Whole Wheat Banana Bread
This Whole Wheat Banana Bread is everything you love about classic banana bread—just a little more wholesome. Sweetened with maple syrup and loaded with ripe bananas and crunchy walnuts, it’s a cozy loaf you’ll feel good about enjoying any time of day.
Quick Snapshot
Ready In: 1 Hour – No mixer needed
Servings: 8 –10 slices
Best For: Breakfast, brunch, snack, or a better-for-you treat
Why You’ll Love This Banana Bread
- Naturally sweetened with maple syrup – if you are trying to avoid processed sugar, give this a try.
- Moist and hearty with ripe bananas and whole wheat flour.
- Perfect texture from chopped walnuts in every bite.
Ingredients You’ll Need
- Ripe Bananas – the more brown spots, the better
- Egg – helps bind the loaf
- Pure Maple Syrup – adds deep, natural sweetness
- Olive Oil – for moisture and a tender crumb
- Vanilla Extract – rounds out the flavors
- Whole Wheat Flour – adds fiber and nuttiness
- Baking Powder + Baking Soda – for a good rise
- Kosher Salt – to balance the sweetness
- Chopped Walnuts – use toasted nuts for a toasty crunch in every slice
How to Make Whole Wheat Banana Bread
- Preheat your oven to 350°F. Grease a 9×5 loaf pan or line with parchment paper.
- Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.
- Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
- Fold in the walnuts. Save a few to sprinkle over the top if you like.
- Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
- Bake for 45–55 minutes. A toothpick should come out clean from the center.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips & Variations
- No maple syrup? Honey works too, but it’ll change the flavor slightly.
- Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
- Add-ins: Try cinnamon or mini chocolate chips for extra flavor.
This Whole Wheat Banana Bread is a go-to for using up ripe bananas and getting a little extra goodness into your day. Bake a loaf and enjoy a better-for-you treat that doesn’t skimp on comfort.
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Whole Wheat Banana Bread
This easy Whole Wheat Banana Bread is moist, flavorful, and refined sugar-free—made with ripe bananas, olive oil, maple syrup, and crunchy walnuts.
Servings: 10
Calories: 233kcal
Ingredients
- 4 bananas ripened
- 1 egg
- ¼ cup maple syrup
- 2 tablespoons olive oil
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup walnuts chopped
Instructions
- Preheat oven to 375°.
- Line a 5 x 9 inch loaf pan with parchment paper or spray with baking spray.
- Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.
- Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
- Fold in the walnuts. Save a few to sprinkle over the top if you like.
- Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
- Bake for 45–55 minutes. A toothpick should come out clean from the center.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled banana bread wrapped in plastic wrap at room temperature 1-2 days or refrigerated up to 4 days.
- Substitute honey for maple syrup.
- Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
- Add-ins: Add 1 tablespoon ground cinnamon for extra flavor.
Nutrition
Calories: 233kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg