If you missed me at the Southern Women’s Show this weekend in which I presented Healthy Lunch Ideas on the Cooking Stage, don’t worry, I’m going to share a few of the delicious recipes I whipped up on stage! You can also find these recipes in my new book, Lunch, by me! which is now available to order as a kit, on Amazon and as an eBook on both the Kindle and Nook.
My favorite recipe in the book is the healthy banana bread. With the crisp, fall weather upon us, it was the perfect weekend to whip up some of this delicious and healthy banana bread. I can feel good about packing this in my kid’s lunches because it is full of fruit and whole-grains. If you have a gluten-intolerance you can also make this gluten-free by substituting coconut flour for the whole-wheat pastry flour.
As I shared with guests at the Southern Women’s Show this weekend, to make it even more fun for kids, cook the banana bread in a 9X13 pan instead of a loaf pan, and cut them into shapes with cookie cutters. I used a flower cookie cutter and made banana bread and fruit kabobs. Delish!
Stacy’s Healthy Banana Bread
- 1 container of Dannon Light & Fit Banana Cream Yogurt
- 1 1/2 cups mashed bananas
- 2 large eggs
- 1 cup sugar
- 1/3 cup plain nonfat Greek yogurt
- 1 tsp vanilla extract
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- Preheat oven to 350.
- Combine dry ingredients in a medium bowl – flours, baking soda and salt.
- Mash bananas with potato masher. Add vanilla extract, sugar, yogurt and eggs. Slowly add the wet ingredients into the drying being careful not to overmix.
- Spoon into 9X13 baking pan. Bake for 25-30 minutes.
- Let cool completely and then cut into shapes with cookie cutters.
Contact me at firstname.lastname@example.org if you have any questions about the Lunch, by me! kit.