Oh so fluffy whole wheat banana bread packed with tons of banana flavor (literally 5 bananas) and a crackly, crunchy top. Naturally sweetened with maple syrup and a kiss of peanut butter, this moist, whole grain loaf is sure to convert all the banana bread lovers in your life. We love that it has has 6g protein per slice, too!

Yep, you need five bananas for this loaf lady. FIVE!
I'm gonna be honest. I set out to make peanut butter banana bread and the peanut flavor was too subtle. So here we are with a damn good banana bread that has peanut butter *undertones*, is supremely fluffy, and 100% banana-forward. Are we here for it? We sure are.
It turns out that ditching the milk for more banana is the move (because isn't more banana flavor merrier?). A pinch of sugar on top adds this divine crunch that really gives bakery vibes.
Just like my beloved lower sugar vegan banana bread and legit the best GF almond flour banana bread, it's a cinch to whip up and a major crowd fave.
The low down on ingredients
We made this loaf many, many times before getting it right. I've got answers to all your questions!
- Bananas: Surely the most bananas you've ever used. I know waiting is hard, but let them get ARAP (as ripe as possible).
- Whole wheat flour: While I prefer white whole wheat flour or whole wheat pastry flour here for fluffier, less dense quick-breads, they've gotten tougher to find. I tested good old whole wheat and it worked just fine, but use the former if you can find them. I get it at Whole Foods or Target.
- Peanut butter: I like natural salted peanut butter here. Thanks to the highest protein nut, each slice has 6g protein! We did test with almond butter but preferred the pb version.
- Maple syrup: My favorite natural sweetener, same as my Fluffy Pumpkin Banana Bread!
- Avocado oil: I know what you're thinking...I'll just skip this measly tablespoon of oil. Don't, I beg you! I tested it without the oil and the texture was not as good. Baking is weird.
- Apple cider vinegar: Seems random but is actually quite intentional for rise as it works its magic with the baking soda. I use this trick in my Banana Chickpea Muffins, too. Notice this loaf has no eggs? I didn't set out to make a vegan loaf but looks like I did!
- Cinnamon and vanilla: Flavor non-negotiables.
- Baking soda and salt: Baking essentials for rise and flavor.
- Sugar: A sprinkle on top for life-changing crunch.
Let's make it!
Mash all the bananas ever.
Whisk in remaining wet ingredients, then add the dry.
Very gently mix, then fold in [required] chocolate chips. Pour into pan and top with sugar.
Bake for an hour and behold the glorious crackly crust.
How to store
Store leftovers tightly covered on the counter for up to 3 days. The crust will only stay crunchy the first day but that's ok. This freezes super well!
I hope you're as obsessed with this gorg nanner bread recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
Bakery-Style Whole Wheat Banana Bread (with peanut butter!)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Life-changing, oh so fluffy whole wheat banana bread packed with tons of banana flavor (literally 5 bananas) and a crackly, crunchy top. Naturally sweetened with maple syrup and a kiss of peanut butter, this moist, whole grain loaf is sure to convert all the banana bread lovers in your life.
Ingredients
- 2 ¼ cups very overripe mashed banana*
- ½ cup natural salted peanut butter
- ⅓ cup pure maple syrup
- 1 tbsp avocado oil
- 1 tsp apple cider vinegar
- 1 ½ tsp pure vanilla extract
- 2 cups white whole wheat flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp cinnamon
- ⅓ cup chocolate chips
- 1 tbsp raw sugar or granulated sugar, for sprinkling (a courser sugar is ideal for a crunchy, crackly top!)
- If you wanna be extra: slather in peanut butter cream cheese frosting
Instructions
- Preheat oven to 350F. Spray a 9x5in loaf pan with cooking spray.
- Place bananas in large mixing bowl and mash well with a fork. Measure to ensure you have 2 ¼ cups mashed. Add peanut butter, maple syrup, oil, vinegar, and vanilla. Whisk well to combine.
- Spoon flour into measuring cup, leveling with a knife to avoid using too much, and add to wet mixture. Add with baking soda, salt, and cinnamon. Stir with a wooden spoon until just combined (you should still see some streaks of flour).
- Fold in chocolate chips, mixing just a few more times until combined. Over-mixing causing the bread to be dense. Pour into prepared pan. Top with a handful of chocolate chips if desired and then sprinkle sugar evenly on top (don't skip this, it adds the best texture!).
- Bake for 60-70 minutes, until a knife comes out clean. I like to tent bread with foil after about 40 minutes so it doesn't get too brown. Once done, cool pan on a wire rack for 10 minutes before carefully remove from pan to cool completely.
Notes
*about 5 medium bananas, but please measure 🙂
Whitney Long says
Made it a couple of days after you posted it! It is SO good!
Alexis Joseph, MS, RD says
YAYYYY thanks for letting me know, Whitney!!
Whitney Long says
Do you recommend freezing it into separate portions with foil? Or how would you freeze it? Thanks! 🙂
Alexis Joseph, MS, RD says
Hi yes I freeze individual slices in plastic wrap!
Val says
I have so much to say about this killer banana bread...! But as a headline and main takeaway, this banana bread is truly like a bakery-style banana bread/baked good. For anyone that knows Levain (the infamous cookie bakery in NYC!), this reminds me so much of their banana bread which is truly one of the best!
SO much flavor, so moist, and an EPIC crackly top just like you get at your favorite bakery or coffee shop! I love that it's not overly sweet but just sweet enough and that there's so much flavor from the banana. I made exactly as written (twice already!) and wouldn't change a thing! Definitely measure the bananas because sometimes they're so large, other times really small. This is my new go-to banana bread, hands down!!
Alexis Joseph, MS, RD says
You always describe it best!! Thank you so much for helping taste test so many rounds to get this baby PERFECT! Finally blog ready, LOL.