Honey and Whole Wheat Banana Bread Recipe

Name: Honey and Whole Wheat Banana Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups whole wheat pastry flour; 4 teaspoons baking soda (to neutralize acidity in honey); 2 teaspoons cinnamon (optional); ½ teaspoon salt; 1 cup olive oil (Mild or Delicate); 1 ⅓ cups raw honey; 4 large eggs; 4 12-5 cups mashed bananas (about 9 overripe small to medium); 2 teaspoons vanilla (optional); 1 ½ cups chocolate chips (optional); 1 cup walnuts (optional)

Servings: persons

5 cups whole wheat pastry flour
4 teaspoons baking soda (to neutralize acidity in honey)
2 teaspoons cinnamon (optional)
½ teaspoon salt
1 cup olive oil (Mild or Delicate)
1 ⅓ cups raw honey
4 large eggs
4 12-5 cups mashed bananas (about 9 overripe small to medium)
2 teaspoons vanilla (optional)
1 ½ cups chocolate chips (optional)
1 cup walnuts (optional)

1
Combine dry ingredients in a large bowl and set aside.
2
In food processor (or by hand) mix banana, olive oil, honey, eggs and vanilla.
3
Add banana mixture to flour mixture and stir just until combined.
4
Stir in chololate chips and walnuts if desired.
5
Preheat the oven to 325 and grease 3 4x8 loaf pans, evenly divide batter among the pans.
6
(I know this is odd but I preheat the oven last because it gives the banana flavour time to develop for a few minutes before it goes in, I use the time to wash out you bowls and tidy up.)
7
Bake at 325 for about 70 minutes.
8
Let cool for in pans for 20 minutes, then turn onto wire rack to cool.
9
When cool slice and serve or wrap individually and freeze to pack in lunches or impromtu picnics.

2104

kcal

Calories

110

Fat

248

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups whole wheat pastry flour, 4 teaspoons baking soda (to neutralize acidity in honey), 2 teaspoons cinnamon (optional), ½ teaspoon salt, and more.

Yes, Honey and Whole Wheat Banana Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey and Whole Wheat Banana Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions