Lyn’s Banana Bread

Jan 6, 2012 by

I’ve been making this banana bread for a few years now. It somehow never fails. Everybody loves it and I’m so happy to be sharing it with you. It’s definitely “lighter” than most recipes which is great because I really don’t care for the guilt that comes along with loaded baked goods. So this recipe satisfies me. I found this recipe on Food Network Canada and I’ve made my changes to get it to where I like it.

Bananas should never EVER go to waste. I learned a few years back that over-ripe bananas can be stored in the freezer for baking. That advice was like gold to me. I now use frozen bananas for porridge, smoothies and banana bread.

I love Banana Bread. Even more so with dark chocolate chips.

I use 2 bananas because I found using 3 made the bread overly moist, which wasn’t so nice for me. I love that yogurt is used as the binding agent instead of eggs. Notice too, that butter is absent. The garnish on top is optional too, it’s really there to make the cake look even prettier. The cake on its own is delicious. Yes, even without the chocolate chips.


Chocolate Chip Banana Bread – Ready for the oven


Banana Bread


Lyn’s Banana Bread
Recipe Type: Bread
Author: Lyn of the Lovely Pantry
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 10
A lighter version of a wonderful family favourite – Banana Bread
  • 2 very ripe bananas
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/4 cup granulated sugar
  • 1 cup fat free vanilla yogurt
  • 2 tbsp vegetable oil
  • 1 cup all purpose, unbleached flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp Allspice
  • 1 ripe banana, sliced, to bake on top of bread as a garnish (optional)
  • 1/4 cup dark chocolate chips (optional)
  1. Preheat oven to 350 F.
  2. Lightly grease a 4-inch X 8-inch loaf pan.
  3. In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix to combine.
  4. In a medium bowl, sift flour, baking soda, salt and allspice.
  5. Gently fold the dry ingredients into the banana mixture until just combined.
  6. Pour batter into prepared loaf pan.
  7. Arrange banana slices decoratively on top of the batter, if desired.
  8. Bake 40 to 50 minutes, until golden and a knife inserted comes out clean. Let cool in the pan for 30 minutes before cutting into slices.

Adapted from


Chocolate Chip Banana Bread


Chocolate Chip Banana Bread


If you ever get around to making this bread, please do think of me. Imagine me with a big smile on my face, whispering sweetly…”I told you so”

Have an amazing weekend!


~Lyn   XoXo









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Ginger Carrot Bread

Sep 20, 2011 by

When I saw this recipe I just had to try it. An easy way to utilize carrot juice without having to juice dozens of carrots! Its already a winner in my book. I was very impressed with the bright colour as well as the texture of the bread. I found it quite tasty and of course, my mini food tasters gave it their seal of approval.

I found some natural (no preservatives added) carrot juice in the supermarket so I decided to try it not only with the recipe, but also to incorporate it into our diet. Eventually I’ll get into juicing, but for now, this is a great healthy addition to my baking.


Ginger Carrot Bread


  • Dry Ingredients:
  • 1 Cup Unbleached Flour
  • 1/2 Cup Wholewheat Flour
  • 3/4 Tsp Ground Ginger
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • Wet Ingredients:
  • 2 Eggs
  • 1/3 Cup Vegetable Oil
  • 2 Tsp Vanilla
  • 1 Cup Carrot Juice
  • 3/4 Cup Sugar


  1. Preheat your oven to 350F
  2. Whisk dry ingredients into a medium sized bowl. In a large bowl, combine the wet ingredients until combined. Add the dry ingredients into the wet and whisk until combined and smooth. Do not over mix as this will cause the bread to be tough.
  3. Grease an 8.5inch X 4.5inch loaf pan. Pour batter into the pan. There should be about 3/4 of batter in the pan. If there is more than that, it might spill over. Bake for 40-50 minutes.

This Ginger Carrot Bread recipe has been a certified hit and its always a pleasure to make it and share with family and friends. The gorgeous, striking colour is always a topic for discussion!



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Irish Soda Bread

May 22, 2011 by

This recipe was made out of sheer curiosity. I found this recipe in Healthy Eating magazine. It went down well in no time at all! Enjoy.



3/4 Cup Raisins

1 Cup boiling water

2 Cups All Purpose Flour

1 Cup Whole Wheat Flour

1/3 Cup sugar

3 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1 Egg

2 Cups Buttermilk

1/4 Cup Butter, melted



Preheat oven to 350F

Place Raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and pat dry.

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in raisins.

Transfer to a 9 X 5 inch loaf pan coated with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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