Banana bread is good for a quick breakfast, dessert or afternoon tea.

  • Makes 10 servings
  • Preheat oven to 350 F (180 C)
  • 9- by 5-inch (2 L) loaf pan, sprayed with vegetable spray and dusted with flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup chopped walnuts
  • 1/2 cup granulated sugar
  • 1/4 cup lightly packed brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  1. In a medium bowl, mix together flour, baking powder, baking soda and salt.
  2. In a large bowl, using an electric mixer or a wooden spoon, beat eggs, bananas, walnuts, granulated sugar, brown sugar, oil and applesauce until well mixed. Stir in flour mixture just until blended.
  3. Pour batter into prepared loaf pan and bake in preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean. Cool in the pan on a rack for 15 minutes. Remove from pan and let cool completely on a rack.

Tip: Bananas contain some soluble fibre and lots of potassium. Very ripe bananas work best in this recipe because they are the easiest to mash. If you have extra bananas, you can mash and then freeze them in an airtight container for up to 1 month.

  • Calories per serving 276
  • Protein 5 g
  • Fat 11 g
  • Saturated fat 1 g
  • Carbohydrate 42 g
  • Fiber 2 g
  • Cholesterol 43 mg
  • Sodium 269 mg

– Canada’s Best Cookbook for Kids with Diabetes, by Colleen Bartley, in association with the Canadian Diabetes Association

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