Go Back Email Link
Sliced banana bread on wooden board

Whole Wheat Banana Bread with Chocolate Chunks

AuthorBronwyn Case
By using simple, whole ingredients—and a few secrets—you can make a Whole Wheat Banana Bread that is incredibly moist and deeply flavourful. It’s a satiating snack that will quickly become your family’s favourite recipe for using up those overripe bananas.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings1 Loaf

Ingredients  

  • 60 g butter
  • 150 g brown sugar
  • 2 eggs
  • 200 g sour cream or yogurt or applesauce
  • 1 tsp vanilla
  • 2 overripe bananas 150-200g
  • 175 g whole wheat flour
  • 100 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground coffee
  • 1 cup chocolate chunks or chips or walnuts

Instructions 

  1. Melt the butter in a small saucepan over low heat. While melting, add the brown sugar to a medium mixing bowl.
  2. Pour the melted butter over the sugar and whisk to combine. Add the eggs, sour cream, mashed bananas, and vanilla, mixing well after each addition until smooth.
  3. Add the whole wheat flour, all-purpose flour, salt, baking soda, and coffee grounds. Mix until just combined, then gently fold in the chocolate chips.
  4. The Hydration Rest: Let the batter rest in the bowl for at least 20–30 minutes. This allows the whole wheat flour to hydrate, ensuring a moist crumb that won't turn crumbly.
  5. Preheat your oven to 450°F. Prepare an 8" x 4" loaf pan with parchment paper or grease and flour it well.
  6. Pour the rested batter into the pan. Place in the oven and immediately reduce the temperature to 350°F.
  7. Bake for 60–70 minutes or until a toothpick comes out clean. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to slice and enjoy.

Notes

Putting banana bread into a hot oven and then reducing the temperature helps it rise better. The initial high heat gives the bread a quick lift, and then lowering the temperature allows it to bake evenly without burning the crust. This technique ensures a well-risen loaf with a tender inside.