I love love banana bread. I had a bunch of bananas going bad so I decided to try a “healthy” version.

I was hesitant about the sour cream part but I couldn’t even taste it.

Sadly, the bread got overcooked so when I pulled it out of the oven I was really afraid that I had ruined it. I decided to try a slice anyways and found that the combination of a course crust and gooey middle really complimented each other and I quickly swallowed up two slices.

I halved the recipe because there’s just the two of us so it only made this small loaf. It also didn’t rise and I assume because all it had was an itty bit of egg whites and no baking powder. I also substituted butter in for the flaxseed meal since we didn’t have any of that lying around.


  • 3/4 cup sugar
  • 3/4 cup flaxseed meal
  • 5 ripe bananas, mashed
  • 1/4 cup skim milk
  • 1/4 cup low-fat sour cream
  • 2 teaspoons egg whites
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9×5 inch loaf pan.
  2. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

I have mixed feelings about these. They look very sleek and professional but I always feel they make me look a little wider than necessary. Maybe I just need a better fitting pair. What do you think? Would you wear these?

American Eagle

P.S. Have you seen the new Dynamic view that blogger has? It’s a little crazy but I like it. The only thing is there’s no space for sidebars. No sponsors, linking, following, buttons, nothing. It takes away the personalized effect. Have you seen it? What do you think?