Breads/ Breakfast

Whole Wheat Banana Bread

whole wheat banana bread | the foodwright

Even though this blog has only been up and running for a grand total of less than 3 months, this will be the third banana recipe. Is this a problem? No, no it is not. Bananas are never a problem.

Just you wait til we get to fall, though…there will be pumpkin everything and you might get slightly annoyed but that’s okay because you love me. Right? Please?

whole wheat banana bread | the foodwright

So, this here loaf of happiness. It’s hearty, moist, and sweet, which is everything we want in a banana bread, right? There’s also no butter (?) & it’s 100% whole wheat (?). HEALTH ALERT!

I’m in love, you guys. This banana bread is my new go-to!

whole wheat banana bread | the foodwright

Whole wheat pastry flour (not regular whole wheat flour) is integral to the texture of this bread. I find it at my local health foods store, Sprouts! I’m kind of obsessed with this flour, actually. It’s handy to have around for all kinds of cookies and cakes and quick breads.

Feel free to add in fun things like chocolate chips or sprinkles or nuts or raisins if you’re that kind of person (it’s okay, I am, too) – go crazy! Adventure is out there.

Speaking of sprinkles. Last night, my best friend and I made a run to DQ and asked if we could get sprinkles on our small vanilla cones. Do you know what the lady said? No. She said no. I was devastated. The Moorhead DQ has sprinkles…

whole wheat banana bread | the foodwright


3 very ripe bananas, mashed

2 eggs

1 t vanilla

1/2 c coconut oil, melted

3/4 c buttermilk

1 c light brown sugar, packed

2 c whole wheat pastry flour

1 t baking soda

1/2 t salt

1/2 t cinnamon


Preheat oven to 350. Grease a 9 x 5 loaf pan.

Whisk together the bananas, eggs, vanilla, coconut oil, and buttermilk. Add in the brown sugar, flour, baking soda, cinnamon, & salt, and mix until just combined.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. You may need to cover the bread with aluminum foil halfway through or three-quarters-of-the-way-through if it is getting too brown on top.

**Note: I’ve found that this bread tastes best when it’s fully cooled and gets better with age! (Don’t go crazy, I wouldn’t keep it longer than 4-5 days – if it lasts that long 😉 ) Just store in a cooler area, like on your kitchen counter, tightly wrapped in plastic wrap. It also freezes well!

whole wheat banana bread | the foodwright

xo, Lucia

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