12 Reviews of Whole Wheat Banana Bread

From: mintea

On Nov 29, 2004

Very good, if a bit sweet. Does not taste lowfat at all. I added a tablespoon of vanilla, a half tablespoon of cinnamon and a little bit of nutmeg and it came out fabulous! I also used a bit more whole wheat flour than white.

From: jellie

On Feb 11, 2003

This is an amazing adaptation to regular full-fat banana bread. I used oil instead of margarine, and sprinkled brown sugar on the top before baking in an 8 x 4 loaf pan. I couldn't keep my boyfriend out of it!

From: LUVMY2BOYS

On Mar 2, 2006

I loved this bread! I added 1/4 cup mini choc chips, Splenda & used all whole wheat flour. I also added 1 tsp vanilla. I already have a banana bread recipe but I wanted one that would allow me to add some choc chips but still not be too high-calorie. This fit the bill perfectly & tasted so, so good. Baking time for me was only around 30 min. Thanks so much!

From: Saturn

On Nov 23, 2005

This is so good! I really enjoyed it. My 6yo DS has asked for me to make it again and again. He didn't know that it was good for him. I also only used whole wheat flour. I topped mine with Streusel Topping #127724. It made a lovely crunchy top for it. It took about 45 minutes to bake in my oven. Thank you for posting a great recipe.

From: Chef #409027

On Dec 26, 2006

This was a much lighter recipe than I usually make. The banana flavor really comes through. Instead of a loaf I used a muffin pan and it turned out well. Baked for about 15 minutes until it was nice and brown on top.

From: orphan71

On Jan 16, 2007

Great recipe! I substituted 3/4 cups all purpose flour with soy flour and 1/4 cup of sugar with splenda. This decreased the carb and caloric intake and increased the protein content and still tastes great!

From: Chef #672198

On Feb 19, 2009

What a healthy alternative to the usual banana bread! This will now be "my" bread! I couldn't resist and added 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1 tsp vanilla to the batter. Mine baked for 40 minutes- delicious thank you!

From: Kristiina

On Mar 24, 2008

Excellent! This tasted like it didn't even have whole wheat flour in it, DH didn't even know. Next time I may try using the splenda and soy flour instead of all purpose flour as another reviewer did. Thanks for this recipe!

From: mikekey

On Sep 21, 2006

Loved the texture of this bread with the whole wheat. I used whole wheat pastry flour, which is a finer "grind". The flavor of bananas really comes through, although I would add nutmeg and cinnamon next time, because I love those flavors with banana. I also used Splenda and cut baking time about 10 minutes (40 mins). janselstad--you've posted two great recipes! How about some more?

From: jadique

On Apr 16, 2007

Very yummy recipe it was my first time making banana bread and the recipe was very easy to follow. If anyone need to "sneak" whole wheat into family members this recipe is it you can't even tell. It has high banana flavor and quite sweet almost cakelike. Mine took almost 60 min to to cook in an 8x4 loaf pan.