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.
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!