Whole Wheat Banana Bread
Indulge in the wholesome goodness of homemade Whole Wheat Banana Bread, a moist and flavorful treat that’s both nutritious and delicious! Made with naturally sweet ripe bananas, hearty whole wheat flour, and a hint of cinnamon spice, this quick bread is the perfect balance of comfort and health. Sweetened with honey and enriched with creamy Greek yogurt, it’s a guilt-free choice for breakfast, snacks, or dessert. Optional mix-ins like crunchy walnuts or decadent chocolate chips add a customizable twist. Easy to prepare in just 15 minutes of prep time and baked to perfection in under an hour, this banana bread offers a tender crumb and golden exterior that’s sure to impress family and friends. Whether enjoyed fresh or stored for later, this wholesome recipe is a must-try for any banana bread lover!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter, melted and cooled
- 0.5 cup walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
Peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth and creamy.
Add the eggs, Greek yogurt, honey, vanilla extract, and melted butter to the mashed bananas. Whisk until the mixture is well combined and smooth.
In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Stir to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined, being careful not to overmix. The batter should be slightly lumpy.
If using walnuts or chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Transfer the loaf pan to the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice the banana bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 17.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
