MS, RD, is a great cook, avid sustainable gardener of food she eats, and registered dietitian who lives and practices dietetics
in northern California. She is a frequent expert guest for local television and radio in the San Francisco Bay Area on the
topics of food, nutrition and wellness. She was the featured food and nutrition expert on the Discovery Channel’s Total
Family Health Tour and the Fine Living Network's ALL THAT'S FIT show with a focus on fitness, food and healthy living. She has
written over 800 newspaper and newsletter articles on wellness, nutrition, cooking, and health. A native Kansan and veteran
military member, she has taught foods and nutrition in community colleges and universities in Kansas and California. An accomplished
athlete, Anita has successfully coached amateur, elite athletes, and recreational athletes on proper sports nutrition. Anita
recently authored and self-published the book, FOOD, Field to Fork: How to Grow Sustainably, Shop Wisely, Cook Nutritiously,
and Eat Deliciously (AnitaBeHealthy Publishing, 2011). It is available in paperback and electronic versions.
Eating 5-9 servings of produce per day can
help prevent obesity, boost immunity and make you feel good all over.
KMAX-UPN CH-31 Sacramento, CA
LOW FAT BANANA BREAD
Counts as: One 5 A Day
This recipe is fun to make and bake-off in miniture (4" x 2 1/4") bread baking pans. Great to send along for
school lunch or as an afternoon snack.
2/3 cup white sugar
2 very ripe bananas, mashed
1/3 cup nonfat milk
1 Tbsp vegetable oil
¾Tbsp vanilla extract
1¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1/3 cup chopped walnuts (optional)
Preheat oven to 325 degrees
F (165 degrees C). Spray a full size bread pan with non-stick cooking spray, and lightly dust with flour.
In a large bowl,
beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes.
Beat in bananas, applesauce, milk, oil and
In a separate bowl, sift together flour, baking powder, baking soda and salt.
Stir flour mixture into banana
mixture, mixing just until blended.
Fold in walnuts.
Pour batter into prepared pan do not fill more than 1/2 full
- if you are using smaller pans, be sure not to fill them more than 1/2 full or they will overflow while baking.
in preheated pan until golden and a toothpick inserted into center of the loaf comes out clean, about 1 hour.
out onto a wire rack and let cool.
Nutritional analysis per serving: Calories 182, Fat 4g, Calories from Fat 8%, Cholesterol
36mg, Fiber 1g, Sodium 207mg, Protein 4g.
Accessed 8/17/05 at http://www.foodreference.com.