Moist Whole-Wheat Banana Bread with Yogurt

As a seasoned whole-wheat baker, I know that you can’t simply swap all-purpose flour for whole-wheat flour and expect the same results. Which is why I developed this whole-wheat banana bread that’s moist (yes!) and just as easy to make as any traditional recipe. Through my many rounds of testing, I found there were three key ingredients to baking up a whole-wheat banana bread that stays moist for days. The ingredient trio: yogurt, olive oil, and honey.

I first got the bug for developing whole-wheat baking recipes when I was interning at America’s Test Kitchen. I developed a handful of recipes as part of my interview process and ever since then I’ve worked to recreate classic baked goods to be whole-wheat.

And depending on what whole-wheat baking recipe you’re making, the method will differ. For example, my Whole-Wheat Cinnamon Rolls use a combination of whole-wheat pastry flour and all-purpose flour, while my 100% Whole-Wheat Muffins use my signature soaker method.

This recipe for whole-wheat banana bread with yogurt is as straight-forward as they come. No advanced technique or method, just a very specific ratio of wet to dry ingredients, let’s dive in!

Ingredient Notes

This is not a comprehensive list of ingredients needed to make whole-wheat banana bread with yogurt. The notes below are to help make this recipe a success. You can find the full ingredient list, with amounts, in the recipe card.

• Whole-wheat flour: use regular whole-wheat or white whole-wheat. (I prefer white whole-wheat because it’s a bit more mild.) Save the whole-wheat pastry flour for these Whole-Wheat Blueberry Muffins.
• Large, very ripe bananas: the more ripe the bananas, the sweeter your banana loaf with whole wheat flour will be. I recommend using bananas that are so ripe they’re completely brown.
• Yogurt: you’ll need whole-milk regular yogurt here. You can also use sour cream. I’m telling you, this bread is forgiving! If you only have Greek yogurt, use ⅓ cup Greek yogurt + 2 tablespoons milk.
• Eggs: make sure you’re using eggs labeled as “large.” One egg, out of shell, should weigh 50 grams.
• Olive oil: oil is key for making a quick bread that stays moist for multiple days. Use a quality, flavorful olive oil (like I do in my Lemon Poppy Seed Zucchini Loaf with Oil) for the best results. If you don’t like the flavor of robust olive oil, use a mild olive oil or vegetable oil.

Let’s Walk Through the Simple Process

This is an overview of the recipe, with step-by-step photos to guarantee success. Find the full recipe in the recipe card.

1. Combine the whole-wheat flour, salt, cinnamon, ginger and baking soda.

2. In a separate bowl, whisk together the mashed bananas, yogurt, eggs, oil, and vanilla.

3. Add the dry ingredients to the wet ingredients and mix until combined.

TIP: the beautiful thing about whole-wheat flour is that it doesn’t readily form gluten. Which means there is little risk of over-mixing the batter.

4. Add the chopped nuts, if using, and mix until combined. 

5. Transfer the batter to the parchment-lined loaf pan and smooth top. Evenly sprinkle sugar over top.

NOTE: for the best results (i.e. a tall, domed loaf) use a 8½ × 4½-inch loaf pan. NOT a pound cake pan which is 9×5-inches. I use this smaller loaf pan all the time, so if you’re hesitant to buy one, just know I’ve got tons of recipes that will make it worth it, including my moist Whole-Wheat Pistachio Loaf.

6. Bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs. 
7. Let the bread cool in the pan for 10 minutes. Using the parchment overhang, lift the bread out of the pan and let it cool completely on a wire rack.

Nuts or No Nuts?

I like to add some toasted nuts to the batter, but it definitely optional. If you do opt for nuts, I like either toasted walnuts or pecans. The best way to toast nuts is to arrange them in a single layer on a baking sheet and toast in a 350ºF (176ºC) oven until lightly browned and fragrant, which will be about 8 minutes. Let the nuts cool, then chop into ⅛–¼-inch pieces.