Honey Whole Wheat Banana Bread
Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, it's decadently fluffy and sweet.
Updated by Kathryne Taylor on August 29, 2024
I have been hunting for the perfect whole wheat banana bread recipe lately. The first was too sweet to stick with me from breakfast to lunch; the second was dry and lacking in flavor.
This banana bread recipe is just right: 100% whole wheat, naturally sweetened with honey, with a light, decadent crumb. Plus it is a cinch to mix together and only requires one bowl. My search is over!
Since I live by myself, I like to bake a big loaf of banana bread and freeze it for later. Once the bread has cooled, I slice it and store the slices in a freezer bag. When Iโm ready to eat it, I just throw a frozen slice in the toaster. My homemade breakfast or snack is ready in minutes!
How do you like your banana bread? For some extra protein, I like to top it with pecan butter or peanut butter. If Iโm feeling indulgent, Iโll add honey, butter, Nutella or maple cream cheese. Huzzah!
Honey Whole Wheat Banana Bread Recipe
Your search for the perfect healthy banana bread recipe is over! Made with whole wheat flour and sweetened with honey, this banana bread is decadently fluffy and sweet. You donโt even have to tell anyone itโs healthy! ;) Recipe yields one loaf.
Ingredients
- โ cup melted coconut oil or extra-virgin olive oil
- ยฝ cup honey or maple syrup
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
- ยฝ teaspoon cinnamon, plus more to swirl on top
- 1 ยพ cups whole wheat pastry flour or regular whole wheat flour
- 1 teaspoon baking soda*
- ยผ cup hot water*
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9ร5 inch loaf pan.
- In a large bowl, beat oil and honey together. Add eggs and beat well.
- Stir in bananas and vanilla, then stir in the salt and cinnamon. Lastly, stir in the flour, just until combined.
- Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.
- Sprinkle with cinnamon and swirl with a toothpick or the tip of a butter knife for a pretty marbled effect.
- Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Notes
Recipe adapted from Pedgi at Allrecipes.
Loaf pan recommendations: I love baking bread in my Le Creuset stoneware loaf pan so much that it deserves a mention. I also adore my new turquoise Fiesta stoneware loaf pan. Both are non-toxic, heat evenly and clean easily. Highly recommended!
*Baking soda/water update 10/13/14: After several years of being baffled by the hot water/baking soda trick, I can now definitively report that itโs an unnecessary step. If you prefer, you can just stir in ยผ cup water or milk (any kind) into the oil/honey/eggs and whisk the baking soda in with the spices. Iโm leaving the recipe as is because I know so many of you love it as written!
Need to omit the eggs? Iโve heard from other commenters that flax eggs/chia eggs work well as replacements for the eggs. One commenter even said the bread turned out well when she forgot the eggs!
Want to make muffins? Check out my healthy banana muffins, which are a riff on this banana bread!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
I love this bread, itโs so yummy and has a great texture. I gave this recipe to my mother-in-law and as I was reading over the ingredients I realized that I forgot to add the eggs! After I told her what I did she made it without the eggs and loved it! In fact, my husband just asked me to make it again and leave the eggs out so I guess Iโll try it with the eggs another time. :)
Thatโs so good to know, Danielle. Now Iโm curious to see how the bread turns out without eggs! Maybe a little more dense?
Hi, Kate. I found your site when I was searching for a healthy pumpkin recipe and I found your delicious pumpkin bread recipe. It came out great but a little dense.
Today I made the banana bread recipe and made modifications โ added 1 tbs vinegar to the water. It came out amazing! I canโt believe there is no sugar in it. I also added some sweetened shredded coconut on the top.
Interesting idea to add vinegar! Iโll try to remember to try that soon.
Hi, Kate.
Thanks for this recipe! Will be trying it out tonight. Does the whole wheat flour have to be pastry flour or can I just use all-purpose whole wheat flour?
Thanks, again!
Whole wheat flour should be just fine! I recommend whole wheat pastry flour because itโs a little bit lighter but I think youโll love the bread made with regular whole wheat flour, too.
OMG! Made your whole wheat pumpkin bread and it is soooo yummy! I added walnuts in the batter and brown sugar and sliced almonds on top. Eating it with some peanut butter right now (this is a nut-loving household!) and it is so good! I love how itโs healthy also! Canโt wait to try your other recipes! Thanks so much! New to your blog and love it!
Hooray, glad you enjoyed the pumpkin bread. Your additions sound great. If you like bananas, youโll also love my banana bread! Thanks for commenting, Nirali.
