No-Bake Banana Cranberry Protein Bites

20180207_102046If you have been a regular follower of this website you probably already noticed some changes to my content as of late. Since the inception of this blog, I have made some rather drastic lifestyle changes, which has undoubtably impacted my ability to bring a continuous influx of content. Previously I would make all kinds of desserts because my family would eat them and nothing would ever go to waste. Over the past year and a half, I have been focused on eating healthier, exercising, and avoiding all the sweets I used to indulge in. Although I still prepare sweets for special occasions, I have found it difficult to prepare desserts that I know will go to waste. I am trying to find outlets to take the items I would prepare so I can continue bringing familiar content and making sure nothing goes to waste, but in the meantime I will be focusing on content that is still sweet but may be a bit healthier than your liking.

20180207_102125With that said, I recently developed this plant-based protein bite to satisfy my sweet tooth and fuel my active lifestyle. As many of you well know, I have Crohn’s, which is a digestive disease. Although I tested negative for lactose intolerance, I have noticed that I feel better when I avoid using too many dairy products. For athletes, fitness enthusiasts, or anyone like myself that has digestive issues and food sensitivities, you will come to love the power of plant-based protein. Researchers have found that plant-based protein appears to be a more tolerable source of protein, and causes fewer incidences of negative effects on the gut. In a study that followed athletes that do not tolerate dairy very well, plant-based protein caused less bloating and gastrointestinal problems than whey protein.

In addition to the digestive benefits of plant-based protein, it also offers variability to your nutritional regimen. This is especially important if you are a big meat-eater like myself! So if you ever become serious about considering the use of plant-based proteins, just be sure to always first analyze any product for its amino acid profile. This profile will ensure it is a complete protein!

20180207_102108Of course you can always make your own plant-based protein products. A great place to start would be these moist and delicious protein bites. They will satisfy your hunger, sweet tooth, energy, and nutritional needs. The balance of high-quality proteins, carbs, and fats, as well as blood sugar balancing ingredients make these bites so healthy. I love to have them as a quick breakfast or a post workout snack. Although I prefer to make them into bites, they can also be cut into small bars or fun shapes like triangles. Store in an airtight container in the fridge for up to one month or in the freezer for up to three months.

No-Bake Banana Cranberry Protein Bites


  • 2 Bananas; mashed
  • ½ cup Creamy Natural Peanut Butter
  • ½ cup Raw Coconut Nectar
  • 2 tsp. Pure Vanilla Extract
  • 1 ½ cups Oat Flour
  • 1 cup Old-Fashioned Oats; whole
  • 1 cup Buckwheat Flour
  • ½ cup Kasha
  • ¾ cup Dried Cranberries
  • ½ cup Shredded Coconut
  • 1/3 cup Chia Seeds
  • 2 tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt


  1. In a food processor, place the bananas, peanut butter, coconut nectar, and vanilla. Pulse until mixture is well-combined and creamy.
  2. In a large mixing bowl, place the oat flour, oats, buckwheat flour, Kasha, dried cranberries, coconut, chia seeds, cinnamon, and salt. Mix together until just combined.
  3. Pour the mixture from the food processor into the large bowl. Use a rubber spatula or your hands to mix ingredients until they are combined together thoroughly.
  4. Line a 9-x-9 inch pan with parchment paper, allowing excess to hang over two of the sides so that the bars can easily be lifted from the pan once set. Using your hands, press the mixture evenly into the prepared pan. You can use a rubber spatula to smooth out the surface.
  5. Place the pan in the refrigerator for a minimum of 1 hour. This will allow the bars to firm up and hold their shape when cut. Once chilled, you can cut into squares, bars, triangles, or bites/nuggets.






Peanut Butter Banana Protein Muffins

20171113_142923Muffins are a tasty treat with so many flavor possibilities that almost anyone can find at least one type to enjoy. Muffins are also a great convenience food, especially for those looking for a healthy snack or quick on-the-go breakfast. Unfortunately, they tend to get a bad reputation, all thanks to the hordes of mass-produced, processed impostors sold in stores. When you make your own at home, however, you can enjoy all the tasty goodness with real, wholesome ingredients you should be eating, like mashed fruit, Greek yogurt, nuts, and healthy oils.

