Banana-loafing around

It’s loaf season! And I don’t mean loafing-on-the-sofa. I mean the kind you bake a stack of, wrap up and freeze for easy breakfasts and snacks. Banana loaf can be so ho-hum, but stirring in one or some of these ingredients adds high fiber, nutrients and pizzaz!

Take this basic recipe for Banana Loaf and add up to ¾ of a cup of any combo of the following:

• Chopped Medjool dates
• Grated zucchini or carrots
• Chopped pieces of brie with grated apples
• Cocoa nibs
• Hemp seeds or sunflower seeds
• Pineapple chunks
• Chopped nuts
• Coconut flakes
• Dried cranberries or blueberries

Banana Bread Recipe
Recipe by: Theresa Albert
Serving size: 12
Preparation time: 15 minutes

2 cups whole wheat flour
3/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana -- (4 medium)
1/4 cup honey
1/4 cup grapeseed oil
butter for pans

Combine first 5 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine banana and next 2 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Add any combo of additional ingredients and fold in.

Spoon batter into two loaf pans which have been buttered.

Bake at 350 degrees for 45-55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, and remove from pan. Cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice).

Just a few simple jazzy bits can make all the difference. To freeze, wrap in foil and then plastic.


About the Author:

Theresa Albert Theresa Albert

Theresa Albert is a Food Communications Specialist and Toronto Personal Nutritionist. She is @theresaalbert on twitter and found daily at

Picture of Theresa Albert

Author: Theresa Albert

Theresa Albert is an on-camera food and health expert, nutritionist and writer who loves to spread the word on food. She is a Food Communications Specialist and Toronto Personal Nutritionist. Tweet with her at @theresaalbert & find her daily at

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