I have been browsing the 100 days of Real Food website, getting lots of ideas for healthy lunches for my kids. I have been baking a lot of not so healthy desserts so I saw her recipe for Whole Wheat Banana Bread (http://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/) and wanted to try a healthier banana bread recipe. I have made some with regular flour before and it turns out pretty good but I was concerned that the bread would fall apart using just whole wheat flour. I added 2 tbsp of ground flax seed meal (https://myegglessworld.wordpress.com/2013/07/29/flax-seed/) because it helps replace some of the egg and keep things from falling apart. It turned out pretty good and was very stable but the next time I make it I will increase the honey and add some cinnamon for a bit of extra sweetness and flavor. The adjusted recipe is as follows:

Whole Wheat Eggless Banana Bread

• 2 and 1/4 cups whole wheat flour
• 2 tbsp ground flax seed meal
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon (I will add this next time)
• 3 mashed bananas
• 1/4 cup plain unsweetened yogurt
• 1/4 cup honey (next time I will use 1/3)
• 2 tbsp egg replacer mixed with 6 tbsp water
• 1/3 cup oil
• 1 tsp vanilla

In a large bowl, mix the dry ingredients. Combine the wet ingredients together in a separate bowl and then mix into the dry ingredients. Do not overmix. Pour into greased and floured loaf pan.

Bake 350 F for 40-45 minutes.