Whole-wheat banana bread

Name: Whole-wheat banana bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10 portions

A moist loaf made with ripe bananas, whole-wheat flour and a little maple syrup. Slices freeze individually.

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 10 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 175°C and line a loaf pan.
Step 2. Mash the bananas and beat in the eggs, oil and maple syrup.
Step 3. Fold in the flour, baking soda and cinnamon.
Step 4. Bake for 50–55 minutes, until a skewer inserted in the centre comes out clean.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety for pregnant people — Government of Canada, reviewed 9 September 2026
Safe internal cooking temperatures — Government of Canada, reviewed 9 September 2026