banana bread

Banana Bread

Prep time:
10 min
| Serves:
12

Recipe From: www.sobeys.com
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Ingredients
  • All-purpose flour: 1 1/1 cup (375 mL)
  • Baking powder: 1 tsp (5 mL)
  • Baking soda: 1 tsp (5 mL)
  • Salt: 1/2 tsp (2 mL)
  • Eggs
  • Sugar: 1 cup (250 mL)
  • Plain Greek yoghurt: 1/2 cup (125 mL)
  • Canola oil: 1/2 cup (25 mL)
  • Vanilla extract: 1 tsp (5 mL)
  • Ripe bananas: 3, mashed
Utensils
  • Large and medium bowl
  • Whisk
  • Wooden spoon
  • Parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. 
  • Measuring spoons
  • Heavy-duty foil 
  • Knife
     
Directions
  1. Preheat oven to 350°F (180°C). In large bowl, whisk flour with baking powder, baking soda and salt. In medium bowl, whisk together eggs, sugar, yoghurt, oil and vanilla. Whisk in bananas until combined.
  2. Fold wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.
  3. Bake 60 to 65 min., or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
     
Nutrition Facts

Calories: 260 |

Protein: 4 g |

Fat: 11 g |

Carbohydrate: 36 g |

Fibre: 1 g |

Sodium: 250 mg |

Saturated Fat: 1 g

Sugar: 21 g

Cholesterol: 30 mg

Tip: To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.

Total Cook Time: 1 hr 10 min

Food Guide Counter

• ½ Grain Products Serving

Food Guide Counter

• ½ Grain Products Serving