Whole Wheat Banana Bread
Updated Jul 07, 2025
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This whole wheat banana bread is delicious, super moist, and made with wholesome ingredients like whole wheat flour, sweet bananas, and coconut oil. No mixer needed!
Wholesome Whole Wheat Banana Bread
This is one of the moistest, most flavorful banana breads I’ve ever made. I know… Bold statement for a whole wheat banana bread!
It’s soft, perfectly sweet, and the kind of loaf that disappears way faster than it should. The same thing happens every time I make my classic banana bread recipe and easy apple bread, too. And since this one is made with whole wheat flour and coconut oil, I feel a bit better about devouring the whole thing with my morning cortado.
Luckily, there’s the option to bake two loaves, since this banana bread freezes beautifully. Enjoy!!
Why Bake Whole Wheat Banana Bread?
I’ve always used half all-purpose, half whole wheat flour in recipes like my zucchini bread and chocolate chip pumpkin bread. This banana bread recipe does the same, and it’s perfect.
- Wholesome ingredients. Whole wheat flour uses the whole grain, giving this banana bread a heartier texture.
- Coconut oil for tenderness. Oil makes the banana bread extra moist and tender. Instead of vegetable oil, I love coconut oil for its taste and soft, tropical aroma next to the bananas.
- No mixer. In true banana bread fashion, the batter comes together easily by hand.
- Freezer-friendly. I like to bake two and stash one loaf of bread in the freezer for a delicious treat at a later date. You’re welcome, future self!
Ingredients You’ll Need
The ingredients needed to make this easy whole wheat banana bread are very simple. The full recipe with exact measurements can be found in the recipe card below.
- All-purpose Flour – Makes the texture a bit lighter. If you’d like to make this banana bread with only whole wheat, just know your loaf will be a little heavier and denser.
- Whole Wheat Flour – Adds a hearty texture and a wholesome boost.
- Baking Soda and Salt – Helps the bread rise.
- Bananas – Overripe bananas bring natural sweetness and moisture to the bread. As always, this is a great way to use up any brown, spotty bananas on the counter that might otherwise go to waste. (Don’t let them! Use them in banana nut muffins or peanut butter banana muffins, too.)
- Eggs – To bind the ingredients. Lightly beat the eggs and bring them to room temperature so they mix smoothly in the batter.
- Sugar – Granulated sugar or a mix of light brown sugar and granulated sugar works nicely in this recipe.
- Coconut Oil – You can use the flavorless one, but using unrefined or virgin coconut oil lends the bread a subtle coconut-y flavor. Measuring ⅔ cup of solid coconut oil will give you the required ½ cup when melted.
Recipe Notes and Tips
- Use overripe bananas. They’ll have the most sweetness and are easier to mash.
- Grease or line the pan (or both). To avoid a stuck loaf, grease the loaf pan well with butter or cooking spray before baking. Add a dusting of flour or line the pan with parchment paper for even easier removal.
- Don’t overmix the batter. Overmixing activates the gluten in the flour, making the loaf tough, dense, and gummy. Once you’ve added the dry ingredients, stir gently by hand just until the batter comes together.
- Mix-ins. This easy whole wheat banana bread recipe welcomes additions like walnuts, pecans, chocolate chips, and blueberries. Add up to ½ cup. Get creative!
- Add more coconut. For an even stronger coconut flavor, stir a generous sprinkle of shredded coconut into the banana bread batter.
- Check for doneness. Whole wheat flour makes the top of the bread appear darker, but it’s not burnt! Use a toothpick to start checking the bread at the 40-minute mark.
Can I Make This Recipe as Muffins Instead?
Yes! I bake my banana bread recipes as muffins so often that I have a separate recipe for banana bread muffins for you. Bake the batter in a greased or lined muffin pan, filling each well right to the top.
You’ll want to bake the muffins at 425ºF for 5 minutes, then reduce the oven temperature to 375ºF and bake for another 12-13 minutes for tall, bakery-style domes. See the linked banana muffins recipe for details.
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Whole Wheat Banana Bread
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 overripe bananas, mashed
- 2 eggs, beaten
- 1 cup sugar
- ½ cup melted coconut oil, (measure about 1/3-cup solid coconut oil and melt it; this should give you roughly around 1/2-cup, which is the amount that you will need)
Instructions
- Prep. Preheat the oven to 350˚F. Lightly grease a 9-inch loaf pan with cooking spray and sprinkle with flour; set aside.
- Combine the dry ingredients. In a small mixing bowl, combine the flours, baking soda, and salt; whisk until incorporated and set aside.
- Prep the bananas. Mash the bananas in a large mixing bowl; add sugar and, using a large spoon, mix until combined.
- Add eggs and coconut oil. Add the beaten eggs to the bananas and continue to mix until well incorporated. Stir in the coconut oil until incorporated.
- Combine. Add the flour mixture to the banana mixture and mix just until combined.
- Bake. Transfer the batter to the loaf pan. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Remove the banana bread from the oven and cool completely on a rack.
- Finish and serve. Remove the bread from the pan. Using a bread knife, slice the banana bread and serve. Optionally, top banana bread slices with a slather of butter and a drizzle of honey or maple syrup.
Notes
- Check for doneness. Using a toothpick, start checking the bread in the oven around the 40-minute mark. Because of the whole wheat flour, the top of the bread will appear a darker brown; don’t worry, the bread is not burnt.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Whole Wheat Banana Bread
If you have ever wanted a perfect recipe for banana bread, this might be your new favorite.
- Prepare to bake. Preheat your oven to 350°F and grease and flour a 9-inch loaf pan.
- Mix the dry ingredients. Next, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Mix the wet ingredients. In a separate mixing bowl, mash the bananas. Cream the sugar with the bananas, and stir in the beaten eggs and melted coconut oil. Mix until everything is well incorporated.
- Combine. Now, add the dry ingredients to the wet mixture. Stir just until combined, and don’t overmix.
- Bake. Lastly, pour the batter into your prepared loaf pan. Bake the banana bread at 350ºF for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. When it’s out of the oven, let the banana bread cool before slicing. Serve as-is, or top with a sliver of butter and a drizzle of honey.
Storage and Freezing
- At room temperature. Store this whole wheat banana bread covered airtight at room temperature for up to 4 days.
- Freeze. You can freeze the baked, cooled banana bread either whole or in slices for up to 2 months. Wrap it tightly in a double layer of plastic wrap. Thaw the loaf at room temperature before serving.
Delicious. I also use 1 heaped tablespoon and a hand full of dark chocolate chips in place of the sugar. And added a good sprinkle of cinnamon.
Eaten week with some butter really taste good.
This looks so incredibly good!
I have just baked this and it is divine!
Thank you, Lara!! So glad you enjoyed it!
Gotta love a simple, classic banana bread like this! I only saw gold and white with the dress. It would have been so cool and a little strange to see both.
Wonderful, easy recipe! I used whole wheat pastry flour (no white flour), 1/2 C honey in place of sugar & added a little cinnamon. It was perfect! I make a lot of banana bread & this recipe will be my go-to from now on. Thanks!
By the way, I weighed my coconut oil to be 4oz…in case anyone measures.
Oooh I love all the subs! Thanks so much for sharing, Farah!!
Any idea how much fiber is in this?
Hi Sandra! According to my calculations, it comes out to exactly 1 gram per slice.
Thank you so much. I am gonna try it.
Mmm now that’s my kind of banana bread! Coconut oil makes everything better ๐
The dress is a bit much for me at this point. I would much rather stare at pictures of this bread. Yum!
I want to wake up to this banana bread tomorrow morning, love!!