Anita’s Banana Bread

Banana Bread

Banana Bread

Anita’s Banana Bread

 Here ya go!  A banana bread that incorporates several healthy ingredients.  This recipe comes from my friend, Anita, who enjoys staying in shape and eating healthy.  She gave me the recipe years ago and lost it when we had a computer crash.  She recently sent it to me again and I made it yesterday.  It is really moist and tasty.  I opted to mix the wheat and white flours and also added about 1/2 cup of chopped walnuts.  A light sprinkle of whole flax seeds on the top is nice, too.  The only changes I made in mine was I used one of my fresh large eggs in place of her egg substitute. I also baked 3 mini loaves (just because they are so cute and I can share).  Therefore, my bake time was less.  Hope you enjoy this healthy version of banana bread!

Ingredients List:

¾ cup whole wheat flour

¾ cup ground flax seed meal

½ cup white flour (you can use all whole wheat flour if so desired)

1 tsp baking soda

1 tsp baking powder

½ cup brown sugar

½ cup lowfat buttermilk

¼ cup egg substitute (Eggbeaters) Or 1 large egg

3 TBS canola oil

1 cup pureed ripe bananas

Optional – 1/2 cup chopped walnuts

Optional – whole flax seeds

Cooking Instructions:

Preheat oven to 350 deg

Mix the wheat flour, flax seed meal, white flour, baking soda, and baking powder in a mixing bowl.  In a separate mixing bowl (I used my stand mixer) add the brown sugar, buttermilk, egg, and oil.  Slowly add the dry ingredients to wet mixture.  I put my mixer on 4 and just spooned in the flour mixture until it was well blended.  Add pureed bananas last, and if you are using walnuts add them now.  If you are using an electric mixer, you may have to stop and scrape down the sides with a rubber spatula.

Mix until all ingredients are completely blended.  Spray a regular sized bread pan or three small bread pans with baking no stick.  Pour in the batter and sprinkle with the flax seeds if using them.  Bake at 350 degrees for 40-45 minutes or until top is brown for one loaf.  For three small loaves, bake for 30 minutes.  Turn the bread out onto a cooling rack.  I could resist… I had to cut off a slice right away and eat it warm!

Thank you, Anita, for sharing this healthy and delicious recipe for banana bread!


Pineapple Ginger Smoothie

Pineapple Ginger Smoothie

Pineapple Ginger Smoothie

Pineapple Ginger Smoothie


Since it is only 107 degrees outside on this Southern August Sunday in Mississippi…  I think it is time for something cold and refreshing.  And being that my sweet husband just bought me the Ninja blender yesterday for no apparent reason…  I think I’ll make a smoothie….  I am going to enter a smoothie contest later this month so he and I have been tossing around some ideas about some different flavor combinations that sound appealing to us.  Pineapple was one of the first flavors that I thought of.  When I make sweet and sour sauce for egg rolls, I used fresh pineapple along with fresh ginger.  I thought this was a good start for a smoothie.  Here is what I came up with…

Ingredients List:

2 1/2 cups fresh pineapple chunks (cut it up before you measure it)

1/2 cup Dole 100% pineapple juice

6 slices of fresh ginger, peeled (my node was about 1” in diameter)

12 -15 fresh cilantro leaves

3 small packets Splenda

15 cubes of ice


Place all ingredients in a blender.  Blend on high until all is blended.  Pour into a glass and cool off with a refreshing smoothie!

Hint:  To make it an adult beverage, a splash of vodka would be nice!!!  I will leave the amount to add up to you.