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Whole Wheat Banana Bread

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Whip up some delicious loaves of whole wheat banana bread flavored with brown sugar and the goodness of whole grains. 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.

These whole wheat banana bread mini loafs are every bit as moist and flavorful as you would think. They are easy to make and are perfect as an easy breakfast or snack.

This healthier banana bread is a wonderful way to use up overripe bananas. Or a perfect excuse to buy extra bananas just for baking.

Slices of small whole wheat banana bread ready to eat.

So whether you are looking to increase your whole grain intake, or you are just wanting to make something delicious, you are in the right place. This whole wheat banana bread recipe is sure to please!

Maida Heatter’s Banana Bread

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.

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

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?!

Over the year of baking from Maida’s book, I have come to trust her. So I knew her whole wheat banana bread recipe was going to be delicious.

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 mini loafs.

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

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.  

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! 

Can I Use Frozen Bananas?

Yes! If you keep a bag of frozen bananas in the freezer, this is the perfect recipe to use them in. Just pull them out and let them defrost in your mixing bowl.

And remember, the riper the banana, the better. The super spotty brown ones that are to soft to eat as a plain banana work best.

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

Possible Mix-ins

We like this banana bread just the way the recipe is written. However, you can make it your own or try adding some of the following:

  • chopped pecans or walnuts
  • chocolate chips
  • more spices like cinnamon, allspice, ginger, or cardamom

How do you store banana bread?

If you are going to eat the banana bread within 4-5 days, you can keep it in an airtight container or plastic bag at room temperature. For longer storage, wrap well in plastic wrap and freeze for up to 3 months.

More Great Banana Recipes

If you are looking for more great ways to use bananas, try making some banana pudding. Or whip up a banana cream pie.

We also love banana baked oatmeal, banana cake, and banana oat muffins. What are your favorite ways to use bananas?

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

Whole Wheat Banana Bread

Servings: 12 Servings
Author: Carlee
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!
4.89 from 9 ratings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 1 cup whole wheat flour
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 dash nutmeg
  • ¼ cup buttermilk
  • ½ cup butter
  • ½ teaspoon vanilla extract
  • ¾ cup light brown sugar packed
  • 3 ripe bananas mashed
  • 1 large egg


  • Preheat your oven to 350°F and grease a 9-inch loaf pan (or 3 mini loaf pans).
  • In a small bowl, stir together flours, baking soda, salt and nutmeg.
    1 cup whole wheat flour, ½ cup all purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt, 1 dash nutmeg
  • In your mixer, cream butter. Blend in the vanilla, egg and sugar and beat well.
    ½ cup butter, ½ teaspoon vanilla extract, 1 large egg, ¾ cup light brown sugar
  • Mix together buttermilk and banana in a small bowl.
    ¼ cup buttermilk, 3 ripe bananas
  • 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.
  • 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.
  • Cool in the pan for about 20 minutes and then turn out and cool completely on a wire rack.


You can use soured milk in place of the buttermilk if you would like. Just add ½ teaspoon of lemon juice or vinegar to ¼ cup of milk and let sit for a few minutes before using.


Serving: 1ServingCalories: 199kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 36mgSodium: 330mgFiber: 2gSugar: 15g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Thursday 7th of December 2017

Super-good! Moist, flavorful, baked in no time! This is my new favorite banana bread recipe and I will be recommending it to friends.


Thursday 7th of December 2017


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Monday 31st of October 2016

I'm woefully behind at getting my most youthful into cooking freely. Not surprisingly - Smarty is exceptionally moving!


Monday 31st of October 2016

Good idea on finishing up my whole wheat flour... now gotta find me some bananas!


Thursday 7th of December 2017

It's perfect! I can't wait to bake another loaf!

Jessica Jarrell

Friday 28th of October 2016

I'm going to have to experiment with my banana bread and try it with whole wheat. Plus, it makes the "bread" a bit healthier too! I might be having chocolate cravings, but now I'm also thinking bananas. I may just be hungry 😉


Saturday 29th of October 2016

I love trying variations of banana bread, this one was really good. Not too sweet and it had a nice warm flavor from the brown sugar and whole wheat. I'll definitely be making it again!

Frugal Hausfrau

Wednesday 26th of October 2016

Beautiful, Carlee! I wouldn't even mind the whole wheat in this! :)


Wednesday 26th of October 2016

Thank you! It really is very nice in the banana bread, the flavor and texture were great!