A funny thing that I’ve realized since I moved is that now, if you pay close attention, you’ll be able to tell just how far behind I am on my posts based on the backgrounds in the pictures. You’ll have to cut my some slack. May is going to be crazy busy around here before I leave for Europe for 6.5 weeks (SO EXCITED!)
I’m going to be away a few weekends, going to Calgary to see friends and possibly visiting Saskatchewan for my first time ever! This past weekend I went to the Derby (in Edmonton, not Kentucky, unfortunately!) and I have a ton of things to prepare for my trip, plus studying for my CRNE.
The bonus is that I’m attempting to eat a bit more healthy to get my beach bod ready, so if you’re in the same boat you’ll be pleased to see some “healthier” recipes. Like this banana bread. It’s 140 calories per slice. And it is incredibly moist and very delicious. Honestly I think I like it better than a lot of more sugar-y, less whole wheat-y/oat-y kinds I’ve made before. Admittedly, I do miss the chocolate chips that I usually add, and probably add more butter to make up for the loss (you win some, you lose some…)
Oatmeal Honey Banana Bread:
Makes 1 Loaf (12 Slices)
Adapted From Ambitious Kitchen
1 heaping cup Mashed Banana (I used 3 bananas)
1/3 cup Honey
1/3 cup Applesauce
1 tsp Vanilla
3/4 cup Vanilla Almond Milk
1 1/2 cups Whole Wheat Flour
1 cup Rolled Oats, plus more for topping
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
1 tsp Ground Cinnamon
1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick cooking spray.
2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t over mix!).
3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped or in a sealed container for up to 1 week, or freeze.