I have been hunting for the perfect whole wheat banana bread recipe lately. The first was too sweet to stick with me from breakfast to lunch; the second was dry and lacking in flavor.
This banana bread recipe is just right: 100% whole wheat, naturally sweetened with honey, with a light, decadent crumb. Plus it is a cinch to mix together and only requires one bowl. My search is over!
Since I live by myself, I like to bake a big loaf of banana bread and freeze it for later. Once the bread has cooled, I slice it and store the slices in a freezer bag. When I’m ready to eat it, I just throw a frozen slice in the toaster. My homemade breakfast or snack is ready in minutes!
How do you like your banana bread? For some extra protein, I like to top it with pecan butter or peanut butter. If I’m feeling indulgent, I’ll add honey, butter, Nutella or maple cream cheese. Huzzah!
Honey Whole Wheat Banana Bread Recipe
- Author:
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Category: Quick bread
Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, this banana bread is decadently fluffy and sweet. You don’t even have to tell anyone it’s healthy! ;) Recipe yields one loaf.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup honey or maple syrup
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more to swirl on top
- 1 ¾ cups whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda*
- ¼ cup hot water*
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs and beat well.
- Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Notes
Recipe adapted from Pedgi at Allrecipes.
Loaf pan recommendations: I love baking bread in my Le Creuset stoneware loaf pan so much that it deserves a mention. I also adore my new turquoise Fiesta stoneware loaf pan. Both are non-toxic, heat evenly and clean easily. Highly recommended!
*Baking soda/water update 10/13/14: After several years of being baffled by the hot water/baking soda trick, I can now definitively report that it’s an unnecessary step. If you prefer, you can just stir in ¼ cup water or milk (any kind) into the oil/honey/eggs and whisk the baking soda in with the spices. I’m leaving the recipe as is because I know so many of you love it as written!
Need to omit the eggs? I’ve heard from other commenters that flax eggs/chia eggs work well as replacements for the eggs. One commenter even said the bread turned out well when she forgot the eggs!
Want to make muffins? Check out my healthy banana muffins, which are a riff on this banana bread!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Mollie
Absolutely delish- and making tonight for a second time. First time I used all maple syrup (but a little scant, because my bananas were suuuper ripe). It came out sweet and moist and perfect. This time I used 1/3 Cup of a mix of maple syrup and half honey and also quite overripe bananas- so it’s in the oven so eager to taste. I love using whole wheat pastry flour, it comes out so much yummier than even white flour.
★★★★★
Angela Lynn
I doubled the recipe and used 3 teaspoons of baking powder instead of baking soda (ran out) and used extra large free range farm eggs so only used 3 instead of 4 so that it would t be too crumbly cake-like. I like my banana bread moist.
I also used 3/4 cup of honey and 1/4 cup of agave syrup. Well….. I gotta tell ya, it came out great!
The banana bread was a huge hit among my coworkers who immediately asked for the recipe! Thank you for this fantastic recipe!
★★★★★
Sara Nebert
This is my all-time favorite banana bread, and I’ve made it (and ate it) an embarrassing number of times. :)
Have you tried making this or other quick breads in the Instant Pot?
★★★★★
Kate
I’m happy you enjoyed it! I’m sorry I don’t have instant pot directions.
Kelly
I loved this recipe. I literally ate the whole thing by myself. Do you have nutrition facts for it?
★★★★★
Kate
Hi! Nutrition information can be found below the recipe notes. I’m happy you loved it, Kelly!
Ann Meadow Williamson
This recipe worked out wonderfully for me despite substitutions I made. To conserve honey I used one-third cup of molasses, and no further sweetener. I used one flaxseed meal egg and one regular egg. To limit the amount of coconut oil, I used less than one third cup and topped up the measure with olive oil. I used regular whole wheat flour. The bread came out less chunky than I expected, perhaps because I whisked the batter a lot to make the banana bits smaller. I like the smooth, somewhat dense consistency and really appreciate the recipe’s low fat and 100% whole wheat content.
★★★★★
Kimberly
Wondering if you are using fresh milled wheat bread or do I need to adjust water to do so
Kate
Hi Kimberly, I wouldn’t know without trying it, sorry!
Kimberly Wood-Saldana
It definitely did not turn out. After about an hour and a half I just turn the oven off. It’s still doughy inside. I will check it in the morning and see if the residual heat in the oven ends up finishing it.
Kate
Hi Kimberly, I’m sorry to hear that. Are you sure you had the measurements correct and your oven was to temp?