This whole wheat banana bread is moist, warmly spiced, and easy to make with ripe bananas and simple pantry ingredients. A blend of whole wheat and all-purpose flour gives the loaf extra fiber without making it heavy, while cinnamon and a touch of molasses add a deep, comforting flavor.
The recipe is mixed by hand, so you do not need a stand mixer. It is a practical breakfast, snack, or make-ahead bake that slices best after it has cooled completely.
Why You’ll Love This Whole Wheat Banana Bread
- Moist, not dense: ripe bananas, eggs, and oil keep the crumb tender.
- More whole grains: most of the flour is whole wheat, with a little all-purpose flour for a lighter texture.
- Easy to customize: add raisins, currants, or chopped nuts, or leave them out.
- Simple method: the batter comes together in two bowls with a whisk and spatula.
Ingredients and Helpful Notes
- Whole wheat flour: provides a nutty flavor and more fiber.
- All-purpose flour: keeps the loaf from becoming too heavy.
- Very ripe bananas: use bananas with plenty of brown spots for the best sweetness and moisture.
- Neutral oil: vegetable, canola, or another mild-flavored oil works well.
- Cinnamon and molasses: add warmth, color, and a deeper flavor.
- Raisins, currants, or nuts: all are optional.
- Vanilla extract: rounds out the flavor. A tablespoon of Jamaican white overproof rum may also be added for a traditional variation, but it is optional.
How to Make Whole Wheat Banana Bread
- Prepare the pan and oven. Preheat the oven to 300°F (150°C). Grease an 8-by-4-inch loaf pan and line it with parchment paper for easy removal.
- Mix the dry ingredients. Whisk the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Mash the bananas. Mash three ripe bananas in a large bowl. Leave a few small pieces if you prefer more texture.
- Mix the wet ingredients. Whisk the sugar, oil, and eggs until smooth. Add the mashed bananas, vanilla, optional rum, and molasses.
- Combine gently. Fold the dry ingredients into the wet mixture in three additions. Stop as soon as no dry flour remains. Fold in raisins or currants if using.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with chopped nuts if desired.
- Bake. Bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Cool completely. Let the loaf cool in the pan for 10 to 15 minutes, then move it to a wire rack. Wait at least one hour before slicing so the crumb can set.
Tips for the Best Texture
- Measure flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can add too much flour.
- Do not overmix the batter. Overmixing develops gluten and can make whole wheat banana bread tough.
- Use bananas that are soft and heavily spotted. Firm yellow bananas will not provide the same sweetness or moisture.
- Check the center of the loaf, not just the edges, before removing it from the oven.
- Let the bread cool before slicing. Cutting it while hot can make the center appear gummy.
Substitutions and Variations
- Use chopped walnuts or pecans instead of raisins or currants.
- For a simpler loaf, omit the molasses, rum, and mix-ins.
- Replace the optional rum with an equal amount of milk or orange juice.
- Add a small handful of dark chocolate chips for a sweeter variation.
Storage and Freezing
Store the cooled banana bread in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. To freeze it, wrap individual slices tightly and place them in a freezer-safe container for up to three months. Thaw at room temperature or warm briefly before serving.
Frequently Asked Questions
Can I make this with 100% whole wheat flour?
Yes, but the loaf will be slightly denser. The small amount of all-purpose flour in this version creates a softer crumb.
Why is my banana bread gummy in the middle?
It may need more baking time, or it may have been sliced before cooling. Test the center with a toothpick and allow the loaf to cool completely.
Can I reduce the sugar?
You can reduce it slightly when your bananas are very ripe, but a large reduction can change the loaf’s moisture and texture.
What can I serve with it?
Serve a slice with coffee, tea, milk, or yogurt. For another breakfast bake, try our blueberry muffins.
Easy Whole Wheat Banana Bread
Whole wheat banana bread with ripe bananas, cinnamon, and optional raisins or nuts. Makes 10 slices from an 8-by-4-inch loaf.
- 1 3/4 cups whole wheat flour
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 3 medium very ripe bananas
- 3/4 cup granulated sugar
- 1 cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon Jamaican white overproof rum (optional)
- 1/2 cup currants or raisins (optional)
- 1 teaspoon blackstrap molasses (optional)
- 1/4 cup chopped walnuts or pecans (optional topping)
Preheat the oven to 300°F (150°C). Grease an 8-by-4-inch loaf pan and line it with parchment paper.
Whisk the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Mash the three very ripe bananas in a large bowl, leaving a few small pieces if you prefer more texture.
In a separate bowl, whisk the sugar, oil, and eggs until smooth. Stir in the mashed bananas, vanilla extract, optional rum, and molasses.
Fold the dry ingredients into the wet mixture in three additions. Stop mixing as soon as no dry flour remains.
Fold in the currants or raisins, if using.
Stir only until combined; overmixing can make the loaf tough.
Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle with chopped walnuts or pecans, if using.
Bake for 70 to 75 minutes. If the top browns too quickly, loosely cover it with foil.
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then transfer to a wire rack. Let the loaf cool for at least 1 hour before slicing.
Slice and serve once completely cooled.
Use very ripe bananas. Spoon flour into the measuring cup and level it. Stir only until the dry flour disappears, and let the loaf cool fully before slicing.