This Honey Whole Wheat Banana Bread is a wholesome twist on a classic favorite, naturally sweetened and packed with flavor.
High in fiber, rich in plant-based protein from Greek yogurt, and featuring healthy fats from coconut oil, it’s a nourishing choice for breakfast or snack time.
Quick, easy, and satisfying, it’s perfect for everyday baking or meal prep.
Easy And Quick Honey Banana Bread
Equipment
- 1 Large mixing bowl
- 1 small mixing bowl
- Stand mixer or hand whisk
- 9×5-inch loaf pan
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- ½ cup honey or substitute with dark brown sugar
- ⅓ cup coconut oil or vegetable oil can substitute ½ cup unsweetened applesauce
- 3 very large ripe bananas or 4 medium, about 1½ cups mashed
- 2 large eggs
- 1½ tsp vanilla extract
- 2 cups whole wheat flour regular or white whole wheat
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup plain Greek yogurt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for even baking. While the oven warms, grease a 9×5-inch loaf pan lightly with butter or oil, then dust it with a thin layer of flour, or alternatively, use a non-stick cooking spray. This step ensures your banana bread will release easily without sticking. Set the pan aside.
- Combine Wet Ingredients – Honey and Oil: In a large mixing bowl or the bowl of a stand mixer, pour in the honey and your choice of coconut or vegetable oil. Using a whisk or paddle attachment, blend the two together until smooth and fully combined. This creates a base that will help keep your bread moist while incorporating the natural sweetness from the honey.
- Mash and Add Bananas: Peel and mash your ripe bananas until they are smooth with only a few small chunks remaining. Add the mashed bananas to the honey and oil mixture, along with the vanilla extract. Mix gently until everything is evenly combined, forming a creamy, fragrant base with natural sweetness and moisture.
- Incorporate Eggs One at a Time: Add the eggs to the banana mixture, one at a time, mixing thoroughly after each addition. This ensures the eggs are evenly distributed, helping the bread rise properly while creating a light, tender texture. Avoid overmixing to maintain a delicate crumb.
- Prepare Dry Ingredients: In a separate small bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. This step ensures that the leavening agents and spices are evenly distributed throughout the batter, preventing uneven rising or clumps of cinnamon.
- Combine Dry and Wet Mixtures Gradually: With your mixer on low speed, begin alternating between adding the dry flour mixture and the Greek yogurt to the wet banana mixture. Start and end with the dry ingredients. Mix gently until just combined—overmixing can make the bread dense rather than tender. The batter should be thick, slightly sticky, and full of banana goodness.
- Transfer Batter to Pan: Scrape the batter from the bowl using a spatula and pour it evenly into the prepared loaf pan. Smooth the top with the spatula to ensure the bread bakes evenly. This step also prevents cracks forming on top and gives a visually appealing loaf.
- Bake the Bread: Place the loaf pan in the preheated oven on the center rack. Bake for 35–45 minutes, rotating the pan halfway through for even baking. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs. Baking times may vary slightly based on oven type or altitude.
- Cool in the Pan: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. This short resting period lets the bread set slightly and makes it easier to remove without breaking.
- Transfer to Wire Rack to Cool Completely: Carefully lift the banana bread from the pan and place it on a wire cooling rack. Let it cool completely before slicing, which helps maintain its structure and ensures every slice is moist and tender.
- Serve and Store: Slice the bread and serve as a nutritious breakfast, snack, or dessert. To store, wrap cooled slices in plastic wrap or aluminum foil, or place in an airtight container. Keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. To enjoy from frozen, thaw at room temperature and warm slightly in a toaster oven or microwave.
Notes
- Use very ripe bananas for optimal sweetness and moisture; overripe bananas with brown spots work best.
- For a lighter texture, sift the whole wheat flour before adding it to the batter.
- Do not overmix once the dry ingredients are added—overmixing can make the bread dense.
- Adjust baking time slightly based on your oven and altitude; a toothpick inserted into the center should come out clean.
- You can customize this loaf by adding ½ cup chopped walnuts, pecans, or dark chocolate chips for added texture and flavor.
Chef’s Secrets for Perfect Loaf
The key to this banana bread’s moist, tender texture lies in balancing wet and dry ingredients carefully.
Using Greek yogurt adds protein while keeping the loaf soft, and alternating the dry ingredients with the yogurt prevents overmixing.
Honey adds natural sweetness without overwhelming flavor.
For an extra aroma, try lightly toasting the bananas in the microwave for 30 seconds before mashing—they release even more natural sugars.
Always allow the bread to cool completely on a wire rack to set the crumb and enhance flavor.
Serving Suggestions for Any Occasion
This Honey Whole Wheat Banana Bread is versatile enough for breakfast, snack, or dessert.
Serve slices warm with a thin spread of almond butter, peanut butter, or cream cheese for a satisfying start to your day.
It pairs beautifully with a cup of coffee, tea, or a cold glass of milk.
You can also cut the loaf into smaller portions to serve at brunches, picnics, or as a midday snack.
Adding fresh fruit on the side, such as berries or sliced apples, elevates the presentation and nutritional value.
Storage Tips to Maintain Freshness
To keep your banana bread fresh, wrap it tightly in plastic wrap or aluminum foil, or store in an airtight container.
At room temperature, it stays moist for up to 3 days. Refrigeration extends freshness up to a week, but the bread may dry slightly—reheating in a toaster or microwave restores moisture.
For longer-term storage, freeze the loaf or individual slices for up to 3 months.
When ready to enjoy, thaw on the counter, then warm slightly for that fresh-baked experience.
Frequently Asked Questions
1. Can I use all-purpose flour instead of whole wheat?
Yes, all-purpose flour can be used, though it will slightly reduce fiber content and change the texture. A blend of half whole wheat and half all-purpose flour works well for a lighter loaf.
2. How do I make this banana bread vegan?
Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based yogurt instead of Greek yogurt. Use maple syrup instead of honey to keep it fully vegan.
3. Can I reduce sugar or honey?
Yes, you can reduce honey slightly if your bananas are very ripe, as they add natural sweetness. Keep in mind the bread may be less moist, so consider adding a tablespoon of yogurt or applesauce to compensate.
4. How can I prevent the bread from sinking in the middle?
Avoid overmixing, ensure your baking powder and soda are fresh, and bake at the recommended temperature. Allow the loaf to cool in the pan briefly before transferring to a rack to help it set.
5. Can I add mix-ins like nuts or chocolate?
Absolutely! Fold in up to ½ cup of chopped nuts, chocolate chips, or dried fruit gently into the batter before baking. This adds texture and flavor while keeping the loaf moist.
