Practical food tips for parents from a RD and mom of three

Tuesday, March 23, 2010

Baking together

Today I baked banana bread with Lila and Deacon. I like to freeze bananas that get too ripe, then we bake this healthy snack when enough have accumulated. The thawed bananas mash up really well! If (like today) we bake banana bread in the late morning the kids are usually excited to eat it for lunch. I add sliced almonds or reduced-fat cheese cubes, fruit, vegetables, and milk to make it a meal for them. This is a favorite lunch in our house.

Here is our recipe, you have the option to add more or less sugar, and use whole eggs or just whites. The resulting bread is great either way! Thanks to my friend and fellow Registered Dietitian Kimberly Mirsky for this easy recipe:

Banana Bread

3 large, well ripened bananas
1 egg or 2 egg whites
2 tbsp canola oil
1/3 cup milk
1/3 to ½ cup sugar
1 tsp salt
1 tsp baking soda
½ tsp baking powder
¾ cup white flour
¾ cup whole wheat flour

1.Preheat oven to 350 degrees.
2.Mash bananas with a fork.
3.Add egg, oil, milk, sugar, baking soda, and baking powder. Beat well.
4.Gently blend the flour into the banana mixture and stir until moistened, about 20 seconds.
5.Pour into a 4” x 8” loaf pan that has been lightly oiled or treated with cooking spray.
6.Bake for 45 min or until toothpick comes out clean.
7.Let cool 5 min before removing from pan to cooling rack.

Note: I often make two mini-loaves instead of one regular sized-one. Mini-loaves bake for about 40 minutes. Today I doubled the recipe.

Today's Tip:  Cook with your kids! Let them prepare a healthy item with you and they may be more excited to try it.

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