Recipes

Banana Yogurt Loaf

Course/Meal: 
Main Ingredient: 
Prep Time: 
15 minutes
Cooking Time: 
50 minutes
Makes: 
1 loaf or 16 slices

Enjoying a slice of loaf is a nice alternative with breakfast in the morning or as an afternoon snack with fruit. Yogurt helps keep this loaf moist with a delicious taste of bananas that kids big and small will enjoy!

Ingredients: 
  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) baking powder
  • 1/3 cup (75 mL) soft non hydrogenated margarine
  • 2/3 cup (150 mL) packed brown sugar
  • 2 eggs
  • 1 tbsp (15 mL) vanilla
  • 3 very ripe bananas, mashed (about 1 cup/250 mL once mashed)
  • 3/4 cup (175 mL)  non fat plain greek yogurt
Directions: 

1. In bowl, whisk together flours, baking soda and powder; set aside.

2.In large bowl, beat margarine and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and yogurt. Add flour mixture to banana mixture and stir to moisten.

Scrape into 9 x 5 inch (2 L) loaf pan and bake in 350 F (180 C) oven for about 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack.

Storage Options: Wrap loaf whole or in quarters in plastic wrap and in heavy-duty foil and freeze for up to 2 weeks. Wrap loaf in plastic wrap and keep at room temperature for up to 3 days.

Nutrition Facts per serving:

Calories: 
160
Fat: 
5 g
Saturated: 
1 g
Cholesterol: 
23 mg
Sodium: 
138 mg
Potassium: 
201 mg
Carbohydrates: 
23 mg
Protein: 
4 g