This Whole Wheat Banana Bread is moist, wholesome, hearty, and delicious. It is soft, flavored with cinnamon and vanilla, nutty with the added nuts, and is made without eggs!
I used whole wheat flour for this recipe to make the banana bread pleasant but healthier. This Eggless Whole Wheat Banana Bread is easy to bake and perfect for breakfast, brunch, and after-school or between-the-meal snacks.
About Whole Wheat Banana Bread
For this banana bread, I have used whole wheat flour. I am often asked about whole wheat banana bread, and here I am with one more eggless quick bread!
Whole wheat flour makes this quick bread wholesome and hearty. Ripe bananas make the bread soft and ultra-moist. I have pureed the bananas instead of mashing them, making the whole wheat banana bread more flavorful.
Whole wheat flour makes bread dense, so it is essential to measure the flour correctly. If you often bake at home, I highly recommend investing in a good kitchen scale.
I added lightly toasted and chopped pecans, but feel free to add your favorite add-ins. You can add walnuts, raisins, or chocolate chips instead of pecans.
Why You Will Love This Quick Bread
- Whole Wheat Banana Bread is hearty and wholesome.
- It is soft, moist, and packed with banana flavor.
- The recipe is easy and does not require an electric mixer.
- Once you have ripe bananas, you will need only a few ingredients.
- It is loaded with lightly toasted pecans, but you can choose your favorite add-ins.
Ingredients and Notes
- Flour: I make this banana bread using either whole wheat or white whole wheat flour. Either one makes soft and moist banana bread. However, do not use coarse whole wheat flour. If you have Chapati flour, that is perfect for baking this quick bread.
- Baking Soda and Baking Powder: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness.
- Ground Cinnamon: It adds a warm flavor to the whole wheat banana bread. You can add more or less cinnamon to your preference. You can also add more spices, such as ground ginger, nutmeg, or all-spice.
- Bananas: Ripe bananas are necessary for deep banana flavor. For this recipe, you need 1 cup of banana puree, which you will get from 2 large or 3 medium bananas.
- Oil: I use sunflower or light olive oil to make this bread. But you can use any neutral-flavored oil, such as canola or vegetable.
- Sugar: Use cane sugar or other sugar of your choice, such as light or dark brown sugar or granulated white sugar.
- Yogurt: Use whole milk and plain yogurt for the recipe. You can also use Greek yogurt or sour cream if you prefer.
- Vanilla: Use pure vanilla extract for the best flavor.
- Walnuts: Add lightly toasted and finely chopped walnuts to the bread. You can also add other nuts. Skip the nuts if you prefer, or add chocolate chips if you like.
How To Make Whole Wheat Banana Bread
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch loaf pan with non-stick oil spray or butter and set aside.
- Whisk flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl.
- Add chopped nuts and mix until incorporated.
- Take bananas and milk in a blender jar and blend into a smooth puree.
- Set aside.
- Add oil, sugar, yogurt, and vanilla to a large bowl.
- Whisk until well combined and smooth.
- Add banana puree and mix well.
- Now, add dry ingredients to the wet mixture and mix until combined.
- Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake the whole wheat banana bread for 45-55 minutes or until a skewer inserted in the center comes out clean.
- Remove the pan from the oven and place it on the wire rack.
- Allow the cake to cool completely in the pan before removing it and slicing.
Storing Suggestions
- Store the whole wheat banana bread, tightly covered, at room temperature for two days.
- The leftovers can be stored tightly covered in the fridge for up to four days. Before serving, bring the bread slices to room temperature or microwave for a few seconds.
Baking Tips
Whole Wheat Flour: You can use any whole wheat flour of your choice. However, do not use the coarse flour.
Sugar: I used brown sugar, but you can use granulated, raw, or cane sugar.
Bananas: Do not mash the bananas; puree them as mentioned in the recipe.
Add-Ins: You can use lightly toasted and chopped walnuts instead of pecans. Or, add raisins or chocolate chips if you do not want to add nuts.
Baking: If your whole wheat banana bread is browning too quickly on top, after 30-35 minutes of baking, loosely cover the bread with aluminum foil and continue baking for the remaining time.
More Banana Desserts
Recipe Card
Whole Wheat Banana Bread Eggless
Ingredients
- 1¾ cups (210g) whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup pecans or walnuts lightly toasted and roughly chopped
- 2 large ripe bananas
- ¼ cup (60ml) milk
- ⅓ cup (80ml) oil
- ½ cup (100g) dark or light brown sugar
- ⅓ cup (80g) plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch loaf pan with non-stick oil spray or butter and set aside.
- Whisk flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. Add chopped nuts and mix until incorporated.
- Take bananas and milk in a blender jar and blend into a smooth puree. Set aside.
- Add oil, sugar, yogurt, and vanilla to a large bowl. Whisk until well combined and smooth.
- Add banana puree and mix well. Now, add dry ingredients to the wet mixture and mix until combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake the whole wheat banana bread for 45-55 minutes or until a skewer inserted in the center comes out clean.
- Remove the pan from the oven and place it on the wire rack. Allow the cake to cool completely in the pan before removing it and slicing.
Storing Suggestions
- Store the whole wheat banana bread, tightly covered, at room temperature for two days.
- The leftovers can be stored tightly covered in the fridge for up to four days. Before serving, bring the bread slices to room temperature or microwave for a few seconds.
Notes
- Whole Wheat Flour: You can use any whole wheat flour of your choice. However, do not use the coarse flour.
- Sugar: I used brown sugar, but you can use granulated, raw, or cane sugar.
- Bananas: Do not mash the bananas; puree them as mentioned in the recipe.
- Add-Ins: You can use lightly toasted and chopped walnuts instead of pecans. Or, add raisins or chocolate chips if you do not want to add nuts.
- Baking: If your whole wheat banana bread is browning too quickly on top, after 30-35 minutes of baking, loosely cover the bread with aluminum foil and continue baking for the remaining time.
Monal Patel says
Thank you jigna for such a healthy recipes. I loved all your recipes and have tried making some . Have never thought eggless recipes are so amazing and delicious ?. You are amazing ?? cook.
Jigna says
Hey Monal, thank you so much.?❤
Monal says
Can we add oats flour instead whole-wheat?
Jigna says
Hi Monal, in this recipe oat flour can not be added but if you wish through some rolled oats in this recipe, maybe upto 1/4 cup.
Racchana says
I tried this recipe and it came out so good. Everybody enjoyed it. Got many good comments from friends and colleagues too.
Can you share carrot cake recipe?
Jigna says
Thanks Rachana, will try to work soon on Carrot cake.?
Bhavaal says
Hi Jigna, it’s really very good my kids love it.
Jigna says
Thanks Bhaval, I am glad you and kids like it.?
Dharini says
Hi,
I made in convection at 180 . But the top of the bread turned crust..what’s the reason
Jigna says
Hi Dharini, in the convection oven, the fan circulates the hot air all around the place. And that makes the cake rise faster but not baked inside. Also, it makes the cake dryer.
So, if you have the only option of convection baking in your oven, always bake the cake at a reduced temperature than mentioned in the recipe.
So, if the recipe calls for 350°F temperature, you reduce the temperature to 325°F for the baking in the convection oven. So instead of 180°C, you should bake at 160°C.
I hope this will help!