Whole Wheat Banana Raspberry Bread

 

*Adapted from The Well Plated Cookbook.

10 servings

106 calories per serving, 1g fat, 133mg sodium, 17g carbs, 3g fiber, 8g sugar, 3g protein

Ingredients

1/2 cup chopped walnuts

2 Tablespoons coconut oil

3 extra large or 4 small ripe bananas

1 large egg

1/2 cup honey

1/4 cup plain non-fat Greek yogurt

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1 1/2 cups whole wheat flour

1 cup fresh raspberries

Directions

Preheat oven to 350 degrees.  

In a small microwavable bowl, heat coconut oil for 15-30 seconds, until liquified.  Set aside and let cool to room temperature.

In a large bowl, whisk the bananas with the egg.  Whisk in the honey and maple syrup until well-combined.  Last, whisk in the coconut oil and the vanilla extract.  

Sprinkle the baking soda, and cinnamon over the top.  Mix slowly with spatula.  Sprinkle the flour evenly over the top, then gently stir until blended.  The batter will be lumpy.

Add the chopped walnuts and 3/4 cup of raspberries.  Gently fold to combine.

Scrape the mixture into the prepared loaf pan.  Sprinkle the remaining raspberries over the top.  Bake at 350 for 35-45 minutes. (Our oven took 45).