Will the banana bread recipe work in a microwave oven? Usually whenever I try to bake one in the microwave, it doesnโt bake completely in the middle.
Iโm sorry, Iโve never tried! I have never done any baking in a microwave oven.
I just made this banana bread recipe! So delicious! I am always looking for lower sugar, whole wheat versions of baked goods and appreciate your recipe. I have also made your pumpkin bread recipe and it was also lovely. Thanks! :)
I just made these this morning, side-by-side with the Honey Whole Wheat Pumpkin bread to compare. Two bowls, two muffin tins. I was at the end of my bag of whole wheat pastry flour so used King Arthurโs regular whole wheat flour instead, but they both turned out amazing. This is now my go-to banana bread recipe. Thanks, Kate!
I just stumbled across your blog and Iโm glad I did! Iโve been searching for a whole wheat banana bread recipe as mine have been turning out dry. This one sounds great, Iโve printed the recipe to make tomorrow morning! Thanks Kate!
I chose this recipe as I thought it seemed different from many others and therefore interestingโฆโฆdonโt make the same mistake as meโฆ..find another recipe, this one isnโt nice, I had to feed it to the birds. What a waste. I had followed the recipe properly.
Iโm sorry the recipe didnโt turn out well, Cathy. I have made it myself at least ten times and have always been pleased with the results. I hope you find another one that works better for you.
donโt listen to the negative reviews,,,i have made this over 20 times, and everytime it has been gobbled up by my family within 48 hours. It is a great low sugar alternative on my sonโs lunch too.
Thank you, Michelle! :)
I made this bread today (first banana bread ever made by me) and it was amazzzzzzzzzzing!
By far the best banana bread Iโve ever tasted (sweet and moist) and I canโt believe itโs made of 100% whole wheat flour! It was so easy to make too! I also sprinkled some broken pecans and chocolate chips on top and just ate two large slices with becel on top.
Thank you for sharing this recipe Kate! Iโm gonna try your pumpkin bread recipe as well!
Hi Nelly, thanks for taking the time to comment! Iโm so glad you enjoyed the bread. Itโs one of my favorite things to bake.
I made this today and It is wonderful! The kids love it too! I canโt believe how light it is โ and such good flavor. WOW! Thank you for sharing.
Love! Love! Love! This Banana Bread is spectacular! I eat it for breakfast and snacks! I added walnuts to the recipe and replaced the honey with Agave nectar. I also used 1 1/2 cups of whole wheat flour and 1/4 cup of coconut flour. When I put all my ingredients into โMy Fitness Palโ app per serving came out about 227 calories (I cut 10 slices from my banana bread baked in a loaf pan as stated in recipe). Even better with peanut butter or sunbutter spread on top of slice. Thank you so much for this recipeโitโs one of my weekly staples!
Thanks for the great comment, Dawn! Your substitutions sound terrific. Thank you for sharing the nutrition information as well.
Delish! This was my first time using whole wheat flour (ever)โI had bought it a little while ago because I really wanted to start making healthier baked goods. And I just so happened to have some extra ripe bananas lying around, so I decided to make banana bread and stumbled across your recipe. I ended up making muffins instead, since I donโt have a loaf pan and Iโm snowed in at the moment. I also mixed together some rolled oats, brown sugar, softened butter and cinnamon to top them with. I kept an eye on them, and after about 35-40 mins, they were done! Since its my first time trying a whole wheat muffin, they tasted slightly dry to meโbut I added some I Canโt Believe Itโs Not Butter, and they were perfect! Canโt wait for my husband to try them when he gets home; heโs pretty picky, but has been open to trying more whole wheat products :) Thanks so much for posting this recipe! Iโve already bookmarked it!
Thanks, Jacki. Iโm so glad you enjoyed the whole wheat banana bread recipe. I love baking with fruit purรฉes (like banana or pumpkin) and whole wheat flourโthe fruit helps keep the bread moist. Hope your husband liked the muffins!
Great recipe! Added 1/4 cup of walnuts, 1/2 cup of raisins and 1/2 cup of oats to flour. Added 2 tbsp of pure Canadian maple syrup to wet mixture. Also, for a little decadence added 2 tbsp of melted butter to the oil:) Enjoy.
Thanks, Ian. Iโm glad you enjoyed the recipe; those additions sound like great ideas.
