Here's a recipe to let you try substituting whole grains for white flour in your baking.
1/3 cup unsalted butter, softened at room temperature
1/4 cup honey
1/4 cup packed brown sugar
1 tsp vanilla extract
1 1/2 cups mashed over-ripe bananas
1 3/4 cup whole wheat flour
1/2 tsp kosher salt
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/4 cup chopped walnuts
1/2 cup dark chocolate chips, preferably 60% cocoa
Preheat the oven to 325oF degrees. Lightly grease a 9x5 inch loaf pan.
Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in bananas and vanilla -- do not over mix. Gradually beat in the flour mixture in thirds. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
Stir in, by hand, the chocolate chips and chopped nuts.
Pour the batter into the pan and bake at 325oF for 52 minutes. (test for doneness being careful not to over bake as it may dry out the bread)
Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. If you want to enjoy some melt-in-your-mouth, warm banana bread, then dig in after 5 minutes.