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Sprouted Wheat Banana Bread

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I’ve been playing around with sprouted whole wheat a lot lately.

A collage of loaves of soft and buttery banana bread with text overlay.

I’m really digging the fact that like sourdough, sprouted wheat is better for your health and digestion. The sprouting process breaks down enzyme inhibitors, neutralizes phytic acid, and releases vitamins and minerals that make the grain more nutrient dense.

Four perfect mini loaves of fresh baked sprouted wheat banana bread.

Buying sprouted flour is an easy way to bake with sprouted grain as the grains have already been sprouted, dried, and ground into flour prior to being packaged.

Unlike sourdough breads that require a long fermentation to achieve similar nutritional results, sprouted wheat can be used in quick breads without any further soaking or souring.

If you are looking for a quick and easy banana bread made with sprouted flour, then this is your recipe!

Thick slices of fresh baked sprouted wheat banana bread.

What You Bake in Matters!

I choose healthy long-lasting bakeware made from ceramic, stoneware, iron, or glass.

Here are some examples.

4 Perfect mini loaves of fresh baked sprouted wheat banana bread.

Sprouted Wheat Banana Bread

Yield: 4 Loaves
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This deliciously easy banana bread is made with sprouted whole wheat and unrefined coconut sugar.


  1. Have all ingredients at room temperature. Preheat your oven to 350°F. Grease four mini loaf pans or two normal loaf pans and set them aside.
  2. In a large bowl whisk the flour, coconut sugar, baking powder, and salt.
  3. In a separate bowl or stand mixer beat the butter, coconut oil, and banana together. Add the eggs one at a time while beating. Beat on high speed until the mixture is light and frothy.
  4. Stir the dry ingredients into the banana mixture just until combined.
  5. Portion the batter evenly into your prepared pans and bake in the center of the oven for 45 minutes. If you are using a larger loaf pan increase baking time to 60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Remove the loaves from the oven and let them rest for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.

Sliced loaves of banana bread with text overlay.


This recipe is dedicated in love to Henry Wayne Keeton

Born Still on May 18th, 2019




Wednesday 8th of November 2023

Could I use all butter? Or is there another substitute I could use for the coconut oil?

Butter For All

Tuesday 12th of December 2023

ALWAYS!!! lol :)

Sandrine Perez

Sunday 4th of December 2022

Delicious! We've made it several times and used both sprouted wheat and now sprouted spelt flour successfully. Thanks for the recipe, Courtney!

Sandrine Perez

Friday 2nd of December 2022

Do you think sprouted spelt flour will be fine as a substitute?

Butter For All

Friday 2nd of December 2022

Yes! I use them interchangeably and it's always worked well!

Lisa Kirkorian

Monday 17th of January 2022

Can I cut this in half for 2 loafs with compromising the turnout?

Butter For All

Thursday 20th of January 2022

Hi Lisa!

Should be totally fine! Hope you enjoy it!


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