Soooo….I’m finally taking my first shot at posting a recipe. I haven’t been baking for very long but I’ve really gotten into it over the past few months since I started grad school. I think my new affinity for cooking and baking was definitely spurred by all the stress of grad applications, moving across the country, and finally starting my program. After I had submitted all of my grad applications last year, I was left with a lot of free time and needed to channel the stress of waiting for responses into something positive. I discovered and became addicted to Pinterest and starting pinning all kinds of recipes. Because I was in Manila, however, I was limited in terms of ingredients and equipment and had to put many recipes on the back burner until I was back in the States. Once I got to LA, I bought a food processor and jumped into the kitchen full force. This semester has been quite the adventure of kitchen fails and triumphs and I’m so excited to keep it going.
For my winter vacation I went back to Chicago for three weeks with my family. The best and worst thing about being home is eating my grandmother’s cooking. It’s amazingly delicious and the happiness that I feel when I eat it has set the standard for how I would like people to feel when they eat my food. Granny, however, is not down with the whole healthy eating thing so I always have to recover after a holiday in Chicago. Thanks to my mother, my grandma has learned of my baking shenanigans and requested banana bread to have with her morning coffee. While I was excited to bake for the woman whose food is so near and dear to my heart, I was also terrified that I would screw everything up and disappoint her. I made banana bread a couple of times this fall but I wanted to try something new with it and adjust it a bit for my grandmother’s sweet tooth. It was also important to me that it was both healthy and filling since my grandma wanted to have it for breakfast. I played around with a few recipes online and finally decided to modify this recipe for Whole Wheat Oatmeal Applesauce Banana Bread by the lovely Monique at Ambitious Kitchen. It came out great and I thought I’d share it with you guys. It’s nothing super fancy but it’s a nice healthy breakfast/snack treat.
- Cooking spray (I like the coconut oil from Trader Joe’s)
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 medium ripe bananas, mashed *
- 1/3 cup honey
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup light eggnog (I got mine from Trader Joe’s)
- 1/2 cup shredded sweetened coconut + more for topping
- 1/2 cup chopped walnuts + more for topping
- Preheat oven to 350 degree Fahrenheit and spray loaf pan with non-stick spray.
- Whisk together all dry ingredients (flour, oats, baking soda, baking powder, salt and cinnamon) in a medium mixing bowl.
- Mix mashed banana, honey, coconut oil, vanilla, egg, and eggnog in large mixing bowl. I like my bread to have a few banana chunks in it so I mix by hand but if you’d prefer to work with a smooth puree, feel free to use an electric mixer.
- Add the wet ingredients to the dry and mix together.
- Slowly fold in the coconut and walnuts.
- Pour batter into loaf pan and bake for 50-60 minutes or until inserted toothpick comes out clean.
- Let cool in pan for about 10 minutes before turning over onto cooling rack. Makes 12 servings.
*If bananas are not ripe, you can place them in the microwave in 30 second intervals until they soften a bit. You don’t want to cook them, however, so make sure to check them often for softness.
Since this is my first recipe post, I would love feedback from you guys. What kinds of recipes would you guys like to see? Any dietary restrictions that you’d like me to cater to (i.e. vegan, gulten-free, paleo, etc.)? Would nutrition information will useful?