Banana Cherry Bread with Honeydew Salad

I usually freeze my bananas to avoid them getting to sweet and mushy, but sometimes nothing hits the belly like a slice of warm banana bread.  So this morning when I was faced with the pitiable bland breakfast options in my kitchen I spied 3 browning bananas on the counter - twas fated.

Banana Cherry Bread

• 1/2 cup plus 2 Tablespoons granulated sugar (could sub stevia here)
• 1/3 cup salted butter, softened
• 2 eggs
• 1/4 cup plain greek yogurt
• 2 teaspoons lemon juice
• 3 large very ripe bananas, mashed
• 2 tablespoons lemon zest
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 cup chopped walnuts
• 1 medium carrot grated
• 1/4 cup dried cherries

Heat oven to 350.  Coat a 9X13 loaf pan with nonstick cooking spray.

Mix sugar and butter and cream until lightly fluffy.  Add the eggs one at a time.  Add the yogurt, lemon juice, bananas, and lemon zest and beat well.  Sift the flours and baking soda into a large bowl.  Add the dry ingredients to the banana mixture.  Stir in the walnuts, carrots, and dried cherries.



Pour batter into pan and bake for 55 minutes or until a toothpick comes out clean.  Cool for at least 5 minutes in the pan before putting on a rack to cool more.




Honeydew salad

• 1 honeydew melon chopped
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped fresh mint

Mix.  Eat!

This post is dog approved - her little nose is always poking around the counter when the banana bread is cooling :)