Tuesday, October 5, 2010

Banana Bread

Mom is pretty tired tonight.  My trainer upped my cardio like crazy tonight.  I'm ready for bed.  But, alas, I am going to make Molly a great lunch because she deserves it.  Plus, I don't have to make anything too outrageous for her because she is pretty happy with whatever ends up in her lunch box.  This is another reason that I am dedicated to her lunches, she's a great kid and would appreciate a simple pb&j every day.
Our main entrée is homemade banana bread spread with Whole Food's honey roasted peanut butter and made into sandwiches.  Banana bread and peanut butter are a great combination.  Molly's Daddy made this very yummy and healthy bread.  The flavor is so delicious that it seems like its not the healthier version.  *See recipe below

We've decided that our fruit will be sliced strawberries.  We found some really nice looking strawberries at the store today so we decided to give them a try.  They aren't as sweet as the early summer variety but they are still delicious nonetheless.

The vegetable for today's lunch is sugar snap peas with a few shredded carrots added in for color.  We can't get enough of these little green goodies in our house.

Dessert is courtesy of Molly's little sister.  It's her turn to bring a snack in for preschool so Molly reaps the rewards of the extras.  We made orange and black cherry Jell-o Jigglers and cut them with leaf shaped cookie cutters for the preschoolers and used a micro cookie cutter to make the scraps look like little jewels for Molly.

Healthy Banana Bread
1/3 c. natural applesauce
3/4 c. brown sugar
2 eggs
2-3 very ripe bananas, mashed
1/3 c. water
1 2/3 c. whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 pinch of salt

Preheat oven to 350 degrees.
Mix applesauce and brown sugar.
Stir in eggs then bananas then water.
Stir in dry ingredients.
Pour mixture into a loaf plan and bake 55-60 minutes or until knife comes out clean.
Cool and enjoy!

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