Whole Wheat Banana Bread Recipe (one bowl!) – with VIDEO
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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!
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
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.
Ferryal Lackey says
If I want to make these as muffins, how long would I bake it for please? Thank you so much.
Rachel Gurk says
I would start with 15-18 minutes and go from there if they’re not done yet. :)
Christine Roth says
This was fantastic! What a delicious and EASY recipe to follow. Thank you!
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment and a review!
Carmen Garcia says
I just put my first loave of banana bread in the oven first time making it and it was so easy
Rachel Gurk says
So glad you liked this recipe! It’s one of my favorites.
Louise says
This is the best banana bread I have ever made, I didn’t have applesauce so replaced with extra banana.
I’m in the UK so I converted from cups, but it worked out really well. It’s so good that it half of the loaf is gone, it has only just cooled!
Thank you for the recipe
Rachel Gurk says
Wow, thank you so much! I’m so glad you liked it, thank you for taking the time to come back and leave a comment!
Margaret says
Hi I like the 1 bowl recipe do you have anymore?
I am going to make the banana one. I am by myself so 1 bowl recipe is good for me thx
Rachel Gurk says
Hi Margaret, you could make this chocolate banana bread using the same method! Enjoy!
Tom says
I just made this tonight. It is delicious – I’ll be making it again.
Rachel Gurk says
So glad to hear it! It’s one of our favorites too. Thanks for taking the time to leave a comment!
Lynn says
If I made this mixing regular flour, should I cut the sugar?
Rachel Gurk says
Nope, same amount!