Pro Tem is the Bilingual Newspaper of Glendon College. Founded in 1962, it is York University’s oldest student-run publication, and Ontario’s first bilingual newspaper. All content is produced and edited by students, for students.


Pro Tem est le journal bilingue du Collège Glendon. Ayant été fondé en 1962, nous sommes la publication la plus ancienne de l’Université York ainsi que le premier journal bilingue en Ontario. Tout le contenu est produit et édité par les étudiants, pour les étudiants.

John Kemp’s Kitchen: Breanna’s Breakfast Banana Bread

John Kemp’s Kitchen: Breanna’s Breakfast Banana Bread

Hello everyone and welcome back to another installment of John Kemp’s Kitchen! This issue I thought it might be nice to have a guest contribution in the J.K.K. column, namely that of a good friend of mine, Breanna Berry. Breanna and I traveled about Europe together last year, exploring countries such as Norway and Ireland for weeks at a time. As you can imagine, we got to know each other quite well during our voyages to these far away lands, but one thing in particular stuck out to me about Breanna throughout our trips: she is a lover of food. As such, Breanna has been kind enough to share with all of you her scrumptious banana bread recipe which I hope you’ll enjoy just as much as I have. Bon appetit!


Waking up for your 9:00 AM classes can be pretty tough, and honestly, we usually only leave ourselves just enough time to get ready and get out of the door, regrettably having to skip breakfast. As we know, being tired and “hangry” tends not to be the best combination for an enjoyable start to the day. This banana bread has saved me countless times in the morning while looking to grab something quick, homemade, and nutritious. Plus, there’s nothing like the smell of freshly cooked banana bread while you’re studying! So, without further ado, my breakfast banana bread. Enjoy!

Breanna’s Breakfast Banana Bread


  • 2 cups all-purpose flour

  • ¾ tsp. baking soda

  • ½ tsp. salt

  • 1 cup packed brown sugar

  • ½ cup vegetable oil

  • 2 eggs

  • 3-4 browned bananas, mashed

  • ⅓ cup vanilla yoghurt

  • 1 tsp. vanilla extract

  • Semi-sweet chocolate chips to taste


  1. Preheat the oven to 350o F. Meanwhile, grease an 8x2” cake pan. Set aside.

  2. First, you want to combine the flour, baking soda, and salt in a large mixing bowl. Then, in a separate bowl, blend the sugar and oil.

  3. Next, add the eggs into the sugar mixture one at a time, blending after each addition. When the eggs are blended in, add the bananas, yoghurt, and vanilla extract, blending just until consistent.

  4. Add the flour mixture to the sugar mixture slowly while beating on low speed being careful not to overwork the mixture. Once the batter is consistent, add the chocolate chips.

  5. Pour your banana bread batter into the prepared cake pan.

  6. Bake for 45 minutes to an hour, or until a toothpick inserted in the middle of the loaf comes out clean.

Allow to cool to room temperature before removing the loaf from the pan. Enjoy!

Reprendre ses études à plus de 30 ans, en français et à Toronto: c’est possible!

Reprendre ses études à plus de 30 ans, en français et à Toronto: c’est possible!

Punjab and its Stubble-Burning Bind

Punjab and its Stubble-Burning Bind