Breakfast Banana Bread

  • PREP 15 minutes
  • COOK TIME 60 minutes
  • SERVES makes 1 loaf
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Functional Foods Highlight

It's almost been a full year of quarantine so we figured it was about time we put out our own DB version of the beloved banana bread that has helped all of us get through this crazy year. I call this "breakfast" banana bread because it's not like your typical banana bread that's overly sweet and borderlines dessert. This bread is made with ingredients that you most likely already have at home; olive oil, maple syrup, yogurt and eggs..... I like mine filled with chopped walnuts but if you like starting your day with a little extra sweetness I recommend adding some chocolate chips to the mix too!

Food Farmacy

  • 2-3 very ripe bananas (enough for 1 cup mashed)
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 2 eggs
  • 1/4 cup whole milk yogurt
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon (plus more for cinnamon swirl topping)
  • 1 3/4 cup whole wheat flour
  • 1/2 cup chopped walnuts


1. Preheat oven to 325°F

2. Peel and mash bananas, measure 1 cup and set aside

3. Whisk together olive oil and maple syrup in a large mixing bowl, add eggs and whisk until combined

4. Add mashed bananas and yogurt and whisk, then add in baking soda, vanilla, salt and cinnamon; whisk until combined




5. Stir in whole wheat flour and fold in walnuts

6. Pour into a greased loaf pan, top with cinnamon and using a butter knife, swirl cinnamon across the batter

7. Bake for 60 minutes or until a toothpick comes out clean

From the Chef:

If you are sick if banana bread, I get it! This bread also works perfectly with sweet potato, winter squash or even roasted apple!

From the Doc:

You can easily make this recipe vegan by substituting the yogurt with any plant-based yogurt or nut milk. You can substitute eggs with flax eggs by mixing 2 Tbl ground flax with 5 Tbl of water (makes the equivalent of 2 eggs); stir and let it rest for 5 minutes before using.