Tag Archives: bake

Wholesome Banana Bread

After searching the internet for some healthy banana bread options, by some weird twist of fate, my phone went off.

And what else did my message say but “you need to try this banana bread recipe my sister gave me.” Sometimes things just work out that way. It’s better not to question it. I am definitely not questioning the delicious result I got with this recipe, and a few tweaks I made here and there.

The dense bread has a light banana flavour, with a nutty overtone. It is a great substitute for the overly processed variety of banana bread you would normally find in a supermarket. In fact, there is no butter in this recipe at all (if you substitute the vegetable oil).

Thank you Emma!

Banana bread, green tea and a book. A perfect way to avoid the university workload.


2 cups Robin Hood Nutri-Flour Blend (or 1 1/2 cups all-purpose flour mixed with 1/2 cup wheat bran)
1/3 cup granulated sugar (I used Sucanat)
1/4 cup ground flaxseed or flaxmeal (optional)
1 teaspoon each baking soda and baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups mashed RIPE bananas
3/4 cup plain yogurt (2%) [could be fat free,can substitute fat free sour cream]
2 eggs
2 tablespoons butter, melted [can sub. vegetable oil]
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
1/3 cup mini semi-sweet chocolate chips (optional)

Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan lightly with cooking spray and set aside.

In a large bowl, combine flour, ground flax, sugar, baking soda, baking powder, cinnamon and salt.
In a medium bowl, whisk together bananas, yogurt, eggs, butter and vanilla. 

Add wet ingredients to dry ingredients and stir just until moistened. Fold in nuts and chocolate chips, being careful not to overmix the batter.

Spoon batter into prepared pan.

Bake for about 40 minutes, or until wooden skewer inserted in center of loaf comes out clean. 

Let cool in pan for 10 minutes. Remove loaf from pan and cool completely on a wire rack. 

Slice and serve or wrap tightly with plastic wrap and store at room temperature.

Tip: The bananas must be very, very ripe (sweet!) for this banana bread as there’s very little added sugar.


Filed under Baking, Photography