Whole Wheat Banana Bread.

Jump to Recipe

No butter, no oil, 100% whole wheat, 100% actually tasting good.

Whole Wheat Banana Bread Recipe on sallysbakingaddiction.com No oil, no butter, whole wheat, and actually tasting GREAT.

I know I say I’m obsessed with a lot of recipes which may be convincing you that I’m either (1) out of my mind or (2) just really in love with a lot of food. Or both? Definitely both.

This whole wheat banana bread is absolutely no exception. It blew my mind. To be honest, I didn’t have high expectations. It was merely a way to get rid of 3 overly ripe bananas and a random jar of applesauce. I usually make banana bread with butter and/or oil because hello! That’s where all the goodness hides. Well well well. After 1 bite of this “whatever, it won’t be good” banana bread, I was left proven completely wrong.

Healthy ingredients CAN make incredible things.

Take that, full fat white flour banana bread.

Whole Wheat Banana Bread Recipe on sallysbakingaddiction.com No oil, no butter, whole wheat, and actually tasting GREAT.

Before we get into some details on the ingredients, let me tell you exactly how this deeply satisfying, yet lightened-up banana bread tastes. It’s hearty and thick. Pairs wonderfully with a cup of coffee in the morning. Dense and tight-crumbed like regular banana bread, but definitely not as sweet. The bread is slightly nutty from the whole wheat flour (and, uh, the walnuts) and tastes incredibly tender thanks to the bananas, applesauce, and eggs. You’ll taste a lot of pure banana flavor. Complimenting the banana’s flavor are vanilla, cinnamon, brown sugar, and honey. I am very light handed with those last two ingredients as I don’t want sugar to overpower the banana’s flavor.

Power Ingredients

Applesauce. Why? Applesauce takes the place of oil and butter in this banana bread recipe. I am very careful saying this because this isn’t a universal rule in the baking world. It requires testing. Oftentimes when applesauce is subbed for butter, you’re left with a very mediocre baked good. I would rather eat a plate of raw broccoli than pound cake made without butter. Ick. Some recipes just cannot be made without fat. But banana bread is not one of them. In fact, applesauce is a wonderful, healthier ingredient you can work into a lot of breads and muffins. Again, some testing is often needed before you land on the perfect combination of ingredients. If you’d like to include the wildly popular ingredient that I am personally obsessed with (see? obsessed)– coconut oil– then feel free to use that instead of applesauce. I’ll note that in the recipe notes for you.

Eggs. Why? Like I tell you all the time, eggs do about 1,000,000 things in baking. Binding, structure, texture, coagulating, emulsifying, and moisture to name a few. Most importantly, they provide some fat (i.e. richness) to this bread.

Bananas. Why? Well, duh. Besides the obvious reason (flavor!) the bananas lightly sweeten the bread. As I mention above, this banana bread isn’t overly sweet. Naturally sweet bananas are supplemented with a little honey and brown sugar. The mix of these three ingredients make the bread pleasantly sweet. You won’t feel like you just ate a banana bread sugar bomb. Not only this, bananas provide moisture. So much moisture! Bananas are a bread maker’s dream. Oftentimes, low fat baked goods are dull, flavorless, and (I shudder!) dry. Not this bread. Bananas, applesauce, brown sugar, eggs, and milk to the rescue. Talk about moisture!

Remember… the riper the bananas, the better. Go for yellow and spotty.

Whole Wheat Banana Bread Recipe on sallysbakingaddiction.com No oil, no butter, whole wheat, and actually tasting GREAT.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Whole Wheat Banana Bread

No butter, no oil, 100% whole wheat, 100% actually tasting good.

Ingredients:

  • 6 Tablespoons (90g) unsweetened applesauce1
  • 1/4 cup (72g) honey2
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk3
  • 2 large eggs
  • 3 medium ripe bananas, mashed (about a heaping 1 and 1/4 cups)
  • 1 and 3/4 cups (215g) whole wheat flour (measured correctly)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup (67g) Diamond of California (my favorite!) chopped walnuts

Directions:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
  2. In a medium bowl, whisk the applesauce, honey, brown sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, salt, and walnuts together. Pour the wet ingredients into the dry ingredients and slowly whisk until *just* combined. Absolutely do not overmix this batter. I like to add the walnuts to the dry ingredients rather than mixing them in last because it helps avoid overmixing. Overmixing = too heavy tasting.
  3. 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. I strongly suggest using an oven thermometer to test your oven's temperature.
  4. Allow the bread to cool completely in the pan on a wire rack before slicing.
  5. Make ahead tip: The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won't last that long. For longer storage, baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator.

Recipe Notes:

For 14-15 muffins, bake at 350F for around 18-20 minutes, give or take. Use a toothpick to test doneness.

  1. Melted coconut oil (or canola or vegetable oils) can be used instead of applesauce.
  2. Pure maple syrup or agave can be used instead of honey.
  3. I use skim milk, but any milk fat is OK. Soy, rice, coconut, and almond are also fine.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

More banana goodness: Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. 1 bowl, ready in less than 25 minutes!

More healthier recipes.

More banana-y recipes.

Whole Wheat Banana Bread Recipe on sallysbakingaddiction.com No oil, no butter, whole wheat, and actually tasting GREAT.

I’m working with Diamond of California to bring you this recipe!

Here's how to make healthy whole wheat banana bread with applesauce! You can't taste the difference!

193 Comments

All Comments

  1. I made this today and it is DELICIOUS! I only had 2 bananas so I grated an apple and added that too. Also I used regular old vegetable oil as that’s what I had, ditto for regular white flour. Mine was a tad less healthy maybe… Thanks Sally!

  2. This is exactly what I was looking for, healthy applesauce instead of butter or oil. Can’t wait to make this after work. Thanks for the recipe!

  3. Hi,

    Thank you for the great recipe. I used coconut oil and multigrain flour. It’s just gone into,the overnight. Fingers crossed. Will post pic if it comes out alright. Also could you please mention the quantity for coconut oil substitute. Thank you

  4. I have tested about 5 of Sally’s recipes. 2 cupcakes. 2 cookies. and this bread. Her recipe is my go to of all blogs. They come out exactly how she has written them. This pumpkin bread is delicious and perfectly moist. I did use oil instead of applesauce. I love the rich taste of honey and perfect crumb. I thought the sweetness was just right. Definitely do not over stir. Mix until just blended. I doubled the recipe and it came out perfect.

1 3 4 5

Reviews

  1. I tried it, turned out okay but very very wet – I may have used too much applesauce!

    I left it baking for over 70 minutes as I was a tid afraid it wasn’t done! But the taste – delicious!

    Definitely will try it next time with less applesauce!

Questions

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×