whole wheat banana bread
Print Recipe

Whole wheat chocolate chip banana bread

A classic banana bread never gets old. This adaptation includes whole wheat flour and contains no butter or oil! Well, it did get jazzed up a bit with some chocolate chips...
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour can substitute with all-purpose
  • 3/4 cup brown sugar packed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cups very ripe bananas, mashed (about 3 bananas)
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flours, sugar, baking soda, salt, and cinnamon. Set aside.
  • In a medium sized bowl, mix together the bananas, eggs, applesauce and vanilla.
  • Transfer the banana mixture to the large bowl with the dry ingredients. Mix until a few dry streaks remain. Fold in the chocolate chips and mix until everything just comes together. Do not over mix.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool before serving.


Store bread in an airtight container at room temperature or in the refrigerator. It will keep for a few days.
Source: Adapted fromĀ The Back in the Day Bakery Cookbook, by Cheryl Day and Griffith Day