Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 16 slices

Ingredients

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

Instructions

  • In bowl, whisk together flours, baking soda and powder; set aside.
  • 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
Banana Yogurt Loaf
Amount per Serving
Calories
160
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
138
mg
6
%
Carbohydrates
 
23
g
8
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.

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