Hey Kathryne! I happened upon your blog googling a new recipe for whole wheat banana bread! What are the odds? haha. Itโs in the oven now and if it tastes half as delicious as the batter did, itโs gonna be awesome! Thanks!
Hey Jess! Well, thatโs crazy. I hope the banana bread turned out well. Tell Dan hi for me!
This is my go-to banana bread recipe! Never fails! Have substitued applesauce for the honey if in a bind and still is amazing-there is some in the oven right now! Great job
Thanks, Jessica! I hadnโt thought to sub applesauce for the honey. I know some others have replaced the oil with applesauce with good results. Interesting!
Just make your banana bread. Was so yummy my kids (3 and 4) even gobbled it up :-) Instead of bread I made mini muffins to appeal more to them. I did substitute the whole wheat flour with Spelt flour, then for fun added chopped walnuts and raw coconut sap crystals as a topping. Thanks for sharing! Looking forward to trying more of your recipes!
Thanks for commenting, Kristina! Iโm so glad you and your family enjoyed the bread. Iโm also glad to know that the bread turns out well with spelt flour.
Just made this bread, itโs amazing!!! So tasty and so much better for you than orindary banana bread! The only thing I did different was used 1/3 cup of cinnamon applesauce in place of the oil. I plugged everything together into my fitness pal and itโs 155 calories for 1/10! :) thanks for sharing!
Thanks for commenting, Ashley! Iโm so glad you enjoyed the banana bread. Thank you for sharing your substitution and nutrition information as well.
Thank you so much for this recipe. I was looking for a recipe for banana bread that used coconut oil rather than butter and googled โbanana bread coconut oil,โ and was so delighted to find your blog! I have never really made a great banana bread (itโs usually too dry) but this was fabulous! I added about a tbsp. of maple syrup and also 1/2 cup each of golden raisins and chopped walnuts. It was so yummy โฆ everyone loved it! Iโm sure to check back for more recipes; thanks so much!
Thanks, Peggy! Iโm really glad you enjoyed the banana bread. I love to use coconut oil in baked goods. You might also like my pumpkin bread recipe and banana oat pancakes.
I love this recipe!! I had searched for a healthy banana bread recipe for years, and now Iโm doing looking. I linked to this recipe on my blog today.
http://www.themeasuredmom.com/honey-whole-wheat-banana-bread/
Wow!! This is so fabulous!!! I tried to be clever like some of your other posters, but Iโm not that great of an experimenter! I used some Greek yogurt along with the oil and then put some wheat germ in with the pastry flour. I think the first was a great idea- the second not so great. The wheat germ (even though I only used a little bit) stands out instead of blending in. As I always have browning bananas, I will certainly make this again but without the wheat germ. Itโs got an amazing light taste. Thanks for sharing โ and thanks to your posters for giving me some great innovative ideas.
Thank you, Glenna! Youโre right, my commenters are full of great ideas. Thank you for your feedback!
Incredible recipe! I added flaxseed, coconut flakes and walnuts for a more filling treat during a busy morning at work. Just the right amount of sweetness! Thank you and keep up the awesome work!
Thanks, Christine! Iโm glad you enjoyed the bread. Your additions sound great.
This recipe (with walnuts, a banana bread must, in my opinion) turned out great! One thing, though, the recipe says to bake for 60-65 minutes. I checked at about 58 mins and it was done, a bit overcooked. I then noticed that the summary at the top of the recipe says โCook time: 55 minutes.โ Is there a typo in the recipe itself? Next time Iโll try it for 50-55 mins.
Hi Nicole, thank you for your feedback. If I recall correctly, my recipe originally specified 55 minutes but none of my 10+ loaves were ever done at 55 minutes, so I bumped it up to 60. I donโt think itโs my oven (Iโve baked the bread in two and both required 60 minutes). Do you think itโs due to a difference in our loaf pans? My pan is made of thick stoneware (Le Creuset). What is yours?
I just made this recipe. Only my second attempt at banana bread. I only used 1/3 cup of honey (all I had), and I added some pecan pieces and semi-sweet chocolate chips. All I can say is wow! It is sooooo good, and its made with whole wheat. Love it!
I will be making this again!
Thanks for commenting, Durwin! Pecans and chocolate are two of my favorite things and I can only imagine that they were great in the banana bread.
LOVED this both times I have made it as well as my picky teenager ate it up as well โฆ He doesnโt even put butter on it! I really like that you kept it just straight whole wheat as so many others as flour. Yummy!
Thanks, Amy! Glad your son loves the bread, too. Iโm a big fan of this bread with peanut butter.
