Name: Maple-Rye Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Cuisine: American
Ingredients: O Organics Maple Syrup, Organic, 100% Pure; Boyajian Pure Orange Oil; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Yoplait Oui French Style Black Cherry Whole Milk Yogurt, Glass Yogurt Jar; Organic Banana; BOOST Very Vanilla; Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Bob's Red Mill Dark Rye Flour; Arm & Hammer Fridge-N-Freezer Baking Soda; David's Kosher Salt

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Preheat the oven to 350 Degrees F.
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Line a 9x5 inch loaf pan with parchment and spray with nonstick spray.  Set aside.

In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.

Add the yogurt, mashed bananas, and vanilla and whisk again to blend.

Add the flour, rye flour, baking soda, and salt, and mix with a rubber spatula until everything is very well mixed.

Transfer the batter to the prepared loaf pan and smooth the top.

Make a vertical 1 inch slit down the top of the bread with a sharp knife.  This makes it look pretty, so it’s not necessary, but I like to do it.

Bake for 55-60 minutes or until a tester comes out with just a few crumbs on it.  It will still be moist, it is banana bread after all, but should be cooked through.

Let the banana bread cool in the pan for 15 minutes before lifting it onto a cooling rack to cool completely.

Maple-Rye Banana Bread

Serves 10

10 mins prep

60 mins cook

70 mins total

What you need

How to make

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