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!
Servings 8 slices
- 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!