Tuesday, January 24, 2012

Under the Weather & A New Skinny Recipe

After being up several stretches in the night with the tiny man coughing last night, I decided to stay home and carry him to the doctor's office today. I'll be glad when he's old enough for over the counter cough medicines so we can actually do something for him on nights like that one. Over Christmas he had croup (which was the most awful sounding illness ever), and today it's the runny nose and congestion. It's so sad to see him feeling bad.

Our pediatrician is just wonderful. She's a mom of not one, but TWO sets of twins. (!!!) So, even besides the MD thing she has going on, she knows what she's about. She is especially patient when I ask new mom questions. Half the time we go in there, she's probably treating me, honestly. Today was no different. She got us all fixed up with something that has provided relief before, and we were back out the door to home.

Normally I would just work from home on a day like today, but Jack is also teething which requires a lot more TLC than usual. I knew I wouldn't be able to keep up with work and tend to him, so it was for the best that he got all of my attention. After we got back from the doc, I put him down for a nap that lasted 3 hours. Poor little fella!

While he was sleeping, I used the opportunity to try out a new skinny recipe. This one is for a very delicious banana bread from Eat Yourself Skinny. I think you'll love it!

Grandma's Banana Bread (from Eat Yourself Skinny) 12 servings at 3 Points+ (using Splenda)
1/2 cup (1 stick) light butter, softened
1/2 cup Splenda sugar blend (or 1 cup sugar)
2 eggs
1 tsp. vanilla
1/2 cup light sour cream
1 cup mashed bananas (about 2 bananas)
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees F. In a stand mixer, or hand held, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.

Meanwhile, grease your pan(s) and lightly flour so that your bread won't stick. If using one 9x5 loaf pan, bake bread for about one hour. If using two smaller loaf pans, bake bread for about 45 minutes.
I used 1 cup of sugar. Running it through WW recipe builder, it calculated out to 4 points with 20 servings which is a really skinny piece of banana bread. Next time I'll try it with Splenda to cut down the points like Eat Yourself Skinny recommends and have a bigger slice. Have you ever baked with that before? Can you tell a huge difference?

Mr. G would like you to know that he approves this banana bread. Good for the whole family!


  1. We've used Splenda in banana bread before and you can't tell a difference. I think it's because the bread gets most of its texture and flavor from the bananas! I tried Splenda in the crust of a cobbler and in chocolate chip cookies and while they were fine, there was a difference. I hope Jack is feeling better!

    1. I will definitely try it in the bread then. I am one of those who would rather have less of the real deal than a big portion of the skinny stuff that doesn't taste as good. Thanks for weighing in (no pun intended.)

  2. Ugh - I feel you on the sick baby thing. It's the worst, and we're dealing with it, too. So sad. I hope Jack is better soon!

    1. Thank you. As of today, I'm VERY happy to say that he appears to be on the mend!


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