The joy of 100% Whole Wheat Honey-Banana Bread. Have you ever baked banana bread using 100% whole wheat flour and honey? If you haven't, you're in for a delicious treat! This honey-banana recipe has been our go-to recipe for years, and every time I feel like trying a different one (silly me!), I end up regretting it!
Let me tell you a little bit about the ingredients. As expected, the main ingredient for this awesome bread is bananas. Like, really, really ripe bananas. I usually buy a bunch early in the week, more than what my family normally eats before they start getting dark spots all over. By then, there are about 5-6 bananas that are perfectly ready to be used for this awesome recipe. If your bananas are not overly ripe, your bread may not taste sweet enough for you. So don't forget to wait until those bananas get their dark spots--you'll be happy you did!
The flour that I use is white wheat whole wheat flour (remember how there are two kinds of whole wheat? White and Red?), and I grind it with my Nutrimill right before I mix the ingredients together. If you're grinding your own wheat, grind it in the finer setting--you want your flour to be finer than the setting used for grinding whole wheat flour for 100% whole wheat bread.
I prefer to use raw honey (if you don't have access to raw honey where you live, regular honey works too). I buy mine in bulk locally. However, if you don't have honey at all (sinful!), you may use brown sugar as a substitute. You may also substitute the olive oil for other types of oil (canola or sunflower) or softened butter. If you use salted butter, make sure you decrease the salt amount to 1/4 tsp.
I love how the other ingredients--olive oil, vanilla, and eggs--accentuate the banana flavor, provide moisture, and improve the honey-banana bread texture. Many banana bread recipes I've tried in the past are a tad dry and too sweet. Not this one. You'll love how the banana flavor is the show stopper on this healthy version, dressed up with other wholesome ingredients to give you a spectacular result.
Ok, I think I've said enough, haven't I?
Are you now ready to give this recipe a try? Let's do it!
100% Whole Wheat Honey-Banana Bread
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Remember to grind your whole wheat flour in the FINE setting of your wheat grinder. Also, measure the flour by filling the measuring cup and using a knife to level the top without packing the flour. You may substitute brown sugar for the honey and butter for the oil (just decrease your salt amount to 1/4 tsp). My daughter loves to top this bread with semi-sweet chocolate chips. Just toss them on the top prior to baking.
- 2 1/4 cups freshly ground whole wheat flour (I use white whole wheat)
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup olive oil
- 3/4 cup honey
- 2 eggs, beaten
- 2 tsp vanilla
- 2 1/3 cups mashed overripe bananas (about 6 small to medium size ones)
- Preheat oven to 350 F (175 C). Lightly grease two loaf pans (I use my norpro pans) with nonstick spray.
- In a large bowl, combine whole wheat flour, baking soda, and salt.
- In a separate bowl, combine the olive oil, honey, vanilla, and eggs. Add the mashed bananas.
- Mix the wet mixture with the flour mixture; stir just to moisten. Pour batter into prepared pans.
- Bake for about 45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let bread cool in pans for 10 minutes, then turn onto a wire rack and allow them to cool completely before slicing.
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