Molasses Banana Bread (healthy!)

molasses banana bread

So I looked at my bunch of bananas recently and noticed my final three bananas were not something I could eat but they were perfect for a banana bread.  Yay!  I LOVE banana bread!  I found two very different recipes in Mema’s collection – a Molasses Banana Bread and a Banana Nut Bread.  I loved the fact that the Molasses Banana Bread had no added granulated sugars and used whole wheat flour, so I chose to make this one first.  First, I have to say, this is not your typical sweet banana bread but it’s good!  Second, I did not have blackstrap molasses, just regular molasses and to be honest, I’m not sure what the difference is.  My bread turned out delicious so I don’t know if it really made much of a difference.  I’ll try it with blackstrap molasses next time to see.  Third, I baked the bread at 325 degrees for 60 minutes and the sides got a little overcooked (which you can probably tell in the picture!)  When I checked at 55 minutes, the center was not done so I left it in for 5 more minutes.  I think I will try baking at 300 degrees next time to see if it might bake a little more evenly.  But when all is said and done, this bread is a very healthy banana bread – definitely not sweet but full of wonderful flavor!

2 c. whole wheat flour

1/3 c. nonfat dry milk

1 1/2 tsp. baking powder

1 tsp. baking soda

1/4 c. butter

1/4 c. blackstrap molasses

1/4 c. honey

3 eggs

2 large or 3 small bananas, mashed

1/3 c. water

Sift together the flour, dry milk, baking powder, & baking soda.  In a mixing bowl, beat the butter, molasses, & honey until well mixed.  Add the eggs, bananas, & water and beat well.  Add the dry ingredients and mix well.  Put batter into an oiled loaf pan.  Bake at 325 degrees (see my note about regarding bake temperature) for 55 to 60 minutes or until knife inserted in center comes out clean.


A Week of Salads – A-B-C Salad {apple, broccoli, cabbage…}

a-b-c salad

This is one of those salads I wasn’t so sure about.  I love the mix of veggies in there yet I wasn’t so sure about the apple.  But that did not deter me from trying out the recipe last night for dinner and I’m really very glad I did!  It is very light and refreshing, especially with the apple in there – a perfect summer salad – but what pulls everything together is the salad dressing! Oh my, it’s scrumptious!  It is definitely going to be my go-to dressing from now on!


1 large apple, cut into chunks

1/2 lb. broccoli florets

1/2 small cabbage, shredded (I thinly sliced mine)

1 small onion, chopped (I used a red onion)

1 small green pepper, chopped

1 small red pepper, chopped

Combine all ingredients in a large bowl and serve with the following dressing.


1/4 c. oil

1/3 c. honey

1/4 c. cider vinegar

4 T. lemon juice

2 tsp. prepared mustard

1/2 tsp. paprika

1/4 tsp. each salt & pepper

Combine all ingredients in a jar with a tight-fitting lid.  Shake well to blend (I had to shake pretty hard to make sure the honey mixed in well).  Refrigerate.

A Week of Salads – Cabbage Slaw aka Barbecue Slaw {no mayonnaise}

cabbage slaw

I love coleslaw!  Especially if it doesn’t have mayo.  I like mayo but only on certain things and slaw is not one of them so I got giddy with excitement when I saw this recipe {and I was not disappointed}!  This is a very simple recipe but the flavor is wonderful.  I thought it would be a bit sweeter than it is with the amount of sugar added but the sugar and vinegar balance each other out very nicely.  I think it would be great on a barbecue sandwich and I may just have to make some soon so I can try it out.  Maybe dinner tonight!?

1 medium cabbage, grated (I thinly sliced mine)

1 large onion, sliced

3/4 c. sugar

1 c. vinegar (I actually used apple cider vinegar)

1 1/2 tsp. salt

1 tsp. celery salt

1 T. mustard

1 T. sugar

1 c. oil

Put cabbage and onion in a large bowl and sprinkle the 3/4 c. sugar over it and set aside. Bring vinegar, salt, celery salt, mustard, and 1 T. sugar to a boil.  Then add the oil and bring to a boil again.  Pour mixture over cabbage & onions and stir.  Cover and refrigerate.

notes from Mema’s recipe: will keep for several days; better if it has set for several hours