrup
- ¼ cup plain yogurt
- 4 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- ½ cup roasted pecans or walnuts
- ½ cup chocolate chips
- 1 sliced banana
Instructions
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Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a separate bowl, mash the bananas and beat in the eggs until smooth. Stir in maple syrup, yogurt, melted oil, and vanilla until well combined.
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Toss the pecans and chocolate chips with about a tablespoon of the flour so they don’t sink, then set aside.
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Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few lumps are fine. Fold in the pecans and chocolate chips.
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Pour batter into the prepared pan and arrange the sliced banana down the center of the loaf.
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Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for about 20 minutes, run a knife around the edges, then transfer the loaf to a wire rack to cool completely.
Notes
Nutrition