Whole Wheat Honey Banana Bread


The first time I made this banana bread, the weather was chilly and rainy…the perfect time for baking! As I’ve mentioned before, I like trying out different banana bread recipes and decided to try a whole wheat version that I found on the King Arthur Flour website. I just made a few small changes, using both whole wheat and white whole wheat flour, a little more banana, and a little more chopped walnuts.

I really liked the way this banana bread turned out–moist with a great banana flavor. It’s sweetened with brown sugar and honey, and you can’t really tell it’s made with whole wheat flour–maybe because the white whole wheat flour helps to tone down the wheaty taste. So, if you like baking with whole wheat flour, you’ll want to give this a try!

WHOLE WHEAT HONEY BANANA BREAD by NancyCreative, adapted from King Arthur Flour

Makes one 9 x 5″ loaf

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light or dark brown sugar, firmly packed
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups mashed ripe bananas (about 4 medium)
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup whole wheat flour
  • 1 cup white whole wheat flour (or use 2 cups of either flour)
  • 3/4 cup chopped walnuts

Preheat oven to 350˚F. Lightly grease a 9″ x 5″ loaf pan.

In large bowl, beat together the butter and sugar until smooth. Add vanilla, baking soda, salt, and mashed bananas, beating until well combined. Beat in honey and eggs, then add the flour and chopped walnuts, stirring until smooth.

Spoon batter into prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

Bake the bread at 350˚F for 50 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning. Bake for an additional 8 to 10 minutes, or until toothpick inserted in center comes out clean.

Let loaf cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.


I haven’t made that many recipes with whole wheat flour–I mainly use unbleached flour–but I do want to try more! Do you bake with whole wheat flour often?

Linked to I’m Lovin’ It, Foodie Friday, Nifty Thrifty Tuesday, Inspire Me Monday, Anti-Procrastination Tuesday.

14 thoughts on “Whole Wheat Honey Banana Bread

  1. Butter, Basil and Breadcrumbs

    You must have read my mind yesterday, Nancy! We had some visitors at work yesterday, and our caterer made up some beautiful platters for their breakfast with fresh fruit and yogurt, muffins, some sort of tart, and this thick and moist banana bread. At least it looked moist. Well…when it’s time for lunch, the caterer will take the breakfast out, put it in the kitchen for the rest of the employees to eat the leftovers.

    There were a couple of pieces of the banana bread left, and I planned to grab one as soon as I finished helping the caterer set up lunch. When I went back to the kitchen… yep, they were gone!! I was so bummed…and for the rest of the day, I thought about banana bread!

    Along with Jess’ from Cooking is my Sport banana cookies, I’ll be making this bread too!! I am going to be a banana fool this weekend, and I couldn’t be happier!!


    1. nancyc Post author

      Sorry you missed out on that banana bread at work, Prudy–looks like I posted this at just the right time! 🙂 Hope you like it!


  2. Denise

    Yummm! I’ve been looking for a good whole wheat version of banana bread. I’m going to make this one soon, Nancy.



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