This is NOT your typical banana bread…
Just look at all of that flaxy, oaty goodness!
This recipe has been on the blog for quite a while. I have made a few changes so I wanted to post it again. I make this at least once a month and it is the perfect easy breakfast for my boys on busy school days. I am not much of a baker, but this recipe is so easy and forgiving. Your blender does all the mixing…no smashing bananas by hand first. It is loaded with flax and oats and whole wheat flour…and shockingly, my boys love it. It must be the chocolate chips! Even with the addition of chocolate chips, this has much less sugar than your typical banana bread.
I will warn you…if you want a sweet and cake like banana bread, this recipe is not for you. It’s more dense, less sweet, and won’t leave you feeling bogged down with sugary carbs after you eat it. 
Slather a slice with almond butter or peanut butter for some added protein and you have the perfect breakfast or snack. Nuts would be a great addition to this recipe but since my youngest doesn’t like them, I leave them out.
I actually made a traditional banana bread not too long ago and was expecting my boys to go nuts for the cakey, sugary, yummy treat. Low and behold…they said they like this recipe better!
All of the ingredients I use in this can be found at almost any grocery store. The “Bob’s Red Mill” section has the ground flax, oat flour, and whole wheat flour that I use. You can also find coconut sugar where the regular sugar is sold. For the mini chocolate chips, I love the “Enjoy Life” brand. They can be found at most markets where the chocolate chips are sold. If your coconut oil is solid (which it usually is unless you are in the heat of summer), melt it in the microwave for a few seconds. You will need to let it cool before blending with the other ingredients.
Healthy Banana Breakfast Bread
Ingredients
- 2 large eggs
- 1-7 ounce container full fat or low fat greek yogurt (like Fage)
- ⅓ cup coconut oil (melted but not hot)
- 3 small or 2 large very ripe bananas
- 2 tsp vanilla
- ½ cup coconut sugar
- 1 cup whole wheat flour
- 1 cup flax meal (ground flax seeds)
- ¾ cup oat flour
- ½ cup whole oats (not instant)
- ½ tsp salt
- ½ cup mini chocolate chips
Directions
Preheat your oven to 325 degrees and spray a 9×5 inch loaf pan with non-stick cooking spray.
Add the eggs, yogurt, coconut oil, bananas (cut into thirds), vanilla, and coconut sugar to a blender and blend on medium until creamy.
In a large bowl, mix together the remaining dry ingredients except for the chocolate chips. Slowly stir the wet ingredients from the blender into the dry ingredients and mix gently until everything is incorporated. Fold in the mini chocolate chips.
Spoon the batter into the loaf pan and smooth out the top. Bake for 45 to 55 minutes, checking for doneness at 45 minutes. Mine takes 50 minutes in a glass loaf pan.
Once completely cooled, store in a zip-loc bag in the refrigerator for up to 5 days. To serve, heat a slice in the microwave for about 15 seconds.
I love this bread!!! I top it with almond butter and bananas just like you suggested. So great. Mine comes out very dense though. Like dense it a way it’s not supposed too! No crumb texture at all. I cook it for 50 minutes but maybe it just needs longer? 3rd attempt right now. I love it regardless! Thank you for the recipe!