🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa069)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/whole-wheat-banana-bread/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/whole-wheat-banana-bread/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/","crawl_time":1775590220,"first_indexed_time":1539734511,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/whole-wheat-banana-bread\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Healthy Banana Bread (Whole Wheat) - Sally's Baking","meta_descriptions":["This whole wheat banana bread is made without oil and butter. Rather, applesauce is used to give the bread moisture. Its flavor and texture is outstanding!"],"attrs_boilerpipe_text":"While made without butter, oil, or white flour, this 100%\nwhole wheat banana bread\ntastes just as flavorful and moist as my regular\nbanana bread\n. In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up!\nI know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually\nthe best?\nMy whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular\nbanana bread\nand\nchocolate banana bread\nwith butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong.\nI should have learned my lesson when I made the most soft and flavorful\nwhole wheat pizza dough\n and these\nchocolate banana muffins\n.\nHealthy ingredients CAN make incredible things.\nWholesome, healthful, & hearty\nExtra moist and cinnamon-spiced\nNot overly sweet, so the banana flavor shines\n100% whole wheat\nPrepared without butter, oil, or white flour\nReady to bake in less than 10 minutes\nPlus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!)\nLet me quickly run through how you can make it.\nQuick Tip: Mash Bananas with Your Mixer\nDid you know you can use your electric mixer to mash bananas?\nBreak or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my\nbanana cake\n, too!\nYou need 3 spotty medium size bananas for this recipe.\nCan I Use Frozen Bananas?\nYes, frozen and thawed bananas work in this recipe and you can read more about \nHow to Freeze & Thaw Bananas for Baking\n if you’d like. Two important things to remember:\nThe riper the banana, the better. \nWhen you bake with bananas, you want to use brown, spotty super-ripe ones.\nStrain off excess liquid. \nAs bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.\nHow to Make Healthy Banana Bread\nAfter you mash the bananas with your mixer, add the remaining wet ingredients. You need:\nUnsweetened Applesauce\nHoney\nBrown Sugar or Coconut Sugar\nEggs\nMilk\nVanilla Extract\nUnsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk.\nAfter that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my\nwhole wheat banana nut muffins\n. Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and\/or raisins instead. I’ve even added the cinnamon layer from this\ncinnamon swirl banana bread\n. And for an extra special treat, make a batch of\nhomemade honey butter\nto enjoy on the baked bread.\nLove peanut butter + bananas? Try my\npeanut butter banana muffins\n(as muffins or a loaf). That recipe uses many of the same ingredients we use here.\nMore Healthful Baked Goods\nMorning Glory Muffins\n&\nHealthy Apple Muffins\nWhole Wheat Banana Nut Muffins\nBreakfast Cookies\nGreek Yogurt Zucchini Bread\nBaked\nOatmeal Cups\nVanilla Almond Granola\nBran Muffins\nChocolate Chip Baked Oatmeal Cups\nPrint\nDescription\nIn this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up!\n1\nand 1\/4 cups (\n288g\n)\nmashed bananas\n(about 3 medium or 2 large ripe bananas)\n6 Tablespoons\n(\n90g\n) unsweetened\napplesauce\n*\n2\nlarge\neggs\n1\/4 cup\n(\n85g\n)\nhoney\n*\n1\/4 cup\n(\n50g\n) packed light or dark\nbrown sugar*\n1\/3 cup\n(80ml)\nmilk\n*\n2 teaspoons\npure vanilla extract\n1\nand 3\/4 cups (\n220g\n)\nwhole wheat flour\n(\nspooned & leveled\n)\n1 teaspoon\nbaking soda\n1\/2 teaspoon\nground cinnamon\n1\/2 teaspoon\nsalt\n2\/3 cup\n(\n67g\n) chopped\nwalnuts\nCook Mode\nPrevent your screen from going dark\nAdjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a\n9×5-inch loaf pan\nwith non-stick spray. Set aside.\nYou can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.\nWhisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.\nPour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.\nRemove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.\nCover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.\nNotes\nFreezing Instructions:\n The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.\nSpecial Tools\n(affiliate links):\n9×5-inch Loaf Pan\n| Electric Mixer (\nHandheld\nor\nStand\n) |\nGlass Mixing Bowls\n|\nWhisk\n|\nCooling Rack\nMuffins:\nUse this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my\nwhole wheat banana nut muffins\n.\nFrozen Bananas:\nYou can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See\nHow to Freeze & Thaw Bananas for Baking\n.\nApplesauce:\nIf needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.\nSweetener:\nPure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar.\nMilk:\nI use skim milk, but any milk fat is OK. Nondairy milks work too!","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\\!*\n\n![sliced whole wheat banana bread](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/whole-wheat-healthy-banana-bread-1.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nI know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually ***the best?***\n\nMy whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular [banana bread](https:\/\/sallysbakingaddiction.com\/best-banana-bread-recipe\/) and [chocolate banana bread](https:\/\/sallysbakingaddiction.com\/double-chocolate-banana-bread\/) with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong.