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Whole Wheat Raspberry Banana Bread

This loaf is fruity and bursting with flavor in every slice! It smells like comfort and is perfect for breakfast or a snack!
Course Baking, Snack
Keyword Banana Bread, Whole Wheat
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author Winnie Liong


  • 5 tbsp coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs
  • 3 extra ripe bananas mashed
  • 1/3 cup yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 cup GF all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 1/2 cups raspberries


  • Preheat oven to 350F.
  • In a medium bowl, melt coconut oil and mix in sugar.
  • Whisk in eggs, then add mashed bananas, yogurt and vanilla extract.
  • In a small bowl, mix together flours, baking soda, sea salt and cinnamon.
  • Add dry ingredients into wet banana mixture. Gently mix to prevent overmixing!
  • Bake for 65-70 minutes or until toothpick inserted in center comes out clean. allow to cool for 15 minutes before slicing into loaves!


GF all purpose flour can be subbed with all-purpose flour to oat flour.
This loaf will last up to 5 days in a sealed tight container in the fridge or up to 2 months in the freezer!