Whole Wheat Banana Bread
This post may contain affiliate links. Read my full disclosure policy.
This whole wheat banana bread is the kind of feel-good treat you’ll actually crave—it’s the perfect balance of sweet and nourishing.
Adapted from the Ovenly coobook, this whole wheat banana bread is made with wholesome ingredients like flax meal, whole wheat flour, and maple syrup. It has a subtle, earthy flavor, just the right amount of sweetness, and a nice boost of fiber. It’s great warm from the oven, but it also keeps well on the counter for a few days. If you’re after a healthier banana bread that still tastes like a treat, this one strikes the perfect balance.
In the mood to switch things up? Try one of my other banana bread favorites: classic banana bread, marbled banana bread, chai-spiced banana bread, and chocolate banana bread. All tried-and-true favorites!
“My absolute favorite recipe for banana bread!”
What You’ll Need To Make Whole Wheat Banana Bread
- All-purpose flour, whole wheat flour & flaxseed meal: This trio gives the bread the perfect balance of structure, fiber, and flavor. The all-purpose flour keeps it from getting too dense, the whole wheat adds a wholesome, nutty taste, and the flax boosts nutrition with a mild, earthy flavor.
- Baking powder + baking soda: Help the bread rise so it bakes up light and tender.
- Mashed bananas: Gives the bread a sweet, moist, and classic banana flavor. Be sure to use soft, spotty bananas for the best taste and texture.
- Maple syrup + light brown sugar: Provide just the right amount of sweetness. The maple adds depth and flavor, while the brown sugar brings a touch of molasses and extra moisture.
- Eggs + vegetable oil: Bind the ingredients and keep the bread soft and rich.
- Eggs, vegetable oil & sour cream: This trio binds the batter and keeps the bread rich, moist, and tender.
- Vanilla extract: Enhances all the flavors and adds warm, bakery-style aroma.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1. Mix the dry ingredients. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, baking powder, baking soda, and salt.
Step 2. Combine the wet ingredients. In a large bowl, combine the maple syrup, eggs, oil, brown sugar, and vanilla extract. Whisk in the sour cream and mashed banana until smooth.
Step 4. Combine wet and dry. Add the dry ingredients to the banana mixture and stir until just combined.
Step 5. Pour and prep for baking. Pour the batter into a greased 9×5-inch loaf pan and smooth the top.
Pro Tip: Give the pan a few firm taps on the counter after filling to release any big air pockets and help the top bake evenly.
Step 6. Bake and cool. Bake at 350°F for 50 to 55 minutes, or until a tester comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. The bread keeps well for several days at room temp or can be frozen for longer storage.
Pro Tips for Better Banana Bread
- Freeze bananas for later: Got overripe bananas but no time to bake? Just mash them and freeze in a zip-top bag (flattened for quicker thawing). They’ll be ready to go when baking fits into your schedule. Just make sure to strain off the excess liquid they give off while thawing.
- Want a little texture? Add a handful of chopped dates or raisins. Chopped walnuts or pecans also work great.
- Smart freezer storage: Freeze slices individually wrapped in parchment or wax paper, then store in a freezer bag. That way, you can grab one at a time—no need to defrost the whole loaf.
- Easy sour cream swap: Plain Greek yogurt works just as well. You’d never know the difference.
- Bananas not ripe enough? If they’re a bit underripe, roast them (in the peel) at 300°F for 15 to 20 minutes to soften and concentrate the flavor. Let them cool slightly before using.
More Quick Breads to Bake
Whole Wheat Banana Bread
This tender, better-for-you banana bread gets its nutty flavor from whole wheat flour and flax, with just enough sweetness to make it feel like a treat.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
oh, oops, forgot to say that I used avocado oil because it’s healthier than canola…you can’t tell the difference.
I’ve made this before but I just made it again, and came to say that I just love this recipe. I reduced the maple syrup to 1/2 c. and added some toasted walnuts, but otherwise made as written. I think I may reduce the maple syrup even more next time. I don’t want to reduce the brown sugar because I think it is what makes the crust so good…
This has become my go-to banana bread recipe. I used vanilla greek yogurt instead of sour cream, and only the 1/4 cup of sugar (no maple syrup) and it was sweet enough for my family.
Hi Jenn, I can’t even grasp how many ripe, frozen bananas are in my freezer! I decided to bake a double batch of this loaf last night, with a couple tweaks: I split the oil between sunflower and light tasting olive oil, used less packed brown sugar and less maple syrup and added a cup of chopped walnuts and a half cup of chocolate chips. They are not too sweet, very moist and the crust on the top is perfect! Mine were done in 40 mins or so at 350, and I use metal loaf pans. I used a whisk as you instructed instead of my Kitchen Aid Mixer. This is now the 3rd banana bread recipe of yours that I’ve tried. This has a lovely earthy flavour, great with tea or coffee. Another winner here in Toronto!
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!