Banana Bread with Hemp

A healthy, hearty twist on banana bread.


  • 3 mashed bananas (use very ripe bananas)
  • 1⁄4 cup Coco’Mon™ Original coconut oil
  • 3⁄4 cup vanilla soy yogurt
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour (or all-­‐purpose gluten-­‐free flour)
  • 1⁄2 cup each: whole wheat flour (or all-­‐purpose gluten-­‐free flour) and dry cornmeal
  • 1⁄2 cup plus 3 tablespoons organic sugar
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon each: baking soda, baking powder, ground nutmeg, and sea salt
  • 3 tablespoons plus 1 tablespoon Hemp Rules™ Shelled hempseeds

1.  Preheat the oven to 350° F.

2.  In a large bowl, mash the bananas. Stir in the oil, yogurt, and vanilla.

3.  In a separate bowl, combine the flours, cornmeal, sugar, cinnamon, baking soda, baking powder, nutmeg, salt, and 3 tablespoons of the hempseeds. Stir well.

4.  When the dry ingredients are thoroughly combined and lump-­‐free, add them to the bowl with the wet ingredients. Stir them together with a spoon just until well mixed.

5.  Lightly oil a loaf pan and pour the batter into it. Sprinkle the top with the remaining 1 tablespoon of hempseeds.

6.  Bake for an hour, or until the bread is golden brown and a knife inserted in the center comes out clean. This bread is especially delicious served warm.

Makes about 10 slices of bread

From the kitchens of Tess Challis – Making Radiant Health Delicious