This is awesome!! I followed the recipe almost exactlyโmixed in some white whole wheat flour, and used 3 bananas not sure if that = 1 cup mashedโฆ. Soooooo good!!!! I never thought i would find a whole wheat recipe that I actually ENJOYED, versus just tolerating! Maybe it is the pastry flour, bc the texture was so nice and not โwheatyโ, & didnโt burn on the outside like other recipes Iโve tried. It tasted almost like regular banana bread! Also it was sweet enough I might even try to use just a tad less honey next time, what a nice surprise thanks for the recipe oh & my house smelled amaaazing!
Thanks, Becca! Iโm glad you enjoyed the banana bread. I guess Iโm used to the flavor of whole wheat, but I do love how whole wheat pastry flourโs mild taste.
OK, Iโve made 2 double batches of this bread so farโand I love it! Also shared it with a few friends whoโve enjoyed their banana bread, too. :) This recipe is a real jem. Thank you for sharing it.
My substitutions:
โ Spelt flour instead of whole wheat pastry flour (which is tough to find in my country)
โ Buttermilk instead of water
โ Instead of dissolving the baking soda in water, I sift it in with the flour
โ Fold pecans into the batter
โ Sprinkle a wee bit of brown sugar on top alongside the cinnamon before baking
Itโs one of the first recipes Iโve used coconut oil for, and now Iโve got a big tub of it. Love the stuff. I really like the idea of experimenting with some maple syrup in combo with the honey. Iโve just used regular honey up until now, but I have a batch in the oven now with a more rich chestnut honey. We shall see if/how it affects the flavor!
Kate, thanks so much for sharing your substitutions! Iโm eager to try the banana bread with spelt flour. Glad youโre enjoying coconut oil as well, itโs the best!
Great recipe. Was able to leave out the baking soda and cinnamon to make it suit me and was still gorgeous! Thank you
Iโm glad the recipe worked for you even without the baking soda! Thanks for letting me know, Laura.
Hi! Sounds delishโฆI am planning to make this for my daughterโs class snack. How long would the cook time be if I made them muffins instead of a loaf? 30 minutes?
Thank you!
Hi Maria, Iโm not sure on the exact baking time but I would check them for doneness around 20-25 minutes into baking.
Thanks, Kate. Yesโฆthey were perfect at 28 minutes @325. Iโm making them again tonight for my MOPs group tomorrow morning. Looking forward to following your blog for more great whole food recipes!
Glad to hear it! Thanks for reporting back with the baking time, thatโs so helpful.
A little story for you: A few days ago I was casually reading through your Orange Poppy Seed Pound Cake post. When I read the words โhoney whole wheat banana breadโ I quickly forgot about the pound cake and make this bread once, then twice. The second time I included 1 cup dark chocolate chips. HEAVEN, I tell you. Perfectly moist, just sweet enough heaven. With all whole wheat flour and honey as a sweetener, this is my new go-to banana bread recipe.
I read through some of the comments and am eager to try it with Grade B maple syrup, as well as with some orange or lemon zest. Oh, I also used almond extract instead of vanilla in both my versions, and while the taste wasnโt distinct I think it brightened the flavors a bit.
Thatโs awesome, Amanda! Glad youโre loving the banana bread. You might also like the pumpkin bread version next fall!
I would love to make your bread although I only have whole wheat flour. Could I sift it to make a โpastryโ flour? I realize itโs the type of flour and not the texture, but I canโt find the ww pastry flour. Would regular ww flour work in this recipe? Thanks so much, Diane
Hi Diane, Iโm sorry youโre having trouble finding whole wheat pastry flour. I have heard from several other commenters that whole wheat flour works great as well. No need to sift, just use the same amount. Good luck!
This is a really nice and healthy banana bread recipe! I made it to bring to an Easter celebration and was very happy with how it turned out. I also used whole wheat flour instead of whole wheat pastry flour and thought the bread did just fine with the substitution. Also, the key to any banana bread is using super ripe bananas. Mine could have been a tad riper which would have made the bread a little more flavorful. But overall very happy and the bread tastes great with a little jam on it, too!
Looks delish! Do you think I can use 100% whole spelt?
Hi Marian, though I havenโt tried it, Iโve heard from commenters that spelt flour works well. Hope youโll give it a shot.
What if I were to use sea salt, olive oil and whole wheat flour in substitute of iodized salt, vegetable oil and whole wheat pastry flour? Would I have to make any adjustments to the recipe?
