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!
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup honey
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more to swirl on top
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 cup hot water
- 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 60 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.
- Adapted from Pedgi at Allrecipes.
- I love baking bread in my Le Creuset stoneware loaf pan
so much that it deserves a mention. The loaf pan is non-toxic, heats evenly and cleans easily. Highly recommended!
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!



















127 Comments
I love this bread, it’s so yummy and has a great texture. I gave this recipe to my mother-in-law and as I was reading over the ingredients I realized that I forgot to add the eggs! After I told her what I did she made it without the eggs and loved it! In fact, my husband just asked me to make it again and leave the eggs out so I guess I’ll try it with the eggs another time. :)
That’s so good to know, Danielle. Now I’m curious to see how the bread turns out without eggs! Maybe a little more dense?
Hi, Kate. I found your site when I was searching for a healthy pumpkin recipe and I found your delicious pumpkin bread recipe. It came out great but a little dense.
Today I made the banana bread recipe and made modifications – added 1 tbs vinegar to the water. It came out amazing! I can’t believe there is no sugar in it. I also added some sweetened shredded coconut on the top.
Interesting idea to add vinegar! I’ll try to remember to try that soon.
Hi, Kate.
Thanks for this recipe! Will be trying it out tonight. Does the whole wheat flour have to be pastry flour or can I just use all-purpose whole wheat flour?
Thanks, again!
Whole wheat flour should be just fine! I recommend whole wheat pastry flour because it’s a little bit lighter but I think you’ll love the bread made with regular whole wheat flour, too.
OMG! Made your whole wheat pumpkin bread and it is soooo yummy! I added walnuts in the batter and brown sugar and sliced almonds on top. Eating it with some peanut butter right now (this is a nut-loving household!) and it is so good! I love how it’s healthy also! Can’t wait to try your other recipes! Thanks so much! New to your blog and love it!
Hooray, glad you enjoyed the pumpkin bread. Your additions sound great. If you like bananas, you’ll also love my banana bread! Thanks for commenting, Nirali.
Will the banana bread recipe work in a microwave oven? Usually whenever I try to bake one in the microwave, it doesn’t bake completely in the middle.
I’m sorry, I’ve never tried! I have never done any baking in a microwave oven.
I just made this banana bread recipe! So delicious! I am always looking for lower sugar, whole wheat versions of baked goods and appreciate your recipe. I have also made your pumpkin bread recipe and it was also lovely. Thanks! :)
I just made these this morning, side-by-side with the Honey Whole Wheat Pumpkin bread to compare. Two bowls, two muffin tins. I was at the end of my bag of whole wheat pastry flour so used King Arthur’s regular whole wheat flour instead, but they both turned out amazing. This is now my go-to banana bread recipe. Thanks, Kate!
I just stumbled across your blog and I’m glad I did! I’ve been searching for a whole wheat banana bread recipe as mine have been turning out dry. This one sounds great, I’ve printed the recipe to make tomorrow morning! Thanks Kate!
I chose this recipe as I thought it seemed different from many others and therefore interesting……don’t make the same mistake as me…..find another recipe, this one isn’t nice, I had to feed it to the birds. What a waste. I had followed the recipe properly.
I’m sorry the recipe didn’t turn out well, Cathy. I have made it myself at least ten times and have always been pleased with the results. I hope you find another one that works better for you.
don’t listen to the negative reviews,,,i have made this over 20 times, and everytime it has been gobbled up by my family within 48 hours. It is a great low sugar alternative on my son’s lunch too.
Thank you, Michelle! :)
I made this bread today (first banana bread ever made by me) and it was amazzzzzzzzzzing!
By far the best banana bread I’ve ever tasted (sweet and moist) and I can’t believe it’s made of 100% whole wheat flour! It was so easy to make too! I also sprinkled some broken pecans and chocolate chips on top and just ate two large slices with becel on top.
Thank you for sharing this recipe Kate! I’m gonna try your pumpkin bread recipe as well!
Hi Nelly, thanks for taking the time to comment! I’m so glad you enjoyed the bread. It’s one of my favorite things to bake.
I made this today and It is wonderful! The kids love it too! I can’t believe how light it is – and such good flavor. WOW! Thank you for sharing.
Love! Love! Love! This Banana Bread is spectacular! I eat it for breakfast and snacks! I added walnuts to the recipe and replaced the honey with Agave nectar. I also used 1 1/2 cups of whole wheat flour and 1/4 cup of coconut flour. When I put all my ingredients into “My Fitness Pal” app per serving came out about 227 calories (I cut 10 slices from my banana bread baked in a loaf pan as stated in recipe). Even better with peanut butter or sunbutter spread on top of slice. Thank you so much for this recipe–it’s one of my weekly staples!
Thanks for the great comment, Dawn! Your substitutions sound terrific. Thank you for sharing the nutrition information as well.
