Besides a mom and a home baker, I am also a pharmacist, so whenever I bake or make desserts, I would have a dilemma in my mind. Shouldn’t I be promoting healthy eating as a health professional? But I really like to make and eat sweets ? To somewhat justify myself, I try to create more recipes that use less sugar and fat, and incorporate healthier ingredients.  It took me a few tries to make this healthy yet very delicious banana bread. It contains no butter and no refined sugar. It is moist but not too dense, which is what my family likes. You can use bread flour if you prefer a denser texture. I also added some ground flax seeds for your extra dose of fibre and omega fatty acids!

Makes one 9×5 inch loaf

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup ground flax seeds
• 3-4 ripe bananas, meshed (about 1+1/2 cups)
• 2 eggs, lightly beaten
• 120 g coconut oil, melted
• 1/4 cup organic agave syrup
• 100 g plain Greek yoghurt
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350ºF
2. Sift together flour, baking soda and salt into a large mixing bowl
3. Mix in ground flax seeds
4. Add other wet ingredients, mix until blended
5. Pour into a lightly greased and floured 9×5 inch loaf pan
6. Bake for about 50-60 minutes