This whole wheat banana bread recipe requires just a few simple ingredients to create a moist, flavorful loaf you’ll love! Made with whole wheat flour and naturally sweetened with maple syrup, it’s a healthier twist on a classic favorite. Plus, it’s an excellent way to use up overripe bananas.

Who doesn't love cake-like quick breads that can be eaten for breakfast, dessert or as a snack? Some of my go-tos are cinnamon swirl banana bread, butternut squash bread and oat flour banana bread, but today I'm using some whole wheat.
Banana bread is one of those comfort recipes that is easy to make and fills the whole house with warmth. If someone walked in while you were baking it, they would immediately know that some magic is happening!
However most banana breads aren't the best for you. Now I'm not saying this healthy banana bread should be a part of a diet, but it definitely is much healthier.
With coconut oil instead of butter, maple syrup instead of sugar and whole wheat flour instead of all-purpose flour, it is these three ingredients that help create a healthy banana bread.
Now I did add some chocolate chips, but let's be honest here, chocolate makes everything better and that is no different with this banana bread recipe.
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Why This Recipe Works
- Easy - You’ll be amazed at how quick and easy this bread is to prepare—it takes less than 10 minutes to mix the ingredients and pop it in the oven.
- Utilizes leftover bananas - Whenever you have ripe bananas on hand, this should be your go-to recipe.
- Healthy - With less sugar than a typical banana bread (maple syrup) and by using whole wheat flour instead of all-purpose flour, this is a healthier way to enjoy it.
Ingredient Notes
- Bananas - The star of the show adds natural sweetness and moistness. Use overripe bananas with brown spots for maximum sweetness.
- Maple syrup - Provides natural sweetness and a rich, subtle flavor without refined sugar.
- Coconut oil - Keeps the bread moist. Use refined if you don't want coconut flavor and unrefined for a slight coconut flavor.
- Eggs - Bind the ingredients together and contribute to the bread’s fluffy texture.
- Water - For some extra moisture.
- Vanilla extract - Enhances the flavors. You could always try homemade vanilla extract.
- Whole wheat flour - Gives the bread a hearty texture and boosts fiber content. Use white whole wheat flour for a lighter crumb.
- Baking soda - A leavening agent that allows for the bread to rise.
- Cinnamon - Adds warm notes that complements the bananas.
- Salt - Balances the sweetness.
- Mix-ins - Try ½ cup of mix-ins like mini chocolate chips, walnuts, pecans, hazelnuts or dried fruit.
Ingredient Swaps
As with any recipe you can mix up some of the ingredients. Some variations include:
- If you don't have enough bananas, replace what is missing with applesauce.
- Instead of maple syrup, you can use honey for sweetness.
- Swap the coconut oil with vegetable oil or melted butter.
- For a vegan version, replace the eggs with flax eggs (2 tablespoon ground flaxseed + 5 tablespoon water).
- If you are nervous about all whole wheat flour, you could use half whole wheat and half all-purpose. If you are gluten-free, I recommend Bob's Red Mill Gluten-Free Flour.
- If you don't want cinnamon, pumpkin pie spice is a good substitute.
How to Make Whole Wheat Banana Bread
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a large bowl, mix together the wet ingredients.
Step 2: Add the dry ingredients and mix until just combined. Add any mix-ins if using.
Step 3: Pour the batter into a prepared pan and smooth the top.
Step 4: Bake for 50-60 minutes at 350°F, covering with foil halfway if browning too quickly.
Recipe FAQs
Yes, you can substitute all-purpose flour or use a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
There is no such thing as a too ripe banana. The perfect banana is black, but you can also use bananas streaked with black/brown. The blacker the better however.
If you want to speed up the ripening process, place the bananas in a paper bag and fold down on the top. Add an apple which increase the ethylene gas and quickens the ripening process.
The best way is inserting a toothpick and if it comes out clean with just a few crumbs it is done.
It actually works great for muffins as well. Preheat the oven to 350°F, fill the muffin tins until about ⅔ of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. You could also try these vegan banana chocolate chip muffins.
How to Store and Freeze
Wrap the cooled banana bread tightly in plastic wrap or store it in an airtight container for up to 3 days. For longer storage, keep it in an airtight container in the fridge for up to 1 week.
If freezing, wrap the bread in plastic wrap and place in a freezer-friendly storage bag and freeze for up to 3 months.
Pro Tips/Recipe Notes
- If you want a slightly sweeter bread, increase the maple syrup to ⅔ cup.
- Stir the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a dense loaf.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- Allow your banana bread to cool completely in the pan before slicing it. This helps it set properly and prevents it from crumbling when sliced.
Other Recommended Banana Recipes
If you’ve tried this whole wheat banana bread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Whole Wheat Banana Bread
Ingredients
- 1 ¼ cups mashed ripe bananas (about 3)
- ½ cup maple syrup
- ⅓ cup coconut oil
- 2 large eggs
- ¼ cup water
- 2 teaspoon vanilla extract
- 1 ¾ cups whole wheat flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet mini chocolate chips (optional)
- ½ cup hazelnuts, toasted (optional)
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan.
- In a large bowl, stir together the mashed bananas, maple syrup, coconut oil, eggs, water and vanilla extract until combined. Add the flour, baking soda, cinnamon and salt and stir until just combined. Fold in chocolate chips and hazelnuts if using.
- Add the batter into the pan, making sure it is even. Bake for 50-60 minutes, covering with aluminum foil halfway through if bread is browning too quickly. At 50 minutes, start checking to see if bread is done every 5 minutes by inserting a toothpick or cake tester in the center where it comes out clean with just a few moist crumbs.
- Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.
Notes
- If you want a slightly sweeter bread, increase the maple syrup to ⅔ cup.
- Stir the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a dense loaf.
- If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
- Allow your banana bread to cool completely in the pan before slicing it. This helps it set properly and prevents it from crumbling when sliced.
BARBARA says
Was looking for a quick bread recipe to use up an abundance of very ripe bananas..this recipe caught my eye. Not too sweet as the only sweetener is from maple syrup and the sweetness of the ripe bananas. Perfection!
Thank you for the awesome recipe and I will definitely pass this along to my daughter and daughter-in-laws.
Ryan says
Glad you liked it!