I Give Up Chocolate Chip Banana Bread!

It wasn’t difficult to figure out my ADD day (Read:  “Pot O’Beans and Attention Deficit Disorder” post)   was instigated by the three cups of coffee that I drank out of a huge mug making it six cups of coffee.  On that day, I mentioned banana bread in my meanderings and blatherings.  What I didn’t mention is how when I cook something with the intention of placing it on a lovely dish and spending a few blissful moments engaging in the art of releasing stress by taking pictures of food to blog about,  IT GETS EATEN BEFORE I CAN DO THAT!!!

Oh, I’m not asking for sympathy.  I love that I have a son who can eat a whole loaf while it’s hot and ooey gooey with no weight gain and no remorse.  His time will come so let him enjoy and remember his mom’s cooking.   I think I’m making banana bread, but really I am making memories.  Maybe he will come visit me when I am old.

So, I give up on taking fancy schmancy food pictures.    Knowing me, I will dream and try again some other day.  In the meantime, here is what “I Give Up Chocolate Chip Banana Bread” looks like in all it’s warm ooey gooey bliss with no frills, no lovely plate, no special lighting…just love and butter.  Recipe follows below.



3/4       Cup Sugar

1/2       Cup Real Butter Softened

2          Medium Mashed Ripe Bananas

1/2      Cup Sour Cream

2          Large Eggs

2          Cups Flour

1           Teaspoon Baking Soda

1/2      Teaspoon Salt

3/4      Cup Semi Sweet Chocolate Chips *

1/2      Cup Chopped Pecans *



Preheat oven t0 350 degrees.  Spray two loaf pans with cooking spray.   Combine sugar and margarine in a large bowl until fluffy.  Blend in bananas, sour cream and eggs.  Stir flour, baking soda and salt into mixture.    Gently fold in chocolate chips and pecans.  Bake for 35 minutes or touch in center to make sure it is firm.  Oven temperatures and loaf pan size will  cause cooking times to vary.  It can be up to 45 minutes for deeper loaf pans.

(Nat notes:  Coat the chocolate chips with a light dusting of flour so they don’t sink to bottom of pan before you fold in the mixture.  Leave the nuts out if you don’t like them.  I made a triple batch in the picture above by simply tripling all ingredients.  To mash bananas, use your potato masher!)


Pot O’ Beans and Attention Deficit Disorder

It is 65 degrees here today.  We have a left over ham that everyone is sick of eating.  It only makes sense to make a famous “Pot O’ Beans”.  The only problem is I have attention deficit disorder today and it has taken all day to get this post done and these beans cooked.  Here is the recipe and read on dear friends for the funny part.

Beans On Back Porch Table


1-1/2 Pounds Dry Beans, Picked and Rinsed

4        Tablespoons Real Butter

1-1/2 Tablespoons Olive Oil

1         Large Purple Onion, Chopped

4         Cloves Garlic, Minced

3         Whole Sprigs Rosemary

3          Whole Sprigs Thyme

1           Leftover Ham Hock (use the one left over from Easter)

1-1/2  Tablespoons Hot Paprika

2         Teaspoons Course Salt


After rinsing and picking, place beans in large stock pot.  Cover with water and bring to a rolling boil.  Turn off the heat, cover and let sit for one hour.  Drain the beans in the collander used for rinsing.   Use the stock pot to add olive oil, butter, garlic, onions.  Cook until softened.  Add the beans, ham hock and cover with water.  Add rosemary, thyme, paprika and salt.   Simmer with lid for two hours checking and adding water as needed.  Add salt and simmer for another hour.  Serve with cornbread.

Attention Deficit Disorder:

1.  Start a post about chickens and remember to look up a phone number.

2.  Look up phone number, see an advertisement for slip covers.

3.  See advertisement for slip covers,  go out into the garage to measure chairs and see husband in garden.

4.  See husband in garden, show him tomato stakes and go get tomato stakes.

5.  Get tomato stakes, take to husband and remember post about chickens.

6.  Post about chickens requires photo, get camera, take pictures and see neighbor mowing for hay.

7.  See neighbor mowing hay, want to make him banana bread and make banana bread.

8.  Make banana bread, no chocolate chips and call neighbor to borrow chocolate chips.

9.  Call neighbor who doesn’t have chocolate chips, send son to town, make bread, talk to neighbor and wait for chocolate chips.

10. Waiting for chocolate chips, decide to use what I have for one loaf for neighbor mowing hay and neighbor comes in after mowing.

11.  Neighbor comes in and we visit about canning,  neighbor looks at our garden and I remember chicken post.

12.  Remember chicken post, decide to post about beans ( thank God I did put the pot of beans on this morning) and think of new post.

