Tasty Tuesday – Banana Oatmeal Bread

Hi there!

It’s Tasty Tuesday!!

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Make sure you head over to Lena’s page to check out all the yumminess! She’s featuring a recipe today – Quinoa Stuffed Squash from Welcome to Mommyhood.  Holy decadent deliciousness!! You’re definitely going to want to be putting THAT on your table! Don’t forget to invite me over for dinner. *wink wink nudge nudge*

So, the other day, my sailor mentioned that he had a hankering for some banana bread.

Well, you know what? Me too! Apparently, I just needed the thought to bring out the craving. mmmm…..banana bread……

So I made some!

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But, I didn’t want it to be super heavy and laden with butter and oils.

Because, no one likes to feel guilty eating banana bread. It’s supposed to be healthy, right? I mean, it’s made from BANANAS!

I didn’t want it be be boring either.

Nobody likes boring banana bread. It just gets moldy instead of getting eaten.

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So, I fiddled around a little with some ingredients and I came up with a winner!

It’s dense without being heavy, pretty much guilt free, and delicious – everything banana bread should be and more.

I made it on Sunday and we’re already down to less than half a loaf.

That may or may not have something to do with the fact that my sailor and I both have jobs outside of the home… not anywhere near the bread box….

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Eat it as is, slather it with peanut butter, eat it straight out the pan with a fork, or whatever floats your boat….

Just don’t burn your fingers.

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Banana Oatmeal Bread
makes 12 decent slices

3 bananas, mashed
1/2 avocado, mashed
1/2 cup raw honey
1/3 cup nonfat plain Greek yogurt
1 egg
1 teaspoon pure vanilla extract
1 1/2 cup whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. Spray loaf pan with non-stick spray.

2. In small bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.

3. In large mixer bowl fitted with paddle attachment, combine mashed bananas, avocado, honey, greek yogurt, egg, and vanilla until well blended. Slowly incorporate dry ingredients into wet until combined. Do not overbeat.

4. Pour into prepared pan and bake for 60-70 minutes, or until toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before turning out onto cooling rack.

Nutritional information (per the Spark People site) per slice:
Calories 172; Fat 2.5g; Carbohydrates 35.4g (fiber 4.1g, sugar 14.8g), Protein 4.5g

– jennifer

Tasty Tuesday – new foodie finds!

Hello!

It’s Tasty Tuesday!

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Don’t forget to head over to Lena’s blog and she what she’s got cooking – um, hello Turkey Breakfast Sausages! – and all the links in the linkup party. 🙂

Today, I want to share some new food finds with you!

Well, technically, it’s one”sort of” new find and two for real new ones.

It’s no secret that I love honey.

It put it in my oatmeal (hot AND cold), in my tea, in baked goods, in marinades, on a spoon…… 🙂

Well, I found some at my local farmer’s market!

I didn’t even know there was an apiary in my town!!!

(apiary =  totally awesome place where beehives of honey bees are kept)

So, I’m able to get LOCAL raw honey.

*swoon*

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Raw honey is honey that hasn’t been heated, pasteurized, or processed in any way and it has many awesome health benefits.

Besides being delicious and a natural sweetener, raw honey “promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey’s benefits don’t stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.” (source)

Plus, if you are able to find local honey in your area, it might even help you with seasonal allergies! #winning

So, I was browsing Amazon the other day and I stumbled across this amazingness.

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Okay, fine, I actually searched for cashew butter – I didn’t just stumble across it. But, I’d never seen it before and I was definitely intrigued!

So, I ordered some!

Have you ever tried cashew butter? OMG. This stuff, though? HOLY. OMG.

I may or may not have eaten half the bottle with a spoon. #dontjudgeme

It’s been lightly sweetened with coconut sugar (doesn’t taste like coconut AT ALL) and the jar suggests swirling on your favorite pancakes or waffles.

I swirled some on a banana and just about nearly died and went to heaven.

Here’s the link to find it on Amazon. I’m just sharing – I’m not in partnership at all with Amazon nor will I get anything if you buy a jar. 🙂

Finally, my sailor and I stumbled across these at the Harris Teeter this past weekend.

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Have you ever tried a red banana?

Neither had we!

But, we decided why not?!

The only thing is, because we’ve never tried them before, we’re not sure how to tell when they’re ripe. Because they definitely weren’t ripe on Saturday.

My sailor took one for the team. Then, washed his mouth out afterwards. haha

Seriously, I’ve googled red bananas and here’s what I’ve learned:

“Red bananas have a distinctive red to purple skin, rather than the more conventional yellow bananas and are usually smaller than regular yellow bananas. This fruit has soft and creamy texture in cream to slightly pink color. The color comes from the beta-carotene red bananas contain, and the aroma reminds of sweet strawberries.

Red bananas can be consumed when their skin starts getting dark chestnut-red color and few brown spots. It is better not to consume the fruit if it is too soft and has intense flavor, because of the fermentation process which causes loss of enzymes and development of some dangerous bacteria.” (source)

And, apparently, they taste like crap when they’re not ripe.

So, now I’m waiting (and I’m a little nervous) until I think they’re ripe.

And then, I’m having one!

Talk to me: Have you ever tried a new fruit on a whim? Do you bake with bananas (besides banana bread)? What about in main dishes?

– jennifer