\n\nI should have learned my lesson when I made the most soft and flavorful [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/) and these [chocolate banana muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-double-chocolate-banana-muffins\/). *Healthy ingredients CAN make incredible things.*\n\n![healthy whole wheat banana bread cut into slices](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-whole-wheat-banana-bread-1.jpg)\n\n## This Whole Wheat Healthy Banana Bread Is:\n- Wholesome, healthful, & hearty\n- Extra moist and cinnamon-spiced\n- Not overly sweet, so the banana flavor shines\n- 100% whole wheat\n- Prepared without butter, oil, or white flour\n- Ready to bake in less than 10 minutes\n\nPlus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!)\n\n**Let me quickly run through how you can make it.**\n\n![2 images of bananas before mixing and mashed bananas after mixing in glass mixing bowl](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/mashed-bananas-in-mixer-bowl.jpg)\n\n## Quick Tip: Mash Bananas with Your Mixer\n**Did you know you can use your electric mixer to mash bananas?** Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my [banana cake](https:\/\/sallysbakingaddiction.com\/best-banana-cake\/), too\\!\n\nYou need 3 spotty medium size bananas for this recipe.\n***\n## Can I Use Frozen Bananas?\nYes, frozen and thawed bananas work in this recipe and you can read more about [How to Freeze & Thaw Bananas for Baking](https:\/\/sallysbakingaddiction.com\/how-to-freeze-bananas-for-baking\/) if you’d like. Two important things to remember:\n\n- **The riper the banana, the better.** When you bake with bananas, you want to use brown, spotty super-ripe ones.\n- **Strain off excess liquid.** As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.\n\n![whole wheat banana bread batter in mixing bowl](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/whole-wheat-banana-bread-batter.jpg)\n\n## How to Make Healthy Banana Bread\nAfter you mash the bananas with your mixer, add the remaining wet ingredients. You need:\n\n- Unsweetened Applesauce\n- Honey\n- Brown Sugar or Coconut Sugar\n- Eggs\n- Milk\n- Vanilla Extract\n\nUnsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk.\n\nAfter that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my [whole wheat banana nut muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/). Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and\/or raisins instead. I’ve even added the cinnamon layer from this [cinnamon swirl banana bread](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-banana-bread\/). And for an extra special treat, make a batch of [homemade honey butter](https:\/\/sallysbakingaddiction.com\/homemade-honey-butter\/) to enjoy on the baked bread.\n\nLove peanut butter + bananas? Try my [peanut butter banana muffins](https:\/\/sallysbakingaddiction.com\/peanut-butter-banana-muffins\/) (as muffins or a loaf). That recipe uses many of the same ingredients we use here.\n\n![whole wheat banana bread in loaf pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-banana-bread.jpg)\n\n![whole wheat banana bread slices](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-whole-wheat-banana-bread-6.jpg)\n\n## More Healthful Baked Goods\n- [Morning Glory Muffins](https:\/\/sallysbakingaddiction.com\/simple-morning-glory-muffins\/) & [Healthy Apple Muffins](https:\/\/sallysbakingaddiction.com\/healthy-apple-muffins\/)\n- [Whole Wheat Banana Nut Muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/)\n- [Breakfast Cookies](https:\/\/sallysbakingaddiction.com\/breakfast-cookies\/)\n- [Greek Yogurt Zucchini Bread](https:\/\/sallysbakingaddiction.com\/greek-yogurt-zucchini-bread\/)\n- Baked [Oatmeal Cups](https:\/\/sallysbakingaddiction.com\/apple-cinnamon-baked-oatmeal-cups\/)\n- [Vanilla Almond Granola](https:\/\/sallysbakingaddiction.com\/vanilla-almond-granola\/)\n- [Bran Muffins](https:\/\/sallysbakingaddiction.com\/bran-muffins-recipe\/)\n- [Chocolate Chip Baked Oatmeal Cups](https:\/\/sallysbakingaddiction.com\/chocolate-chip-baked-oatmeal-cups\/)\n\n[Print](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/print\/73977\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![whole wheat banana bread slices](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-whole-wheat-banana-bread-6-265x265.jpg)\n\n## Whole Wheat Healthy Banana Bread\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*   4\\.9 from 112 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  15 minutes\n- Cook Time:\n  1 hour\n- Total Time:\n  1 hour, 30 minutes\n- Yield:\n  1 loaf\n- Category:\n  Bread\n- Method:\n  Baking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/print\/73977\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\\!*\n***\n### Ingredients\n- 1 and 1\/4 cups (288g) **mashed bananas** (about 3 medium or 2 large ripe bananas)\n- 6 Tablespoons (90g) unsweetened **applesauce**\\*\n- 2 large **eggs**\n- 1\/4 cup (85g) **honey**\\*\n- 1\/4 cup (50g) packed light or dark **brown sugar\\***\n- 1\/3 cup (80ml) **milk**\\*\n- 2 teaspoons **pure vanilla extract**\n- 1 and 3\/4 cups (220g) **whole wheat flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/))\n- 1 teaspoon **baking soda**\n- 1\/2 teaspoon **ground cinnamon**\n- 1\/2 teaspoon **salt**\n- 2\/3 cup (67g) chopped **walnuts**\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a [9×5-inch loaf pan](https:\/\/amzn.to\/3XHZVCg) with non-stick spray. Set aside.\n2. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.\n3. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.\n4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.\n5. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.\n6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.\n***\n### Notes\n1. **Freezing Instructions:** The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.