Date and Banana Loaf
This recipe makes 12 slices servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 203203 cal |
| pro | 5 g5g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 34 g34g carb |
| fibre | 3 g3g fibre |
| chol | 37 mg37mg chol |
| sodium | 110 mg110mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 99 iron |
| vit A | 22 vit A |
| vit C | 33 vit C |
| folate | 1212 folate |
This perfect pick-me-up snack contains whole wheat flour and wheat germ with their magnesium, and banana with its B6. As an added bonus, it will truly satisfy your sweet tooth!
Ingredients
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 cup plain yogurt 1/2 cup plain yogurt
- 1/4 cup vegetable oil 1/4 cup vegetable oil
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1 cup mashed bananas 1 cup mashed bananas
- 1 cup all-purpose flour 1 cup all-purpose flour
- 3/4 cup whole wheat flour 3/4 cup whole wheat flour
- 1/4 cup wheat germ 1/4 cup wheat germ
- 2 tsp baking powder 2 tsp baking powder
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 cup chopped dates 1/2 cup chopped dates
Preparation
In bowl, whisk together sugar, yogurt, oil and eggs; stir in banana and vanilla.
In large bowl, whisk together flours, wheat germ, baking powder and baking soda; stir in dates. Stir in banana mixture until combined.
Pour into greased 8- x 4-inch (1.5 L) loaf pan. Bake in centre of 350°F (180°C) oven for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool on rack. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or overwrap and freeze for up to 2 weeks.)
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