Why You’ll Love This Recipe

This banana bread is everything you crave: moist, flavourful, and wholesome. Made entirely with whole-wheat flour, no butter or oil, and just a touch of honey and brown sugar for sweetness, it delivers big taste without feeling heavy. Ripe bananas shine through, and the addition of cinnamon and optional walnuts gives a warm, satisfying loaf you’ll want to bake again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ cups (288 g) mashed bananas (about 3 medium or 2 large ripe bananas)
• 6 Tbsp (90 g) unsweetened applesauce
• 2 large eggs
• ¼ cup (85 g) honey
• ¼ cup (50 g) packed light or dark brown sugar
• 1/3 cup (80 ml) milk
• 2 tsp pure vanilla extract
• 1 ¾ cups (220 g) whole wheat flour (spooned & leveled)
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• 2/3 cup (67 g) chopped walnuts (optional)

Directions

1. Adjust the oven rack to the lower-third position and preheat the oven to 350 °F (177 °C). Spray a 9×5 inch loaf pan with non-stick spray or grease lightly.
2. In a mixing bowl (or stand-mixer bowl), mash the bananas using a mixer on medium-high until smooth. Add applesauce and eggs and beat until combined. Then add honey, brown sugar, milk, and vanilla extract; beat again until fully mixed.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Pour the dry ingredients into the wet mixture and beat on medium (or stir by hand) until just combined. Fold in the chopped walnuts if using.
4. Pour the batter into the prepared loaf pan. Bake for about 60-65 minutes. Halfway through baking, if the top is browning too fast, loosely cover with aluminium foil. The bread is done when a toothpick inserted into the center comes out clean with only a few small moist crumbs. Begin checking at around 55 minutes.
5. Remove the loaf from the oven and allow it to cool completely in the pan set on a wire rack. Once cooled, slice and serve.

Servings and timing

Yields: 1 loaf (about 8–10 slices)
Prep time: 15 minutes
Cook time: 1 hour
Total time: approximately 1 hour 30 minutes

Variations

• Swap the chopped walnuts for chopped almonds, pecans, or omit nuts altogether if preferred.
• Use coconut sugar instead of brown sugar for a slightly different sweetness.
• Replace honey with pure maple syrup or agave nectar if you prefer.
• Use dairy-free milk (such as almond or oat) to make the loaf dairy-free.
• Add mix-ins such as raisins, chocolate chips, or a cinnamon swirl layer for extra flair.

Storage/Reheating

At room temperature: Store the loaf (wrapped or in an airtight container) for up to 2 days.
In the refrigerator: Cover and store for up to 1 week.
Freezer: Wrap the whole loaf or individual slices in 2-3 layers of plastic wrap or aluminium foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator or let slices sit at room temperature for about 30 minutes, then warm gently if desired.

FAQs

What makes this recipe “whole wheat”?

This recipe uses 100% whole wheat flour instead of all-purpose white flour, and also replaces butter or oil with unsweetened applesauce, making it a more wholesome option.

Can I use all-purpose flour instead of whole wheat?

Yes — you can substitute the same amount of all-purpose flour if you prefer a lighter texture.

What kind of bananas should I use?

Use very ripe, spotty bananas (brown-speckled) for the best sweetness and flavour. Frozen thawed bananas can work too, but be sure to drain off excess liquid first.

Can I omit the nuts?

Absolutely — the chopped walnuts are optional. You can leave them out or replace them with another nut or seed of your choice.

Can I divide this into muffins instead of a loaf?

Yes — you can pour the batter into a lined or greased muffin tin. Bake the muffins at 425 °F (218 °C) for 5 minutes, then reduce the oven to 350 °F (177 °C) and bake for an additional 16-17 minutes (total ~22-23 minutes).

What if the top is browning too quickly?

If you see the top of the bread getting too dark, loosely cover it with aluminium foil about halfway through baking to prevent over-browning.

How will I know when it’s done?

Insert a toothpick into the centre: when it comes out clean (or with just a few moist crumbs) the loaf is done. Because ovens vary, start checking around 55 minutes.

Can I make substitutions for applesauce?

Yes — if you don’t have applesauce, you can use a neutral-flavoured oil (such as canola or vegetable oil) instead.

What’s the best way to serve this bread?

This banana bread is delightful on its own, or you can spread a bit of nut butter or a light smear of “honey butter” (see variations) for extra indulgence. It’s also excellent warmed lightly.

Does the flavour improve over time?

Yes — the flavour melds together beautifully. Many find that the bread tastes even better on day 2 once the flavours have settled.

Conclusion

This whole wheat banana bread is a wonderful blend of wholesome ingredients and delightful taste. With its moist crumb, warm cinnamon undertones, and rich banana flavour, it proves that health-conscious baking can truly satisfy. Whether for breakfast, snack time, or sharing with family and friends, it’s a recipe worth keeping in your baking rotation. Enjoy every slice!

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