Maple banana bread

This addictive slice of a snack is perfect to tuck into a lunchbox or enjoy after school. The oats offer up a nutty flavour and texture while the bananas and maple are simply sweet and tasty.

12 servings / 50 min

Prep 10  min / Cook 40 min

Perfect to tuck into a lunchbox or enjoy after school.

  • 1 cup (250 mL) whole wheat flour
  • 1 cup (250 mL) large flake oats
  • 1/2 cup (125 mL) wheat bran
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) baking powder
  • 3/4 tsp (4 mL) baking soda
  • 3 ripe bananas, mashed well
  • 1/2 cup (125 mL) plain 0% Greek yogurt
  • 1/3 cup (75 mL) maple syrup
  • 1/4 cup (50 mL) canola oil
  • 1 egg
  1. In a large bowl, whisk together flour, oats, bran, cinnamon, baking powder and soda.
  2. In another bowl, whisk together bananas, yogurt, maple syrup, oil and egg. Pour over flour mixture and stir to combine. Scrape into parchment paper lined and sprayed 8 1/2 x 4 1/2 inches (1.5 L) loaf pan.
  3. Bake in preheated 350° F (177° C) oven for about 40 minutes or until tester inserted in centre comes out clean. Let cool in pan for about 10 minutes before turning out and cooling completely to slice and serve.

Tip: Wrap bread in plastic wrap once cooled and store at room temperature for about 3 days or overwrap in foil and freeze for up to 2 weeks.

Nutritional info per serving (1 slice)
  • Calories 171
  • Protein 5 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 16 mg
  • Carbohydrates 27 g
    Fibre 4 g
    Total sugars 10 g
    Added sugars 5 g
  • Sodium 115 mg
  • Potassium 263 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.

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