I suppose everyone, including those of us at Smith Mountain Lake have occasional cravings for specific foods. Lately I find myself craving bananas. I put them in ice-cream, cut them up in my breakfast cereal and think about banana bread constantly. Perhaps I need potassium or some other nutrient that bananas are rich in, but whatever the reason, I am definitely loving bananas. I thought someone else might benefit from a couple of the banana recipes I have enjoyed.

Whole Wheat Banana Bread 
  
      2 c  Whole wheat flour
      1 t  Baking powder
      1 t  Baking soda
    1/4 t  Salt
    1/2 c  Butter (applesauce)
    3/4 c  Evaporated Cane Juice Crystals
      1  Egg 
  1 1/4 c  Mashed bananas (about 3)
    1/4 c  Plain low fat yogurt
 
Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan. 
 Sift flour, baking powder, soda and salt. 
 Cream butter and sugar. 
 Beat in egg. Add bananas and yogurt and beat.
Add flour mixture and mix just until well blended.
 
Turn into pan and bake below oven center about 55 minutes. 
Let stand in pan 10 minutes, then turn out to cool on wire rack.
Makes one loaf.

Blueberry-Banana Sorbet 
    
  1 3/4 c  blueberries
      2  sliced bananas
      1 T  honey
    1/2 t  lemon juice
 
Place all ingredients in food processor or blender and
blend until smooth.
 
Place in plastic container and freeze at least 2 hours. 
Take out partially frozen fruit and stir well to break
up ice crystals. Return to freezer to completely freeze. 
Let fruit sorbet stand 15 minutes at room temperature
before serving.