Hi Tatiana, Iโm sorry for my delayed response. I think those substations will work great.
I just made this, but I forgot to use the water. I just added the soda to the mix, but I also added dark chocolate, oats and chia seeds! It was really thick, so I think it may come out really dense? Anyway this is my first time baking with honey! Thanks for a easy to follow recipe!
Hey Amanda, I bet your banana bread is a little more dense than usual, but I hope itโs delicious regardless!
Thank for the recipe! I used some substituted some nutella for the oil and 1/2 cup of flaxseed for the flour. The batter tasted great and it smells so good! Canโt wait to taste it!
Thanks, Casey! I hope you love the final result.
Just made this recipe yesterday and it turned out SO GOOD! Best banana bread I think Iโve ever made! I was really drawn to the recipe because it included coconut oil instead of butter and honey instead of sugar. DELICIOUS!
Thank you, Christina! Iโm so glad you enjoyed the banana bread. Itโs my favorite, too.
Oh my god this is perfect! I have never found such a successful whole wheat banana bread (or any bread for that matter) as theyโre always too dense and taste flat but this is delicious. I used canola oil in this recipe, a vanilla pod as I ran out of vanilla extract and added about 1/3 cup crushed walnuts :D Not too sweet, I can taste the honey, the banana, the vanilla- just yum. And healthy! The prep time was also so quick and effortless which was great! The only very small and slight issue is that it took a little more than 60-65 mins and even then my cake didnโt turn out the same golden brown as yours. Would you know why this is so? Anyways, this is definately going to be my go to recipe for banana bread. Thank you so much for sharing! :) Going to get another slice now.
In the oven ;D Iยดm so excited to taste it^^
I was looking for a good whole wheat banana bread recipe as I have tried a few with mixed results: mainly they have been too dry. I tried your recipe today and I really liked it. The banana bread is very moist and I like the use of honey instead of sugar. The only thing is I found it had an odd after taste but I think that is because it was the first time I had baked with coconut oil instead of butter and Iโm not sure if I like the flavour of the coconut oil. I will definitely try this again with butter or apple sauce. This is the best whole wheat banana bread recipe I have found.
Thank you, Wern. Iโve never noticed an after taste with coconut oil, but maybe your palate is more sensitive to it.
I love this banana bread and have made it several times, but Iโd like to make the recipe using a mini muffin tin so my son can take it to school as a snack. Any thoughts on cooking time for a mini muffin tin?
Thanks!!
Hi Nirali, I havenโt made these as mini muffins but I have heard they turn out well from other commenters. No one has left baking times, but Iโd start checking for doneness after 13 minutes or so. Another commenter had success replacing the 2 eggs with 1/3 c water + 2 TBSP sprouted chia. Hereโs some information on chia โeggsโ: http://www.veganbaking.net/component/content/article/57-recipes/eggless-binders/208-chia-seed-binder.html. Flax โeggsโ might work, too.
Yum! They turned out perfectly! I ended up using the flax egg (I didnโt have white chia seeds as that link recommends, only the black) โ I used 2 TBSP flax meal in 6 TBSP of water mixed it and let it sit for a few minutes. I also added raisins to the recipe at the end. I had a 24 mini muffins panโฆupped the oven temperature to 375 degrees and it took 17 minutes for perfect mini muffins. And I ended up with a total of 32 mini muffins with the measurements you provided.
Thanks so much for the wonderful recipes!
Thanks so much for reporting back, Nirali! Iโm really glad to hear the mini muffins turned out well with your substitutions. Hope your son enjoys them!
Also, forgot to ask, if I needed to make this vegan (son has a dairy/egg allergy), what would be the best substitute for the egg?
Thanks!
Dear Kate,
I wanted to report the results of your recipe with some substitutions. I replaced the following:
โ 2 eggs with 2T ground chia and 1/3 cup water
โ 1/3 cup oil with 1/3 cup unsweetened applesauce
โ 1/2 cup honey with 1/4 cup honey
The result was perfection!! The bread was soft and very lightly sweet (as I like it). And so healthy! My version has the following nutrition information, with 8 slices per loaf:
175 calories/slice
37 carbs/slice
4 protein/slice
3 fat/slice
13 sugar/slice
297 sodium/slice
If feeling indulgent, I add MaraNatha Raw Maple Almond Butter on top as โicingโ.
Finally, the Le Creuset loaf pan is the best. Iโve baked in other pans, but Le Creuset makes my loaves rise betterโฆ especially important with substitutions.
Thank you, Kate!!
Oops!!!! The nutrition info above is WITH PECANS. I made 2 loaves, one with 1/4 cup chopped pecans and another without. I actually prefer without.
Hereโs the nutrition info WITHOUT PECANS:
158 calories/slice
37 carbs/slice
3 protein/slice
2 fat/slice
13 sugar/slice
297 sodium/slice
Monica, thank you very much for sharing your substitutions and nutrition research! Glad you enjoyed the banana bread.
just wanted to say I absolutely LOVE this recipe! I added whole cranberries and walnuts. Superb! thank you
Thank you so much for commenting, Veronica! Glad you love the banana bread.
Sorry, I really wanted to like this, but it just didnโt taste like banana bread. I followed directions just as instructed. This was my first time using whole wheat flour. It tasted more like a spice cake, then a banana bread, tbh. The flavor was just not appetizing to me for some reason. I loved all the ingredients that went into making it and really was hopeful with all the great reviews. I will not be making this again :(
Iโm sorry this recipe didnโt meet your expectations, Kim. If you want more banana flavor, I think you could mix in some chunks of banana before baking.
I made your banana breeadโฆ.soooooo good!! Itโs definitely the best one Iโve ever tasted and will continue making it regularly. Thanks for postingโฆ.love all your recipes.
I posted your link on my blog with the pics of the banana bread I made using your recipe. I hope thatโs okay. Here is the link:
http://healthyfoodideas.blogspot.ca/2013/09/whole-wheat-banana-bread.html
Hi Gloria, Iโm so glad you love the bread! Thank you for sharing your photos on your blog and linking over to mine for the recipe. Love the post!
Thanks for another great, wholesome recipe! I used a combination of whole wheat and oat flour and it worked well. I made this for breakfeast and was a bit impatient so I made four muffins and a smaller loaft. The muffins came out great (used silicon liners) and cooked in about 20minutes :) I believe this revipe can be varied in so many ways.. Next time I mgiht add a another banana cut into pices..
Thanks for commenting, Marie! Iโm glad you enjoyed the banana bread. There are tons of ideas for variations in the comments section is you want to skim through those. Iโm sure a sliced banana would be a great addition!
Hi Kate,
I am new to discovering your blog, and I am loving looking through all your recipes! I made the banana bread yesterday, and it was delicious. I used olive oil, which made the loaf really light, and the addition of honey was delicious.
Next time I may add some dates and walnuts for some extra crunch and sweetness!
Thank you for your lovely recipes :)
Thanks for commenting, Kate! Iโm glad you enjoyed the banana bread recipe. Iโll have to try it with olive oil; that sounds great. Hope you enjoy the other recipes just as much!
Seems like you canโt go wrong with this recipeโฆso many different substitutions and everyone says its still great. Well I didnโt have any whole wheat flour of any kind so used naughty naughty all purpose flour! BF said its the best banana bread ever so thanks for such a versatile recipe! Will definitely try with WW flour though next time.
Hi Kate,
I have made a number of your recipes now and I have to say, they have all been delicious! I try to make a new one at least once a week. I made this loaf and the pecan butter as you suggested tonight and it was divine. I used spelt flour instead as thatโs what we had, and cooked it for 50mins instead. Itโs light, moist and so very moreish! Thank you for all your wonderful recipes, great stuff!
Naomi, Iโm delighted that you have been been enjoying my recipes! Iโd like to try this bread with spelt next. Great idea.
Hey Kate,
Just wanted to let you know that this is my go-to recipe for banana bread. I think I stumbled onto your site when this recipe ended up on tasteologie, and I always pull up this link when I want to make it. Over time Iโve altered it slightly to include chocolate chips (because I have a real problem adding chocolate chips to anything I can), but the result is the same: decadent and so moist. Pardon me for taking this long to say hi and thank you for this recipe, but seriously. Thanks =)
โ Ashley
Hey Ashley! Thanks for taking the time to say hi! Iโm delighted that my recipe is your go to. If you like pumpkin, I have a pumpkin bread version of this bread that you might like, too!
Alas, Iโm not the biggest fan of pumpkinโฆ I know, itโs almost embarrassing to admit that to a food blogger, and Iโve been told Iโm not American for not liking it haha! Maybe one day Iโll be turned, but for now, Iโll stay away from the pumpkin craze =)
But thank you for the recommendation Kate, I always love looking to your blog for healthy baking ideas!