Banana Bread

12
Medium
Desserts

Characteristics

Vegetarian Kid Approved

Nutritional Facts Per Serving

260
Calories
4 g
Protein
36 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 260
  • Lipides 11 g
    • Saturated fat  1 g
  • Cholesterol 30 mg
  • Sodium  250 mg
  • Carbs 36 g
    • fiber  1 g
    • Sugar  21 g
  • Protein 4 g

Ingredients

  • 1 1/2 cup (375 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 eggs
  • 1 cup (250 mL) sugar
  • 1/2 cup (125 mL) plain Greek yogourt
  • 1/2 cup (125 mL) canola oil
  • 1 tsp (5 mL) vanilla extract
  • 3 ripe bananas, mashed (approx. 1 1/2 cup/375 mL)

Method

  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, yogourt, 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.

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.

Related Recipes