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.

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 — 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.

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.

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?

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

Enjoy this whole wheat banana bread today!

Looking for more banana recipes?

 

• The Best Banana Cake
• Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
• Triple Chocolate Banana Muffins
• Healthy Banana Pancakes — Whole Wheat
• Skinny Banana Bread Muffins
• Banana and Chocolate Pudding Dessert Bites
• Peanut Butter Chocolate Banana Milkshake
• Banana Split Pancakes
• Creamy Mango Banana Smoothie

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Whole Wheat Banana Bread

4.6 from 54 votes

Prep Time: 15 mins

Cook Time: 1 hr

Additional Time: 20 mins

Total Time: 1 hr 35 mins

10 servings

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Whole wheat banana bread is a staple in my house - my kids love it and it's a perfect way to use ripe bananas. It freezes well and makes a great lunchbox treat!

Ingredients

• ▢ 1 1/2 cups mashed ripe bananas (3 large bananas)
• ▢ 2 large eggs, beaten
• ▢ 3/4 cup sugar
• ▢ 1/2 cup applesauce
• ▢ 2 tablespoons 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

Instructions

• Preheat oven to 350°F.
• 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.
• 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.
• Whisk all ingredients together just until combined.
• Spray a 8- or 9-inch loaf pan with nonstick cooking spray. Add banana bread batter and smooth out into an even layer.
• Bake for 55-60 minutes or until a toothpick or knife inserted in the center comes out clean or with a few crumbs.
• Cool for 10-15 minutes in the pan before turning out of the pan onto a cooling rack. Cool completely before slicing.

Notes

• Banana bread, wrapped well, will keep at room temperature for a few days. For longer storage, store in refrigerator for up to 1 week or in freezer for up to a month. If desired, slice first before freezing so individual slices can be removed.
• If desired, replace whole wheat flour with all-purpose flour, or a combination of the two.
• Sugar can be reduced to 1/2 cup, if you'd like to reduce added sugar. The bananas and applesauce add lots of natural sweetness.

Nutrition Information

Calories: 213kcal, Carbohydrates: 42g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 261mg, Potassium: 230mg, Fiber: 4g, Sugar: 20g, Vitamin A: 75IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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