Skip to Content

Whole Wheat Banana Bread

This post may contain affiliate links. Please view my disclosure page for more information.

Share with your friends!

Delicious loaves of banana bread kissed with brown sugar and mixed with the nutty goodness of whole wheat flour. This combination could quickly become your new favorite!

Slices of mini whole wheat banana bread loaf on plate with mini loaves wrapped in parchment paper and bakers twine in the background.

      It is the end of the Cake Slice Year.  So this  is the last bake from Maida Heatter’s Cakes.  I say that with really mixed feelings.  

I have really enjoyed almost every single thing I’ve made from the book.  I have really enjoyed seeing what everyone else made as well.

     As much as I love a cookbook with pictures, I have enjoyed the creativity not having something to model you cake after has given us all.  But I am REALLLLLLLLLLY looking forward to the new book.

    I am actually baking my first cake from it as I am typing this. How’s that for multi-tasking?! I can’t wait to tell you all about it, but I am not allowed to reveal the book until next month.  So hold on to your seats!

Slices of small whole wheat banana bread ready to eat.

     Anyway, the last month of every book is a pick whatever you want bake.  Some people might enjoy that freedom, but I really do like having 4 cakes to choose from each month.

I am terrible at making a decision and everything always sounds so good.  I was really hoping to go out on a big extravagant cake, but life has really been even more hectic than normal here.

   So, I picked one that was super approachable and used up the ripe bananas I had on hand.  Talk about convenience!

Cutting board with slices of whole wheat banana bread and whole loaves in background.

    I love using whole wheat flour where I can, and the bit of nutty flavor it gives along with the brown sugar really made this loaf a delight.  Instead of baking one 9″ loaf, I baked three minis.

    Then I sliced them into nice thick slices and packed them up for a camping trip.  They were a perfect snack after a long day hiking, canoeing and playing in the creek.  A little something to tide everyone over while the fire was being lit and the steaks and potatoes were being cooked.

whole wheat banana bread batter in mini loaf pans next to a couple of bananas.

   The one big benefit to bake whatever you want from the book month is there could be a lot of variety in what the other bakers make.  I cannot wait to see what they all chose.

   Seeing their cakes will almost certainly add to my list of things I would like to make in the future.  I hope you have enjoyed seeing some of the recipes from this book as much as I have.  Now just wait until we start the next one!

Mini loaf pans with freshly baked whole wheat banana bread next to a couple of fresh bananas.

Maida suggests that this loaf tastes even better if you wrap it in plastic wrap and refrigerate it overnight.  She also suggests toasting it under a broiler.

 I just sliced it up once it was cooled and brought it camping with us.  Not a single person complained about it just the way it was! 

Yield: 12 Servings

Whole Wheat Banana Bread

Cutting board with slices of whole wheat banana bread and whole loaves in background.

Delicious loaves of banana bread kissed with brown sugar and mixed with the nutty goodness of whole wheat flour. This combination could quickly become your new favorite!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • dash nutmeg
  • 3 ripe bananas, mashed
  • 1/4 cup buttermilk
  • 1/2 cup butter
  • 1/2 tsp vanilla
  • 3/4 cup brown sugar
  • 1 egg

Instructions

  1. Preheat your oven to 350°F and grease a 9-inch loaf pan (or 3 mini loaf pans).
  2. In a small bowl, stir together flours, baking soda, salt and nutmeg.
  3. In your mixer, cream butter. Blend in the vanilla, egg and sugar and beat well.
  4. Mix together buttermilk and banana in a small bowl.
  5. Alternate adding the flour mixture and banana mixture until everything is incorporated. Stir only as much as you need to in order to get it all mixed in.
  6. Pour into prepared pan and bake for 50-55 minutes (or 40-45 for the mini loaves) or until it tests done when a toothpick is inserted.
  7. Cool in the pan for about 20 minutes and then turn out and cool completely on a wire rack.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 330mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 3g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Delicious loaves of banana bread kissed with brown sugar and mixed with the nutty goodness of whole wheat flour. This combination could quickly become your new favorite!

Share with your friends!

German chocolate cake on glass plate topped with broiled coconut frosting.
← Previous
Great Grandma's German Chocolate Cake with Broiled Coconut Frosting
Next →
Sourdough Pizza Crust
Skip to Recipe