\n2. **Special Tools** (affiliate links): [9×5-inch Loaf Pan](https:\/\/amzn.to\/3XHZVCg) \\| Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3OMbx3g)) \\| [Glass Mixing Bowls](https:\/\/amzn.to\/3mPQvWq) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Cooling Rack](http:\/\/amzn.to\/2gT7aW9)\n3. **Muffins:** Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my [whole wheat banana nut muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/).\n4. **Frozen Bananas:** You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See [How to Freeze & Thaw Bananas for Baking](https:\/\/sallysbakingaddiction.com\/how-to-freeze-bananas-for-baking\/).\n5. **Applesauce:** If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.\n6. **Sweetener:** Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar.\n7. **Milk:** I use skim milk, but any milk fat is OK. Nondairy milks work too\\!\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2015%2F01%2Fhealthy-whole-wheat-banana-bread-6.jpg&description=Healthy%20Banana%20Bread%20\\(Whole%20Wheat\\))\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/&t=Healthy%20Banana%20Bread%20\\(Whole%20Wheat\\))\n\n[Email](<mailto:?body=I thought you might enjoy this post: Healthy Banana Bread (Whole Wheat), https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/>)\n\n## You Might Also Like...\n[![bread bowls on baking sheet filled with chicken noodle soup.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/01\/bread-bowl-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/homemade-bread-bowls\/)\n\n[Bread](https:\/\/sallysbakingaddiction.com\/category\/bread\/\")\n\n### [Homemade Bread Bowls](https:\/\/sallysbakingaddiction.com\/homemade-bread-bowls\/)\n[287 Comments](https:\/\/sallysbakingaddiction.com\/homemade-bread-bowls\/#comments)\n\n[![chocolate rolls with espresso glaze](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2021\/04\/chocolate-rolls-with-espresso-glaze-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/chocolate-sweet-rolls\/)\n\n[Yeast Bread](https:\/\/sallysbakingaddiction.com\/category\/bread\/yeast-bread\/\")\n\n### [Rich & Fluffy Chocolate Sweet Rolls](https:\/\/sallysbakingaddiction.com\/chocolate-sweet-rolls\/)\n[481 Comments](https:\/\/sallysbakingaddiction.com\/chocolate-sweet-rolls\/#comments)\n\n[![stack of buttermilk waffles with raspberries on a cream plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/09\/buttermilk-waffles-recipe-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/my-favorite-buttermilk-waffles\/)\n\n[Breakfast](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/\")\n\n### [My Favorite Buttermilk Waffles](https:\/\/sallysbakingaddiction.com\/my-favorite-buttermilk-waffles\/)\n[120 Comments](https:\/\/sallysbakingaddiction.com\/my-favorite-buttermilk-waffles\/#comments)\n\n[![pumpkin oatmeal cup muffins with chocolate chips](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/03\/baked-pumpkin-oatmeal-cups-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/pumpkin-baked-oatmeal-cups\/)\n\n[Breakfast](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/\")\n\n### [Pumpkin Baked Oatmeal Cups](https:\/\/sallysbakingaddiction.com\/pumpkin-baked-oatmeal-cups\/)\n[211 Comments](https:\/\/sallysbakingaddiction.com\/pumpkin-baked-oatmeal-cups\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Cass says:\n   \n   April 5, 2026\n   \n   Made it into muffins using all purpose flour! They were great!!! The temperature was tricky to manage because my oven marked 425°F but the thermometer was reading 400°F. And then I had to adjust for the remaining time taking that into account. Even thought they rose and tasted great, I think that was the reason they came out a bit dense. I’ll make them again and Im sure they’ll be even better!\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1473902)\n2. Vi says:\n   \n   April 2, 2026\n   \n   Thank you for this recipe, I’ve been looking for ways to use up my whole wheat flour! Would it be possible to replace the bananas in this recipe with carrots for a carrot loaf?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1472496)\n   1. Trina @ Sally's Baking says:\n      \n      April 2, 2026\n      \n      Hi Vi! Carrots do not have as much moisture as mashed banana and would not be a 1:1 swap. It would take some testing to add carrots here, but let us know if you try anything\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1472501)\n3. Karen says:\n   \n   March 26, 2026\n   \n   EXCELLENT! Very moist! I also added 1\/4C chia seeds, 1\/2C sunflower seeds and 1\/2C raisins because I like my banana loaf chunky. It came out perfectly in 55 minutes. The best online recipe I think I’ve ever made. Thank you\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1469886)\n4. Mike M says:\n   \n   March 21, 2026\n   \n   I know we’re going for healthy BUT this needs a little more sweetness. If I make it again I might double the brown sugar.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1467924)\n5. Trish says:\n   \n   March 16, 2026\n   \n   Turned out great! I’ve been looking for a healthy and delicious banana bread recipe and this is it! I decreased the brown sugar by a third and added dark chocolate chips. SO GOOD\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1466310)\n6. Alexia says:\n   \n   February 22, 2026\n   \n   Can I use oat flour instead of whole wheat?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1445928)\n   1. Trina @ Sally's Baking says:\n      \n      February 22, 2026\n      \n      We haven’t tested it, Alexia! Let us know if you do.