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Serves: 10
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time:  1 hour 10 minutes

This recipe is adapted from The Foodie Physician.


  • 1 ½ cups mashed, very ripe banana (3-4 bananas)
    1/3 cup reduced fat vanilla Greek yogurt
    2 large eggs
    ¼ cup safflower or other neutral-flavored oil
    ½ teaspoon vanilla
    2/3 cup coconut sugar or light brown sugar
    ¾ cup all purpose flour
    ¾ cup white whole wheat flour
    1/3 cup ground flaxseed
    1 ½ teaspoons baking soda
    ½ teaspoon cinnamon
    ¼ teaspoon salt
    ½ cup chopped pecans or walnuts (optional)


  • 1. Preheat oven to 350°F. Mix the bananas, yogurt, eggs, oil, and vanilla together in the bowl of a stand mixer until combined. Add the sugar and continue to mix until combined.
    2. Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl. Add the dry ingredients to the wet ingredients in the mixer and beat until just combined (do not over-mix). Stir the nuts into the batter.
    3. Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in the pan on a wire rack. Remove the bread and cool completely on wire rack.
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