It’s a gray Monday morning, and more than anything, I’d really like to stay in bed and sleep half the day away instead of getting up right now, and you know, being active and productive.
Why do I want to snuggle with my pup ’till noon? I traveled down to Louisiana for work this weekend, and it was fabulous. The photographs are looking beautiful. The people were lovely. The food was delicious. … But that 6 a.m. flight yesterday morning was painful, and I think I need a day to recover from my lack of sleep.
Instead of dwelling on being tired, I’m offering y’all a nice little breakfast recipe on here, and then running around town like a maniac so I can cross all sorts of things off my to-do list for today.
Banana Bread. I hear the stuff is delicious. I see recipes for it all the time… and yet, I cannot consume it.
I’ve got some food allergies — all are strange — and it came to light in my childhood that I am allergic to bananas. And because of that little fact, I can’t exactly eat this bread.
However, I can still touch bananas, so I was not harmed in the making of this bread. (Ha.) And since my husband eats a banana for breakfast daily, we always have a few left over that are going a little soft. Instead of letting those go to waste, I try to find creative ways to use them. And one fateful day, I whipped this recipe up, and he seemed to thoroughly enjoy this bread.
- 2 overripe bananas, mashed
- 1½ cups all-purpose flour
- ½ cup old-fashioned oatmeal
- 4 tablespoons unsweetened applesauce
- 6 tablespoons raw sugar
- 2 tablespoons baking powder
- 3 teaspoons baking soda
- 1 cup apple juice
- 2 teaspoons vanilla extract
- A pinch of salt
- ½ cup chopped pecans
- ½ cup chopped walnuts
- Preheat the oven to 400 degrees and grease a bread pan.
- In a large bowl, combine the flour, oatmeal, baking powder, baking soda and salt together, whisking until incorporated.
- In a small bowl, mash up the two bananas, and to them, add the sugar
- After adding the sugar, pour in the rest of the wet ingredients – applesauce, apple juice and vanilla extract – stirring until combined.
- Pour the wet ingredients into the dry ingredients, and mix using a spoon.
- Once all ingredients have been incorporated, add the chopped nuts, and stir.
- Pour the batter into the baking pan, and pop in the oven, baking for 45 minutes or until golden brown and cooked through in the middle.
- Allow to cool for 5 minutes, then slice open and enjoy!
Do you have any food allergies? And if so, do you cook whatever it is you’re allergic to for those you love who are not?