Banana Bread with Wholemeal Flour recipe

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An easy, moreish banana bread made with wholemeal and white flour. A great way to use up overripe bananas.

  • Prep10m
  • Cook1h
  • Total1h 10m

This is a basic and versatile banana bread that can be customised in all sorts of ways; sultanas and raisins work well, nuts and seeds are a good choice, or make it more indulgent with chocolate chips. Whatever you choose, aim to keep the total weight of any extras to around 100g (150g max).

The cooking time for banana bread can vary depending on the size of the bananas. In my oven the loaf takes around an hour to bake but when I use large bananas and dried fruit it needs another 20 minutes for a cake tester to come out clean.

The loaf will keep in an airtight container for up to four days and it freezes well (cut into slices before freezing).


I've baked this loaf using a silicone mould and a metal tin. I wouldn't bother with silicone. The loaf bulges out at the sides and the texture ends up heavy and dense.

The banana bread in the photo has 50g of walnuts, 50g of dark chocolate and 50g of dried cranberries.


Banana Bread with Wholemeal Flour

  • Prep10m
  • Cook1h
  • Total1h 10m
Serves: 12


Basic banana bread

  • 75g room temperature butter
  • 110g golden caster sugar (can be reduced to 80g)
  • 125g wholemeal plain flour
  • 100g plain flour
  • 2 tsp baking powder
  • 2 eggs
  • 4 ripe bananas

Optional additions (100-150g total)

  • sultanas or raisins
  • mixed seeds
  • mixed nuts (chopped)
  • dried cranberries
  • chocolate chips


  1. Preheat your oven to 200°C (180°C fan). Line and grease a 450g loaf tin.
  2. Mix 75g of butter, 110g of sugar, 125g of wholemeal flour, 100g of plain flour, 2 teaspoons of baking powder and 2 eggs together in a large mixing bowl.
  3. Mash 4 bananas until glossy well then stir into the mixture. I use an electric whisk to speed things up.
  4. Stir in 100-150g of nuts, dried fruit, seeds or chocolate if using.
  5. Transfer the mixture to the loaf tin and bake for 50-60 minutes. If the loaf has browned after 40 minutes, cover loosely with foil to prevent the top from burning.
  6. The loaf is done when a skewer comes out clean.
  7. Remove from the oven and leave to stand for 10 minutes before turning onto a wire rack. Leave to cool completely then transfer to an airtight tin.

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