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/#comment-1445932)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/comment-page-7\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Popular Right Now\n[![Lemon bars on teal cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/02\/lemon-bars-on-shortbread-crust-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n\n[Brownies & Bars](https:\/\/sallysbakingaddiction.com\/category\/desserts\/brownies-bars\/\")\n\n### [Lemon Bars with Shortbread Crust](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n[3,027 Comments](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/#comments)\n\n[![brown butter chocolate chip 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All rights reserved.","attrs_readable_markdown":"*While made without butter, oil, or white flour, this 100% **whole wheat banana bread** tastes just as flavorful and moist as my regular [banana bread](https:\/\/sallysbakingaddiction.com\/best-banana-bread-recipe\/). In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\\!*\n\n![sliced whole wheat banana bread](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/whole-wheat-healthy-banana-bread-1.jpg)\n\nI know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually ***the best?***\n\nMy whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular [banana bread](https:\/\/sallysbakingaddiction.com\/best-banana-bread-recipe\/) and [chocolate banana bread](https:\/\/sallysbakingaddiction.com\/double-chocolate-banana-bread\/) with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong.\n\nI should have learned my lesson when I made the most soft and flavorful [whole wheat pizza dough](https:\/\/sallysbakingaddiction.com\/whole-wheat-pizza-dough\/) and these [chocolate banana muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-double-chocolate-banana-muffins\/). *Healthy ingredients CAN make incredible things.*\n\n![healthy whole wheat banana bread cut into slices](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-whole-wheat-banana-bread-1.jpg)\n\n- Wholesome, healthful, & hearty\n- Extra moist and cinnamon-spiced\n- Not overly sweet, so the banana flavor shines\n- 100% whole wheat\n- Prepared without butter, oil, or white flour\n- Ready to bake in less than 10 minutes\n\nPlus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!)\n\n**Let me quickly run through how you can make it.**\n\n![2 images of bananas before mixing and mashed bananas after mixing in glass mixing bowl](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/mashed-bananas-in-mixer-bowl.jpg)\n\n## Quick Tip: Mash Bananas with Your Mixer\n**Did you know you can use your electric mixer to mash bananas?** Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my [banana cake](https:\/\/sallysbakingaddiction.com\/best-banana-cake\/), too\\!\n\nYou need 3 spotty medium size bananas for this recipe.\n***\n## Can I Use Frozen Bananas?\nYes, frozen and thawed bananas work in this recipe and you can read more about [How to Freeze & Thaw Bananas for Baking](https:\/\/sallysbakingaddiction.com\/how-to-freeze-bananas-for-baking\/) if you’d like. Two important things to remember:\n\n- **The riper the banana, the better.** When you bake with bananas, you want to use brown, spotty super-ripe ones.\n- **Strain off excess liquid.** As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.\n\n![whole wheat banana bread batter in mixing bowl](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/whole-wheat-banana-bread-batter.jpg)\n\n## How to Make Healthy Banana Bread\nAfter you mash the bananas with your mixer, add the remaining wet ingredients. You need:\n\n- Unsweetened Applesauce\n- Honey\n- Brown Sugar or Coconut Sugar\n- Eggs\n- Milk\n- Vanilla Extract\n\nUnsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk.\n\nAfter that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my [whole wheat banana nut muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/). Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and\/or raisins instead. I’ve even added the cinnamon layer from this [cinnamon swirl banana bread](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-banana-bread\/). And for an extra special treat, make a batch of [homemade honey butter](https:\/\/sallysbakingaddiction.com\/homemade-honey-butter\/) to enjoy on the baked bread.\n\nLove peanut butter + bananas? Try my [peanut butter banana muffins](https:\/\/sallysbakingaddiction.com\/peanut-butter-banana-muffins\/) (as muffins or a loaf). That recipe uses many of the same ingredients we use here.\n\n![whole wheat banana bread in loaf pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-banana-bread.jpg)\n\n![whole wheat banana bread slices](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/01\/healthy-whole-wheat-banana-bread-6.jpg)\n\n## More Healthful Baked Goods\n- [Morning Glory Muffins](https:\/\/sallysbakingaddiction.com\/simple-morning-glory-muffins\/) & [Healthy Apple Muffins](https:\/\/sallysbakingaddiction.com\/healthy-apple-muffins\/)\n- [Whole Wheat Banana Nut Muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/)\n- [Breakfast Cookies](https:\/\/sallysbakingaddiction.com\/breakfast-cookies\/)\n- [Greek Yogurt Zucchini Bread](https:\/\/sallysbakingaddiction.com\/greek-yogurt-zucchini-bread\/)\n- Baked [Oatmeal Cups](https:\/\/sallysbakingaddiction.com\/apple-cinnamon-baked-oatmeal-cups\/)\n- [Vanilla Almond Granola](https:\/\/sallysbakingaddiction.com\/vanilla-almond-granola\/)\n- [Bran Muffins](https:\/\/sallysbakingaddiction.com\/bran-muffins-recipe\/)\n- [Chocolate Chip Baked Oatmeal Cups](https:\/\/sallysbakingaddiction.com\/chocolate-chip-baked-oatmeal-cups\/)\n\n[Print](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-bread\/print\/73977\/)\n\n***\n### Description\n*In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\\!