Whole Wheat Banana Bread

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 18 slices

Recipe photo

This lovely bread is incredibly moist, and packed with the goodness of whole grains. You could dress it up further by adding a cup of chocolate chips to the batter.

Whole Wheat Banana Bread

star rating (32) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 18 slices
Published: 09/12/2012

Ingredients

Batter

Topping

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

2) In a large bowl, mash the bananas, then add the oil, sugar, eggs, milk, and vanilla, stirring to combine.

3) Mix in the flours, baking soda, baking powder, salt, and chopped walnuts. Scrape the bottom and sides of the bowl to thoroughly combine the ingredients.

4) Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

5) Bake the bread for about 60 to 75 minutes, until a cake tester or toothpick inserted into the center comes out clean. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking.

6) Remove the bread from the oven. Cool it in the pan for 10 minutes, then turn out of the pan onto a rack to cool completely.

Yield: 1 loaf, 18 slices.

Reviews

1 234  All  
  • star rating 04/25/2015
  • Boilerbaker1 from KAF Community
  • I think this is the best banana bread I've ever made! Love that it also uses half white whole wheat flour. I reduced the sugar to 1/2 cup but I did add some mini chocolate chips, which of course made it tasty. I used an 8 1/2 x 4" loaf pan as well as one small loaf pan. I had purchased an overflowing bag of ripe bananas on clearance and was hunting for the recipe that used the most bananas. I hit the jackpot with this recipe and will bake more loaves tomorrow and freeze them.
  • star rating 04/11/2015
  • Beth from MA
  • Love this recipe - very moist and light.
  • star rating 03/22/2015
  • Marypat from Upstate NY
  • Just took out of oven. Awesome! I used a 4 loaf Wilton pan, 45 minutes.
  • star rating 02/28/2015
  • Terri from Fulton, MO
  • Outstanding! Very moist and tasty. I'm picky about my banana bread on how it taste and never really have found one that fits the bill. This one is a keeper and will continue to make it. The only thing I changed was decreasing the sugar to 1/2 cup, trying to make things that are healthier and added a 1/2 tsp of cinnamon. My husband loved it too. Thanks for a great recipe. :)
  • star rating 02/17/2015
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  • star rating 02/05/2015
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  • star rating 02/03/2015
  • mebren1121 from KAF Community
  • This is the BEST banana bread recipe I've ever found! I love whole wheat, but my husband does not, so I just didn't tell him there was white whole wheat flour in this banana bread. When he came right back for a 2nd slice, I told him I used the white whole wheat flour. He loves this and told me not to lose the recipe! The only problem I had was that the sides and bottom of the bread were almost burnt. I baked it in a pan that has a non stick coating, so I'm wondering if I can avoid that next time by lowering the temperature of the oven to 325 degrees.
    We are so glad to hear that you sneaked this recipe into your husband's approval! White whole wheat flour is great for skeptical husbands and kids alike! As for the over-browned sides, this can often happen with recipes that have a lot of sugar in them and call for a long baking time. If possible, use a shiny metal pan that will help brown your bread evenly because it won't absorb heat as much as dull, darker metal. However, if you want a good, brown crust on a homemade loaf of bread, dark metal is a great material to use. Good luck and happy baking! --Kye@KAF
  • star rating 01/08/2015
  • Stan from Riverside RI
  • I discovered this recipe on the flour bag a few years back. It is a great seller in my house. I always double it and bake in my 13 x 4 x 4 Pullman pan w/o the cover 325 deg. convection bake about 85 minutes. Makes a killer slice!
  • star rating 12/07/2014
  • Eunice from Cumbria, UK
  • Absolutely fabulous!!!! Make it time and time again...thank you for this delicious recipe. I always double the quantity of walnuts as I love nuts. I find that it does take 70 minutes to cook properly.
  • star rating 10/05/2014
  • Deanne from Detroit
  • Yum! I baked mine in one large stonewear pan and left it in the over for about 70 minutes. It was perfectly crispy on the outside (I used butter and greased the pan with it too) and moist on the inside. I didn't have any walnuts, but it didn't seem to be lacking anything. I also used 1 cup of bread flour and 1 cup of whole wheat flour instead of the all-purpose white flour. I read that the bread flour helps the wheat flour to rise. Worked for me!
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