Saturday, April 11, 2009


This is a variation of a favorite recipe for banana bread that was passed down from my Grammy Wile to my mom and then to me. While the original one has always been enjoyed by my family, I recently tweaked it to make it my own.

1/4 c. margarine (soft)
1 c. brown sugar
3 bananas
1 c. whole wheat flour
1/2 c.ground flax seed
1 tsp.baking soda
2 eggs

Preheat oven to 350 degrees.
Cream margarine and brown sugar. Mash in three bananas. Mix in eggs. Add dry ingredients and stir until moistened. Spoon into a greased and floured loaf pan and bake for 55 min. or until tooth pick comes out clean. Cool on rack 5 min. before inverting to remove loaf from pan. Cool on rack. I always wrap mine and store it in the refrigerator.

This is really quick and easy to make. Not only does my hubby love it but my daycare kids gobble it up whenever I make it for them (almost as fast as hubby).


  1. ouuu!! I've been looking for a 'healthier' version of banana bread for a while! :)

    I know I am so spoiled with having lobster so easily accessible. However, I have heard through the grapevine (rumblings in conversations while home) that fishermen are thinking of selling on the 'street' again this spring. They are being threatened with low prices again and are considering just setting up in Bayers Lake, or Farmer Clems. I will let you know- but that is always an even better option than buying from Sobeys. PLUS- the lobsters are fresh (especially if they are 'inshore') :)

  2. Just clicked on this out of curiosity and I'm so glad I did. I'm going to try this recipe--I've got quickly-ripening bananas to use right now! Thanks for a healthier version of a family fave!