building new castles every day

shopping list (of sorts)

In Eatings on June 29, 2010 at 8:00 AM

Yesterday I arrived back from Vancouver Island to a nearly empty crisper drawer and fruit bowl. So I took out my scissors and made a shopping list (of sorts).

Then today I took my trusty totes out for a walk

and came home with this bounty!

Berry–cherry season never lasts long enough so I have to get my fill!

I was also craving some muffins

so I mashed together a batch of the Mom-style banana type!

My mother is a self-proclaimed bake-aholic. She just gets an itching to put something in the oven (she did always want to have more than three children) and will bake without an occasion. Having fresh cookies, bread, or banana muffins in the house was a comfort I took advantage of as a child. I reckon it’s had some effect on my adult life because whenever I get home from a weekend trip and I need to prepare for the coming work week, baking is near the top of my To Do list.

This banana bread is a lower-fat alternative that my Mom concocted during her early Weight Watcher years (she is a Lifetime Member now, wuhoo!).

Maureen’s Lower-Fat Flax Banana Bread

4 very ripe, mashed bananas
1/4 cup sugar
1 egg
3/4 cup white flour
3/4 cup wholewheat flour
1/2 cup All-Bran Bud cereal (or bran flour)
2 tsp baking powder
1 tsp baking soda
salt
1/2 cup chopped walnut (or pecans)
1/4 cup flax seeds (or ground flax)

Mix all ingredients together until consistent throughout. Pour into muffin tray or loaf pan. Bake at 350*F for approximately 50 minutes. Depending on the ferocity of your oven, this time will vary.

Have fun mashing!

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