INGREDIENTS

1 and 1/4 cups of mashed, very ripe Banana (this measures to about 3 medium bananas)

2 eggs, at room temp

1/4 cup coconut oil, melted and cooled (can also use melted butter ro avocado oil)

1/3 cup pure maple syrup (or honey)

1/2 cup nonfat plain greek yogurt

1 teaspoon vanilla extract

2 cup whole wheat flour (or can use white flour or gluten free flour)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

Optional: 1/2 cup chopped walnutes, 1/2 cup chocolate chips, 1/2 coconut flakes or 3/4 cup fresh fruit.

METHOD

1. Preheat oven to 180c/350F. Line a bread pan or muffin pan with baking paper and grease the inside of the pan to prevent sticking.

2. Add mashed banana, eggs, coconut oil, maple syrup, greek yogurt and vanilla extract to a blender and blend until smooth and well combined. Pour into a large bowl.

3. Next add in the dry ingredients: whole wheat pastry flour, baking soda, cinnamon and salt. Mix well until just combined. Do not overmix. At this point you can fold in any of the following: 1/2 cup chopped walnuts, 1/2 cup chocolate chips, 1/2 cup coconut flakes or 3/4 cup fresh cup fresh fruit.

4. Pour batter into prepared pan. Split a banana down the middle then add on top of the batter or just add banana slices on top, side by side. Bake for 55-65 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow bread to cool in the pan for 10 minutes, then remove and transfer to a cooling rack.