This delicious banana wheat bread is adapted from the Breakfast-Worthy Banana Bread recipe in Go Dairy Free: The Guide and Cookbook. The recipe in the book is void of added sweeteners and is naturally vegan. This version has a wonderful sweetness that tastes natural rather than sugary. And it’s still a very nutritious recipe to wake up to!
Both recipes are 100% whole grain and have a hearty, healthy finish. This isn’t light, fluffy bread. It’s rich, moist, and a little dense, but not doorstop heavy! And it’s very forgiving with slight modifications.
Customization Ideas: Banana Wheat Bread
You can definitely play around a little with the ingredients. But I would keep the formula in tact. Here are some ideas:
- Use white-wheat flour or spelt flour for the whole wheat flour. Both are 100% whole grain, but the white-wheat flour is a little lighter in taste and texture. And the spelt flour lends a nuttier flavor.
- Swap quick oats for the wheat germ or flaxseed.
- Replace the chopped nuts with dairy-free chocolate chips, raisins, or dried cranberries.
- Try some of the special diet substitutes mentioned below.
Special Diet Notes: Banana Wheat Bread
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Optionally nut-free.
For egg-free banana wheat bread, choose a quick bread option from my Egg Substitute Guide. And for strictly vegan, swap agave nectar or maple syrup for the honey. Or you can make the Breakfast-Worthy Banana Bread recipe in Go Dairy Free: The Guide and Cookbook, which is naturally egg-free and vegan!
- 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)
- 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.
- In a large bowl, whisk together the flour, wheat germ or flaxseed, baking soda, and salt. Make a well in dry ingredients.
- 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.
- Pour the wet mixture into the well of the dry ingredients, and stir just until combined. Fold in the nuts, if using.
- Scrape the batter into your prepared pan and even it out.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Let the banana wheat bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely.
- Once completely cool, wrap the loaf tightly in plastic wrap and enjoy within 2 days. For longer storage, the bread can be frozen.
A Dairy-Free Bread Baker’s Best Friends
can I sub my GF 1:1 King Arthur Flouf for the flour in this recipe? I’m doing dairy-free, gluten-free, and staying away from adding sugar.
It will probably work, but I haven’t tested it, so I don’t want to guarantee the results!
This looks like the most delish banana bread! Such a great texture. Love that it is dairy free too. Can’t wait to try.
We are seriously craving comfort food right now and banana bread is up at the top of the list. I’m going to check my bananas and see if I can whip this up for breakfast tomorrow or this week.
What a delicious bread! I’m a big fan of adding bananas to bread to bulk up the fiber and natural sweetness!
Love how simple this is! Definitely going to try it vegan and add chocolate chips.
I love a good banana bread, and I love that this is dairy-free. Looking this recipe up in the cookbook now, thanks for the reminder!
The bread looks truly good! It’s one of my fav bread recipes, easy and super healthy ?
– Natalie Ellis
Thank you Natalie!
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