*\n***\n- 1 and 1\/4 cups (288g) **mashed bananas** (about 3 medium or 2 large ripe bananas)\n- 6 Tablespoons (90g) unsweetened **applesauce**\\*\n- 2 large **eggs**\n- 1\/4 cup (85g) **honey**\\*\n- 1\/4 cup (50g) packed light or dark **brown sugar\\***\n- 1\/3 cup (80ml) **milk**\\*\n- 2 teaspoons **pure vanilla extract**\n- 1 and 3\/4 cups (220g) **whole wheat flour** ([spooned & leveled](https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/))\n- 1 teaspoon **baking soda**\n- 1\/2 teaspoon **ground cinnamon**\n- 1\/2 teaspoon **salt**\n- 2\/3 cup (67g) chopped **walnuts**\n\nCook Mode  Prevent your screen from going dark\n***\n1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a [9×5-inch loaf pan](https:\/\/amzn.to\/3XHZVCg) with non-stick spray. Set aside.\n2. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside.\n3. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts.\n4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.\n5. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.\n6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.\n***\n### Notes\n1. **Freezing Instructions:** The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.\n2. **Special Tools** (affiliate links): [9×5-inch Loaf Pan](https:\/\/amzn.to\/3XHZVCg) \\| Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3OMbx3g)) \\| [Glass Mixing Bowls](https:\/\/amzn.to\/3mPQvWq) \\| [Whisk](https:\/\/amzn.to\/3qUwG1Y) \\| [Cooling Rack](http:\/\/amzn.to\/2gT7aW9)\n3. **Muffins:** Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my [whole wheat banana nut muffins](https:\/\/sallysbakingaddiction.com\/whole-wheat-banana-nut-muffins\/).\n4. **Frozen Bananas:** You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See [How to Freeze & Thaw Bananas for Baking](https:\/\/sallysbakingaddiction.com\/how-to-freeze-bananas-for-baking\/).\n5. **Applesauce:** If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.\n6. **Sweetener:** Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar.\n7. **Milk:** I use skim milk, but any milk fat is OK. Nondairy milks work too\\!","meta_canonical":null}

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URL	https://sallysbakingaddiction.com/whole-wheat-banana-bread/
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Meta Title	Healthy Banana Bread (Whole Wheat) - Sally's Baking
Meta Description	This whole wheat banana bread is made without oil and butter. Rather, applesauce is used to give the bread moisture. Its flavor and texture is outstanding!
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Boilerpipe Text	While made without butter, oil, or white flour, this 100% whole wheat banana bread tastes just as flavorful and moist as my regular banana bread . In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up! I know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually the best? My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular banana bread and chocolate banana bread with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong. I should have learned my lesson when I made the most soft and flavorful whole wheat pizza dough and these chocolate banana muffins . Healthy ingredients CAN make incredible things. Wholesome, healthful, & hearty Extra moist and cinnamon-spiced Not overly sweet, so the banana flavor shines 100% whole wheat Prepared without butter, oil, or white flour Ready to bake in less than 10 minutes Plus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!) Let me quickly run through how you can make it. Quick Tip: Mash Bananas with Your Mixer Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my banana cake , too! You need 3 spotty medium size bananas for this recipe. Can I Use Frozen Bananas? Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like. Two important things to remember: The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones. Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe. How to Make Healthy Banana Bread After you mash the bananas with your mixer, add the remaining wet ingredients. You need: Unsweetened Applesauce Honey Brown Sugar or Coconut Sugar Eggs Milk Vanilla Extract Unsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk. After that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my whole wheat banana nut muffins . Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and/or raisins instead. I’ve even added the cinnamon layer from this cinnamon swirl banana bread . And for an extra special treat, make a batch of homemade honey butter to enjoy on the baked bread. Love peanut butter + bananas? Try my peanut butter banana muffins (as muffins or a loaf). That recipe uses many of the same ingredients we use here. More Healthful Baked Goods Morning Glory Muffins & Healthy Apple Muffins Whole Wheat Banana Nut Muffins Breakfast Cookies Greek Yogurt Zucchini Bread Baked Oatmeal Cups Vanilla Almond Granola Bran Muffins Chocolate Chip Baked Oatmeal Cups Print Description In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up! 1 and 1/4 cups ( 288g ) mashed bananas (about 3 medium or 2 large ripe bananas) 6 Tablespoons ( 90g ) unsweetened applesauce * 2 large eggs 1/4 cup ( 85g ) honey * 1/4 cup ( 50g ) packed light or dark brown sugar* 1/3 cup (80ml) milk * 2 teaspoons pure vanilla extract 1 and 3/4 cups ( 220g ) whole wheat flour ( spooned & leveled ) 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2/3 cup ( 67g ) chopped walnuts Cook Mode Prevent your screen from going dark Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5-inch loaf pan with non-stick spray. Set aside. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. Notes Freezing Instructions: The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving. Special Tools (affiliate links): 9×5-inch Loaf Pan \| Electric Mixer ( Handheld or Stand ) \| Glass Mixing Bowls \| Whisk \| Cooling Rack Muffins: Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my whole wheat banana nut muffins . Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking . Applesauce: If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce. Sweetener: Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar. Milk: I use skim milk, but any milk fat is OK. Nondairy milks work too!