20171113_143004I initially developed these peanut butter banana protein muffins to make one of my favorite breakfast options, peanut butter banana toast, more portable for busy mornings. When I have to get my hubby to work or my oldest daughter to school and no one feels like getting out of bed, these become a breakfast savior. I just pull them from the refrigerator or freezer, heat them up in the microwave for 15 seconds, and before you know it breakfast is served and out the door we go. For mornings that I have time to make breakfast, these become a great snack. If you are health conscious, these muffins are a delicious, flourless pre- or post-workout snack, due to the high protein content (peanut butter & Greek yogurt) and healthy carbs (oat flour) needed to fuel, repair, and rebuild the body. These muffins can be made ahead and stored in an airtight container at room temperature for about 4 days. You can freeze any that you have not used within that time period for up to 3 months.

20171113_142937I know some of you may still be skeptical. How can enjoying a delicious, sweet little muffin for breakfast or a snack be healthy? Well if you are still not convinced maybe the following example will help you understand a little better. Let’s pretend you normally have two slices of whole-wheat peanut butter banana toast for breakfast (I usually only have one but many typically have two slices). Two slices of whole-wheat bread, 2 tablespoons of natural peanut butter, one banana, and two teaspoons of honey will easily add up to almost 500 calories. One of these flourless muffins has less than 150 calories, 1.5 grams saturated fat, 5 grams of Protein, 2 grams of Fiber, 20 grams of carbs, and only 7 grams of sugar. I know it sounds too good to be true but it really is a healthier and super easy option. For those who are not concerned if they are healthy, I guarantee you will enjoy them just like you would any other sugar laden muffin!

Peanut Butter Banana Protein Muffins


  • 2 cups Oat Flour (process 2 cups Old Fashioned Oats in a food processor until fine)
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 2 Large Eggs; divided
  • 2 tsp. Olive Oil
  • ½ cup plus 2 tbsp. Greek Yogurt; divided
  • ¼ cup Pure Maple Syrup
  • 1 tsp. Pure Vanilla Extract
  • 3 Bananas; divided
  • 2 tbsp. Natural Unsalted Peanut Butter


  1. Preheat oven to 350°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. To prepare batter, mix flour, baking powder, baking soda, and salt in a large bowl. In a small bowl, whisk together 1 egg and oil. Stir in the ½ cup of yogurt, maple syrup, and vanilla. Add the egg mixture to the flour mixture and stir until just combined.
  3. Mash 2 ½ bananas and fold into the mixture until just combined and no white streaks of banana remain. The mixture will still appear lumpy.
  4. To prepare the filling, mash the remaining ½ banana in a small bowl. Stir in the remaining 1 egg, 2 tbsp. yogurt, and peanut butter until well combined.
  5. Fill one-third of each muffin liner with batter. Dollop 1 tsp. of filling into each liner. Divide the remaining batter evenly among the liners to cover the filling. Bake muffins for 18 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin. Let muffins cool in the tin for 5 minutes, then remove muffins from the tin and finish cooling on a wire rack.




Plum Kuchen

20170710_152921Summer is typically a slow time of year for me. School is out. The back-to-back flow of major holidays is absent. I no longer have to be someplace all the time and there are a less incentives given to require constant recipe creation. I rely on this time to relax, plan out the craziness of the fall and winter months ahead, and sneak a few trips to the park for my oldest to exert some of her excess energy.

This year, however, has not been typical. It seems like I have been going nonstop since last August when I am usually settled down around early June. The reason for the change? Well, in June I was approached by a local magazine, Edible Orlando, to have a recipe of mine featured in their Summer issue. Almost immediately after that exposure, I was approached by two different authors who are assembling cookbooks and would like to feature some of my recipes in their books. I gladly obliged but it also means a bit more involvement than I’m used to regarding this website. Meanwhile, I celebrated my fiance’s 33rd birthday, the Baptism of our second daughter, followed by Independence Day festivities, and in a little over two weeks it will be our second daughter’s 1st birthday. If I am lucky I will get a week or two off before the crazy school year starts all over again with registration for my daughter in school and a bunch of extracurricular activities along with the constant recipe development needed for the fall/winter holidays.

20170710_153132Since I have been busy I haven’t planned much in advance regarding future posts and I haven’t involved myself in other incentive-based projects. This post came about after I was out doing regular shopping and got a deal on some organic plums for $1.99/pound. I figured I could find something to make with them. Sure enough, after having a brief conversation with my mom about how my great-grandmother used to make plum jelly I decided to do a bit of research on traditional German recipes using plums. I quickly discovered that plum cake (Pflaumenkuchen) is a staple in many German homes, especially when having guests for coffee or tea. It’s so popular that every year between the months of July & September, in the southwestern city of Buhl, Germany there is a festival (Zwetschgenfest) to celebrate the annual plum harvest. During my brief studies on the subject I have found that there are two ways to prepare a plum kuchen, one being with a yeast base and the other with a cake batter. Due to my time constraints I chose the quicker cake batter option.