Delish! This was my first time using whole wheat flour (ever)–I had bought it a little while ago because I really wanted to start making healthier baked goods. And I just so happened to have some extra ripe bananas lying around, so I decided to make banana bread and stumbled across your recipe. I ended up making muffins instead, since I don’t have a loaf pan and I’m snowed in at the moment. I also mixed together some rolled oats, brown sugar, softened butter and cinnamon to top them with. I kept an eye on them, and after about 35-40 mins, they were done! Since its my first time trying a whole wheat muffin, they tasted slightly dry to me–but I added some I Can’t Believe It’s Not Butter, and they were perfect! Can’t wait for my husband to try them when he gets home; he’s pretty picky, but has been open to trying more whole wheat products :) Thanks so much for posting this recipe! I’ve already bookmarked it!
Thanks, Jacki. I’m so glad you enjoyed the whole wheat banana bread recipe. I love baking with fruit purées (like banana or pumpkin) and whole wheat flour—the fruit helps keep the bread moist. Hope your husband liked the muffins!
Great recipe! Added 1/4 cup of walnuts, 1/2 cup of raisins and 1/2 cup of oats to flour. Added 2 tbsp of pure Canadian maple syrup to wet mixture. Also, for a little decadence added 2 tbsp of melted butter to the oil:) Enjoy.
Thanks, Ian. I’m glad you enjoyed the recipe; those additions sound like great ideas.
Hey Kathryne! I happened upon your blog googling a new recipe for whole wheat banana bread! What are the odds? haha. It’s in the oven now and if it tastes half as delicious as the batter did, it’s gonna be awesome! Thanks!
Hey Jess! Well, that’s crazy. I hope the banana bread turned out well. Tell Dan hi for me!
This is my go-to banana bread recipe! Never fails! Have substitued applesauce for the honey if in a bind and still is amazing-there is some in the oven right now! Great job
Thanks, Jessica! I hadn’t thought to sub applesauce for the honey. I know some others have replaced the oil with applesauce with good results. Interesting!
Just make your banana bread. Was so yummy my kids (3 and 4) even gobbled it up :-) Instead of bread I made mini muffins to appeal more to them. I did substitute the whole wheat flour with Spelt flour, then for fun added chopped walnuts and raw coconut sap crystals as a topping. Thanks for sharing! Looking forward to trying more of your recipes!
Thanks for commenting, Kristina! I’m so glad you and your family enjoyed the bread. I’m also glad to know that the bread turns out well with spelt flour.
Just made this bread, it’s amazing!!! So tasty and so much better for you than orindary banana bread! The only thing I did different was used 1/3 cup of cinnamon applesauce in place of the oil. I plugged everything together into my fitness pal and it’s 155 calories for 1/10! :) thanks for sharing!
Thanks for commenting, Ashley! I’m so glad you enjoyed the banana bread. Thank you for sharing your substitution and nutrition information as well.
Thank you so much for this recipe. I was looking for a recipe for banana bread that used coconut oil rather than butter and googled “banana bread coconut oil,” and was so delighted to find your blog! I have never really made a great banana bread (it’s usually too dry) but this was fabulous! I added about a tbsp. of maple syrup and also 1/2 cup each of golden raisins and chopped walnuts. It was so yummy … everyone loved it! I’m sure to check back for more recipes; thanks so much!
Thanks, Peggy! I’m really glad you enjoyed the banana bread. I love to use coconut oil in baked goods. You might also like my pumpkin bread recipe and banana oat pancakes.
I love this recipe!! I had searched for a healthy banana bread recipe for years, and now I’m doing looking. I linked to this recipe on my blog today.
http://www.themeasuredmom.com/honey-whole-wheat-banana-bread/
Wow!! This is so fabulous!!! I tried to be clever like some of your other posters, but I’m not that great of an experimenter! I used some Greek yogurt along with the oil and then put some wheat germ in with the pastry flour. I think the first was a great idea- the second not so great. The wheat germ (even though I only used a little bit) stands out instead of blending in. As I always have browning bananas, I will certainly make this again but without the wheat germ. It’s got an amazing light taste. Thanks for sharing – and thanks to your posters for giving me some great innovative ideas.
Thank you, Glenna! You’re right, my commenters are full of great ideas. Thank you for your feedback!
Incredible recipe! I added flaxseed, coconut flakes and walnuts for a more filling treat during a busy morning at work. Just the right amount of sweetness! Thank you and keep up the awesome work!
Thanks, Christine! I’m glad you enjoyed the bread. Your additions sound great.
This recipe (with walnuts, a banana bread must, in my opinion) turned out great! One thing, though, the recipe says to bake for 60-65 minutes. I checked at about 58 mins and it was done, a bit overcooked. I then noticed that the summary at the top of the recipe says “Cook time: 55 minutes.” Is there a typo in the recipe itself? Next time I’ll try it for 50-55 mins.
Hi Nicole, thank you for your feedback. If I recall correctly, my recipe originally specified 55 minutes but none of my 10+ loaves were ever done at 55 minutes, so I bumped it up to 60. I don’t think it’s my oven (I’ve baked the bread in two and both required 60 minutes). Do you think it’s due to a difference in our loaf pans? My pan is made of thick stoneware (Le Creuset). What is yours?