Banana Bread

Banana Bread

Banana Bread


2 c  Whole Wheat Flour

3/4 tsp  Baking Soda

1/2 tsp  Sea Salt

1 tsp  Ground Cinnamon

1/2 tsp Ground Nutmeg

1 c  Turbinado (Raw) Sugar

3 tbsp  Coconut Oil (or olive)

2  Eggs Substitute*

1/2 c  Soy Yogurt or Unsweetened Apple Sauce

3  Large Ripe Bananas

1 tbsp Apple Cidar Vinegar

1 1/2 tsp  Pure Vanilla Extract

Optional: 1/2 c walnuts

*Egg substitute: (times 2) 1 tbsp flax seed meal + 3 tbsp water


  1. Preheat oven to 350°
  2. Mash the bananas and set aside.
  3. In a small bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Cream the sugar, yogurt and oil in a large bowl until smooth and slightly fluff.
  5. Add in “egg” and beating until combined.
  6. Then add the banana, vinegar, and vanilla; beat until blended.
  7. Lastly, add in flour mixture 1/2 a cup at a time, and beat until just combined. **Note: over mixing can cause bread to turn out tough**
  8. Grease the pan lightly with coconut oil and pour batter in smoothly.
  9. Bake at 350° for 1 hour or until until golden brown. A good way to test is the bread is done is to stick a cake tester, wooden pick, or long fork into the center of the loaf – if it comes out clean then the bread is done, if batter comes with the pick give the bread another few minutes.
  10. Cool for 10 minutes in pan before removing the loaf from the pan and allowing it to cool completely on a wire rack.

Mini Loafs: If making mini loafs, only bake them for 35 minutes.

Yield: 1 – Large loaf


Yields: 14 serving

Calories Per Serving: 166  /  Total Fat: 3.6g  /  Protein: 2.4g  /  Carbs: 32g  /  Fiber: 1.7g  /  Sugar: 14.6g


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