We don't waste food.
Growing up, my sisters and I wouldn't get dessert if we didn't finish our broccoli, and coming from strong Italian roots, food is as necessary to life as the air we breathe, possibly moreso.
So when a couple of bananas passed their prime on our counter, I decided to put them to delicious use.
It is a delicious, simple, healthier bread to use those ripe bananas in, and has a sweet, creamy, delectable flavor to it.
We also had a pleasant visit with my father-in-law to celebrate Father's Day a bit early (I brought these over for the occasion). To celebrate, we took a day trip out to a small town nestled in the coastal redwoods of California to explore and take in sights of their vast beauty, then we stopped for lunch in their sweet historic downtown.
Like this banana bread, which can be whipped up quickly and, depending on the pan(s) you choose, bakes up rather swiftly.
makes 9 muffins, or 4 small cakes, or 1 loaf
-1/2 cup steel cut oats, finely ground
-1/3 cup raw almonds, finely ground
-2 Tablespoons flaxseed meal
-1/2 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/4 cup peanut butter
-1/4 cup applesauce
-3 Tablespoons pure maple syrup
-1 Tablespoon pure vanilla extract
-2 medium/large ripe [not black] bananas
1. Preheat oven to 375F and grease 9 spaces in a muffin tin, 4 (4" round) mini baking pans, or 1 (9x5 inch) loaf pan with coconut oil.
2. Combine all ingredients in blender and blend until fully incorporated and combined.
3. Pour into prepared baking pan(s) and bake in preheated oven 12-20 minutes, or until top is set and toothpick inserted comes out with fine crumbs. Remove from oven and enjoy!
adapted from this recipe by Running with Spoons
store in an airtight container for up to a week
-steel cut oats: old fashioned or quick cooking oats, finely ground
-almonds: any other nut, or replace with additional ground oats
-peanut butter: any other nut or seed butter
-applesauce: any other pureed fruit or vegetable, or 1 vegan egg
-maple syrup: honey, sugar