Whole Wheat Banana Bread
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Wholesome and earthy with just the right amount of maple sweetness, this whole wheat banana bread from the Ovenly cookbook is a must-try.
After reading about the closing of Ovenly, a beloved Brooklyn bakeshop known for its savory-sweet treats and socially-conscious mission, I couldn’t resist checking out their cookbook. The first recipes I tried were their whole wheat banana bread and salted peanut butter cookies, and both were out-of-this-world delicious. The banana bread, made with flax meal and whole wheat flour, has a wholesome, earthy flavor—and it’s a great way to sneak in some extra fiber. The maple syrup adds a lovely touch of sweetness, and while it’s best served warm from the oven—when the crust is crisp and the bread is tender—it keeps beautifully on the countertop for a few days.
By the way, if you’re not in the mood for something a bit more indulgent, or just want to mix things up, I’ve got plenty of other banana bread recipes to try—classic banana bread, marbled banana bread, chai-spiced banana bread, and chocolate banana bread are all tried-and-true favorites.
Table of Contents
“This came out light, fluffy, and absolutely delicious…Will be adding walnuts next time, but this is my absolute favorite recipe for banana bread!”
What You’ll Need To Make Whole Wheat Banana Bread
- All-purpose flour – Provides structure and balance to the whole wheat flour, ensuring the bread isn’t too dense.
- Whole wheat flour – Adds a wholesome, nutty flavor and extra fiber.
- Flaxseed meal – Boosts the fiber and adds a mild, earthy flavor.
- Baking powder and baking soda – These work together to help the bread rise, giving it a lighter texture.
- Salt – Balances the sweetness and enhances the flavors.
- Maple syrup – Naturally sweetens the bread with a lovely flavor
- Eggs – Bind the ingredients together and provide richness and structure.
- Vegetable oil – Keeps the bread moist and tender.
- Light brown sugar – Adds a bit of sweetness and a hint of molasses flavor.
- Vanilla extract – Enhances the overall flavor and adds warmth.
- Sour cream – Adds moisture and richness.
- Mashed bananas – Provide natural sweetness, moisture, and classic banana flavor. Be sure to use brown, spotty bananas for the best flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a medium bowl, combine the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt.
Whisk to combine.
In a large bowl, combine the maple syrup, eggs, oil, brown sugar and vanilla extract.
Whisk well.
Add the sour cream and mashed banana.
Whisk until smooth.
Add the dry ingredients to the wet ingredients.
Stir until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days.
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Whole Wheat Banana Bread
Wholesome and earthy with just the right amount of maple sweetness, this whole wheat banana bread from the Ovenly cookbook is a must-try.
Ingredients
- ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
- ¾ cup whole wheat flour, spooned into measuring cup and leveled-off
- ¼ cup flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup maple syrup (see note)
- 2 large eggs
- ⅓ cup canola or vegetable oil
- ¼ cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup sour cream (preferably full-fat)
- 1 cup mashed bananas, from 2 to 3 brown, spotty bananas
Instructions
- Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9×5-inch loaf pan with non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the maple syrup, eggs, oil, brown sugar and vanilla extract. Add the sour cream and mashed banana, and whisk until smooth.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Pour the batter into the prepared loaf pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for about ten minutes, then turn out onto a rack to cool completely.
- This is best served slightly warm from the oven, when the crust is crisp and the bread is tender, but it keeps wrapped in foil on the countertop for a few days. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
- Note: The original recipe calls for ½ cup maple syrup. My family prefers it a bit sweeter, but for a less-sweet banana bread, use the original amount.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 slice
- Calories: 216
- Fat: 9 g
- Saturated fat: 2 g
- Carbohydrates: 32 g
- Sugar: 16 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 266 mg
- Cholesterol: 34 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn! Could I substitute the sour cream with oat milk?
Hi Anny, oat milk won’t work here but buttermilk would. (Keep in mind that it will give the bread a slightly different texture.)
Hi Jenn,
I don’t have canola nor vegetable oil
on hand. Can I use olive oil or 1/3 cup of melted butter?
Thanks,
Janelle
Yep, either will work well. 🙂
This banana bread recipe sounds healthy and delish! For someone who needs to avoid dairy, what can replace the sour cream?
Hi Teresa, you can replace the sour cream with non-dairy sour cream or non-dairy yogurt. Hope you enjoy if you make it!
Hi Jen, can I substitute flax seed for flax meal? or is better to grind the flax seed in a food processor and try to obtain flax meal? Thank you.
Hi Ana, I’d grind the flaxseed before incorporating it into the recipe. Hope you enjoy!
What a wonderful recipe, this will be my new go to banana bread. I went with 1/2 c. of maple syrup and used 2% plain yogurt in place of the sour cream. As much as I love King Arthur’s whole wheat flour, I used my Odlums Course Wholemeal flour instead and absolutely loved the taste and texture it provided. Finally, I always keep bags of cranberries in the freezer because I like to add halved cranberries to banana or apple cinnamon bread to offset the sweetness, and that sealed the deal. Thanks so much for sharing this fabulous and simple recipe!
what would happen if I used what I’ve got on hand (light sour cream or n/f yogurt instead of the full fat sour cream)?
Hi Susan, I haven’t tried it but I think you can get away with it. Please LMK how it turns out!