100% Whole Wheat Banana Bread Recipe

There’s something truly irresistible about the comforting aroma of freshly baked banana bread wafting through the kitchen. This classic treat holds a special place in our hearts for many reasons, and we make it again and again—the sweet mashed bananas, the moist and tender texture, just simply heavenly.

I shared our classic Banana Bread recipe here on the blog before, which is still one of our favourites; however, I also wanted to substitute some ingredients to make it a bit healthier without changing the flavour. 

I tried the substitutions a few times and finally found the best way to substitute sugar for honey and organic whole wheat flour instead of all-purpose flour. I baked it for the kids this week without telling them about the different ingredients, and they didn’t even realize it was a different recipe. They enjoyed it, and I love that it is healthier and still decadently fluffy and yummy. 

So, why not treat yourself to a slice of this delightful creation and experience the magic of banana bread for yourself?  I am sharing my healthy recipe below. 

Why honey instead of sugar? 

Substituting honey instead of sugar in a banana bread recipe offers numerous benefits, making it a superior choice. First, honey adds natural sweetness to the bread without refined sugar, making it a healthier alternative. Unlike sugar, honey also contains essential vitamins, minerals, and antioxidants contributing to well-being.

Additionally, honey imparts a unique and delightful flavour to the banana bread, enhancing its taste and making it more satisfying. Honey also provides moisture to the bread, resulting in a moist and tender texture that perfectly complements the ripe bananas. With its natural goodness and flavorful touch, substituting honey elevates banana bread’s nutritional value and taste.

Why organic whole wheat flour instead of all-purpose flour?

Whole wheat flour retains the nutrient-rich bran and germ, unlike refined all-purpose flour with these components removed. As a result, whole wheat flour provides higher levels of fibre, vitamins, minerals, and antioxidants, contributing to improved digestion, heart health, and overall well-being.  

The nutty and slightly denser texture of whole wheat flour also enhances the flavour profile of the banana bread, adding a delightful complexity to each bite. This substitution also yields a more satisfying and filling bread, thanks to the increased fibre content.

100% Whole Wheat Banana Bread Recipe

Yield: 1 loaf

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Fluffy, sweet banana bread with honey and 100% organic whole wheat flour. The healthier version of our classic banana bread recipe.

Print

Ingredients

• ⅓ cup of extra-virgin olive oil
• ½ cup honey
• 2 large eggs
• 1 cup mashed bananas
• 1 tsp vanilla extract
• 1 ¾ cups organic whole wheat flour
• ½ tsp salt
• ½ tsp cinnamon
• 1 tsp baking soda
• ¼ cup water

Instructions

1. Preheat your oven to 325 degrees F or 165 C.
2. Grease a 9×5 inch loaf baking pan.
3. In a large bowl, mix the oil, honey, and eggs, beat well.
4. Add the mashed bananas, salt, cinnamon, and vanilla to the bowl.
5. Add the flour and mix everything until the flour is fully combined.
6. Mix the baking soda with the water in a small cup, stir, then incorporate it into the batter mix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60 minutes. Once done, check by inserting a toothpick in the middle and making sure it comes out clean. Bake for 5-10 minutes longer if needed.
9. Transfer to a wire rack to cool down for about 20-30 minutes.
10. Slice, serve, and enjoy.

This recipe is super easy to make, delicious, and healthier than the classic recipe. We ended up adding a tiny amount of organic dark chocolate chips to ours, and you can do that as well if you wish (you mix them right before you pour the batter into the loaf), or you can enjoy it without.

Once the banana bread is ready, let it cool for a few minutes. Then, remove it from the pan and let it cool on a cooling rack completely before serving. The wait is always the most challenging part of our home, and we never make it more than 10 minutes!

Banana bread will keep at room temperature for up to 4 days if wrapped well.

You can refrigerate the loaf for up to 5 days or freeze it. 

Let me know if you end up making this recipe. I would love your thoughts!

xo