Edit ModuleShow Tags

Baking Banana Bread With My Girls

Article author photo. Lauren O'Connor, MS, RD This featured post is by Lauren O'Connor, MS, RD. You can follow this blogger @LaurenOConnorRD.

Baking is fun for the little ones because they get to help create something they can enjoy. (And what kid doesn't like to mix up gooey batter?) But letting them help in the kitchen also teaches measuring, counting and helps build their coordination and fine motor skills.

But what I like best is that I know exactly what they'll be putting into their little tummies, and I generally keep my baked goods lower in fat and sugar.

When it comes to baking with my girls, the key is to split the recipe in half so each can have the same task and tools (same bowl, same spoon, same amount of flour, egg ... you name it). 

Why? Because it makes them happy and prevents a fuss. My girls are twins and like to be the same in many ways, so if it simply requires I split the recipe in half and use muffin tins or smaller bread pans, then so be it! And because of this, usually most of my recipe measures are easily divisible by two.

Here is the complete recipe for one of our latest treats — banana bread! 

Banana Bread

Recipe developed by Lauren O'Connor, MS, RD

Makes 1 loaf

1/4 cup Smart Balance Light
1/4 cup brown sugar
2 packets of Stevia
3/4 cup whipped cream cheese
2 eggs
3 bananas, ripe
2 cups of Gluten-free pancake mix (I used Pamela's Pancake/Baking Mix)
2 tsp of vanilla
1/2 c chopped walnuts
optional: 1/2 cup shredded carrots for added sweetness, texture


  1. Preheat the oven to 350 degrees.
  2. Lightly grease (or use muffin liners) a mini muffin tin or a bread loaf pan or use 4 mini loafs.
  3. Have your kids mash bananas until smooth (a little lumpy is okay).
  4. In a separate bowl, they will combine Smart Balance, brown sugar and stevia until smooth.
  5. Next have them mix in the eggs and vanilla. Then they'll fold in the mashed bananas and cream cheese. Let them stir until well-combined.
  6. Help them carefully pour in the pancake mix and stir until blended. Last, they will stir in the nuts and the (optional) carrots.
  7. Pour mixture into baking pan(s) or muffin tin and bake for approximately 50 minutes (or until tooth pick inserted in center comes out clean and top is golden). Enjoy!

Lauren O'Connor, MS, RD, is owner and nutritional consultant for Nutri-Savvy, a lifestyle program with an intuitive sensory approach to food. Follow her on Facebook and Twitter.

Edit Module

More Stone Soup

Get a Seafood Fix on National Bouillabaisse Day

Get a Seafood Fix on National Bouillabaisse Day

The fragrant broth, which includes onions, leeks, fennel, garlic, saffron and cayenne, is the true hallmark of the dish, and a crusty baguette makes the perfect accompaniment for soaking it up.
For the Love of Leafy Greens

For the Love of Leafy Greens

The next time you see someone eating something delicious—think truffles or mom's apple pie—take note of their face. See how the more they eat the happier they become? That's me when I eat wonderfully prepared leafy greens. Despite often falling short of the USDA's recommended three cups of dark green leafy vegetables weekly, I adore them. The great nutrition they offer is simply a bonus.
Cooking with the Power of the Sun

Cooking with the Power of the Sun

When you live in the desert Southwest, there are no shortage of sunny days. One way to make the most of all the sunshine is to cook with it!
Blending Afghan and Italian Cultures at My Daughter's Wedding

Blending Afghan and Italian Cultures at My Daughter's Wedding

From the start, the menu was challenging — it would celebrate two cultures miles apart but similar in many ways.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop