Ingredients:

1/4 c butter, softened
1/3 c Splenda granular
1/3 c honey
3 eggs, beaten
1 c mashed banana pulp (from about 3 small)
1/3 c water
1 t vanilla
1/4 c milk powder (I use Milkman)
1 t salt
1 t baking powder
1 t baking soda
1 1/2 c whole wheat flour
1/2 c oat bran
3 T ground flaxseed
1 c chopped walnuts
3/4 c dried cranberries
1 c fresh or frozen cranberries

Directions:


Cream the butter, Splenda, and honey (with an electric mixer, if possible) until light; beat in the eggs, banana pulp, water, and vanilla. Stir together the dry ingredients; stir them into the first mixture, blending with a few strokes as possible. Stir in walnuts and raisins. Turn the batter into an oiled loaf pan; bake at 325˚ for about 1 hour, until well browned and a tester comes out clean.

 

Dinner is another dish that I can put in a pot and let simmer while I continue to work on the thesis. I don’t remember where I got the recipe, or why it’s called what it’s called, but it’s a unique stew, with cabbage and kidney beans in it. It sounds like a strange combination of ingredients, but they really cook into a tasty stew.

Cyndi Cooks