Whole Wheat Honey Banana Bread
Indulge in the wholesome goodness of homemade Whole Wheat Honey Banana Bread—a moist, naturally sweetened loaf that perfectly balances nutrition and flavor. Made with ripe bananas, rich honey, and hearty whole wheat flour, this recipe offers a guilt-free treat that's perfect for breakfast, snack time, or dessert. Greek yogurt adds a creamy tang while a touch of cinnamon enhances the warm, comforting flavor profile. Optional chopped walnuts provide a satisfying crunch, making this banana bread as hearty as it is delicious. Ready in just over an hour, this easy-to-make recipe is the ideal way to put overripe bananas to good use. Bonus: it’s free of refined sugar and stays delightfully moist for days! Whether served plain or slathered with a dollop of butter, this healthy banana bread is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup honey
- 0.25 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain Greek yogurt
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Melt the unsalted butter and pour it into the mashed bananas. Stir to combine.
Add the honey, eggs, vanilla extract, and Greek yogurt to the banana mixture. Mix well until fully incorporated.
In a separate bowl, sift together the whole wheat flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid a dense loaf.
If using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 381.8 g | 139% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 156.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3081 mg | 66% | |
*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.
