Wholemeal Banana Bread

I’m at it again. I was at the night market recently getting some veggies and walked past a banana stall. I had no thought of getting any fruits, let alone bananas. I think bananas are my siren call. I did an about-turn & ended up with a bunch of 14 bananas in my hands. Don’t even know what happened. 14 bananas for a 2-person household. Clever. Not the first time this occurred.Bananas

The bunch adorned my dining table, mocking me every morning. It’s like saying, “You better finish me off while you can or else I’ll turn all black on you. And then what?” Ugh. Why do I keep doing this to myself!? Then Google comes to the rescue (as always) and I found the perfect recipe that help me use up my leftover wholemeal flour & Greek yogurt. And it uses canola oil in the recipe! Healthy & perfect. Also, after a week of cookies, we need more sugar, right? But this one is healthy so we’re all good. 😀
Wholemeal Banana Bread 1

The recipe seemed so easy yet very healthy too. I HAD to double it to turn some into muffins. Because I must.
Wholemeal Banana Bread 2

Yet the recipe took it well. Doubling the recipe didn’t ruin it, like some recipes tend to.
Wholemeal Banana Bread 3

The bread is pretty dense & hefty yet fluffy & airy enough. The loaf works well as dessert if you are so inclined to drizzle a bit of frosting over. Muffins would be great as breakfast with a cuppa tea.
Wholemeal Banana Bread 4

Can you see bits of bananas in there? Perfection!
Wholemeal Banana Bread 5

I think this makes perfect picnic food.. or brunch. Or any time you need to transfer food around. Good for kids, good for adults, good for everyone.
Wholemeal Banana Bread 6

Best thing about this recipe is that it took off half of the bananas off my hands. 
Wholemeal Banana Bread 7

Now there are 7 more to go.
Wholemeal Banana Bread 8

What do I do? Let me muse while nibbling on a slice with my cup of pumpkin spice coffee. Mmmmm…


“And whatsoever ye do in word or deed, do all in the name of the Lord Jesus, giving thanks to God and the Father by Him.” {Colossians 3:17}

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Wholemeal Banana Bread
Prep time
Cook time
Total time
Recipe type: Dessert/Breakfast
Serves: 1 loaf
  • 1 cup Flour
  • 1 cup Whole Wheat Flour
  • ¾ tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Mashed Bananas (about 4 medium bananas)
  • ¼ cup Oil (canola, vegetable or coconut)
  • ¼ cup Greek Yogurt (you can also use sour cream)
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • ¾ cup packed Brown Sugar
  • 1 tsp ground Cinnamon
  1. Preheat oven to 350 F or 175 C.
  2. Lightly grease and flour a 9" by 5" loaf pan. Set aside.
  3. In a large mixing bowl, whisk together both flours, baking soda, baking powder, salt & cinnamon.
  4. In another mixing bowl, mix together mashed bananas, oil, yogurt, vanilla and eggs until combined. Add sugar & mix well.
  5. Fold wet ingredients into the dry ingredients. Mix only until combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean & the top is golden brown.
  8. Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.
  9. To freeze: wrap tightly in plastic wrap, place in a ziploc bag and freeze for up to 3 months.
*You can easily bake these into muffins & reduce baking time by about ⅓. Check for doneness at about the 15 minute mark.

Recipe from: Crunchy Creamy Sweet


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