Honey Whole Wheat Banana Bread Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. For me, banana bread holds a lot of sentiment. It will always remind me of eating my mom’s banana bread, neatly wrapped in tin foil, at the kitchen counter. My siblings and I loved it as kids, and now as adults it’s still something we all get excited over. And it’s a recipe I make over and over again for my own family– except that I’ve made my version a little healthier with a few minor changes. My mom discovered a long time ago, by accident, that the oil she normally uses in her recipe isn’t completely necessary. One time she just forgot to add it in, and nobody even noticed! Obviously, leaving out the oil (and any other fats for that matter) goes a long way in giving my mom’s famous recipe a healthy makeover. And I’ve started to make a few other healthy changes too; like using whole wheat flour, replacing the granulated sugar with honey, and using 86% cacao chocolate pieces instead of normal chocolate chips (because, for us, leaving out the chocolate altogether just isn’t an option!). The result? Soft and flavorful banana bread full of chocolatey chunks that I like just as much as the original version. Enjoy! Continue to Content Honey Whole Wheat Banana Bread Yield: 12 slices Soft and flavorful banana bread full of chocolatey chunks in a healthier version that I like just as much as the original version. Print Ingredients 4 medium, overripe bananas 3/4 cup honey 2 slightly beaten egg whites 1 teaspoon vanilla 1 1/2 cups whole wheat flour 1 1/4 tsp baking powder 1/2 tsp. baking soda 1/2 tsp ground cinnamon 1/8 tsp salt 1 cup high quality dark chocolate, finely chopped Instructions Preheat oven to 350ºF. Line a 6 x 11 x 3 loaf pan with parchment paper or foil, and lightly spray with a nonstick cooking spray. Using an electric mixer, beat the ripened bananas until mostly smooth (some remaining lumps are okay). Mix in the honey, egg whites, and vanilla. Add the flour, baking powder, baking soda, cinnamon, and salt; and mix until batter forms. Fold in the chocolate pieces. Pour batter into the loaf pan. Bake for 45-55 minutes until golden brown and pulling away from the edges of the pan. Insert toothpick into the tallest part of the loaf to test for done-ness. May take up to an hour in some ovens. **If using a smaller loaf pan, cover bread with foil halfway through baking and allow to bake for 60-70 minutes.
I love banana bread and in fact it’s on my to-bake list later today! It’s pretty awesome you’re able to lighten this bread up so much! Reply
I love it when no one notices that I accidentally left something out of a recipe! Sometimes that’s how some of the best recipes are born, like this one! It looks absolutely delicious! 🙂 Can’t wait to taste it for myself! Reply
YUM! I love that you lightened this up a bit. Honey can be so finicky that I usually shy away from it in recipe subs, but I’ll have to try this one! Reply
I agree, leaving out the chocolate is not an option! Love this and can not wait to try it! Thanks Ashton (and Ashton’s Mom xo) Reply
Love that these are lighter without oil and with whole wheat, eggwhites and no sugar. This bread looks delicious. Wish I had a slice right now! Reply
The bread turns out unbelievably good… Can’t believe it’s a leaner healthier option… Can you just help me with the banana proportion? Approx how many cups or grams? Sizes vary a lot, and I don’t wanna do it wrong. Thanks Reply
