4.7 from 42 votes
Whole Wheat Banana Bread
This whole wheat banana bread recipe is so tender, moist, flavorful, light and fluffy that you will never look for another banana bread recipe again. I keep this basic recipe very simple and once a while will jazz up the spices, or throw in chocolate chips, nuts and raisins.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 12 slices
Calories: 163 kcal
Course:
Breakfast , Baked Goods
Cuisine:
American
Ingredients
- 2 bananas large and very ripe bananas ( or 3 smaller ones)
- 2/3 cups light brown sugar
- 1/3 cup oil
- 1/3 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour or all purpose flour plus 2 Tablespoons
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch salt
- 1 tsp cinnamon
Notes
- Use only ripe and super ripe bananas, even if they look too ripe. They're actually just perfect.
- Since it's a whole wheat banana bread, the batter needs to wait a couple of minutes before baking.
- Also because it's made with whole wheat flour, if you need to swap this to all purpose flour make sure you add an extra 2 Tablespoons of all purpose flour.
- This banana bread recipe is seriously moist and keeps on the counter for up to 4 days tasting just as fresh.
- It can also be frozen and defrosts beautifully!