20170710_152959After preparing this simple coffee cake I know why it is so beloved in Germany. What is not to love about a dense yet tender spice cake adorned with tart plums and finished with a crispy cinnamon sugar topping! I prefer using a mixture of black, red, and yellow plums for contrasting flavor and color but any plum variety will work in this scrumptious cake. Serve it as a quick breakfast with coffee, as an afternoon snack with tea, or a satisfying dessert following dinner!


Plum Kuchen



  • 6.75 ounces (1 ½ cups) All-Purpose Flour
  • 2/3 cup plus 2 tbsp. Granulated Sugar; divided
  • 2 tbsp. Light Brown Sugar
  • 1 tsp. Baking Powder
  • 3/8 tsp. Salt; divided
  • 1/4 tsp. Ground Allspice
  • 1/8 tsp. Ground Cardamom
  • 7 tbsp. Unsalted Butter; divided
  • ½ cup Milk
  • ½ tsp. Vanilla Extract
  • 1 Large Egg
  • 1 pound Plums; quartered & pitted
  • ¼ tsp. Ground Cinnamon



  1. Preheat oven to 425°. Grease a 9 inch round springform or metal cake pan with nonstick cooking spray. Set aside.
  2. Combine flour, 2 tbsp. granulated sugar, brown sugar, baking powder, ¼ tsp. salt, allspice, and cardamom in a medium bowl, stirring well with a whisk. Using a pastry blender or two knives, cut in 4 tbsp. butter until the mixture resembles coarse meal.
  3. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add the milk mixture to the flour mixture and stir until just combined. Spoon batter into prepared pan. Arrange plums in a circular pattern over the batter.
  4. Combine remaining 2/3 cup granulated sugar, remaining 1/8 tsp. salt, and cinnamon in a small bowl, stirring well. Place remaining 3 tbsp. butter in a microwave-safe bowl and microwave for 30 seconds or until butter is melted. Stir melted butter into sugar mixture. Sprinkle sugar mixture evenly over top of cake. Bake for 30-35 minutes, or until browned and bubbling. Cool in pan for 1 hour on a wire rack. Cut into wedges and serve.




Skinny Tuscan Lemon Muffins

20170521_161331Summer is just around the corner and that means longer, hotter days and kids running around the house 24/7 (if you are a parent). Although summer is supposed to be a more relaxed time of year it can actually be more hectic, especially if you are an adult with school age children. With the summer schedule already (or about to be) in full gear, it is good to have versatile recipes that are quick and easy to prepare and light on the palate.

20170521_161513Muffins are my preferred versatile recipe item, mainly because they were the first thing I learned to bake on my own as a kid. They are quick and easy to prepare, leave minimal clean-up, and have a seemingly infinite amount of flavor combinations so you never get bored. Today, I elected to work with the flavors of Italy, hence the name Skinny Tuscan Lemon Muffins. A combination of classic Italian ingredients (lemon, ricotta, and olive oil) creates a tart and satisfying muffin. The combination of ricotta cheese and olive oil make this muffin insanely moist, like a mini lemon pound cake. For striking lemon flavor, lemon zest and juice was not enough. To get lemon flavor that shines through everything else, I added lemon extract with the zest and juice. If you don’t like a heavy lemon flavor you can always omit the extract. Lastly, each muffin is finished with a heavy sprinkle of turbinado sugar to lend a crunchy textural contrast.

20170521_161429I highly recommend giving these muffins a try, especially this summer. They are great fresh out of the oven, at room temperature, or reheated. If you want to keep some on hand for quick snacks they can be frozen for longer storage and reheated in the microwave or simply left out to thaw on the counter to room temperature. If you elect to keep them at room temperature right after baking, make sure you store them in an airtight container and do not hold for more than 3 days (although they will likely never last that long). Enjoy these muffins at breakfast with coffee, grab one out the door before work/school, enjoy one as a sweet afternoon snack with tea, or fulfill a late night sweet craving. The possibilities are seemingly endless!


Skinny Tuscan Lemon Muffins


  • 7.9 ounces All-Purpose Flour (about 1 ¾ cups)
  • ¾ cup Granulated Sugar
  • 2 ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ¾ cup part-skim Ricotta Cheese
  • ½ cup Water
  • ¼ cup Olive Oil
  • 1 tbsp. Grated Lemon Zest
  • 2 tbsp. Fresh Lemon Juice
  • ½ tsp. Pure Lemon Extract
  • 1 large Egg; lightly beaten
  • Turbinado Sugar (Sugar in the Raw); for topping



  1. Preheat oven to 375°. Coat a 12-cup muffin tin with cooking spray or fill tray with muffin-cup liners and coat liners with cooking spray. Set aside.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. Set aside.
  3. In a small bowl, combine ricotta, water, oil, zest, juice, lemon extract, and egg. Add ricotta mixture to the flour mixture, stirring just until moist.
  4. Divide batter evenly among the prepared muffin cups. Sprinkle turbinado sugar over batter in each muffin cup. Bake 15-16 minutes or until a wooden pick inserted in the center comes out clean. Cool for 5 minutes in the muffin tin then transfer muffins to a wire rack to cool completely or serve warm.


(1 Muffin)



Weight Watchers: 7 Smart Points, 4 Points Plus, or 4 Traditional Points



Boozy Bananas Foster Bread

20160910_120126Bananas are a very beneficial fruit. They are cheap, easy to find, and contain nutrients that benefit our heart, digestive system, and weight loss goals. However, bananas are notorious for turning bad in the blink of an eye. The ugly dark brown spots on the peel are a sign of a mushy, overly sweet banana on the inside that very few find appetizing. As unappealing as an overripe banana may be, they are perfect for banana bread.

20160910_121250Banana bread is the perfect go to recipe for using up bananas that would otherwise go to waste. As much as I love the standard banana bread recipe, it can get repetitive rather quickly. This recipe, however, is an adult interpretation of the standard inspired by the famous bananas foster dessert.

Bananas Foster is a delightful dessert created by Owen Brennan of Brennan’s Restaurant in New Orleans, Louisiana. In the early 1950’s, Brennan asked his chef to create a dessert for the restaurant that included bananas because New Orleans was the major port of entry for the imported fruit at the time. Brennan wanted to showcase the fruit so Bananas Foster was born.

20160910_121055As a tribute to the New Orleans favorite, this recipe swaps out all of the granulated sugar for light brown sugar and cooks the mashed bananas in a blend of butter and dark rum. To give that extra boozy touch without having to set anything on fire, the bread is topped off with a glaze of even more butter and rum. Although banana bread is typically a breakfast accompaniment, this recipe is decadent enough to be served for dessert as well.


  • This recipe only yields one loaf of bread. The loaf produces 16 servings with one slice for each serving. If you require more bread you can easily double the recipe.
  • This bread freezes well but be sure to thaw the loaf thoroughly before adding the glaze.

Boozy Bananas Foster Bread


  • 1 ½ cups Mashed Ripe Banana
  • 1 cup Light Brown Sugar; packed & divided
  • 6 tbsp. Unsalted Butter; melted & divided
  • ¼ cup Dark Rum; divided
  • 1/3 cup Plain Non-Fat Greek Yogurt
  • 2 Large Eggs
  • 6.75 ounces (1 ½ cups) All-Purpose Flour
  • ¼ cup Ground Flaxseed
  • ¾ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ tsp. Ground Cinnamon
  • 1/8 tsp. Ground Allspice
  • 1/3 cup Powdered Sugar


  1. Preheat oven to 350°. Grease a 9 x 5 inch loaf pan with nonstick cooking spray. Set aside.
  2. Combine banana, ½ cup brown sugar, 5 tablespoons melted butter, and 3 tablespoons rum in a nonstick skillet set over medium heat. Bring mixture just to a boil then remove from heat to cool. Transfer cooled banana mixture to a large bowl. Add the yogurt, remaining ½ cup of brown sugar, and eggs. Beat with a mixer on medium speed until combined.
  3. In a small bowl combine the flour, flaxseed, baking soda, salt, cinnamon, and allspice. Add flour mixture to the banana mixture and beat until just combined. Pour batter into the prepared loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and cool 10 minutes in the pan on a wire rack. Remove bread from pan and place on the wire rack.
  4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar. Stir mixture until well blended. Drizzle over warm bread. Serve.


(1 Slice)









Weight Watchers: 8 Smart Points, 5 Points Plus, or 4 Traditional Points





Skinny Sour Cream Coffee Cake

20160409_165243To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.

20160409_165314-1A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.

20160409_165257-1-1Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!

