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A hand holding a slice of whole wheat banana bread close up showing the airy texture, chocolate chunks and pecans

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.

Course baking, Breakfast
Cuisine American
Keyword banana bread recipe, best banana bread recipe, easy banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour
Servings 12 slices
Calories 163 kcal
Author Mahy

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

  1. Preheat the oven to 375 degrees.
  2. Layer a 9 inch by 5 inch loaf pan with parchment paper and set aside.
  3. Mash the bananas until smooth ( or leave them slightly chunky if you prefer that texture)
  4. Add the sugar, oil, buttermilk, vanilla and egg to the banana mixture and mix them well using a whisk.
  5. In a separate bowl, mix the flour, baking powder and baking soda, salt and cinnamon.
  6. 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.
  7. 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)
  8. 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)
  9. 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! 

Nutrition Facts
Whole Wheat Banana Bread
Amount Per Serving
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 14mg5%
Sodium 84mg4%
Potassium 110mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 30IU1%
Calcium 38mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.