This whole wheat banana bread recipe is so tender, moist, flavorful, light and fluffy that you will never look for another banana bread recipe again. I keep this basic recipe very simple and once a while will jazz up the spices, or throw in chocolate chips, nuts and raisins.
Or swirl Nutella, peanut butter or almond butter into it. Or maybe add a streusel crunch topping to make it feel upscale. So many possibilities, all start with this basic recipe.
BEST BANANA BREAD RECIPE
Many recipes are labeled “best” banana bread and some are quite good, but to be fair I think everyone’s idea of “best” is a little different than others.
And in a way that’s the beauty of food, and the beauty of life. So let me express my idea of the “best” banana bread.
I like to fully taste the bananas ( I don’t over weigh it with cinnamon or any spice, even when I’m using them).
I like my banana bread not to be too sweet, and I prefer the slight bitterness from the whole wheat flour contrasting the sweetness of the bananas (but I still love it with all purpose flour !).
I love my banana bread to be on the fluffy side, not on the denser side. And I love it to be light, no greasy feeling in my mouth. If that’s your perfect banana bread moment too, well you’re in luck! this is the perfect banana bread recipe for you.
EASY BANANA BREAD RECIPE
Put your baking phobias aside because this is seriously an easy banana bread recipe.
Imagine mashing up some ripe bananas. Easy. Adding some wet ingredients to them in a bowl. Super easy.
Now another bowl would have flour, baking powder and soda, pinch of salt and cinnamon. All gets mixed up.
Because I’m making this a whole wheat banana bread so using whole wheat flour requires the batter to wait just a few minutes before baking.
Bake and enjoy! Seriously it’s that simple! Even my close friends who barely bake can make this one!
HOW TO MAKE BANANA BREAD
If you bananas aren’t ripe enough, you’ll need to put them in a 350 degrees oven for 8 minutes until they look like this.
First of all you’ll be mashing them with a fork in a large bowl. To that same bowl you’ll add sugar, egg, buttermilk, oil and vanilla. Mix them using a large wooden spoon or whisk.
In another bowl you’ll add flour, baking powder and baking soda with cinnamon and a pinch of salt. Mix well again using a fork or whisk.
Finally add the flour mixture to the banana mixture and throw in your favorite things. Chocolate chips, nuts, raisins, peanut butter swirl, you name it! Bake and it’s ready!
Another bonus this recipe has to offer, is it makes amazing muffins. It can also take a streusel topping when you’re not too rushed, it can pretty much be made your own and be made differently every time you crave it! A divine variation is this Cream Cheese Banana Bread Muffins 🙂
WHOLE WHEAT BANANA BREAD TIPS
Use only ripe and super ripe bananas, even if they look too ripe. They’re actually just perfect.
Since it’s a whole wheat banana bread, the batter needs to wait a couple of minutes before baking.
Also because it’s made with whole wheat flour, if you need to swap this to all purpose flour make sure you add an extra 2 Tablespoons of all purpose flour.
This banana bread recipe is seriously moist and keeps on the counter for up to 4 days tasting just as fresh.
It can also be frozen and defrosts beautifully!
Try this whole wheat banana bread recipe and double enjoy!:)
BANANA RECIPES
Chocolate Banana Chocolate Chip Cake — this is seriously the MOST moist chocolate and banana cake ever!
Banana Swirl Cinnamon Roll Pancakes– yes it sounds fancy but it’s NOT! And this right here is the ultimate pancake recipe, so don’t miss out!
Banana Berry Avocado Chia Smoothie — so good and good for you smoothie!
Whole Wheat Banana Bread
This whole wheat banana bread recipe is so tender, moist, flavorful, light and fluffy that you will never look for another banana bread recipe again. I keep this basic recipe very simple and once a while will jazz up the spices, or throw in chocolate chips, nuts and raisins.
Ingredients
- 2 bananas large and very ripe bananas ( or 3 smaller ones)
- 2/3 cups light brown sugar
- 1/3 cup oil
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour or all purpose flour plus 2 Tablespoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch salt
- 1 tsp cinnamon
Instructions
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Preheat the oven to 375 degrees.
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Layer a 9 inch by 5 inch loaf pan with parchment paper and set aside.
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Mash the bananas until smooth ( or leave them slightly chunky if you prefer that texture)
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Add the sugar, oil, buttermilk, vanilla and egg to the banana mixture and mix them well using a whisk.