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In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\!* ![sliced whole wheat banana bread](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/whole-wheat-healthy-banana-bread-1.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). I know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually *the best?* My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular [banana bread](https://sallysbakingaddiction.com/best-banana-bread-recipe/) and [chocolate banana bread](https://sallysbakingaddiction.com/double-chocolate-banana-bread/) with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong. I should have learned my lesson when I made the most soft and flavorful [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/) and these [chocolate banana muffins](https://sallysbakingaddiction.com/whole-wheat-double-chocolate-banana-muffins/). Healthy ingredients CAN make incredible things. ![healthy whole wheat banana bread cut into slices](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-1.jpg) ## This Whole Wheat Healthy Banana Bread Is: - Wholesome, healthful, & hearty - Extra moist and cinnamon-spiced - Not overly sweet, so the banana flavor shines - 100% whole wheat - Prepared without butter, oil, or white flour - Ready to bake in less than 10 minutes Plus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!) Let me quickly run through how you can make it. ![2 images of bananas before mixing and mashed bananas after mixing in glass mixing bowl](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/mashed-bananas-in-mixer-bowl.jpg) ## Quick Tip: Mash Bananas with Your Mixer Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my [banana cake](https://sallysbakingaddiction.com/best-banana-cake/), too\! You need 3 spotty medium size bananas for this recipe. * ## Can I Use Frozen Bananas? Yes, frozen and thawed bananas work in this recipe and you can read more about [How to Freeze & Thaw Bananas for Baking](https://sallysbakingaddiction.com/how-to-freeze-bananas-for-baking/) if you’d like. Two important things to remember: - The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones. - Strain off excess liquid.** As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe. ![whole wheat banana bread batter in mixing bowl](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/whole-wheat-banana-bread-batter.jpg) ## How to Make Healthy Banana Bread After you mash the bananas with your mixer, add the remaining wet ingredients. You need: - Unsweetened Applesauce - Honey - Brown Sugar or Coconut Sugar - Eggs - Milk - Vanilla Extract Unsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk. After that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my [whole wheat banana nut muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/). Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and/or raisins instead. I’ve even added the cinnamon layer from this [cinnamon swirl banana bread](https://sallysbakingaddiction.com/cinnamon-swirl-banana-bread/). And for an extra special treat, make a batch of [homemade honey butter](https://sallysbakingaddiction.com/homemade-honey-butter/) to enjoy on the baked bread. Love peanut butter + bananas? Try my [peanut butter banana muffins](https://sallysbakingaddiction.com/peanut-butter-banana-muffins/) (as muffins or a loaf). That recipe uses many of the same ingredients we use here. ![whole wheat banana bread in loaf pan](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-banana-bread.jpg) ![whole wheat banana bread slices](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-6.jpg) ## More Healthful Baked Goods - [Morning Glory Muffins](https://sallysbakingaddiction.com/simple-morning-glory-muffins/) & [Healthy Apple Muffins](https://sallysbakingaddiction.com/healthy-apple-muffins/) - [Whole Wheat Banana Nut Muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/) - [Breakfast Cookies](https://sallysbakingaddiction.com/breakfast-cookies/) - [Greek Yogurt Zucchini Bread](https://sallysbakingaddiction.com/greek-yogurt-zucchini-bread/) - Baked [Oatmeal Cups](https://sallysbakingaddiction.com/apple-cinnamon-baked-oatmeal-cups/) - [Vanilla Almond Granola](https://sallysbakingaddiction.com/vanilla-almond-granola/) - [Bran Muffins](https://sallysbakingaddiction.com/bran-muffins-recipe/) - [Chocolate Chip Baked Oatmeal Cups](https://sallysbakingaddiction.com/chocolate-chip-baked-oatmeal-cups/) [Print](https://sallysbakingaddiction.com/whole-wheat-banana-bread/print/73977/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![whole wheat banana bread slices](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-6-265x265.jpg) ## Whole Wheat Healthy Banana Bread 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.9 from 112 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 15 minutes - Cook Time: 1 hour - Total Time: 1 hour, 30 minutes - Yield: 1 loaf - Category: Bread - Method: Baking - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/whole-wheat-banana-bread/print/73977/) [Save Recipe Recipe Saved]() *** ### Description In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\! * ### Ingredients - 1 and 1/4 cups (288g) mashed bananas (about 3 medium or 2 large ripe bananas) - 6 Tablespoons (90g) unsweetened applesauce*\ - 2 large eggs - 1/4 cup (85g) honey\* - 1/4 cup (50g) packed light or dark brown sugar\* - 1/3 cup (80ml) milk\* - 2 teaspoons pure vanilla extract - 1 and 3/4 cups (220g) whole wheat flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)) - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/2 teaspoon salt - 2/3 cup (67g) chopped walnuts Cook Mode Prevent your screen from going dark * ### Instructions 1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a [9×5-inch loaf pan](https://amzn.to/3XHZVCg) with non-stick spray. Set aside. 2. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside. 3. