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Whole-Grain Banana Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Whole-Grain Banana Bread Recipe Whole-Grain Banana Bread Recipe

This one-bowl banana bread — our 2018 Recipe of the Year — uses the simplest ingredients, but is incredibly moist and flavorful. While the recipe calls for a 50/50 mix of flours (all-purpose and whole wheat), we often make the bread 100% whole wheat, and honestly? No one can tell, it's that good!

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for both the the all-purpose and whole wheat flours in this recipe; no other changes needed.

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At a glance

Prep
Bake
Total
Yield
1 loaf, 12 generous servings
Nutrition information

Ingredients

Choose your measure:

Batter

  • 2 cups thoroughly mashed banana; about 4 or 5 medium bananas
  • 1/2 cup vegetable oil
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted if desired; optional*
  • *Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

Topping

  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
  2. In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
  3. Weigh your flours; you’ll find their weight by toggling to “ounces” at the top of the ingredient section above. Or measure them by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again 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 the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
  6. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
  7. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 102g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 290
  • Calories from Fat 110
  • Total Fat 13g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 240mg
  • Total Carbohydrate 42g
  • Dietary Fiber 3g
  • Sugars 24g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.