Whole Wheat Banana Bread Recipe (one bowl!) – with VIDEO

Whole Wheat Banana Bread is a staple in my house – my kids adore it and it’s the perfect use for ripe bananas. People are always shocked when I tell them this is healthy! It freezes well and it’s going to become a staple in your house, too.

image of whole wheat banana bread cut on a tray

When I realized I hadn’t posted this recipe, I knew I had to get on it, right away! It’s one of my favorites and one that I make so frequently. I even let my type-A personality take the backseat sometimes and let my kids help me out with this one. They love using the potato masher to mash the bananas. They also love talking me into adding some chocolate chips.

I’ve shared a few varieties of this bread – chocolate banana bread, whole wheat caramel banana bread, whole wheat banana bread with chocolate chips and coconut, reduced-fat chocolate banana bread, and skinny banana bread muffins! We really do love this whole wheat banana bread in every shape and form.

Even with all its different variations, this version is the one I go to most often. If I have enough bananas, I almost always make two loaves. I’m all about doubling up on things because it isn’t too much more work to use a bigger bowl and wash two loaf pans, and then I have a loaf to freeze. This banana bread freezes super well – you can freeze it whole or you can freeze it cut up into slices so you can easily grab one and go.

Whole Wheat Banana Bread is a staple in my house - my kids adore it and it's the perfect use for ripe bananas. People are always shocked when I tell them this is healthy! It freezes well and it's going to become a staple in your house, too.

When I first began making this banana bread, I’d always use three bowls. One bowl for mashing the bananas, one for the wet ingredients, and one final bowl for the dry ingredients. It’s the type-A in me again, probably. Then I remembered that I don’t like doing dishes, so I switched to the method I use now. It uses one bowl…usually my big giant stainless steel bowl that is typically reserved for holding my precious popcorn.

Whole Wheat Banana Bread is a staple in my house - my kids adore it and it's the perfect use for ripe bananas. People are always shocked when I tell them this is healthy! It freezes well and it's going to become a staple in your house, too.

I start off by mashing the bananas in the bottom of the bowl. To the bananas, I add the rest of the wet ingredients. On top of them, I gently add the dry ingredients. I’ll give those a little toss together before stirring them into the wet ingredients. I’ll let you in on a secret – it turns out the exact same way! And it’s a third of the dishes. It’s a beautiful thing, right?

Whole Wheat Banana Bread is a staple in my house - my kids adore it and it's the perfect use for ripe bananas. People are always shocked when I tell them this is healthy! It freezes well and it's going to become a staple in your house, too.

I know you guys are going to absolutely love this banana bread as much as we do – make sure to watch the video at the top of this post, too!

Enjoy this whole wheat banana bread today!

Whole Wheat Banana Bread

Whole Wheat Banana Bread is a staple in my house – my kids adore it and it’s the perfect use for ripe bananas. People are always shocked when I tell them this is healthy! It freezes well and it’s going to become a staple in your house, too.

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Ingredients:

  • 1 1/2 cups mashed ripe bananas (about 3)
  • 2 large eggs, beaten
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 2 tablespoon oil (vegetable, canola, or coconut)
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350°F.
  2. Place mashed bananas in a large bowl (I’d mash them right in this bowl to save dishes!). Add eggs, sugar, applesauce, oil, and vanilla. Whisk to combine wet ingredients.
  3. On top of wet ingredients, add whole wheat flour, baking soda, baking powder, and salt. Gently mix the dry ingredients together before stirring into the wet ingredients.
  4. Whisk all ingredients together just until combined.
  5. Spray a 8- or 9-inch loaf pan with nonstick cooking spray. Add banana bread batter and smooth out into an even layer.
  6. Bake for 55-60 minutes or until a toothpick or knife inserted in the center comes out clean or with a few crumbs.
  7. Cook for 10-15 minutes in the pan before turning out of the pan onto a cooling rack. Cool completely before slicing.

Nutrition Information

Yield: 1 loaf, Serving Size: 1/12 of loaf

  • Amount Per Serving:
  • Calories: 175 Calories
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 31mg
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sugar: 16g
  • Protein: 4g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©Rachel Cooks.

Verdict: I love this banana bread warm with some butter smeared on it. What’s better than that?
Husband’s take: No one in my house complains when there is a loaf of banana bread available. Everyone loves it! I always make a loaf when I’m going to be out of town so they can eat it while I’m gone.
Changes I would make: None are necessary but if you want to have some fun with it, chocolate chips are never a bad idea! You could also try some of the variations I mentioned above.
Difficulty: One bowl! Easy.