Whole Wheat Banana Bread

Bake a dessert that tastes like one without the ingredients of one with this Whole Wheat Banana Bread.

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Do you (like 99% of the world) tell yourself that carrot cake is healthy cos it contains carrot? Or that zucchini bread counts as a serving of vegetables? Yeah… me, too.

And I suppose, like me, you’re convinced banana bread isn’t a dessert, it’s a bread made with fruit (a.k.a. Mother Nature’s candy)? Normally, I would lower my head with embarrassment at this attempt at mental gymnastics that defies logic but today, we’re going to make a version of banana bread that, while it can’t replace broccoli at your next Sunday dinner, IS a healthier version of the banana bread you’re perhaps more accustomed to.

Yes, we opt for honey/syrup as a sweetener, olive oil over butter, and almond milk instead of something more diet-restrictive, but the big difference is the whole wheat flour. The changeup means more fiber, more nutrients, and a bread that won’t leave you hungry even after two slices.

You should still moderate the amount you eat at each sitting but, with this recipe, you can eat guilt-free and give the mental gymnastics a rest!

Is Whole Wheat Banana Bread Healthy?

Banana bread, thanks to its name, can mislead you into thinking it’s healthier than it is. That said, I’ve tried my darnedest to make this with healthy alternatives, from the whole wheat flour to the honey and almond milk. As it stands, the recipe is dairy-free and vegetarian. To make it comply with more diets, some changes must be made. Replace the flour with almond flour to make it gluten-free and paleo friendly, and replace the nuts with sunflower or pumpkin seeds to make it nut-free.

Is Vanilla Extract and Pure Vanilla the Same Thing?

No, pure vanilla is more akin to vanilla paste, which is more concentrated than vanilla extract. Extract, meanwhile, involves soaking vanilla bean in alcohol and water. It’s a diluted version of paste, simply put. Complicating matters a bit is pure vanilla extract, which only contains the vanilla, alcohol, and water, differentiating it from synthetic vanilla extract or vanilla “flavoring”, which by and large contain a number of other, arguably unnecessary artificial ingredients.

INGREDIENTS

1 3/4 cups whole wheat flour
1/3 cup honey or pure maple syrup
1 tsp baking soda
1/2 tsp sea salt
1/2 cup chopped walnuts
1/3 cup extra-virgin olive oil
2 large eggs
2 large ripe bananas, mashed (about 1 cup)
1/4 cup almond milk
1 tsp vanilla extract

INSTRUCTIONS

Heat

Preheat your oven to 325°F. Grease a 9×5-inch loaf pan with coconut oil or cooking spray.

Mix

In a large bowl, whisk together whole wheat flour, baking soda, and sea salt. Add chopped walnuts. In a separate bowl, mix together oil and eggs, then stir in mashed bananas, almond milk, and vanilla extract.

Bake

Combine both mixtures and lightly fold. Pour the batter into the loaf pan and bake for 55-65 minutes, using aluminum foil if browning too quickly.

Cool

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to completely cool.

DEVOUR!

FAQs & Tips

How do I store the bread?

Let it cool completely then wrap it up in plastic or aluminum. You can also store it in an airtight container. You can leave it out on the counter for a few days, if you like, or you can keep it in the fridge for up to a week. I like my bread slightly chilled (I’m a freak, I know) so that’s my recommendation, though it rarely lasts longer than a couple of days. You can also freeze the bread. I would wrap it first in plastic then in aluminum. It should keep for up to 3 months. You can let it thaw in the fridge or warm it gently in the oven or microwave.

Can I use baking powder instead of baking soda?

Though they may sound interchangeable, baking powder and baking soda are different ingredients. Baking soda will help with the rise of your bread when mixed with an acid like vinegar, yogurt, and yes, bananas. Baking powder is usually used when a recipe has no acidic ingredients, as it contains its own acid and base. While you can use baking powder instead of baking soda, you would need to make some amendments and experiment, making it more trouble than it’s worth (in my opinion).

What can I use instead of olive oil?

If you like the taste of coconut, I highly recommend using virgin coconut oil. Use the same amount (i.e., 1/3 cup) as you would olive oil. You can also use butter (again, 1/3 cup) for a change in texture and taste, though it will lose a bit of its healthfulness. Melt the butter, let it cool, then add it to the other ingredients.

Can I use underripe bananas?

Underripe bananas, while healthier (they contain less sugar), aren’t as easy to mush up and won’t mix as effortlessly with the other ingredients. Also, because they don’t have as much sugar as their brownish brethren, they won’t be as sweet. How sweet you want your bread is up to you but keep this in mind when choosing your bananas (I mean, it IS a dessert, after all).

Why is My bread dense/dry?

That’s a result of using whole wheat flour instead of all-purpose white. The bran weakens the gluten strands so the bread isn’t as elastic, so you end up with a loaf that is dense, dry, and dark. When I started to replace the all-purpose flour in my recipes with whole wheat, I certainly noticed a difference. Nowadays, it’s a non-issue and in fact, prefer the texture of the healthier bread.

Other Banana Bread Recipes You Must Try

Banana Bread with Chocolate Chips: A lovely loaf of banana bread with the sweetness of chocolate in every bite. I particularly love the texture change when the soft bread gives way to a chewy chip.
Dairy-Free Banana Bread: For those with problems digesting lactose. Still yummy and won’t upset your tummy!
Easy Strawberry Banana Bread: Sweeten your bread with nature’s candy.
High-Protein Banana Bread: Sick of drinking your protein powder? Here’s an alternative.