Banana Bread

http://api.foodnetwork.ca/images/dmm/B/A/Banana_Bread_003.jpg

Rate this Recipe

3.5 123 Users

Rate It

Total Votes:123

Additional information on this Recipe from Food Network Canada

Courtesy of

Recipes from this Episode

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

The yogurt adds richness to this banana bread instead of the loads of fat that is usually added to quick breads. The yogurt also binds the batter so no eggs are needed. I've used whole wheat flour too so it's a nutritious banana bread with loads of great taste!

Preparation time:
Cooking time:
Yield: 8

Ingredients

2 or 3 very ripe bananas, mashed (about 1 cup/250 ml)
1/4 cup honey (60 ml)
1 1/2 teaspoons vanilla (7 ml)
1/4 cup granulated sugar (60 ml)
1 cup plain yogurt, full fat (250 ml)
2 tablespoons vegetable oil (30 ml)
1 1/2 cups whole wheat flour (375 ml)
2 teaspoons baking soda (10 ml)
1/2 teaspoon salt (2 ml)
Freshly grated nutmeg, to taste
1 ripe banana, sliced, to bake on top of bread as a garnish (optional)

Directions

Preheat oven to 350 degrees F.
Lightly grease a 4-inch X 8-inch loaf pan. Line the bottom with parchment paper.
In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix with a spoon or spatula to combine.
Sift flour, baking soda, salt and nutmeg onto parchment paper or another bowl. Gently fold the dry ingredients into the banana mixture until just combined.
Pour batter into prepared loaf pan. Line banana slices decoratively on top of the batter, if desired. Bake 40 to 50 minutes, until golden and tester comes out clean. Let cool in the pan for 30 minutes. Flip onto a wire rack and cool completely. Cut into 8 to 10 slices. Serve.