I hope this photo brings you some encouragement today! Praying is so important. It brings us close to our heavenly Father, and where else would we rather be? 😊

And now for some yummy food!

We all know the drill. You’re at the grocery store and the bananas are only .59/lb. So you buy a few. (Okay, who are we kidding? You buy a lot!)

The bananas turn brown and it’s time to make banana bread—a super moist, sugary, delicious, and full-of-so-much-fat loaf of banana bread. But this is getting you nowhere close to your fitness goals. So guess what? It’s time to modify.

(By the way… even though this is “healthy” bread, try not to eat the whole loaf in one sitting! ☺ )

Note: I use coconut sugar and oil in this recipe. I have also made this recipe using brown sugar and canola oil, but when I made it using the coconut oil and sugar, it was the best banana bread I’ve ever had! And it’s healthier for you too! Coconut oil is a healthy fat (good for your brain), and coconut sugar has a low glycemic level, so it won’t spike your blood sugar and then leave you with a crash!

Banana Bread:
1 ½ c. flour (you can use whole wheat, unbleached white, or whichever kind you prefer)
1 t. baking powder
2 t. cinnamon
½ t. baking soda
½ t. salt

1 egg, beaten
½-¾ c. coconut sugar (depending on how sweet you like it)
½ c. plain Greek yogurt (non-fat)
¼ c. coconut oil
1 c. mashed bananas (I use 3 medium sized bananas)
2 t. vanilla

Preheat oven to 350 degrees. Spray 8×4 pan with cooking spray.
Combine the first 5 ingredients in medium sized bowl and mix; set aside. Combine the last 6 ingredients in large bowl and mix well. Add flour mixture to wet ingredients and blend just until flour mixture is incorporated. (Don’t over mix!)

Bake between 50-60 minutes, or whenever a knife inserted into the middle of the loaf comes out clean.
Let it cool a bit before you try some… I know… the temptation is almost unbearable!

Warning: Your home will smell AMAZINGLY DELICIOUS.

☺ Enjoy!

Some Nutrition Facts: (1 serving=1/10 of loaf)
Calories (Energy!): 194 (211 if you use ¾ c. sugar)
Fat: 6 grams
Protein: 4 grams
(I modified this recipe from