Honey Whole Wheat Banana Bread

Moist and dense Honey Whole Wheat Banana Bread is naturally sweetened and full of wholesome ingredients. You’d never guess that it’s healthy!

Incorporate more whole wheat into your baking with Healthy Whole Wheat Bran MuffinsWhole Wheat Pumpkin Muffins, and Neapolitan Pizza And Honey Whole Wheat Dough. You won’t believe how delicious these Honey Whole Wheat Banana Bread are!

Honey Whole Wheat Banana Bread sliced on a paper plate.

Bring on the wheat!

I’ve been trying to come up with a few healthy recipes for our family, ones that we can make time & time again. This Honey Whole Wheat Banana Bread is definitely one of them!

I’ve always loved whole wheat, but I don’t usually love when things are 100% whole wheat. It’s often overpowering, makes baked goods too dry or just looks unappealing. But ever since I made these banana pancakes I’ve completely changed my mind!

You’d never be able to tell that this banana bread is 100% whole wheat! Thanks to a few wholesome ingredients, this bread is dense, moist and incredibly flavorful. So are you ready to get started?!

Honey Whole Wheat Banana Bread sliced on a paper plate.

How to make Honey Whole wheat Banana Bread

PREP. Preheat oven to 350 degrees. Lightly spray or butter/flour a 9×5 loaf pan, set aside.

WET INGREDIENTS. In a large mixing bowl or the bowl of a stand mixer, combine the honey and oil. Add the banana and vanilla, mix until combined. With mixing speed on low, add the eggs one at a time and mix just until combined.

DRY INGREDIENTS. In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, salt and cinnamon. With mixing speed on low, gradually alternate adding the dry ingredients and the yogurt, mixing just until combined. DO NOT OVERMIX!

BAKE. Pour batter into the prepared pan, place in the oven and bake for 35-45 minutes, rotating half way through (Note you may need to let it bake a few minutes longer, but at high altitude mine took 42 minutes). Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips, Variations + Storing Info

This moist and flavorful banana bread is a dream come true – it’s both healthy and delicious! I’d call that a definite win/win! Here are some tips before you start baking:

  • For an eggless version use flax eggs instead in this recipe.
  • Add chocolate chips, raisins, blueberries, craisins, or chopped walnuts or pecans for some variety.
  • For a sweeter version, sprinkle a mixture of cinnamon sugar over the top of your bread before baking.
  • Top warm bread with peanut butter or almond butter for some added protein.
  • Line your bread pan with parchment paper, leaving a couple of inches to fold over the top of the pan. This will allow you to easily remove the bread from the pan once it comes out of the oven.
  • To make muffins instead, bake at 350 degrees for approximately 20 minutes.

STORE banana bread covered on the countertop for up to a few days at room temperature. Leftovers can also be stored in an airtight container in the fridge for up to 5 days.

To FREEZE, let cool to room temperature, wrap banana bread in plastic wrap followed by aluminum foil or place in a ziploc freezer bag. Freeze for up to 3 months. It is a good idea to freeze slices of banana bread individually and put them in a lunch box straight from the freezer. They will be ready to enjoy by lunchtime!

Reheat frozen bread by first thawing on the countertop for 20 min or so; then wrap in a paper towel and microwave for a few seconds, or warm in a toaster oven.

Honey Whole Wheat Banana Bread sliced on a paper plate.

More of our favorite quick breads:

Honey Whole Wheat Banana Bread

Honey Whole Wheat Banana Bread Recipe

This moist and dense Honey Whole Wheat Banana Bread is naturally sweetened and packed full of wholesome ingredients. You'd never guess that it's healthy!
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Course: Bread, Breakfast
Cuisine: American
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Servings: 1 (9×5) loaf
Calories: 2171kcal
Author: Life Made Simple Team
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Ingredients

  • 1/2 cup honey *
  • 1/3 cup coconut oil or vegetable oil **
  • 3 very large ripe bananas or 4 medium - (1 ½ cup mashed)
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 2 cups whole wheat flour - white or regular
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup plain Greek yogurt

Instructions

  • Preheat oven to 350 degrees. Lightly spray or butter/flour a 9×5 loaf pan, set aside.
  • In a large mixing bowl or the bowl of a stand mixer, combine the honey and oil. Add the banana and vanilla, mix until combined. With mixing speed on low, add the eggs one at a time and mix just until combined.
  • In a small mixing bowl whisk together the whole wheat flour, baking powder, baking soda, salt and cinnamon. With mixing speed on low, gradually alternate adding the dry ingredients and the yogurt, mixing just until combined. DO NOT OVERMIX!
  • Pour batter into the prepared pan, place in the oven and bake for 35-45 minutes, rotating half way through (Note you may need to let it bake a few minutes longer, but at high altitude mine took 42 minutes). Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

*Honey can be substituted for brown sugar.
**Coconut oil or vegetable oil can be substituted for a ½ c. of unsweetened applesauce.

Nutrition

Calories: 2171kcal | Carbohydrates: 322g | Protein: 54g | Fat: 87g | Saturated Fat: 67g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 2434mg | Potassium: 1654mg | Fiber: 27g | Sugar: 145g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 446mg | Iron: 12mg

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Comments:

    1. Definitely! And just conventional, although you could probably do it on convection too (it may bake a little quicker though). Hope that helps, enjoy!

  1. This was fabulous!!! I put it in a round cake pan an decreased the time of cooking to 35 m and it made for a perfect cake for my one year old!!!!!!
    Thank you so much for sharing this recipe!

    1. Thanks Justina! I plan on using it as the base of a cake for my one year old too! Glad to hear it was a success 🙂

  2. So moist and tasty! I think the greek yogurt is the magic ingredient! Oh, and I can’t make banana bread without adding walnuts–just too darn good.