Banana Wheat Bread
Prep time
Cook time
Total time
This is a "just dairy free," lightly-sweetened version of the Breakfast-Worthy Banana Bread in my flagship book, Go Dairy Free.
Serves: 1 9x5 loaf
  • 2 cups whole wheat flour (I like white-wheat)
  • ¼ cup wheat germ or ground flaxseed
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups mashed bananas
  • ½ cup honey
  • ¼ cup extra-light olive oil (or your baking oil of choice)
  • 1 teaspoon vanilla extract
  • 2 eggs (see notes above for egg-free and vegan options)
  • ½ cup chopped pecans or walnuts (optional)
  1. Preheat your oven to 350ºF. Grease a 9x5-inch loaf pan and optionally line it with a sheet of parchment paper that overhangs on the long pan sides.
  2. In a large bowl, whisk together the flour, wheat germ or flaxseed, baking soda, and salt. Make a well in dry ingredients.
  3. In a mixing bowl, beat the mashed banana, honey, oil, and vanilla with a hand mixer until relatively smooth. Add the eggs and beat to combine.
  4. Pour the wet mixture into the well of the dry ingredients, and stir just until combined. Fold in the nuts, if using.
  5. Scrape the batter into your prepared pan and even it out.
  6. Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
  7. Let the banana wheat bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.
  8. Once completely cool, wrap the loaf tightly in plastic wrap and enjoy within 2 days. For longer storage, the bread can be frozen.
Recipe by Go Dairy Free at