Skinny Sour Cream Coffee Cake


  • 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
  • 4.5 oz. (1 cup) All-Purpose Flour
  • 1 oz. (¼ cup) Whole-Wheat Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon; divided
  • ¼ tsp. Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar; packed (divided)
  • 1/3 cup Unsalted Butter; softened
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 (8 oz.) tub Light Sour Cream
  • 2 tbsp. Walnuts; finely chopped & toasted
  • 1 tbsp. Butter; chilled & cut into small pieces
  • Cooking Spray


  1. Coat a 9 inch springform pan with cooking spray. Set aside.
  2. Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
  3. Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
  4. In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
  5. Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.


(1 Slice)









Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points





Skinny Banana Nut Bread

4There is something about September that makes me crave Banana Bread. For me, I see it as a great transition from the light, berry desserts of summer to the heartier apple and pumpkin desserts of fall. The weather is just starting to show signs of changing here in Florida. The days are becoming shorter and the high temperatures are struggling to reach 90° anymore. These slight environmental changes are what trigger my changing taste buds each year.

In order to continue to enjoy banana bread like I have in the past, I needed to create a healthier alternative that would fit into my changing lifestyle. Banana bread may seem like a healthy dessert but it is often loaded with unnecessary sugar and can have upwards of 10 grams of fat per slice and over half being from saturated fat, which is no bueno!!! So with all of these bad numbers can banana bread actually become healthier? The answer is yes.

1There are many ways to shave calories and fat off of banana bread while adding in essential nutrients that make you feel a lot less guilty for indulging your cravings. Some swap wheat flour for coconut flour. Others add applesauce in place of butter or oil. I do not like these alternatives because I feel like the bread ends up tasting too much like coconut or apple when I want it to taste only of banana. In order to shave the bad and replace it with some good, I first cut out the eggs. Eggs are good but as the saying goes, too much of a good thing can be bad. Since I still want my eggs at breakfast I cut them out of the bread. Next, I replaced butter with olive oil, which also replaced a significant amount of saturated fat with healthier poly & monounsaturated fats. Another swap was allowing plain Greek yogurt to stand in for the typical sour cream called for in most conventional recipes. The addition of Greek yogurt not only helps shave down the bad qualities in traditional banana bread but it also adds beneficial protein, probiotics, vitamin B12, potassium, and calcium. Also by adding the yogurt I was able to cut down on the amount of olive oil needed. In order to cut down on the amount of white flour without changing the texture too much, I replaced half of the all-purpose flour with whole-wheat flour. If those changes weren’t enough I decided to sneak in some flaxseed to add heart healthy omega 3s and use only very ripe bananas to cut back on added sugar. Don’t be tempted to use those barely ripe bananas you just bought at the store no matter how much you may want to try this recipe. If the bananas are not overly ripe the bread will not taste as sweet and you will likely be disappointed. The reason this step is so important is because as the banana ripens, the natural sugars concentrate and the flavor matures. Many overlook this step and it is the most crucial. If you have to skip this step for whatever reason, you may have to bump up the sugar to 1 ½ cups to keep it as sweet, but keep in mind if you do the nutritional values will change.

3Although there have been many alterations to this recipe to make it more nutritious it still produces a tasty loaf. I enjoy a slice as a late night snack but it would also be great with coffee or tea at breakfast. The following recipe will produce 2 loaves of bread and approximately 24 servings. A serving size is one slice that weighs approximately 2 oz. Total preparation time for this recipe is approximately 1 ½ hours. If you are following Weight Watchers, one slice is 4 Points or 5 Points Plus.

Skinny Banana Nut Bread


  • 6.8 oz. (1 ½ cups) Unbleached All-Purpose Flour
  • 7.2 oz. (1 ½ cups) Whole-Wheat Flour
  • ½ cup Flaxseed Meal
  • 2 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 tsp. Baking Soda
  • 2 cups Very Ripe Bananas; mashed (about 4 large)
  • 1 cup Walnuts; chopped
  • 1 cup Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup Plain Greek Yogurt
  • ½ cup Olive Oil
  • Olive Oil Cooking Spray


  1. Preheat the oven to 325°. Prepare two 9 x 5 inch loaf pans by coating all sides with cooking spray.
  2. Combine flours, flaxseed, baking powder, salt, and baking soda in a large bowl. Stir with a whisk until mixed. In a medium bowl, combine banana, walnuts, sugar, vanilla, yogurt, and oil. Add the banana mixture to the flour mixture and stir until just combined.
  3. Pour the batter evenly between the two pans. Bake for approximately 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Gently run a knife around perimeter of bread to loosen from sides. Remove loafs from pans and place on a wire rack to cool completely.

Nutritional Information

(One 2 oz. Slice)


Weight Watchers: 4 Points or 5 Points Plus