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts. 4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so. 5. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving. 6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. * ### Notes 1. Freezing Instructions: The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving. 2. Special Tools (affiliate links): [9×5-inch Loaf Pan](https://amzn.to/3XHZVCg) \\| Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3OMbx3g)) \\| [Glass Mixing Bowls](https://amzn.to/3mPQvWq) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Cooling Rack](http://amzn.to/2gT7aW9) 3. Muffins: Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my [whole wheat banana nut muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/). 4. Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See [How to Freeze & Thaw Bananas for Baking](https://sallysbakingaddiction.com/how-to-freeze-bananas-for-baking/). 5. Applesauce: If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce. 6. Sweetener: Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar. 7. Milk: I use skim milk, but any milk fat is OK. Nondairy milks work too\! 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Cass says: April 5, 2026 Made it into muffins using all purpose flour! They were great!!! The temperature was tricky to manage because my oven marked 425°F but the thermometer was reading 400°F. And then I had to adjust for the remaining time taking that into account. Even thought they rose and tasted great, I think that was the reason they came out a bit dense. I’ll make them again and Im sure they’ll be even better!\! [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1473902) 2. Vi says: April 2, 2026 Thank you for this recipe, I’ve been looking for ways to use up my whole wheat flour! Would it be possible to replace the bananas in this recipe with carrots for a carrot loaf? [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1472496) 1. Trina @ Sally's Baking says: April 2, 2026 Hi Vi! Carrots do not have as much moisture as mashed banana and would not be a 1:1 swap. It would take some testing to add carrots here, but let us know if you try anything\! [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1472501) 3. Karen says: March 26, 2026 EXCELLENT! Very moist! I also added 1/4C chia seeds, 1/2C sunflower seeds and 1/2C raisins because I like my banana loaf chunky. It came out perfectly in 55 minutes. The best online recipe I think I’ve ever made. Thank you\! [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1469886) 4. Mike M says: March 21, 2026 I know we’re going for healthy BUT this needs a little more sweetness. If I make it again I might double the brown sugar. [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1467924) 5. Trish says: March 16, 2026 Turned out great! I’ve been looking for a healthy and delicious banana bread recipe and this is it! I decreased the brown sugar by a third and added dark chocolate chips. SO GOOD\! [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1466310) 6. Alexia says: February 22, 2026 Can I use oat flour instead of whole wheat? [Reply](https://sallysbakingaddiction.com/whole-wheat-banana-bread/#comment-1445928) 1. Trina @ Sally's Baking says: February 22, 2026 We haven’t tested it, Alexia! Let us know if you do. 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Readable Markdown	While made without butter, oil, or white flour, this 100% whole wheat banana bread* tastes just as flavorful and moist as my regular [banana bread](https://sallysbakingaddiction.com/best-banana-bread-recipe/). In this healthy banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\!* ![sliced whole wheat banana bread](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/whole-wheat-healthy-banana-bread-1.jpg) I know I say I’m obsessed with a lot of different recipes, which might make convincing you to try something a little tough. If I love so many, which ones are actually *the best?* My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I make my regular [banana bread](https://sallysbakingaddiction.com/best-banana-bread-recipe/) and [chocolate banana bread](https://sallysbakingaddiction.com/double-chocolate-banana-bread/) with butter and all-purpose flour because that’s where all the goodness hides. Well, after 1 bite of this “whatever, it won’t be good” banana bread, I was proven wrong. I should have learned my lesson when I made the most soft and flavorful [whole wheat pizza dough](https://sallysbakingaddiction.com/whole-wheat-pizza-dough/) and these [chocolate banana muffins](https://sallysbakingaddiction.com/whole-wheat-double-chocolate-banana-muffins/). Healthy ingredients CAN make incredible things. ![healthy whole wheat banana bread cut into slices](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-1.jpg) - Wholesome, healthful, & hearty - Extra moist and cinnamon-spiced - Not overly sweet, so the banana flavor shines - 100% whole wheat - Prepared without butter, oil, or white flour - Ready to bake in less than 10 minutes Plus, this whole wheat banana bread slices and freezes like a dream. I love having a loaf on stand-by in the freezer for when I need homemade breakfast option or wholesome snack for all of us—adults and toddler alike. We all love it. (Especially with peanut butter spread on each slice!) Let me quickly run through how you can make it. ![2 images of bananas before mixing and mashed bananas after mixing in glass mixing bowl](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/mashed-bananas-in-mixer-bowl.jpg) ## Quick Tip: Mash Bananas with Your Mixer Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana bread ingredients. I do this for my [banana cake](https://sallysbakingaddiction.com/best-banana-cake/), too\! You need 3 spotty medium size bananas for this recipe. * ## Can I Use Frozen Bananas? Yes, frozen and thawed bananas work in this recipe