Loaf of Flax “Egg” Whole Wheat Bread
  • Easy
  • 1½ Hours
  • Serves 8

Nutrition Per Serving

  • Calories: 299
  • Fat: 16.4g (Saturated Fat: 1.3g)
  • Carbohydrates: 36.5g
  • Fiber: 4.3g
  • Sugar: 25.5g
  • Protein: 4.7g
  • Sodium: 315mg

Print Recipe


  • ⅔ cup 0% Greek yogurt
  • ½ cup canola oil (or melted coconut oil)
  • ½ cup coconut sugar
  • 6 medjool dates (pitted)
  • 2 Tbsp flaxseed meal
  • 2 Tbsp chia seeds
  • 2 Tbsp water
  • 1 tsp pure vanilla extract
  • 3 over-ripe bananas
  • 1 ¼ cup white-whole wheat flour
  • ½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt


  1. Preheat the oven to 325° F. Prepare a bread pan by coating with cooking spray.
  2. In a blender, combine the Greek yogurt, oil, coconut sugar, dates, flaxseed meal, chia seeds, water, and vanilla extract until smooth. Add the bananas and pulse until almost smooth.
  3. In a bowl, whisk together the white-whole wheat flour, almond flour, baking soda, and salt.
  4. Pour the wet ingredients from the blender into the bowl with the dry ingredients, using a spatula to remove the entire mixture from the blender. Fold the wet ingredients into the dry ingredients so they are well combined.
  5. Pour the mixture into the bread pan, using the spatula to gently distribute evenly. Bake for 55 minutes. Remove from the oven and let sit for 5 minutes in the bread pan before turning out onto a cooling rack. Cool for at least 30 minutes before slicing.