HEALTHY BANANA BREAD

Hey gang:
This banana bread is good, not as moist as the high sugar and fat ones, but still not to bad.

HEALTHY BANANA BREAD
1/2 cup of margarine
1/2 cup brown sugar splenda
1/2 cup splenda, or 1/4 cup of honey...I don't use honey as it is high in sugar
1 tsp. vanilla
3/4 tsp. baking soda
pinch of salt
1 1/2 cup of mashed bananas...about 3 medium or large bananas
2 large eggs
2 cups whole wheat flour
1/2 cup or chopped walnuts....optional
Preheat oven to 350'
In a large bowl beat margarine, sugar, vanilla, baking soda and salt. Add bananas and eggs beating until smooth.
Add the flour and the walnuts and stir until smooth. Spoon batter into a 9x5 inch loaf pan.
Bake in 350' oven for 1 hour, check it in the last 10 minutes to be certain that the top is not getting to brown, if it is to brown then cover with a piece of aluminum foil. Use a skewer or cake tester to check for doneness. I have never had to bake it for more than an hour.
Allow to cool for 10 minutes and remove from pan and cool on a rack.
Yields: 1 loaf, or 16 servings.
When it is cool I store it in a plastic bag to keep it moist.
I don't have the calorie count or any other information.
TTFN
Jake
ps: The original recipe calls for letting the batter in the loaf pan to sit for 10 minutes at room temperature. I personally have never done this.

BARLEY AND CORN CASSEROLE

This recipe is a great vegetarian dish. Barley is a good source of soluble fiber.
It originally called for black beans, but I don't like black beans, but if you like them then add can of them. This will add more protein to the dish.

BARLEY AND CORN CASSEROLE
1 TBSP vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 cup pearl or pot barley
3 cups vegetable or chicken stock...I use chicken stock as I am not a vegetarian
2 cups kernal corn...I use frozen corn
1 tomato, diced
1/2 red pepper, diced
2 TBSP fresh lemon juice or lime juice
1/2 cup chopped parsley or basil....I don't usually use either as I never keep in on hand or chopped green onions at the end would be nice also, nice colours.

In a frying pan saute the onions and garlic until soft and translucent, add the barley and saute for just a couple of minutes and add the chicken stock.
Transfer the mixture to a casserole dish and cover, bake in 350' oven for 1 hour.
Remove from oven and add the corn, red peppers, tomato and lemon juice. If using parsley add it now also. Return to oven and cook for about 10 minutes more.
If using chopped green onions add them at the end so they remain nice and crisp.

I even like this dish served at room temperature, the taste is fresh and the lemon juice gives it a little zing.
If using black beans add at the same time you add the corn, but drain and rinse the beans before adding to the dish.
I only have the nutritional data for the dish with the black beans, so if anyone wants the information I can supply it if you email me.
TTFN
Jake