Banana Bread

Our take on the classic banana bread uses equal parts AP and whole wheat flour to add a bit more fibre and nutrients without sacrificing the flavour.

Cook Time:
60 min


Nutrition Facts
  • 1/4 cup (60 mL) butter, softened
  • 3/4 cup (175 mL) sugar
  • 3 eggs
  • 3 ripe bananas, mashed
  • 1/3 cup (75 mL) plain low-fat yogurt
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 3/4 tsp (4 mL) baking soda
  • 1/4 tsp (1.25 mL) salt


  1. Preheat oven to 350°F (175°C).
  2. Spray to coat an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. In a large bowl, cream butter. Gradually add in sugar to form a smooth mixture; add the eggs, one at a time, beating well after each addition. Add bananas, yogurt, and vanilla; beat until just combined.
  3. In a separate bowl, sift together flour, baking soda and salt; add to banana mixture; stir just until moist. Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  4. Makes 1 loaf (14 slices).