and you can read more about [How to Freeze & Thaw Bananas for Baking](https://sallysbakingaddiction.com/how-to-freeze-bananas-for-baking/) if you’d like. Two important things to remember: - The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones. - Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe. ![whole wheat banana bread batter in mixing bowl](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/whole-wheat-banana-bread-batter.jpg) ## How to Make Healthy Banana Bread After you mash the bananas with your mixer, add the remaining wet ingredients. You need: - Unsweetened Applesauce - Honey - Brown Sugar or Coconut Sugar - Eggs - Milk - Vanilla Extract Unsweetened applesauce takes the place of butter or oil. Additionally, I’m very light-handed with the added sugars—we really want the banana flavor to shine through here. If you don’t want any added refined sweeteners in this healthier banana bread recipe, swap the brown sugar with coconut sugar. To keep this banana bread dairy free, use dairy free milk. After that, mix the dry ingredients together and add to wet ingredients. You need whole wheat flour, baking soda, cinnamon, and salt. Mostly the same dry ingredients I use in my [whole wheat banana nut muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/). Lastly, fold in chopped walnuts. The nuts are completely optional. Sometimes I add chocolate chips and/or raisins instead. I’ve even added the cinnamon layer from this [cinnamon swirl banana bread](https://sallysbakingaddiction.com/cinnamon-swirl-banana-bread/). And for an extra special treat, make a batch of [homemade honey butter](https://sallysbakingaddiction.com/homemade-honey-butter/) to enjoy on the baked bread. Love peanut butter + bananas? Try my [peanut butter banana muffins](https://sallysbakingaddiction.com/peanut-butter-banana-muffins/) (as muffins or a loaf). That recipe uses many of the same ingredients we use here. ![whole wheat banana bread in loaf pan](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-banana-bread.jpg) ![whole wheat banana bread slices](https://sallysbakingaddiction.com/wp-content/uploads/2015/01/healthy-whole-wheat-banana-bread-6.jpg) ## More Healthful Baked Goods - [Morning Glory Muffins](https://sallysbakingaddiction.com/simple-morning-glory-muffins/) & [Healthy Apple Muffins](https://sallysbakingaddiction.com/healthy-apple-muffins/) - [Whole Wheat Banana Nut Muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/) - [Breakfast Cookies](https://sallysbakingaddiction.com/breakfast-cookies/) - [Greek Yogurt Zucchini Bread](https://sallysbakingaddiction.com/greek-yogurt-zucchini-bread/) - Baked [Oatmeal Cups](https://sallysbakingaddiction.com/apple-cinnamon-baked-oatmeal-cups/) - [Vanilla Almond Granola](https://sallysbakingaddiction.com/vanilla-almond-granola/) - [Bran Muffins](https://sallysbakingaddiction.com/bran-muffins-recipe/) - [Chocolate Chip Baked Oatmeal Cups](https://sallysbakingaddiction.com/chocolate-chip-baked-oatmeal-cups/) [Print](https://sallysbakingaddiction.com/whole-wheat-banana-bread/print/73977/) * ### Description In this healthier banana bread recipe, swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. With glowing reviews from taste-testers and readers around the world, this quick bread doesn’t even taste lightened-up\! * - 1 and 1/4 cups (288g) mashed bananas (about 3 medium or 2 large ripe bananas) - 6 Tablespoons (90g) unsweetened applesauce*\ - 2 large eggs - 1/4 cup (85g) honey\* - 1/4 cup (50g) packed light or dark brown sugar\* - 1/3 cup (80ml) milk\* - 2 teaspoons pure vanilla extract - 1 and 3/4 cups (220g) whole wheat flour ([spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)) - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/2 teaspoon salt - 2/3 cup (67g) chopped walnuts Cook Mode Prevent your screen from going dark * 1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a [9×5-inch loaf pan](https://amzn.to/3XHZVCg) with non-stick spray. Set aside. 2. You can use an electric mixer or mix everything by hand. I like to use an electric mixer because I use it to mash the bananas. Using a handheld or stand mixer fitted with a paddle or whisk attachment on medium-high speed, beat the mashed bananas, applesauce, and eggs together until combined. (Or whisk by hand.) Add the honey, brown sugar, milk, and vanilla extract. Beat on medium-high speed (or whisk) until combined. Set aside. 3. Whisk the flour, baking soda, cinnamon, and salt together. Pour into the wet ingredients and beat on medium speed (or by hand) until combined. Fold in the walnuts. 4. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so. 5. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving. 6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. * ### Notes 1. Freezing Instructions: The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw overnight in the refrigerator before serving. 2. Special Tools (affiliate links): [9×5-inch Loaf Pan](https://amzn.to/3XHZVCg) \\| Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3OMbx3g)) \\| [Glass Mixing Bowls](https://amzn.to/3mPQvWq) \\| [Whisk](https://amzn.to/3qUwG1Y) \\| [Cooling Rack](http://amzn.to/2gT7aW9) 3. Muffins: Use this banana bread recipe to make about 18 muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my [whole wheat banana nut muffins](https://sallysbakingaddiction.com/whole-wheat-banana-nut-muffins/). 4. Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See [How to Freeze & Thaw Bananas for Baking](https://sallysbakingaddiction.com/how-to-freeze-bananas-for-baking/). 5. Applesauce: If needed, melted coconut oil (or canola or vegetable oils) can be used instead of applesauce. 6. Sweetener: Pure maple syrup or agave can be used instead of honey and coconut sugar can be used instead of brown sugar. 7. Milk: I use skim milk, but any milk fat is OK. Nondairy milks work too\!
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