Here is another great breakfast option. It can be wrapped up in plastic wrap and stored at room temperature for about three days or in the freezer for about two weeks.
Ingredients
- 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
Directions
- In a large bowl, whisk together flour, oats, bran, cinnamon, baking powder and soda.
- 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.
- 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 ten minutes before turning out and cooling completely to slice and serve.
Nutritional info per serving (1 slice)
- Calories 171
- Protein 5 g
- Sodium 115 mg
- Potassium 263 mg
- Total fat 6 g
- Saturated fat 1 g
- Cholesterol 16 mg
- Carbohydrates 27 g
- Fiber 4 g
- Sugars 10 g
- Added sugars 5 g
For more recipes, check out the Heart and Stroke Foundation of Canada Website.
