Honey Whole Wheat Banana Bread Recipe

Honey whole wheat banana bread served on a plate.

5 from 3 votes

Honey Whole Wheat Banana Bread Recipe

A naturally sweetened, wholesome treat, this Honey Whole Wheat Banana Bread is packed with flavor. Perfectly moist and subtly spiced, it’s a healthy twist on your favorite loaf!

Prep Time5

Cook Time35

Total Time40

Course: Bread, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 179kcal

Author: Andrea

Ingredients

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

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray or butter/flour a 9x5-inch loaf pan and set the greased loaf pan aside.
In a large mixing bowl or the bowl of a stand mixer, combine the honey and oil. Add the banana and vanilla, mixing until combined. With mixing speed on low, add the eggs one at a time and mix until combined.
In a small mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. With the mixing speed on low, gradually alternate between adding the dry ingredients and the yogurt, mixing until combined. DO NOT OVERMIX!
Pour the batter into the prepared pan, place it in the oven, and bake for 35-45 minutes, rotating halfway 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 dark brown sugar.

**Coconut oil or vegetable oil can be substituted for 1/2 c. of unsweetened applesauce or extra-virgin olive oil.

To STORE Honey Banana Bread, let the bread cool completely, then wrap cooled banana bread in plastic or aluminum foil, or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or FREEZE for up to 3 months.

REHEAT frozen bread by first thawing it on the countertop for about 20 minutes; then wrap it in a paper towel and microwave for a few seconds, or warm it in a toaster oven.

Nutrition