Growing up Raymond

So little sister ( the one not yet 50!) recalls eating in our house to be quite the event...every dinner had to have a protein, a starch and a veggie. This meant fish, calves liver and brussels sprouts were NOT off limits! Yes, our father made his daughters eat calves liver. I can still see the little "things" sitting there on the plate...with the red part= blood. One of those childhood memories that still makes me shiver. On those nights we sat at the table FOREVER -so long it seemed that our parents left us....3 girls staring at their fish, lima beans ( I ate those for my sisters) brussels sprouts and/or calves liver....strangely enough shortly after our parents left the table we were miraculously done....don't look in the napkin shoved way down in the kitchen trash can!

I tend to be more of the baker than the chef of the family. I make great desserts/ treats.

So cheers to Lyn on this milestone year.

Enjoy!!

Cranberry - Banana Bread

Cooking spray

1 cup flour

2/3 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

3/4 cup sugar

3 Tbsp canola oil

1/2 cup fat free egg substitute

3 medium bananas - mashed

1/2 cup fresh cranberries chopped

Preheat oven 350 degrees - Coat 9x 5 inch loaf pan with cooking spray

Medium bowl combine flours, baking soda, cinnamon and salt- set aside

In large bowl - beat sugar and oil with an electric mixer at medium speed until the sugar begins to dissolve - about 2 minutes

Beat the egg substitute, beat mashed bananas. Scrape down the sides of the bowl and remove beaters- stir in flour mixture and cranberries - keep everything moist

Pour batter into prepared pan - smooth top. Bake until brown about 45 minutes to 1 hour- I cover mine with tin foil at the end to prevent burning on the top.

Place on wire rack to cool - slice loaf into 12 3/4 inch slices

...for those of you weight watcher fans that is 5 points per slice