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
Ingredients
Nutrition Facts
- Calories
- 175
- Fat
- 5 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0.1 g
- Sodium
- 158 mg
- Sugars
- 14 g
- Protein
- 4 g
- Fibre
- 2 g
- Carbohydrate
- 30 g
- ¼ cup ( 60 mL ) butter, softened
- ¾ cup ( 175 mL ) sugar
- 3 eggs
- 3 ripe bananas, mashed
- ⅓ 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
- ¾ tsp ( 4 mL ) baking soda
- ¼ tsp ( 1.25 mL ) salt
Instructions
-
Preheat oven to 350°F (175°C).
-
Spray to coat an 8 ½ x 4 ½-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.
-
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.
-
Makes 1 loaf (14 slices).