Banana Bread and Cake

I love using ground flaxseed: it makes a moister, higher fiber and protein, lower carb product. 

Of course, depending on your preferences and health goals, you can eliminate or change the nuts. I love using walnuts as, again, they contribute to a higher fiber and protein, lower carb food, plus they have omega 3 oils in them, benefits I think outweigh the added calories.

Oh, and everyone knows you shouldn't have sugar, right? Stevia is my ingredient of the year. Wow! A natural, calorie free sweetener! What can go wrong with that? Because of stevia, I was able to cut the amount of actual sugar down to 1/2 cup (less than half of what an original banana bread recipe would use). I use liquid stevia here. You can adjust to use powdered or whatever type of sweetener you like. The amount I used translates to about 1/2 cup sugar.

Everyone needs a treat sometimes, and if that's for you now, add this lower fat (portion helps here) cream cheese frosting and voila! You have banana cake now!

Banana Bread
1/3 cup oil
48 drops stevia
1/2 cup evaporated cane crystals (or sugar)
2 large eggs
3-4 overripe bananas, peeled and mashed
1/2 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 tsp sea salt
1/2 cup ground flaxseed
1/2 cup wheat germ
1/2 cup whole wheat flour (for banana bread, I would use 1 cup whole wheat and 1/2 cup white flours; the cake would require a bit smoother taste most likely)
1 cup white flour
1/2 cup chopped walnuts


Cream Cheese Frosting (optional)
6 oz. Neufchatel cheese, softened
1/2 tsp vanilla
1 1/2 cup powdered sugar
1-2 tsp skim milk


1) Put the first 9 bread ingredients into a mixing bowl, and mix. Add the remaining ingredients. Stir.
2) Spray 2 8 1/2" X 4 1/2" X 2 1/2" loaf pans or 2 round cake pans. 
3) Bake at 350 for 50 min. - 1 hr. for loaves or 30-35 min. for rounds.
4) Keep at room temperature for up to a day. Keep refrigerated for up to one week.


For Frosting
1) Beat softened cheese until fluffy. Stir in vanilla and powdered sugar. Add milk until it reaches proper spreading consistency.
2) Lightly frost a plate or platter. Place first cake round on plate, then frost the top of this round with about 1/3 of the frosting. Place second round on top of the first. Spread remaining frosting on top of this. Keep frosted cake refrigerated for up to a week.