It’s been more than four months since my last blog post. Well, my blog has really been put on the back burner because I’ve been juggling work, travel and trying to drop a few pounds (26 pounds to be exact). And with losing weight for me, comes a disinterest in food overall. Imagine! As much as I enjoy cooking for those I love, they’ve been starving while I’ve been keeping my calorie intake to a minimum. I can’t give cutting back on eating all the credit. Believe it or not, I started running — yes on a treadmill, and yes at a pace faster than speed #3. The treadmill terrified me until I got to know a spunky girl with a big heart and a whole lot of attitude that made running on the treadmill look like fun. For those who know me personally, I would have never have used the words “treadmill” and “fun” in the same sentence. That combined with her constant pushing me to go to the gym after work really paid off. Just because I’ve lost a few pounds, doesn’t mean I won’t be enjoying my fries and sweets. I’ll just have to get smart about consumption and quantity.


So what do you do with 5 overripe bananas hanging out in your kitchen that no one else wants to eat? Make banana bread of course! With a few substitutions, enter skinny banana bread, without sacrificing flavor.


Adapted from Skinny Taste


Skinny Banana Bread


  • 5 Medium bananas, mashed
  • ¼ cup Unsweetened Apple Sauce
  • 1 ¼ cups All Purpose Flour
  • ¾ tsp Baking Soda
  • ¼ tsp Salt
  • 2 tbsp Unsalted Butter, softened
  • ½ cup Light Brown Sugar
  • 2 Egg Whites (or the equivalent in boxed egg whites)
  • ½ tsp vanilla extract
  • 1 cup chopped walnuts
  • Non-Stick Baking Spray


  1. Preheat oven to 350 degrees
  2. Using the baking spray, grease 1 loaf pan
  3. Combine flour, baking soda and salt until mixed, set aside
  4. In a separate large bowl mix melted butter, sugar, egg whites, bananas, apple sauce and vanilla. Using an electric mixer, beat until thickened
  5. Add flour and walnuts, using the mixer, beat for 30 seconds-1 minute
  6. Bake for 50 minutes
  7. Allow the pan to cool before removing the bread from the pan and cutting
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