One bowl banana bread
By Julie Van Rosendaal
on June 05, 2012
This is a go-to recipe for any parent of a toddler. It all comes
together in minutes in one bowl, and young kids love the job of mashing
the bananas with a potato masher. It’s easy to modify, too. Try swapping
half the flour for whole wheat or oat flour, add a shake of cinnamon,
bran or flaxseed, toss in a handful of berries, nuts or raisins, or use
flax oil to boost omega 3s, important for proper brain function and
3 very ripe bananas
1/2 cup (125 ml) sugar (white or brown)
1 large egg
1/3 cup (85 ml) canola or flax oil
1 tsp. (5 ml) vanilla
2 cups (500 ml) all-purpose or whole wheat flour, or a combination
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2-1 cup (125-250 ml) berries, fresh or frozen
fruit, nuts, seeds, chocolate chips, or other additions
1. Preheat the oven to 350˚F.
In a large bowl, mash the bananas with the sugar, egg, oil and vanilla
until well blended – don’t worry about getting all the lumps out.
Add the flour, baking soda and salt and stir until the batter starts to
come together. Add any additions you like and stir until combined.
Pour the batter into an 8” x 4” loaf pan that has been buttered or
sprayed with nonstick spray. Bake for 50-60 minutes, until the top is
golden and springy to the touch.
Makes 1 loaf; serves 10.
Per slice (made with half whole wheat flour and 1 cup blueberries):
calories, 6 g fat (0.6 g saturated, 3.6 g monounsaturated, 1.9 g
polyunsaturated), 1 mg cholesterol, 45.7 g carbohydrate, 3.7 g protein,
3.7 g fibre
Originally published in ParentsCanada, May/June 2012
By Julie Van Rosendaal|
June 05, 2012