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. Jump to:About Whole Wheat Banana BreadWhy You Will Love This Quick BreadIngredients and NotesHow To Make Whole Wheat Banana BreadStoring SuggestionsBaking TipsMore Banana DessertsRecipe Card
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.
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.
More Banana Desserts
Recipe Card
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.
