- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2022
Ingredients
Method
Grease and line 9- x 5-inch loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.
In large bowl, combine flour, baking powder, cinnamon and salt. Set aside. In separate bowl, using potato masher, mash 3 of the bananas. Mix in yogurt and baking soda and let stand until mixture has puffed up, about 10 minutes.
Meanwhile, preheat oven to 350°F. In third bowl, using electric mixer on medium speed, beat 3/4 cup of the brown sugar with butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Using wooden spoon, stir in coffee and reserved banana mixture. Scrape over reserved flour mixture and stir just until moist. Stir in nuts.
Scrape batter into prepared loaf pan. Cut remaining banana in half lengthwise, and place it cut side up on top of batter. Sprinkle with remaining brown sugar. Bake until cake tester inserted in centre of bread comes out clean, about 1 hour. Transfer pan to wire rack and let cool for 10 minutes. Unmold bread directly onto rack and let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or wrapped in plastic wrap and placed in resealable bag and frozen for up to 1 month.) Drizzle with Caramel Sauce, if using, before serving.
Nutritional facts PER EACH OF 10 SERVINGS
- Calories 360
- Total fat 17 g
- Saturated fat 7 g
- Cholesterol 65 mg
- Sodium 250 mg
- Total carbohydrate 46 g
- Fibre 2 g
- Sugars 23 g
- Protein 6 g
- Iron 1.9 mg
