Whole Wheat Banana Bread Recipe - Chisel & Fork (2024)

This whole wheat banana bread is a healthier take on an American classic, but tastes just as good, if not better than the original.

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 is about this chocolate chip banana bread.

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.

Recipe Ingredients

• Bananas - the star of the show adds natural sweetness and moistness.
• Coconut oil - a healthier fat, but you can also use vegetable oil.
• Maple syrup - honey also works for natural sweetness.
• Eggs - helps bind everything together and lets the bread rise.
• Vanilla extract - adds flavor to the banana bread. You could always try homemade vanilla extract.
• Whole wheat flour - can use all-purpose if needed.
• Baking soda - a leavening agent the allows for the bread to rise.
• Cinnamon - extra flavor. Could also use pumpkin pie spice.
• Salt - enhances the flavor.
• Mix-ins - try ½ cup of mix-ins like mini chocolate chips, walnuts, pecans, hazelnuts or dried fruit.

Step-by-Step Instructions

1. 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, coconut oil, maple syrup, eggs and vanilla extract until combined.
2. Add the flour, baking soda, cinnamon and salt and stir until just combined. Fold in chocolate chips and walnuts if using.
3. 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.
4. Let the loaf cool in the pan for 30 minutes before removing and placing on wire rack.

What Makes it Healthy?

• Whole wheat flour - unlike traditional banana bread recipes that call for all-purpose flour, whole wheat flour is more nutritious.
• Coconut oil - has many benefits for your health, ranging from from helping your heart to encouraging fat burning.
• Maple syrup - not only tastes better, but has a lower glycemic index which causes your blood sugar to rise.

Variations

• Flour - 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.
• Mix-ins - I mentioned before, but you don't need to make plain banana bread. You could add anything from chocolate chips to nuts to fruits. My favorite combination is mini chocolate chips and hazelnuts.
• Vegan - you can make chia eggs. Just mix 2 tablespoon of chia seeds with 5 tablespoon water and let sit for 5 minutes before adding to the chocolate chip banana bread. You can also use same amount of flaxseeds.

FAQs

Pro Tips/Recipe Notes

• Usebaking soda that isless than six months old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the bread. You can test it by stirring half a teaspoon of baking soda into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
• If you want a slightly sweeter bread, increase the maple syrup to ½ cup.
• If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispyin the batter and bring out theflavor.
• If you want to freeze the banana bread, wrap the loaf in 2-3 layers of plastic wrap or aluminum foil and then place in a freezer-friendly storage bag. Freeze up to 3 months and then thaw overnight in the fridge before serving.

Other Bread Recipes

• Beer Bread
• Flaky Buttermilk Biscuits
• Brazilian Cheese Bread
• No-Knead Dutch Oven Bread
• Homemade Naan

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 meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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