100% Whole Wheat Banana Bread

Recipe by PJ Hamel
250 Reviews 4.7 out of 5 stars

Who can resist a slice of banana bread? This irresistibly moist and tender whole wheat banana bread delivers all the comforting richness you crave — plus a wholesome twist. Made with Golden Wheat Flour, it’s a deliciously clever way to sneak more fiber into your family’s diet. A touch of honey not only boosts the moisture but lends a delicate, golden sweetness to every bite.

Prep
10 mins
Bake
1 hr to 1 hr 5 mins
Total
1 hr 20 mins
Yield
one 9" x 5" loaf
A few slices of Whole Wheat Banana Bread next to the full loaf.

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.

  2. Mash the bananas with a potato masher or fork; or purée them in a blender or food processor.

  3. In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. Beat in the honey and eggs.

  4. Add the flour, then the walnuts, stirring until smooth.

  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent the top from becoming too brown. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or paring knife inserted into the center should come out clean.

  7. Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely before slicing. Store the whole wheat banana bread at room temperature, well wrapped in plastic, for several days; freeze for longer storage.

Tips from our Bakers

  • Want to dress up this whole wheat banana bread's crust — and add flavor, too? Mix 2 tablespoons granulated sugar plus 1 teaspoon ground cinnamon; sprinkle evenly over the top of the bread before baking.

  • For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes.

  • To make mini whole wheat banana bread muffins, prepare the batter as described and scoop the batter into a mini muffin pan (in batches). Bake the muffins in a preheated 325°F oven for 10 minutes, or until they test done; you'll end up with 32 mini muffins.

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