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Banana Bread

I have no idea how it’s possible that I’ve never made banana bread yet!?

I spent the last two days sleeping over on my friends’ futon because another snowstorm decided to hit. (Any day now, spring! We’re waitin’ on you!) Such as it was, the bananas that I’d purchased 1.5(?) weeks ago on super-sale (for serious, I got 7 lbs of bananas for $2.09 <3 ) were getting super ripe, and what better edible substance to make than banana bread when you have super ripe bananas?!

Recipe adapted from here! I omitted the sweetener and baking soda (I don’t have any) completely, used almond meal instead of flour, and threw in some add-ins (cinnamon chips, walnuts, dried cranberries). This made 2 small, flat loaves for me that I divided into 7 pieces. (My loaf pans weren’t the same size. :x )

Banana Bread

273 calories, 22g CHO’s, 18g fat, 9g protein, 5g fiber, 27mg sodium!

-2 large eggs
-1 cup unsweetened applesauce
-1 tsp vanilla
-1 1/2 cups almond meal
-1/2 tsp salt
-1 tsp baking powder
-3 large super-ripe bananas, mashed
-cinnamon chips
-walnuts, chopped
-dried cranberries

1) Preheat oven to 350.
2) Mix together eggs, applesauce and vanilla.
3) Mix together the almond meal, salt, baking powder and cinnamon. Add to wet ingredients.
4) Stir in mashed bananas + mix well. Add in cinnamon chips, walnuts and dried cranberries.
5) Divide evenly into 2 ~8-in. loaf pans and bake for ~45 minutes or until it passes the toothpick test!


Strawberry Banana Bread

I had 3 test subjects for these and they’re all still alive and happy, so hooray! I say this only because I super-adapted it from here, as in took out a bunch of stuff (e.g. didn’t add any sugar whatsoever) and probably used a lot more strawberries + bananas than it actually called for. They turned out well though! My friends were happy eating em’ plain, or with Nutella, or white chocolate peanut butter (I gave em’ choices, haha).

Strawberry Banana Bread

-2 eggs
-1/4 cup EVOO
-1/2 cup strawberries, mashed
-1/2 cup bananas, mashed
-1 3/4 cups whole wheat flour
-1/2 cup rolled oats
-2 tsp baking powder
-1/2 tsp salt

1) Preheat oven to 350F. Beat eggs until frothy. Stir in oil, sugar, strawberries and bananas.
2) In separate bowl, whisk together flour, oats, baking powder and salt.
3) Combine wet and dry ingredients. Stir just until moistened.
4) Spoon into a greased mini loaf pan or muffin tins. Bake for 15 minutes or until it passes the toothpick test. Wrap well and allow to ripen for a day.

I made most of them in muffin form so they’d bake more quickly (and so they’d be easier to give to people :D ).

Honey Wheat Sandwich Bread

Say hello to my second breadmaker recipe! (This was the first one.) I have yet to figure out a good way to make loaves that are more friendly towards the whole slicing into sandwich-sized pieces bit, but I suppose it isn’t too big of a deal. I may just switch to eating more open-faced sandwiches, haha. I sliced it shortly after it cooled this time, so it should make life a lot easier.

I’m probably not going to do anything all that fancy with this. Aside from the apple butter my neighbor gave me, I went a little crazy at Trader Joe’s over Thanksgiving break, so I now also have mango butter, fig butter, honey apple butter and pumpkin butter. :X The possibilities are endless!!! Recipe obtained from this site.

Honey Wheat Sandwich Bread

-4 1/4 cups whole wheat flour
-1/2 tsp salt
-1 1/2 cups warm water (not too hot or it’ll kill the yeast)
-1/4 cup honey
-2 tbsp EVOO
-2 1/2 tsp yeast

1) Add ingredients into the bread pan in this order: water, honey, EVOO, flour, salt.
2) Make a small indentation in the flour and add the yeast, making sure that it doesn’t come into contact with the water.
3) Plug in the breadmaker. Select the whole wheat option, crust color (I chose light) and loaf size (I chose 2 lbs).
4) Press start. :D!

An example of what my church feeds me…
Vegetarian sloppy joes, vegetarian lasagna, homemade wheat roll, split pea soup in a bread roll, peas/corn, pasta, salad with onion vinaigrette dressing, a cookie, a date, a small brownie, a slice of cherry sponge cake and a cup of strawberries/blackberries/blueberries/pineapples. Saturdays are definitely my cheat meal days. I ate that all in one sitting. :x

Wheat Sandwich Bread

My breadmaker arrived rather quickly! :D! I decided to start with a simpler recipe, just to make sure it worked and all that good stuff. It was unbelievably easy and it appears that I may never have to buy bread again. :O Unless I’m seriously that lazy. >_> Let’s hope not.

The only thing I’d do differently = actually slicing the bread after it cooled. I left it as a giant hunk of bread and stuck it in the refrigerator because I can’t keep it out on the table in a container (Kitler really likes eating bread and will find a way to get into it :[ ), so it’s kinda difficult to slice now. I’ve been eating it every morning with apple butter. It’s pretty awesome. :O Taken from here.

Wheat Sandwich Bread

-2 tbsp warm water
-1 cup soy milk
-3 tbsp butter (I half-melted it in the microwave)
-2 1/2 tbsp brown sugar
-2 tsp salt
-3 1/4 cups flour (2 cups whole wheat, 1 cup all-purpose white, 1/4 cup flax seed)
-2 1/4 tsp yeast

1) Add water, soy milk, and sorta melted butter into the bread pan. Add sugar, salt and flour.
2) Create a small pocket to put in the yeast, making sure that the yeast doesn’t touch the wet ingredients.
3) Insert bread pan into breadmaker and close lid. Plug it in and choose the “Whole Wheat” setting if available.
4) Select desired loaf size and crust color. Press start.
5) When it’s finished, let cool for ~20 minutes before slicing.

Coconut Bread

Still exercising the whole “use all the ingredients you own before you buy more” philosophy. These were consumed at 2 different potluck cookouts of sorts and were rather well-liked! :O Technically, this was supposed to be made in a loaf pan so it’d look more like, y’know, bread, but my muffin tin is non-stick and it also bakes a whole lot faster in there. (I also don’t need to cut it because they’re already portioned off. :D!) Recipe from fastpaleo.

Coconut Bread

-6 eggs
-1/2 cup coconut oil
-2 tbsp honey
-1/2 tsp sea salt
-3/4 cup coconut flour

1) Preheat oven to 350 degrees F. Whisk all ingredients until there are no lumps. Pour into pan or muffin tin.
2) Bake for 25 minutes. (I used a muffin tin, so it didn’t take as long. In a pan, the original recipe said it’d take 40 minutes :O ).