13.  New post will be Pot O’ Beans, yum! .. get a bowl of beans, take it outside to take picture and see the herbs growing in pot on patio.

14.  See herbs in pot, take picture, go to front and take picture of rosemary in flower bed, always wanted a picture from under the oak tree.

15.  Take picture under the oak tree, might as well take pictures of the flower beds and remember bowl of beans on back porch.

16. Return to back porch, beans not there, find beans, get recipe and go to computer.

17.  At computer, uploading photos and marvel at how I get anything done!

Oh yeah, the post was supposed to be about chickens.  I’ll try again tomorrow because now I need to serve some beans and corn bread to the men of the house.

Herbs Growing On Back Porch


Rosemary In Front Bed
Front Of House From Under The Oak



1.   Stop writing, upload photos and discover one has to be retaken.

2.  Retake photo on porch, see husband who hands me a dirty barbeque spatula and decide to wash spatula.

3.  Wash spatula, return to computer and remember chickens need to be put up.

4.  Put up chickens, remember beans, serve beans and remember post………………………………………………………………………………………..

5.  ……………………………………






Apple Cobbler

After joining an organic coop and receiving several apples in the box, my sons asked  for a cobbler  late that night.  Yes, that’s why I need sugar free desserts because I am constantly making the fully loaded for my six foot plus sons and husband who can eat and eat and never gain a thing.   The funny thing is I had planned on taking a bath while the cobbler cooled and then take pictures for the post.  I prepared it, baked it, took it out of the oven to cool, took a bath and then…


Apple Cobbler


4        Gala Apples Sliced Thin (remove skins if you like)

1        Stick Butter

1        Cup Flour

1        Cup Sugar

1        Cup Milk

2        Teaspoons Baking Powder

1         Teaspoon Vanilla

Sugar and Cinnamon to Sprinkle


Preheat oven to 350 degrees.   Spray 9×13 baking dish.  Add whole stick of butter and melt in oven.  Remove and add apples, spreading out in dish with butter.  Mix batter and pour over apples.  Place in oven and bake for 40 minutes or until browned.  Remove and sprinkle sugar and cinnamon on top if desired.  Serve with ice cream.

Low Carb Cheesecake With Strawberry Sauce

With Splenda and Philadelphia Cream Cheese, you have a cheesecake with 6.7 grams of carbs per serving in eight slices total.  If you are losing weight on a low carb diet like me and you bake for non-dieters like me it’s good to have something quick and easy to curb the sugar cravings.

Low Carb Sugar Free Cheesecake With Strawberry Sauce


3         Eight Ounce Packages of Philadelphia Cream Cheese

3         Large Eggs

1 1/3 Cups Splenda

1          Tablespoon Vanilla Extract

1          Teaspoon Almond Extract

1/2      Cup Sour Cream* (You can add this for creamy texture or leave out)


Preheat oven to 350 degrees.  Beat cream cheese bars until creamy.  Add the rest of the ingredients.  Beat.  Pour into pie dish sprayed with cooking spray and bake for 35 minutes.

Strawberry Sauce

One small container strawberries.  Wash and remove tops.  Use food processor or blender to puree.  Add 1/3 cup Splenda or to taste.

Sugar Free and Low Carb Pumpkin Cheesecake

Sugar Free Low Carb Pumpkin Cheesecake


Low Carb Pumpkin Cheesecake


3         Philadelphia Cream Cheese (8 ounces each)* at Room Temp

1         Canned Pumpkin (15 ounces)

1 1/3   Cup Splenda

2         Teaspoons Pumpkin Pie Spice

1          Teaspoon Cinnamon

1          Teaspoon Vanilla*

1/8     Teaspoon Salt

3         Large Eggs at Room Temp


Heat oven to 325 degrees.  Spray a spring form pan with cooking spray.  Beat cream cheese until creamy.   Add pumpkin, Splenda, spice, cinnamon and vanilla.  Beat until well blended.  Add eggs one at a time beating on low speed until each is blended well into mixture.  Pour batter into prepared pan and smooth out.  Bake for 45 minutes.  Turn oven off, open door and let stand in oven for another 30 minutes.  Cool at room temperature and like all good cheesecakes refrigerate and serve after 8 hours.

Nat Notes:  Use the name brand cream cheese for lower carbs.  Use the teaspoon of vanilla liberally and allow just a splash more for flavor. This is a great cheesecake to start out on since most require a water bath to not burn.  This one does not.  A spring form pan is the kind with “the little buckle on the side” which allows you to remove the cheescake by opening the “buckle” to expand the pan.  Walmart carries a decent spring form pan.  Get the coated one.

Ten Servings:  Each with 6 Grams of Net Carbs, 8 Grams of Protein, 1.5 Grams of Fiber, 27 Grams of Fat and 298 Calories.  Atkins and South Beach friendly.