Table of Contents
introduction
This whole grain banana bread is warm, simple, and good for a snack or breakfast. It uses ripe bananas and whole grain flour for a nutty taste and extra fiber. If you want a hearty savory option to go with it, try the best tuna melt on conbread for a change of flavor.
why make this recipe
This recipe is easy and uses healthy whole grains.
You use ripe bananas so you do not waste fruit.
It makes one loaf that feeds a family or lasts for a few days.
You can change mix-ins like nuts or chocolate chips.
how to make Whole Grain Banana Bread
Make sure your bananas are soft and brown for the best flavor. Preheat the oven and prepare your pan. Mix the dry ingredients in one bowl and the wet ingredients in another. Combine them until just mixed. For a breakfast spread, serve slices with yogurt or try the breakfast bread bowls recipe on the side for a fun meal.
Ingredients :
- 1 3/4 cups whole wheat flour (or a mix of whole wheat and all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/2 cup brown sugar (or 1/3 cup sugar + 2 tbsp honey)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 to 3 bananas)
- 1/3 cup milk or plain yogurt
- 1/2 cup chopped nuts or chocolate chips (optional)
Directions :
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a bowl, whisk flour, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with oil, sugar, and vanilla until smooth.
- Stir in mashed bananas and milk (or yogurt) into the wet mix.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Fold in nuts or chocolate chips if you use them.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake 50 to 60 minutes, or until a toothpick in the center comes out clean.
- Cool the loaf in the pan 10 minutes, then turn out onto a rack to cool more before slicing.
how to serve Whole Grain Banana Bread
Slice and serve warm or at room temperature.
Spread with butter, peanut butter, or cream cheese.
Serve with coffee or a glass of milk for breakfast.
Top with yogurt and fruit for a fuller meal.
how to store Whole Grain Banana Bread
Wrap cooled loaf in plastic wrap or store in an airtight container.
At room temperature it stays fresh for 2 days.
In the fridge it keeps up to 1 week.
Freeze slices in a sealed bag for up to 3 months. Thaw slices in the toaster or at room temperature.
tips to make Whole Grain Banana Bread
- Use very ripe bananas for the best sweetness and moisture.
- Measure flour by spooning into the cup and leveling; do not pack.
- Mix just until ingredients come together to keep bread tender.
- If the top browns too fast, cover lightly with foil for the last 10–15 minutes of baking.
- Let the loaf cool a bit before slicing so it holds together.
variation (if any)
- Chocolate chip banana bread: add 1 cup chocolate chips.
- Nutty version: add 1/2 cup chopped walnuts or pecans.
- Blueberry banana bread: fold in 3/4 cup fresh or frozen blueberries.
- Lower-sugar: cut brown sugar to 1/3 cup and add 1-2 tablespoons maple syrup if needed.
- Gluten-free: use a 1:1 gluten-free flour blend.
FAQs
Q: Can I use all-purpose flour instead of whole wheat?
A: Yes. You can use all-purpose flour or a mix of both. All-purpose makes a lighter texture.
Q: How ripe should the bananas be?
A: Very ripe with brown spots or mostly brown skin. They mash easily and are sweeter.
Q: Can I make this in a muffin pan?
A: Yes. Fill muffin cups about two-thirds full. Bake at 350°F for 18–25 minutes.
Q: Do I need to refrigerate the bread?
A: Not if you eat it in 1–2 days. For longer storage, refrigerate up to a week or freeze.
Q: Can I use applesauce instead of oil?
A: You can replace half the oil with applesauce to reduce fat. The bread will be more moist.
Whole Grain Banana Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs with oil, sugar, and vanilla until smooth.
- Stir in the mashed bananas and milk (or yogurt) into the wet mix.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool further before slicing.