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In a separate bowl, mix the flour, baking powder and baking soda, salt and cinnamon.
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Using a rubber spatula, gently mix the flour mixture into the banana mixture and don’t worry about making a smooth batter. Just mix them until you no longer see separate pieces of flour in the wet mixture.
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Pour the batter into the prepared loaf pan and wait for about 10 minutes before you bake it. (This wait time is optional, but it enhances the whole wheat flour and produces a more tender, moist and flavourful bread)
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Bake ( middle rack) for 20 minutes. Lower the oven temperature to 350 degrees and bake for another 30-40 minutes until the loaf is done. (Test this with a toothpick, insert the toothpick in the middle of the loaf and if it comes out clean or with just a crumb or two hanging, it’s done. If it doesn’t come out clean, re-test the loaf 10 minutes later until done)
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Note:To make them into muffins, drop the baking time to 18-22 minutes at 375 degrees.
Recipe Video
Recipe Notes
Use only ripe and super ripe bananas, even if they look too ripe. They're actually just perfect.
Since it's a whole wheat banana bread, the batter needs to wait a couple of minutes before baking.
Also because it's made with whole wheat flour, if you need to swap this to all purpose flour make sure you add an extra 2 Tablespoons of all purpose flour.
This banana bread recipe is seriously moist and keeps on the counter for up to 4 days tasting just as fresh.
It can also be frozen and defrosts beautifully!
I’m trying to recreate an old recipe I had. This is very similar in that has buttermilk and not a lot of sugar. My old one called for all purpose flour but I always used half whole wheat or hal oat bran and half all purpose. It also called for oat bran. If I want to add in oat bran how much should I add? And would I need to decrease the wflour at all?
Thank you so much and I am so excited to have found your blog.
Debbie, thanks so much for your message! So excited you’re here! Hope you make this and enjoy it! I’m wondering if the oat bran you’re referring to is fine? Like flour fine? Or is it more like the rolled oats texture?
If you’re using the fine (flour texture) then you’ll need to use it in place of some of the whole wheat flour. I haven’t tried substituting this yet, so I would do just a half cup in place of a half a cup of whole wheat flour.
This looks so delicious! Banana bread is my ultimate comfort food!
Mine too!!
Looks really delicious! I love to make this for our breakfast, definitely a great way to start the day!
Yes!!
Ohhhh I love me some banana bread and like that this is healthier! YUM!
Thanks Allyson!
Banana bread is my absolute favorite! Love those banana slices on top!
Thanks Taylor!
Banana bread is the best and love that you made it with whole wheat flour!!
Lora, thanks!
I make this all the time. It’s my favorite sweet treat and it always comes out tasting delicious – thank you!
Thanks Chrissie!
Such a hearty looking loaf of bread!!
Cathy thank you!
I love a quick bread with brown sugar! I had a bunch of ripe bananas on my counter and this recipe was absolutely delicious! I can’t wait to make it again.
Yaay!!
I can’t believe how moist and fluffy this bread is! Definitely my perfect type of bread. Whenever I make one at home I always aim for that texture. Standing ovation for this delicious whole wheat banana bread!
hahahhaa thanks so much!!
Simply divine! Confession time, I doubled up on the cinnamon, because I love how cinnamon adds so much depth of flavour to banana bread. I love the idea of the sliced bananas on top too. It came out beautifully and sliced very well. I’ll make this again for sure. Thank you!
I love cinnamon too, I’ll do this next time!
Ooooh, love those bananas on top! I bet they get all chewy and delicious, too! This banana bread looks amazing.
It really is!
i love banana bread but have never made it with whole before.this sounds incredible. i also don’t like mine too sweet, i like it more like a bread, not a cake.
So true!
Can I say YUM! I’m not a huge desert fan but some good banana bread sure is my one of my favorites 🙂 especially homemade. When I make banana bread, I use the same ingredients that you have noted above, Mahy but without oil, cinnamon and I use all purpose flour. I’m certainly fine to give this recipe a try with whole wheat flour too. Thanks for posting!
La Tania I hope you made this by now?–The oil really adds extra moisture and keeps the banana bread tasting fresher longer, and the whole wheat flour gives it a nice nutty slightly bitter flavor which cuts the sweetness of the bananas:) I hope you enjoy it!